Super Bowl Survival Tactics

Chicken Poppers

3 spray(s) cooking spray

1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes

1/2 cup(s) fat-free egg substitute

1/2 cup(s) dried plain bread crumbs, plain or whole wheat, toasted

1/4 cup(s) uncooked cornmeal

1/4 tsp garlic salt

1/4 tsp table salt

1/4 tsp paprika

1/4 tsp black pepper

1/4 cup(s) fat free salsa

1/4 cup(s) fat-free mayonnaise

1 Tbsp cilantro, fresh, minced

Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs, cornmeal, garlic salt, salt, paprika and pepper.
Dip chicken in egg substitute and then in bread crumb mixture; turn to coat. Place chicken on prepared baking sheet; coat with cooking spray. Bake for 5 minutes, flip over and bake until chicken is cooked through, about 5 minutes more.
Meanwhile, to make sauce, in a small bowl, combine salsa, mayonnaise and cilantro; stir well. Yields about 6 nuggets and 2 tablespoons of sauce per serving.

Creamy Mexican Dip

1 cup(s) plain fat-free yogurt, Greek-variety recommended

1/2 cup(s) fat free salsa, hot chipotle variety suggested

1/2 medium avocado, diced

1/3 cup(s) cilantro, fresh, chopped

1/2 small uncooked red onion(s), chopped

1/2 tsp ground cumin

1/2 tsp table salt, or more to taste

Garnish

1/4 medium avocado, diced

1 Tbsp cilantro, fresh, chopped

1 Tbsp uncooked red onion(s), chopped

In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.
When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.

This dip combines all those favorite Mexican flavors like salsa, avocado and cilantro using fat-free Greek yogurt instead of sour cream.

It also makes a wonderful topping for tacos or other Mexican foods — and then you don't have to set out separate bowls of salsa, sour cream, avocado, cilantro and onion.