Believe it or not, Super Bowl Sunday is right around the corner! Even though the Patriots will not be attending, we still like to watch with our friends, family and good food. The Superbowl does tend to provide a lot of temptations when it comes to food, and although we are all for everything in moderation, sometimes that can be tricky. Instead of trying to monitor yourself around the chips and wings – consider trying some of these ‘lightened up’ snacks instead.
Instead of ordering a few large pizzas – let everyone create their own!
6 whole wheat pita pockets
3/4 cup pizza sauce
3/4 cup shredded mozzarella cheese
1 red bell pepper, diced
1 (8oz) package white mushrooms, diced
1/4 cup red onion, diced
1 head broccoli, chopped small
12 slices turkey pepperoni
Preheat oven to 425 degrees F. Line to large rimmed sheet pans with parchment paper. Using a spoon, spread the pizza sauce onto each pita and sprinkle with mozzarella cheese. Have each guest garnish with their desired toppings. Bake 12-15 minutes until edges are golden brown.
Loaded Baked Potato Bar
For smaller portions, you could also cut each potato in half lengthwise.
6 russet potatoes, scrubbed
2 tbsp olive oil
Plain Greek yogurt, divided
Rotisserie chicken, chopped
1 avocado, peeled and diced
Shredded cheddar cheese
Tricolor bell peppers, diced
Broccoli, chopped small
Chopped chives/green onion
Preheat oven to 425 degrees F. Add the potatoes to a rimmed sheet pan. Coat each potato with oil, salt and pepper. Bake 50-60 minutes or until potatoes are fork tender. When the potatoes are almost done, assemble the toppings bar. Cut slits in the tops of potatoes and allow guests to garnish with desired toppings. If needed, return to sheet pan and heat 5 minutes more.
Bell Pepper Nachos
This recipe swaps out the nachos for bell peppers – making the recipe less calories and more nutritious!
1/2 medium onion chopped
1 lb raw 93% lean ground beef
2 tsp. Taco Seasoning Blend
1/2 cup water
1 medium orange bell pepper cut into 1-inch wide slices
1 medium red bell pepper cut into 1-inch wide slices
1 medium yellow bell pepper cut into 1-inch wide slices
1/2 cup shredded sharp cheddar cheese
1 medium jalapeño seeds and veins removed, sliced (optional)
½ cup pico de gallo or fresh tomato salsa
Preheat oven to 375° F. Heat a medium saucepan, lightly coated with spray, over medium-high heat. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add beef; cook, stirring frequently, for 4 to 5 minutes. Add taco seasoning blend and water. Mix well; cook, stirring frequently, for 2 minutes, or until water evaporates. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese. Bake for 5 to 8 minutes, or until cheese melts. Top with jalapeños (if desired) and pico de gallo; serve immediately.
Veggies and High Protein Ranch Dip
A simple swap to add more protein to your veggies and dip!
1 cup plain Greek yogurt
1 packet ranch dressing mix
chives/green onion to taste
celery, carrots, broccoli, cucumber, sliced bell peppers, radishes, grape tomatoes, jicama
Combine Greek yogurt and ranch dressing mix in a small bowl. Top with chives/green onion. Serve along with chopped veggies.
Buffalo Cauliflower Bites
You could also try these in the air fryer to get them nice and crispy!
1 cup all-purpose flour
1 cup water
1 teaspoon garlic powder
1 teaspoon salt
1 head cauliflower, cut into florets
1/2 cup hot sauce
3 tablespoons butter, melted
Preheat oven to 450°F. Mix flour, water, salt and garlic powder in a large bowl; stir until smooth. Add cauliflower, tossing gently until evenly coated with batter. Arrange cauliflower in single layer on large shallow baking pan sprayed with non-stick cooking spray. Bake 20 minutes or until golden brown. Mix hot sauce and melted butter in small bowl. Drizzle evenly over cauliflower, turning to coat evenly. Bake 10 minutes longer or until cauliflower is crispy, turning halfway through cooking. Serve with celery and blue cheese dressing, if desired.
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