I’ve never been much of a sports fan but I happened to watch one football game this year. It was a good one. What a thrill it was watching the Seahawks drag themselves through the first half of their final playoff game against Green Bay only to come back in the final moments in an absolutely astounding rally for the win. Even I jumped out of my seat to yell at the television in those last seconds!
It has been fun to see all the team spirit on display as Seattle gets ready for its second Super Bowl in as many years. After decades of hoping and praying by the die-hard fans, this is a really sweet time for Hawks fans.
So now to the important question: What are you going to eat during the big game?
I’m thinking about setting up a chili bar for the main meal. Chili is a great way to feed a crowd with a light and healthy base that can be tailored to fit (almost) any taste preference. You can set out slow cookers featuring different recipes and then let people top their bowl with any number of fun sprinkles. Think- shredded cheese, green onions, plain yogurt, sliced olives, crumbled tortilla chips, maybe even a few bits of crispy bacon. (Recipe: Slow Cooker No Chop Chili)
But, before the chili, I’ve got an appetizer that is a sure winner!
Pigs in a blanket might be the ultimate bite sized comfort food. These self contained little bites are perfect for a TV watching party. They are also easy (almost too easy) to make and, depending on the ingredients, can be a reduced calorie nibble. Pile these piggies on a plate and watch them disappear faster than you can yell “Touch Down!”
Lighter Pigs in a Blanket
What’s not to love about a hot dog wrapped in a warm buttery blanket? Serve with a variety of mustards and they will be gone in a flash!
Prep time: 15 minutes, cook time: 12 minutes, yield: 40 pieces
Ingredients
1 (8 count) package of uncured chicken hotdogs (or the weenie of your choosing)
1 container of Pillsbury Crescent Seamless Dough Sheet
Method
Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
Cut each hotdog into 5 short pieces then set aside.
Carefully unroll the crescent dough and pat it into a rectangle (the edges will be wonky). Cut the dough into 40 long rectangles just narrower than the length of each piece of hotdog and long enough to wrap around with the ends overlapping a bit. You can stretch the dough gently to make the strips a little longer if needed.
Wrap a rectangle of dough around a “pig” pinching the ends so they stay together. Continue until all the pigs are in blankets. Line the pigs up on the baking sheets, seam side down. Leave a couple of inches between each pig; the dough will puff as they bake.
Bake for 9-12 minutes. Keep a close eye on them while baking, the bottoms burn easily. Remove the pigs when the tops and edges have turned a light golden.
Let them cool for about 5 minutes before serving.
Notes
For this recipe I used Applegate Natural Uncured Chicken Hot Dogs. When it comes to reduced calorie smoked meats, there are many choices. Any type of hot dog will work for this recipe, just keep in mind that the nutrition information will vary according to your choice of ingredients.
Nutrition Information
Serving size: 1 piggie. Calories: 30. Fat: 1.4. Carbohydrates: 2.6. Sugar: .5. Sodium: 137. Fiber: 0. Protein: 1.9. Weight Watchers Points Plus: 1.
Rose McAvoy blogs at Light for Life at www.heraldnet.com/lightforlife and also at halfhersize.com. Email her at rose@halfhersize.com or find her on Twitter at www.twitter.com/halfhersize.
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