The commercials ended up being a flop, but the food was another story! I decided upon making bruschetta, bacon wrapped dates, and 7-layer dip. And although I label these "appetizers", these ended up being our dinner, which was the intention anyways.
And who are we kidding, of course I put a healthier spin on these babies! I set out to make the 7 layer dip earlier in the day so it could chill and mingle in the fridge for a couple hours. Here's the ingredients:
Layer two: 1 cup guacemole
Layer three: 1 cup low fat greek yogurt mixed with 2 teaspoons taco seasoning
Layer four: 1 cup low fat shredded cheese
Layer five: 1 cup diced tomatoes
Layer six: 1/4 cup chopped green onion
Layer seven: 1/2 cup sliced olives
Seven layers! And really, not too bad nutritionally.
Greek yogurt layer. The taco seasoning really permeates throughout the whole dip, once you eat it all together. I wouldn't skip it!
I served this with tortilla chips for the fam and ate mine with homemade baked tortilla chips I made from La Tortilla Factory whole wheat tortillas that I sprayed with a little oil, sprinkled with salt, and baked at 400 for about 15 minutes.
I loved this!! I can't wait till I have an excuse to make it again :P
And then...bacon wrapped dates! Okay, I know what some of you are thinking... "ewwww!" But for serious, it's a killer combo.
And the surprise?
They're stuffed with almonds!
All you do is cut bacon slices into thirds, stuff raw almonds into pitted dates (its easy since there's already a hole where the pit was) and then wrap the bacon around each date. I like to secure them with a toothpick and then put them on a cooling rack and then on a cookie sheet so that all the fat drippings drip onto the sheet and don't just pool around the date. Bake em at 375 till they look good and crisp (around 30 minutes) and they're done! These are good for making ahead and just baking them right before the event.
And lastly, I made bruschetta! I made a whole wheat french baguette using the same recipe I used for the french bread I made in this post which turned out well but still not like a french bread should be. The crust still isn't crisp enough and there isn't big enough holes. It still worked just fine for my bruschetta, though!
I grilled up slices of my baguette and then topped it with a classic: pesto, fresh mozzarella, and tomato!
And to end the meal, we had low fat brownies! (With a little low fat mint chocolate chip ice cream)
a recipe I found over at Mama Pea's blog. They're made with applesauce yet still have that fudgy texture that is usually lost when applesauce is used. I was expecting a cakey brownie, but this was far from it!
I made a couple changed to ensure maximum fudgey-ness:
3/4 c. whole wheat pastry flour
1/3 c. cocoa powder
2 teaspoons instant coffee
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. unsweetened applesauce
1/3 cup combo of half maple syrup(or brown rice syrup) and half sugar
1 1/2 t. vanilla
1/2 c. chocolate chips (I used a combo of mini reese's cups and mini caramel-filled turtles because, well, who wouldn't if you had those laying around?!)
1)Preheat oven to 350 degrees. In a large bowl, combine flour, cocoa, baking powder, instant coffee, baking soda and salt.
2) In a smaller bowl, combine applesauce, sugar/maple syrup and vanilla.
3) Add wet to dry and mix until just combined. Fold in chocolate chips.
4) Pour batter into an 8×8 pan that has been sprayed with cooking spray.
5) Bake for 20 minutes or until brownies are set and edges are coming away from the pan. Let cool before cutting.
I made these in a slightly different sized pan that was rectangular so they cooked in a little less time and were a bit thinner.
We really needed all of this good food to keep our morale up with the awful half time show and the endless car commercials...
That's all for now!
I'll have the chocolate cups recipe up (hopefully) by tomorrow, so be prepared for the most epic dessert you've ever had y'all!!!