Because a Super Bowl party is not complete without good food.
Besides Thanksgiving, Super Bowl calorie intake is through the roof. From dips and chips to wings and sliders, Super Bowl food is known to be greasy and fatty. Give the typical football snacks a make over with these healthier options—no one will know.
Stuffed Mexican Sweet Potatoes
Number of Servings: 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes
- 3 med. sweet potatoes
- 1 can (15 oz.) no-salt-added corn, rinsed and drained
- 1 can (15 oz.) no-salt-added black beans, rinsed and drained
- 1 T. canola oil
- 1/2 yellow onion, minced
- 4 chipotle peppers in adobo sauce, minced
- 1 oz. Neufchatel cheese
- 1/4 c. plain, non-fat Greek yogurt
- 1/4 t. salt
- 1/2 c. cilantro, chopped
- 6 T. part-skim, low-sodium cheese, shredded
- Salt-free Mexican seasoning, to taste
- Preheat oven to 350 degrees. Bake the sweet potatoes until soft.
- Dry toast corn with Mexican seasoning in a non-stick skillet until nicely browned. Combine with black beans and set aside.
- Heat the oil over medium heat and sauté the onions until translucent.
- When sweet potatoes are cooked and cool enough to handle, cut them in half. Scoop out most of the flesh.
- Combine the sweet potato flesh with the soft cheese, yogurt, chipotle peppers and salt.
- When well-mixed, stir in the black beans, roasted corn, sautéed onions and cilantro.
- Fill the skins with the vegetable mix and top with 1 tablespoon of the cheese. Broil until cheese is melted and lightly browned.
Number of Servings: Makes 2 cups (eight 4-tablespoon servings)
Prep Time: 10 Minutes
Cook Time: 5 Minutes
- 2 lg. ripe avocado, peeled, pit removed, and mashed avocado
- 1/2 onion, chopped
- 2 jalapeno peppers, seeds removed, finely chopped
- 2 T. fresh cilantro, minced
- 2 T. lime Juice
- 1/8 t. fresh ground black pepper
- 2 med. tomatoes, chopped
- 1 med. clove garlic, minced
- 1 T. olive oil
- 1/2 t. salt
In a large mixing bowl, combine all ingredients, blending well. Cover and refrigerate for at least 1 to 2 hours.
Related: More Great Football Sunday Snacks
Number of Servings: 6
Prep Time: 30 Minutes
Cook Time: 1 Hour
- 2 teaspoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup chopped celery
- 1 teaspoon crushed garlic
- 1 28-ounce can crushed tomatoes no salt added
- 2 cups drained cooked or canned pinto or red kidney beans (1 15-ounce can)
- 1 14 1/2-ounce can diced tomatoes, undrained no salt added
- 1 1/2 cups fresh, frozen, or canned whole corn
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 1/2 teaspoons ground cumin
- 1 – 2 teaspoons Tabasco sauce
- 1 teaspoon sweet or hot paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bunch chopped fresh cilantro and/or red onion for garnish (optional)
- Heat oil in a large soup pot.
- Add onion, bell peppers, and celery, and sauté until vegetables are tender, about 8 minutes.
- Add garlic and sauté 1 minute longer.
- Stir in remaining ingredients, except garnishes, and bring to a boil.
- Reduce heat and simmer, stirring occasionally, 25 to 30 minutes.
- Serve hot, garnished with cilantro and/or red onion, if desired.
Pesto Zucchini Rolls
Number of Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
- 2 lbs. zucchini, thinly sliced lengthwise
- 9 oz. frozen artichoke hearts, thawed and well-drained
- Zest of 1 lemon
- 1 T. fresh lemon juice
- 2 cloves garlic, minced
- 1 c. parsley, chopped
- 1/4 c. walnuts
- 1/4 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 c. extra virgin olive oil
- 2 T. fresh Parmesan cheese, grated
- Heat the grill to high and quickly sear the zucchini.
- Combine remaining ingredients in a food processor and pulse, scraping down the sides of the bowl, until pesto reaches desired texture.
- Spread a tablespoon or so of pesto onto each piece of zucchini. Roll and serve.
Related: Black Bean Fudge Cookies