Cindy Lu's Bacon-wrapped Jalapeno Poppers

The first time I had these super poppers I was bowled over. Maybe that's why they come to mind as I'm planning my Super Bowl Party menu! (Okay, that was a bit of a stretch, but it was a little clever, right?) I know we've all made New Year's resolutions to lose weight, to be healthier, to exercise more, and of course we should do each of those things. But we can't neglect our duty as Americans to eat during the Super Bowl (or if you're like me, while you watch the commercials!) or ignore our duty as Southerners to celebrate football in general. So, I'll resolve to all you Southern Dish readers that for each Super Bowl party recipe I give, I will give you tips to make each one a tad healthier without sacrificing a bit of flavor. So, the countdown to the Super Bowl begins! I'll start with my good friend Cindy Lu's Bacon-wrapped Poppers. If you have any Super Bowl ideas you'd like to share, you know where to send 'em: thesoutherndish@gmail.com.

Bacon-wrapped Jalapeno Poppers
25 fresh, whole jalapeno peppers, stemmed, seeded, cut in half lengthwise
16 oz. cream cheese (if you are watching calories, used part or all reduced-fat cream cheese)
2 packages bacon, uncooked (try Gwaltney 40 % reduced fat for a slightly healthier version; leave off completely for a vegetarian version)
tooth picks
non-stick cooking spray, such as Pam

Preheat oven to 450. Fill each pepper half with with cream cheese. Wrap a slice of bacon around each filled pepper half and secure with a tooth pick. If your peppers are small or you wish to reduce the calories for each, use a half slice a bacon. Place wrapped peppers on cookie sheets sprayed with cooking spray and bake for 10 to 15 minutes, until bacon is fully cooked.