I thought it would be fun if we all post some great game-day snack/munchie recipes that are on plan!

Touchdown Taco Dip

Ingredients:

2 cups black beans, mashed (if canned, rinse & drain beans before using; look for no salt added)
8 oz fat-free cream cheese
1 cup fat-free sour cream
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 clove garlic, minced
½ cup shredded, reduced-fat cheese
1 medium tomato, seeded & chopped (about ½ cup)
4 green onions, thinly sliced
½ cup sliced pitted olives
2 tbsp finely chopped fresh cilantro or parsley

Preparation: Preheat oven to 350 degrees F. Spread beans over bottom of a baking dish. In a bowl, combine cream cheese, sour cream, seasonings, and garlic; mix well. Spread cream cheese mixture over beans. Sprinkle with cheese. Bake 15 to 20 minutes or until cheese is melted. Sprinkle with tomatoes, then onion, olives, and cilantro. Serve with homemade baked tortilla or pita chips, crackers or vegetables (count these seperately).

Makes: 16 servings
Serving size: ¼ cup dip
LA Exchange: 1 Vegetable, ½ Dairy

Great idea..
Here's my version of the LAWL approved spicy chicken strips.. I don't have exact measurments in front of me, but you'll get the idea..

Buffalo Chicken Strips

1 doz skinless, unbreaded chicken tenders (cut if half if you desire)

2 tbs. of smart balance or other lite butter alternative.
1/4 tsp. paprika (smoked if you have it)
1/4 tsp.chile powder (salt free)
1/4 tsp. onion powder
1/4 tsp. garlic powder (not garlic salt!)

buffalo style hot sauce to taste.
morton's lite salt or other potassium based salt alternative.

Put spice powders (but not the salt) in a shaker for improved coating.

Melt smart balance and place liquid in a large bowl. place tenders in bowl and mix until all are coated. drain any excess liquid. Coat tenders with a small amount of buffalo sauce (Frank's Red Hot is tasty) and (on a cookie sheet)place into an oven, pre-heated to 350.

Use Reynolds "Release" foil to prevent them from sticking!

Cooking times will vary due to altitude and size of chicken tenders (which is a lazy way of saying I'm not sure how long to cook them!)

Once the tenders are done, place in a clean bowl and coat with sauce to taste, or serve with small dishes of sauce and FF Ranch on the side.

Puppy Chow

Ingredients:

FULL RECIPE
15 oz. box Crispix cereal
1 cup reduced fat peanut butter
2 Tbsp. light margarine
8 oz. chocolate chips
2 cups powdered sugar

1/3 Recipe
5 oz. Crispix
1/3 c RF PB
2 tsp lite marg
little less than 1/3 c choc. chips (2.6 ounces)
2/3 c powdered sugar

Preparation:
Melt peanut butter, margarine, and chocolate chips in microwave or on stove top. Add cereal. Pour powdered sugar in plastic bag; add cereal and shake.
Pour out onto wax paper and allow to cool.

Makes: 24 servings
Serving size: 1/24th recipe or about 1/2 cup
Pure Exchange: 1 Starch, 1 Fat, 2 Condiments

Note from LA Dietician: Please remember to use this recipe in moderation while in your weight loss program for continued success.

Ok, last one.....I can't help it! I love LA recipes!

Ranch Pretzels

Ingredients:

1 lb bag sourdough pretzels (unsalted), nuggets or broken into pieces
1 cup light butter, melted
1 packet fat-free ranch dressing mix
1 tsp dried dill
1 tsp garlic powder

Preparation: Mix all ingredients together and bake at 250 degrees F for 20 minutes, stirring halfway through cooking time.

Makes: 20 servings
Serving size: ¾ oz

LA Exchange: 1 Starch, 1 Fat, 1 Condiment

Note from LAWL Dietician: Please remember to use this recipe in moderation while in your weight loss program for continued success.

I made this for my baby shower when I was pregnant and everyone loved it. Sorry I dont have any exchanges for it...

Healthy Fruit Pizza

Ingredients
1 sheet Refrigerated pie pastry
1 cup Water
1 pkg (0.8 oz) sugar-free cook-and-serve vanilla pudding mix
1 pkg (0.3 oz) sugar-free lemon gelatin
1 pkg (8 oz) fat-free cream cheese, cubed
2 tbsp Sugar (equivalent in sugar substitute)
1/2 cup Reduced-fat whipped topping
1 1/2 cups Quatered fresh strawberries
1 1/2 cups Sliced halved peeled kiwifruit
1 can (8 oz) unsweetened pineapple chunks, drained


Directions
1. On a lightly floured surface, roll out pastry to a 12-in. circle. Transfer to a 14-inch pizza pan; prick with a fork. Bake at 450 for 6-8 minutes or until golden brown. Cool on a wire rack.

2. In a saucepan, combine the water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir 1 minute longer or until thickened. Remove from the heat and let cool.

3. In a small mixing bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 inch of edges. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.

Number of Servings: 8

Bump - Need some more good ideas for tomorrow!

Pineapple Fluff:

1 can undrained crushed pineapple (15 oz. can) in it's own juice
1 box fat free sugar free pistacchio pudding mix
1 regular sized container fat free cool whip

Dump all ingrediants in bowl and refrigerate for at least an hour

Makes six servings
each serving is 1 fruit and 1 dairy and 1 condiment

Love this! Would those exchanges the same for the colored plans? Just want to be safe.