This Sunday is the Super Bowl, that wonderful time of year when millions of Americans gather ‘round the television to eat themselves into severe gastric distress and watch a handful of companies blow the yearly ad budget on a commercial nobody will remember next week much less next year.

You don’t have to do that to your body. Try these healthy but tasty alternatives to another year of face-down groaning on the floor. No, it ain’t bobbing for tofu. This stuff is really good.

Seven Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package low fat cream cheese, softened
1 (16 ounce) container low fat sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded low fat Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Chicken and Artichoke Pizza

3 Boneless, Skinless Chicken Breasts
1 (6 ounce) jar marinated artichoke hearts, undrained
large clove garlic, minced
1 (10 ounce) package prebaked pizza crust
4 Roma tomatoes, sliced
1/2 teaspoon dried basil leaves
1 1/2 cups shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 425 degrees F. Cut chicken into small pieces pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.
2. Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.
3. Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted.
4. Serve: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.

French Onion Dip

1 lg. cottage cheese
2 pkgs. weight watchers onion broth
1/4 c. minced onions
2 tbsp. celery and parsley flakes
1/2 tsp. paprika
Black pepper to taste
1/4 c. water
1 tbsp. lemon juice

DIRECTIONS

Place all ingredients into a blender or food processor and blend until smooth and creamy. Chill in refrigerator at least an hour before serving.

Chicken and Bacon Shish Kabobs

1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves – cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

DIRECTIONS

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

There you go. Four recipes tempting, tasty, and totally better for you than six bags of Cheetos and a half ton of beer.

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