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If you're the Patriots, your goal this Sunday is getting into the end zone.  If you're trying to lose weight, your goal this Sunday is getting through the day without the guilt.

"When you're with friends and it's a party and it's a one day thing, it's hard," says Pats fan Dave Hendricks. 

Kathy Campilio of Weight Watchers says, just like the Patriots, you need a game plan.  There are tasty ways to beat the battle of the bulge even on Super Bowl Sunday, considered the mother of all junk food parties.   Kathy had some of those tasty examples on hand... like Buffalo Chicken Pizzas, Turkey Fajita Rolls, and Nachos Grande!   All of them she says are low in fat, low in calories, and best of all they don't taste that way! 

We wanted to make sure so we had some real dieters test these Super Bowl treats.

"The nachos are really good! It doesn't taste low fat at all. This'll be great for Sunday," says Laura Kissko.

Joanne Nestell says, "It was all really, really good. I can make this without my husband even knowing or getting mad at me about it."

So remember, low in fat doesn't have to mean low in taste when it comes to having a winner of a Super Bowl party!!

'Weight Watchers' Healthy Super Bowl Recipes

Buffalo Chicken Pizzas (makes 4 servings)

 2 tablespoons hot pepper sauce

 1 tablespoon Dijon mustard

 1 tablespoon honey

 1/2 pound skinless boneless chicken breasts, cut into bite-size pieces

 2 kaiser or hard rolls, halved horizontally 1/4 cup canned tomato

 sauce 1/2 cup shredded Monterey Jack cheese

 1. Preheat the oven to 425*F. Combine the hot pepper sauce, mustard, and honey in a small bowl. Toss the chicken and half of the hot pepper sauce mixture in a medium bowl; let marinate 15 minutes. Arrange the roll halves, cut-side up, on a baking sheet.

 2. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Cook the chicken, turning once, until browned and just cooked through, 3-4 minutes. Stir in the remaining hot pepper sauce mixture and the tomato sauce.

 3. Spoon the chicken and sauce evenly onto the 4 roll halves, then sprinkle with the cheese. Bake until heated through and the cheese melts, 10-12 minutes.

 POINTS value per serving: 5 (1 piece): 216 Cal, 7g Fat, 3g Sat Fat,

 44mg Chol, 439mg Sod,

 19g Carb, 1g Fib, 19g Prot, 138mg Calc.

Recipe adapted from Weight Watchers Pizza, Pizza: 150 deliciously  dazzling ways to make everyone's favorite pie. � 2003 Weight Watchers International, Inc.

Turkey Fajita Rolls (makes 4 servings)

1 red bell pepper, seeded and cut into thin strips

4 turkey cutlets (about 1 pound)

1/2 teaspoon Mexican seasoning spice blend

1/4 teaspoon salt

4 scallions (green part only)

1/2 cup prepared salsa

 1. Preheat the oven to 450*F. Place the bell pepper strips on a baking sheet and lightly spray with nonstick spray. Roast until softened, 8-10 minutes. Set aside to cool.

 2. Meanwhile, place each cutlet, with one long side facing you, on a work surface. Sprinkle the tops with the Mexican seasoning and salt; turn the cutlets over. Arrange one-fourth of the bell pepper strips and scallions across one short end of each cutlet and roll up to make 4 fajita rolls. (The ends of the scallion and bell peppers strips should extend out of each roll.) Secure the ends of the rolls with toothpicks.

 3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fajita rolls and cook until browned, about 1 minute on each side. Wrap the handle of the skillet in foil. Transfer the skillet to the oven and roast until the rolls are cooked through, 7-10 minutes. Let stand 5 minutes before slicing.

POINTS* value per serving: 3(1 roll): 156 Cal, 1 g Fat, 0 g Sat Fat,

82 mg Chol, 363 mg Sod,

5 g Carb, 1 g Fib, 31 g Prot, 33 mg Calc.

Recipe adapted from Weight Watchers Take 5: 150 five-ingredient recipes. � 2003 Weight Watchers International, Inc.

Nachos Grande (makes 8 servings)

1 teaspoon canola oil

1 cup cooked or rinsed drained canned red kidney beans

1/4 pound lean ground turkey breast

1 small onion, chopped

1 (14-ounce) can diced green tomatoes with green chiles

2 teaspoons Mexican seasoning spice blend

1/4 teaspoon salt

6 ounces reduced-fat restaurant-style tortilla chips

3/4 cup shredded reduced-fat cheddar cheese

12 pitted small black olives, sliced

1/4 cup sliced pickled jalape> �o peppers, drained

1/2 cup fat-free sour cream

1. Preheat oven to 425*F. Spray a baking sheet with nonstick spray.

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then stir in the beans, turkey, and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.

3. Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives and jalape�o peppers. Bake until the cheese just melts, about 5 minutes. Transfer the nachos to a serving platter. Top with the turkey mixture and sour cream and serve at once.

POINTS value per serving: 4 (1 1/4 cups): 204 Cal, 4 g Fat, 2 g Sat

Fat, 17mg Chol,

483 mg Sod, 29 g Carb, 4 g Fib, 13 g Prot, 141 mg Calc.

Recipe adapted from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. � 2002 Weight Watchers International, Inc.