Fantasy Food Bowl

By WEEK Creative Services

January 19, 2011 Updated Jan 19, 2011 at 11:30 AM CDT

If you're planning a Superbowl party or heading to one, it could be like the holidays all over again. In fact, for many people this is when their new year's resolution to be healthier falls apart! But, with the help of our Hy-Vee Registered Dietitian Susan Waltrip, you can enjoy the game AND the food without worrying about sacrificing your diet.

RECIPES:

Smart Chicken Meatballs

Ingredients

1 cup Wheat Germ
1 egg or ¼ cup egg beaters
1 lb Smart Chicken
½ cup skim milk
6 cloves garlic, minced
¼ cup parmesan cheese, grated
2 tablespoons Mrs Dash Italian Medley seasoning

Directions

Preheat oven to 350 degrees. Coat baking sheet with cooking spray. Combine all ingredients and roll into balls. Place meatballs on baking sheet and bake for 30 minutes. Makes approximately 24 meatballs. Serve with your favorite sauce. I love them in a crock-pot covered in marinara!

Rueben Eggrolls

Ingredients

1 package egg roll wrappers
1 27 oz can of sauerkraut
1 package Swiss cheese slices
1 lb of deli sliced corned beef
Light Thousand Island dressing for dipping

Directions

Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Heat sauerkraut through and remove from heat. Cut slices of cheese into four strips. Lay egg roll wrapper out with a corner pointing toward you. Place 2 ounces of corned beef at the lower corner of wrapper, add sauerkraut and a slice of cheese. Bring up the corner of the wrapper and cover ingredients. Pull in each side toward the middle and continue to roll up. Bake for 10 – 15 minutes and turn, continue to bake for 10 minutes. Serve with a light Thousand Island dressing for dipping.

Polenta Pizza

Ingredients

1 package of polenta
1 bag of frozen spinach
Turkey bacon, cooked and crumbled
5 cloves garlic, minced
1 package of reduced fat feta cheese
1 can of pizza sauce
Olive oil

Directions

Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Slice polenta to desired thickness and place on baking sheet. Brush polenta with olive oil and bake for 7-10 minutes. While polenta is baking cook spinach and drain all water. Add minced garlic to spinach and heat through. Remove polenta from oven and top with a dollop of pizza sauce followed by spinach, bacon crumbles and top with feta cheese. Return to oven and bake for 20 minutes or until feta is nice and brown.

Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip MS, RD, LDN
309-686-5920
swaltrip@hy-vee.com