GAME WEEKEND SNACKS

Join the fun at the snack table at all the weekend football game gatherings.
It is easy to have low calorie snacks that are also filling and nutritious!
Bring your own creations if you aren't the host--endless raw veggies without fattening dips you don't want to eat get pretty tiresome.

We remind readers that we have covered the sports snack topic before--please click back on July 5, 2010 for "Poor Man's Caviar", April 7, 2010 for "Oven Roasted Tofu", and February 6, 2010 for Michael's "Gazpacho" served in cocktail glasses. Most of these are fine just as they are, but for those of us watching our points and calories, today's post has some easy modifications. Mostly we omit the fats and oils and add some good seasonings.


Hummous Spread or Dip

Make with sesame oil and no sesame butter (tahini) to create a satisfying raw vegetable dip or crisp celery stuffing. It can be spread on crackers or scooped up with chips or strips if desired.

Place in the food processor (or heavy duty blender):

1 16 oz. can rinsed and drained garbanzo beans or 2 cups cooked ( 3 points per half cup)
2 cloves peeled fresh garlic (more if you love garlic)
2 Tablespoons sesame oil (1 point per teaspoon)
juice of 2 lemons

Pulse until creamy. If a little too coarse, add a tablespoon or two or water, stock or cooking liquid (if you cooked your own garbanzos). Pulse again and taste for salt. I also add ground white pepper and a teaspoon of smoky Paprika OR 1/4 teaspoon Chipotle ground chili or other smoky chili powder. Season to your taste. None add calories. Enjoy on crisp celery.
Yield about 2 cups or 18 points total. 1/4 cup serving = 2.5 points

Black Bean & Corn Salsa

Mix salsa in a 1 quart size container that will go right into the refrigerator. Eat a half cup often! It's very satisfying and helps keep us away from the cheesy snacks.

1 16-oz. can sweet corn (6 points)
1 16-oz. can black beans (6 points)
1 16-oz. can green beans (optional)
2 large cloves (or more) fresh garlic, split lengthwise and crushed

Juice of a lime (or substitute lemon)
1 cup good quality tomato juice OR 1/2 cup chopped canned tomatoes OR 2 whole fresh tomatoes, chopped, if they are in season
salt and pepper to taste
1 teaspoon ground cumin (optional, but very good)
chili powder or red chili flakes if heat is desired (optional)

Yield 4 cups salsa. Serving of 1 cup = 3 points (this is oil free)

Serve with an ounce of baked tortilla chips, or serve in a lettuce cup nestled inside a low cal whole wheat pita.

For those who will want a warm-up on a cold winter day--try this chowder served in a mug:

Manhattan (Red) Clam Chowder

Ingredients:

2 cups drained canned clams (1/2 cup clams = 2 points)
2 cups reserved clam juice
4 cups chicken or vegetable stock (de-fatted by chilling first if necessary)
1/2 cup tomato puree OR a can of tomatoes without seasoning OR fresh

1 large yellow or white onion, diced
3 Yukon gold (or any waxy potato) potatoes, cubed (3 oz. cooked potato = 2 points)
3 stalks celery, thinly sliced

1 teaspoon dry thyme or 2 sprigs fresh (traditional)
OR 1 teaspoon dry oregano or 2 sprigs fresh (variation)

2 bay leaves
salt, pepper
1 large clove garlic, pressed (optional)
1 teaspoon smoked Paprika (optional)
1/4 teaspoon Chipotle chili powder (optional, but very good)

Procedure:

Bring a quart of stock to a boil with bay leaves and add cubed potatoes. Simmer 10 minutes or until potatoes are just cooked. Lift potatoes out with a slotted spoon and set aside (so they don't overcook and fall apart).

Microwave diced onion in a shallow container with dusting of thyme or oregano. Add 2 tablespoons water, cover tightly with plastic wrap or a glass lid, and nuke for 3 minutes. See posting February 14, 2010 for no-fat microwave vegetable prep). When done, add to stock. They should be cooked and transparent, not browned.

Add the chopped celery and tomato puree to the stock. Simmer until celery is soft.

Just before serving, add back the cooked potatoes and bring to a boil. Add chopped clams, cover pot, and immediately turn off the heat. Canned clams are already cooked, so they just need heat. Let them rest with the stock and vegetables for at least 10 minutes, or up to 30 minutes to absorb flavors.

Serve in heated mugs (or bowls if guests have a place to sit) and offer chips or plain crackers or crusty rolls.

Yield about 2 quarts chowder. 1 cup serving = 4 points.

And may the best teams win........

KGC