A guilt-free game day: Delicious dishes that won’t ruin your diet

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MILWAUKEE -- Planning a Packers party this weekend -- but feeling hungry for healthier snacks? Our registered dietitian Erica Cleven joins Real Milwaukee with some delicious dish ideas.

Sweet Potato Skins
From SkinnyMom.com
Serves: 6


  • 3 small sweet potatoes
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper, to taste
  • Guacamole, for serving

Bake or microwave the sweet potatoes (bake at 375 F for 1 hour, or microwave for 10 minutes)

Cut the potatoes in half and scoop some of the middle out. Season with salt and pepper.

Top each half of sweet potato with cheese.

Bake at 450 until the cheese is melted and the sweet potato starts to brown.

Top with some guacamole and serve.

Buffalo Cauliflower Bites

Serves: 6 cups


  • 6 cups fresh cauliflower florets
  • 2 teaspoons garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted
  • ¾ cup Frank's Red Hot hot sauce
  • Ranch or blue cheese dressing, for serving


Preheat oven to 450. Spray a baking sheet with cooking oil, or olive oil. Set aside.

Mix the garlic powder, salt, melted butter, and hot sauce in a small bowl.

Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.

Bake for 20 minutes.

Serve with ranch or blue cheese dressing.

Chili Lime Shrimp Cups

Adapted from InspiredTaste.com

Makes 24 Shrimp Cups


  • 24 medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 2 limes
  • 1/2 cup baby spinach leaves
  • 3 tablespoons sour cream or plain nonfat Greek yogurt
  • Tostitos scoops


Heat oven to 350 degrees F.

Prepare Shrimp: Toss the shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chili powder. Bake shrimp until opaque throughout, 5 to 8 minutes.

Assemble Shrimp Cups: Fill each Scoop with a few leaves of spinach, a small dollop of sour cream or yogurt, one shrimp then top with a spritz of lime juice.

White Bean and Spinach Dip

A Mix It Up recipe

Makes 1 1/2 cups


  • 1 (15 ounce) can Great Northern beans
  • 2 cups packed raw baby spinach
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Assorted dippers: Sliced raw veggies, pretzel thins


Use strainer to drain and rinse beans. In bowl of food processor, combine beans, spinach, olive oil, lemon juice, vinegar, garlic and salt. Process 1 to 2 minutes or until smooth, stopping to scrape sides with spatula as needed.

Serve with your choice of dippers.

No-Bake Mini Cheesecakes

A Mix It Up recipe

Makes 9 mini-cakes


  • 2 packages (8 ounces each) Neufchatel cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 24 phyllo cups
  • Fresh fruit, like raspberries, pomegranate seeds, blueberries or sliced strawberries, for topping


In large mixing bowl, beat Neufchatel cheese, yogurt, syrup and vanilla with an electric mixer until smooth and creamy. Spoon into phyllo cups. Refrigerate 1 hour or until firm. Top with fresh fruit before serving.

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