Recipes in this article: A Lighter Guacamole Turkey Tamale Pie Purple Slaw With Jicama and Oranges Baked Churros Munchies Warm Chocolate Dipping Sauce Ask Pamela Anderson a food question!

Super-cheap, super-yummy Super Bowl

This Tex-Mex four-course menu has you covered for less than $5 a person.

Having people over isn't cheap, so maybe you're planning to watch the big game alone this year. Think again! For just under $60, you can make it a fun time with your favorite sports-loving pals.

Start with a lightened-up guacamole. By substituting lower-calorie green peas and water for some of the avocados, you're saving calories and bucks -- and no one will ever suspect. It's a trick I learned from the staff at Rancho La Puerta, the fitness resort in Tecate, Mexico, where I gave cooking lessons last summer.

The same is true for the tamale pie, a great party dish, made light with ground turkey, rather than the usual ground beef. I serve it with a colorful Mexican slaw of purple cabbage, jicama and oranges.

Continue the Tex-Mex theme through dessert with churros and a hot chocolate dipping sauce. In my version, however, the churros are baked, not fried, so you can make them ahead of time. Ditto for the dipping sauce. Really pressed for time? Buy some cinnamon doughnut holes and heat them in a 325-degree oven for 10 minutes before serving with the chocolate sauce for dunking.

Once these recipes are made, you can do what you're supposed to do next Sunday -- relax and enjoy the game with your friends.

Contributing Editor Pam Anderson is the author of five cookbooks. Her latest is "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin, $35).

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1. A Lighter Guacamole

1 1/2 cups frozen green peas, thawed
6 Tbs. water
6 small (or 4 large) ripe Hass avocados, pitted, peeled and coarsely smashed
6 green onions, thinly sliced
6 Tbs. chopped cilantro
3 Tbs. lime juice
3/4 tsp. garlic powder
3/4 tsp. hot red pepper sauce
1 1/2 tsps. salt

Process peas and water in a blender until smooth, about 30 seconds. Transfer to a bowl and stir in remaining ingredients. Press plastic wrap directly onto guacamole to prevent browning. Refrigerate.

Makes 3 heaping cups
Per 2 Tbs. serving: 41 calories, 1g protein, 4g carbohydrates, 3g fat (0.4g saturated), 0mg cholesterol, 2g fiber, 159mg sodium

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2. Turkey Tamale Pie

2 pounds ground turkey
Salt
1/4 cup chili powder, divided
3 cups salsa
2 4-ounce cans diced green chilies
2 16-ounce cans pinto beans, undrained (mash 1 can of the beans)
2 2.25-ounce cans sliced black olives, drained
1 cup chopped fresh cilantro, divided
2 cups yellow cornmeal
2 tsps. salt
2 cups (8 ounces) grated sharp cheddar cheese

Substitute ground beef or even meatloaf mix for the turkey. Sprinkle the casserole with thinly sliced or chopped red onion before broiling, if you'd like.

Heat two 12-inch ovenproof skillets or a large, heavy roasting pan (at least 14-by-10 inches) over two burners set at medium-high heat. Add turkey, lightly season with salt and cook, stirring, until it loses its raw color. Stir in 3 Tbs. of the chili powder, then the salsa, green chilies, beans, olives and 1/2 cup cilantro; simmer for about 5 minutes. (Meat can be made two days ahead; reheat before proceeding.)

Bring 6 cups of water, cornmeal, remaining 1 Tb. chili powder and 2 tsps. of salt to boil in a large pot, whisking frequently, until mixture thickens to mush consistency (like grits).

Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro.

Adjust oven rack to middle position and turn on broiler. Broil tamale pie (s) until cheese melts and mush gets crusty, about 5 minutes. Let rest 5 minutes; serve.

Serves 12

Per serving: 345 calories, 30g protein, 36g carbohydrates, 10g fat (4.3g saturated), 50mg cholesterol, 7g fiber, 1,116mg sodium
Hearty tamale pie is the centerpiece of this Tex-Mex meal.

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3. Purple Slaw With Jicama and Oranges

1/3 cup frozen orange juice concentrate, thawed
1/3 cup rice wine vinegar
1/3 cup olive oil
2 pounds shredded red cabbage from a 2 1/2-pound cabbage (or use packaged shredded red cabbage)
6 medium oranges, peeled and sectioned (2 heaping cups)
1 medium jicama (about 1 1/2 pounds), peeled and cut into thin, bite-sized strips
1 medium red bell pepper, cut into thin, bite-sized strips
6 green onions, thinly sliced (about 1/2 cup)
1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, vinegar and olive oil in a 2-cup measuring cup. Mix remaining ingredients in a large bowl. Dressing and salad can be covered and refrigerated several hours before serving. When ready to serve, toss to coat.

Serves 12
Per serving: 151 calories, 2g protein, 23g carbohydrates, 6g fat (0.9g saturated), 0mg cholesterol, 7g fiber, 19mg sodium

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4. Baked Churros Munchies

2 sticks (16 Tbs.) unsalted butter, divided
1/4 tsp. salt
1 tsp. plus 1 1/2 cups sugar, divided
1 cup bleached all-purpose flour
5 large eggs
1 1/2 Tbs. cinnamon

Set oven rack to lower-middle position; heat oven to 400 degrees. Bring 1 cup water, 1 stick butter, salt and 1 tsp. sugar to a rolling boil. Turn heat to low, add flour and stir with a wooden spoon until mixture forms a soft ball. Off heat, thoroughly stir in one egg at a time. Let dough stand until it can hold its shape, about 5 minutes. Cover cookie sheet with parchment paper. Drop scant 2 Tbs. dough to form balls. Bake 30 minutes, until golden.

Reduce oven to 200 degrees. Melt remaining butter. Mix remaining sugar and cinnamon in a medium bowl. Dunk puffs in butter, coat in cinnamon sugar and poke an X in puff bottoms with a knife. Return to cookie sheet and set in warm oven until puffs crisp, 45 minutes to 3 hours. Serve with Warm Chocolate Dipping Sauce.

Makes 30
Per puff: 108 calories, 2g protein, 12g carbohydrates, 6g fat (3.6g saturated), 49mg cholesterol, 0g fiber, 69mg sodium

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Warm Chocolate Dipping Sauce

4 ounces bittersweet chocolate, broken into pieces
2 cups whole milk
1/4 cup sugar
1/4 tsp. instant espresso
1 Tb. cornstarch
1 Tb. water

Heat chocolate, milk, sugar and instant espresso in a medium-size saucepan until chocolate melts. Combine cornstarch and water and whisk into hot chocolate; simmer chocolate until it thickens, almost immediately. Pour into a small bowl; serve warm with churros.

Makes 2 1/2 cups
Per 2 Tbs. serving: 54 calories, 1g protein, 7g carbohydrates, 3g fat (1.7g saturated), 2mg cholesterol, 0g fiber, 10mg sodium

Want to know more about Super Bowl party ideas? Click here.

Photos: Brian Leatart for USA WEEKEND