Surviving Super Bowl: Lighten Up!

The end of football season is nearing and who knows what that means? Oh yes – the long awaited, heavily anticipated Super Bowl game. Which means Super Bowl parties, which means Super Bowl food. What comes to mind when I say “Super Bowl food”? I can pretty much guarantee not celery, fish sticks, or fruit trays.

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No, let’s face it – Super Bowl is a “manly” holiday, so the food will be anything but dainty. It will be greasy, spicy, cheesy, and pretty darn delicious. Oh yes, I admitted it. I absolutely love me some tailgating food. What I don’t love is the way I feel afterwards (you know what I’m talking about), or the days following the party. But it’s pretty hard to resist when you’re in the moment. Even if you’ve been eating better since January 1st, you are totally tempted by the spread as soon as you enter the room.

Admit it – you’ve totally given up “healthy” for the day when it comes to Super Bowl.

It’s ok; raise your hand. I know I’m raising mine! Something about wings and cheesy dip always make me weak and I just tell myself, “ok just a few bites”. And then I stop listening to myself.

So this year, I wanted to come up with my own game plan when it comes to attending these Super Bowl get-togethers. You don’t have to show up with a fruit and veggie tray to share with yourself (cuz no one else is there for that really). I’ve got 5 awesome recipes for you to choose from that give you your fruits, veggies, proteins, and your carbs! You still get your cheesy fix too, but without all the grief later on (if you’re lactose-intolerant like me, you know what I’m saying).

So go ahead – agree to attend the Super Bowl party and bring your own dish (or two or three). Prepare to WOW them with how amazing these look and taste, while managing not to make you feel icky afterwards!


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Best Guacamole with Homemade Tortilla Chips

  • 4 ripe avocados
  • 2 medium tomatoes
  • ½ medium red onion
  • 1 large jalapeño, diced (about 2 T)
  • Juice from 1 lime
  • 1 tsp cilantro
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp chili powder
  • Salt & black pepper to taste

Chips

  • 8 tortillas
  • Olive oil
  • Salt & black pepper to taste (optional)
  1.  Halve avocados and scoop out avocado pulp into a mixing bowl and mash slightly with a fork. Be very careful when removing the pit – I’ve had a few run-ins with my knife on this!
  2. Finely dice tomatoes, red onion, and jalapeño. Add to the avocado and mash some more.
  3. Halve lime and squeeze juice over avocado. Add spices and mix to combine.
  4. Transfer into a bowl and wrap tightly with saran wrap or lid. Refrigerate until ready to serve.
  5. Meanwhile, heat a toaster oven to 400 degrees. Line a pan with foil or grease with cooking spray.
  6. Cut the tortillas tiny triangles by halving, then quartering to the desired chip size. Lay on baking sheet and drizzle with a little oil. If desired, sprinkle with salt and pepper.
  7. Bake for 5-10 minutes, watching carefully to ensure they don’t burn. Serve warm with guacamole!

 

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Spinach Artichoke Dip

  • 8 oz. frozen cut leaf spinach
  • 3/4 cup cannellini beans, rinsed and drained
  • 1 T olive oil
  • 4 oz. artichoke hearts, drained and roughly chopped
  • 2 oz. reduced-fat cream cheese
  • 1 T grated Parmesan cheese
  • 1 tsp hot sauce
  • 2 T minced garlic
  • 1/2 tsp onion powder
  • Ground pepper and salt, to taste
  1. Preheat oven to 375 degrees and grease a small baking dish.
  2. Place spinach in a microwaveable dish with 1/4 cup of water. Cook on high for 2-3 minutes. Drain all excess water and place in a bowl. .
  3. Blend cannellini beans and olive oil in food processor until mostly smooth. Add to the drained spinach, along with remaining ingredients. Mix well to combine evenly and pour into greased dish.
  4. Bake for 20-25 minutes, or until dip is heated throughout and cheese is melty. Serve warm with chips or vegetables.

Note: If you’re in a rush (like me), cook for 15 minutes at 400 degrees.

 

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Taco Stuffed Peppers

  • 2 large bell peppers
  • 1/2 lb. ground chicken
  • 1/4 cup onion, diced
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Sea salt and ground black pepper, to taste
  • Juice of 1 lime
  • 1/2 cup Monterey Jack or pepper Jack cheese, shredded
  • Optional toppings: sour cream or Greek yogurt, diced tomatoes, diced jalapeños, cilantro
  1. Preheat the oven to 400 degrees and line a baking sheet with foil or grease with cooking spray.
  2. Slice peppers in half and scrape our the seeds. Place cut side face-down on the baking sheet and bake in the oven (as it heats) for 15 minutes.
  3. Meanwhile, heat olive oil in a skillet and sauté onion. Add meat and cook until browned, about 4-5 minutes.
  4. Drain off the fat and season meat with spices and lime juice.
  5. Remove peppers from the oven and switch the setting the BROIL.
  6. Scoop meat and onion mixture into each pepper half and top with shredded cheese. Broil for 3-5 minutes, or until the cheese is melted. You don’t want to burn them!
  7. Serve with your favorite toppings!

 

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Buffalo Chicken Meatball Waffle Sliders

  • 1/2 lb. ground chicken
  • 1/3 cup Panko breadcrumbs
  • 1 large egg
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Sea salt and ground black pepper, to taste
  • 1/3 cup buffalo sauce
  • 1/4 cup blue cheese crumbles
  • 3 large or 12 mini whole wheat waffles
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine ground chicken, bread crumbs, egg, and spices. Using your hands, mix until well combined. Roll into meatballs, forming about 10-12.
  3. Place meatballs onto prepared baking sheet and bake for 10 minutes, flipping after 5 minutes to ensure all sides are slightly cooked.
  4. Remove meatballs from oven and place in slow cooker. Pour buffalo sauce over the meatballs and gently toss to combine. Cover and cook on low heat for 1 hour.
  5. If using large waffles, cut each one into fourths. Place blue cheese crumbles on each waffle and top with a meatball. To ensure they stay in place, skewer with toothpicks and serve immediately!

 

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Strawberry Footballs

  • 8 strawberries
  • 1/4 cup chocolate chips (I used Hershey’s Special Dark)
  • 1 T vegetable oil
  • White icing
  1. Rinse strawberries, leaving stems and leaves in tact. These will be helpful during the dipping process, plus they add some color! Dry strawberries thoroughly.
  2. Meanwhile, heat chocolate chips and oil in a microwavable bowl. Heat for approximately 1 minute, stirring every 15-20 seconds. Depending on your microwave, you may need to heat a bit longer. Be careful not to overheat or else you’ll burn the chocolate.
  3. Carefully dip each strawberry in the chocolate mixture, covering all red surfaces. Place on wax paper and carefully draw on the football “laces” with white icing. Repeat for remaining strawberries.
  4. Place in refrigerator immediately and allow to chill at least 1 hour.

 


Be sure to share your Super Bowl recipes with us!! I’m always game for trying new dishes!

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