Hi, there! I'm Kim and I'm one of the editors over at AOL Health. I've been covering diet and fitness for years, which means I've read and reported on more health studies, weight-loss plans and exercise tips than I can count. So with all that info in my brain you'd probably imagine I'm some sort of gym nut who's a size two and lives on grilled chicken, steamed veggies and oatmeal. While I'd just love to say I'm a size two and practice everything I preach, I'm like most of you: I truly care about my health (and fitting into my jeans!), but love a good slice of pizza (and glass of red wine) and struggle to carve out time for workouts.

What I'd like to share with you guys is how I take all the information that lands on my desk and squeeze it into my own busy life. Whether it's a great new bit of advice I've gotten from a nutritionist, a 20-minute workout I'm currently jamming into my morning, or a weight-loss trick that's working for me.

First up, how I plan not to blow my diet on Super Bowl Sunday.

Now, I couldn't care less about football, but I love me some wings -- and nachos, and beer and ... well, you get the picture. So I called up Tanya Zuckerbot, MS, RD, founder of SkinnyandtheCity.com (a really fun site, BTW) and author of The F-Factor Diet, to see if she could makeover a few classic Super Bowl dishes so I can get my fix and still fit into pants on Monday morning. Here are her tasty and healthy recipes:

The Original: Potato Skins (250 calories, 17g fat)
The Skinny Version: Loaded Sweet Potatoes (140 calories, 4g fat)

Ingredients:
2 large sweet potato, unpeeled
¼ cup fat- free sour cream
¼ cup fat- free shredded mozzarella
¼ teaspoon salt
4 slices cooked turkey bacon, crumbled
1/3 cup chopped chives

Directions:
* Preheat oven to 350°F.
1. Pierce each sweet potato twice with tip of knife.
2. Bake until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce oven heat to 325°F.
3. Cut sweet potatoes in half lengthwise. Scoop out flesh and place in a bowl. Add sour cream, mozzarella, and salt to sweet potato flesh and mix well until combined and smooth. Add crumble bacon and stir well.
4. Place sweet potato skins on baking sheet. Fill with mixture, mounding each. Bake 15 minutes. Sprinkle with chives and serve.
(link) continue reading Throw a Skinny Superbowl Party

The Original: Wings with Blue Cheese Sauce (1170 calories, 85g fat)
The Skinny Version: Baked Chicken Fingers with BBQ Sauce (380 calories, 9g fat)

Ingredients:
1 lb chicken tenders
4 egg whites
2 cup high fiber cereal (like Special K with Protein)
¼ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 ½ tsp paprika
2 tbsp sesame seeds
Your favorite low-fat BBQ sauce

Directions:
*Preheat oven to 475 degrees.
1. Pat chicken dry with paper towel
2. Put the cereal in the food processor and process into coarse crumbs. Alternatively you can put the cereal in a reseal able plastic bag and crush with a rolling pin or with your hands. You will have approximately 1 cup of crumbs. Put the crumbs in a shallow dish and add garlic powder, paprika, salt and pepper. Stir to combine.
3. Whisk egg whites in another shallow dish. Add sesame seeds and mix to combine. Add chicken tenders and turn to coat. Transfer each tender to the cereal mixture and turn to coat evenly.
4. Place the chicken tenders on a baking sheet (sprayed with cooking spray)
5. Bake the chicken fingers until golden brown and crispy and no longer pink inside for about 20-25 minutes.
Dip and enjoy!

The Original: Fried Nachos with Ground Beef and Sour Cream (1560 calories, 86g fat)
The Skinny Version: Turkey Chili Nachos (360 calories, 12g fat)

Ingredients:
1 pound lean ground turkey
1 small onion, chopped
3 15- ounce cans red kidney beans, drained
3 14.5- ounce cans chopped tomatoes
1 cup water
2 celery stalks, chopped
1 medium green pepper, seeded and chopped
¼ cup red wine vinegar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
4 cups low- fat sour cream
4 cups reduced- fat shredded cheddar cheese
8 cups diced onions
1 bag baked Tostitos scoops

Directions:
1. Heat a large stockpot over medium-high heat until hot. Add ground turkey and chopped onion and cook until browned.
2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low heat for 2 hours.
3. Place the chips on a plate and top with chili, cheese, sour cream and onions.