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Better-For-You Barbeque

Contributed by: NAPSA

(NAPSA) - It's basketball tournament time - and if you've been drafted to host the next mixer,
Better-For-You Barbeque Scores Big With Hungry Fans
consider featuring flavorful foods with plenty of protein that taste great and are perfect for a party. Guests with a penchant for protein will appreciate your efforts-and those who are willing to jump through hoops for great barbeque also will be pleased.

Is it possible to serve smart finger food options that go beyond the traditional veggie tray? Yes, says registered dietician Juli Hermanson.

"Look for recipes that balance robust flavors with ingredients that hold back the fat and pack a protein punch, like reduced-fat cheese, beans or precooked shredded barbeque meats," said Hermanson from the Bell Institute for Health and Nutrition. "Go ahead and serve a veggie tray, but feature a unique dip that avoids mayonnaise or oils, which can add unwanted calories and fat."

This flavorful dip features less than five grams of fat per serving-ready in under five minutes!

Three-Point Barbeque Dip

  • 2 cups Lloyd's fully cooked shredded chicken in barbeque sauce
  • 1/2 cup Green Giant canned whole kernel corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup reduced-fat shredded Cheddar cheese (4 oz)
  • 1 medium tomato, chopped (3/4 cup)
  • Sliced green onions, if desired
  • Sliced ripe olives, if desired
  • Reduced-fat sour cream, if desired

Layer first three ingredients on large microwavable plate. Cover tightly and microwave on High about 21/2 minutes or until hot.

Sprinkle with cheese. Top with remaining ingredients.

Serve with cut-up fresh vegetables or pita triangles (recipe follows), if desired

Makes 16 Servings

Per Serving: Calories 90 (Calories from Fat 30); Fat 3.5g (Saturated 2g); Cholesterol 15mg; Sodium 260mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 6g

Baked Pita Chips

These pita chips are great for dunking into your favorite dips.

  • 4 whole wheat pita breads (6 inches in diameter)

Heat oven to 400 F. Split each pita bread around each edge with knife to make 2 rounds. Cut each round into 8 wedges. Place in single layer on 2 ungreased cookie sheets.

Bake about 9 minutes or until crisp and light brown; cool. Store in airtight container at room temperature.

Makes 8 servings

Per Serving: Calories 85 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 3g

Slam Dunk BBQ Chili

This so-simple, slow cooker chili boasts 28 grams of protein. Stir in 1 cup of salsa to put an extra bounce in your step.

  • 1 tub (18 oz) Lloyd's fully cooked shredded pork in barbeque sauce
  • 1 can (15 to 16 oz) garbanzo beans, rinsed and drained
  • 1 can (15 to 16 oz) lima beans, rinsed and drained
  • 1 can (15 to 16 oz) kidney beans, rinsed and drained
  • 1 cup reduced-fat shredded Cheddar cheese (4 oz)
  • 3 medium green onions, chopped if desired

Slow Cooker Directions:

Mix chicken and beans in 31/2- to 4-qt slow cooker. Cover and cook on high heat setting about 2 hours or on low heat setting about 4 hours or until hot and bubbly. Sprinkle each serving with cheese and green onions, if desired.

Makes 6 servings

Per Serving: Calories 380 (Calories from Fat 80); Fat 8g (Saturated 3.5g); Cholesterol 35mg; Sodium 1240mg; Carbohydrate 52g (Dietary Fiber 12g); Protein 28g


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