Super "Healthy" Bowl Party

I always thought it was mean having the big game so early in the year when everyone has resolved to eat healthier. The one day when you consume SO much junk food all while sitting on the couch for the day. Granted, that kind of food is some of my absolute favorite but it isn't great for the ol' waistline. So this year I plan on making a few snacky appetizers that are a little bit healthier but no less yummy. Here are a few of the recipes I found on Cooking Light that I plan on adding to the line-up this year...

Tex-Mex Pinto Bean Spread

1 (15-ounce) can pinto beans, rinsed and drained

1/2 cup chopped onion 

2 tablespoons chopped fresh cilantro 

2 teaspoons fresh lime juice $

1/2 teaspoon kosher salt

1/2 jalapeño pepper, seeded

1/2 cup chopped plum tomato $

1 tablespoon pumpkinseeds, toasted

Preparation

1. Place first 6 ingredients in a food processor, and process until smooth. Place bean mixture in a bowl. Stir in chopped tomato, and sprinkle with pumpkinseeds.

Sliders with Shallot-Dijon Relish

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper $
• 1 pound ground sirloin
• Cooking spray $
• 3 tablespoons finely chopped shallots
• 1 tablespoon Worcestershire sauce $
• 1 tablespoon Dijon mustard $
• 2 teaspoons butter, softened $
• 8 (1-ounce) Parker House rolls
• 16 dill pickle chips $

Preparation

1. Prepare grill to medium-high heat.
2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

Spicy Maple Cashew Popcorn

• 1 tablespoon canola oil $
• 1/4 cup unpopped popcorn kernels (about 6 cups popped) $
• 1/4 cup dry-roasted cashews $
• 1/3 cup sugar
• 1/3 cup maple syrup
• 1 tablespoon butter $
• 1/2 teaspoon salt $
• 1/4 teaspoon ground red pepper

Preparation

1. Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.
2. Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.
3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.

All photos and recipes via CookingLight.com