Here’s an easy appetizer for your next football party. These healthy mac and cheese bites will be a crowd favorite.

Ingredients

Ingredients

Preparation

• Preheat oven to 425°.
• Lightly coat a shallow skillet with nonstick cooking spray. Sear pork loin in skillet over medium-high heat, turning to brown all sides. Transfer to baking pan and cover with foil. Bake for 20 minutes, or until a meat thermometer inserted in the center registers 145°. As an alternative to baking in the oven, the pork loin can be cooked in a slow-cooker, on high, for 4 hours.
• Allow pork loin to cool for 5 to 10 minutes. Using 2 forks, shred pork completely. In a large bowl, toss pork with BBQ sauce, coating evenly.
• In a large skillet, heat oil over medium-high heat until hot. Add garlic and sauté until fragrant. Add spinach and sauté for 3 to 5 minutes, or until spinach is wilted.
• Transfer pulled pork to buns and top with spinach. Serve hot.

A hunger fighting powerhouse, the black beans in this yummy tostada are a great source of lean protein without saturated fat. Zucchini, corn and cherry tomatoes help make this colorful vegetarian recipe a satisfying meal.

Ingredients

• 8 corn tortillas (6-inch diameter)
• 1 can (14 oz) black beans, rinsed and drained
• 1 small white onion, finely chopped
• 2 medium zucchini, cut into 1/4-inch pieces
• 2 jalapeño peppers, seeded and chopped
• 1/2 Tbsp black pepper
• 1/4 cup water
• 1/2 cup cooked corn
• 1 cup cherry tomatoes, sliced
• 1/2 cup chopped cilantro leaves
• 1 1/2 oz grated reduced-fat white cheddar or Monterey Jack cheese (1/4 cup)
• 4 scallions, chopped
• 1 small avocado, pitted, peeled and chopped
• Lime wedges, optional

Preparation

• Preheat oven to 400°. Arrange tortillas on 2 baking sheets and toast in oven until crisp, about 5 minutes. Remove from baking sheets.
• Lightly spray baking sheets with nonstick cooking spray. Spread beans and onion on one and zucchini and jalapeños on the other. Lightly coat vegetables with cooking spray, season with the black pepper and roast until golden, 12 to 15 minutes.
• Transfer half the beans and onion to a bowl with the water and mash beans with the back of a fork until smooth. (Add more water to reach desired consistency, if necessary.) Spread mixture onto tortillas.
• Toss remaining beans and onion with zucchini, jalapeños and corn and divide among tortillas. Top each tostada with tomatoes, cilantro, cheese, scallions and avocado. Serve with lime wedges, if desired.