10 Healthy Super Bowl Recipes!
Regardless of what teams are playing, the Super Bowl is one of my favorite sporting events of the year! It's a great time to get together with friends and family, and to just be a wild, cheering fanatic! I also have used this event as an excuse to eat terribly delicious fried food and things that I would normally not eat in my daily diet. But even after the big game is over and I'm feeling happy or sad about the outcome, I am still feeling guilty and possibly sick to my stomach from all the junk I ate for the Super Bowl.
So, here are some scrumptious Super Bowl recipes from my own kitchen and from some of my favorite bloggers that I think will make your BIG GAME plans even more enjoyable and not leave you feeling sick or guilty the week to follow. Enjoy!
1. Sriracha-Buffalo Cauliflower Bites
This recipe for spicy Buffalo cauliflower bites is a great vegetarian alternative to Buffalo wings. Roasted cauliflower stands in for chicken and provides more fiber and fewer calories. Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing. CLICK HERE FOR PRINTABLE RECIPE!
Ingredients
8 cups 1½-inch cauliflower florets
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
2 tablespoons hot sauce, such as Frank's RedHot
1-2 tablespoons Sriracha sauce
1 tablespoon butter, melted
1 tablespoon lemon juice
Directions
1Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
2Toss cauliflower, oil and salt in a large bowl. Spread on the prepared baking sheet; reserve the bowl. Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.
3Meanwhile, combine hot sauce, sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
2. Stuffed Jalapenos
I have made these for countless football parties and they are usually the first appetizer to disappear! For a healthier version, I like to use turkey sausage instead of regular sausage. But, make sure to fully cook the turkey sausage till it's almost burnt so you don't get sick. Feel free to also add any other spices or seasonings that you prefer. CLICK HERE FOR RECIPE CARD
Ingredients
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
3. Spinach and Feta Pita Bake
This crunchy, pizza-like appetizer is a delicious, healthier way to get your "crunchy cravings" satisfied without overdoing it on the calories. CLICK HERE FOR RECIPE CARD
Ingredients
1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
4. Easy Garlic Knots
If you are a garlic lover, then these are for you! Plus, they are a healthier version that will leave you in delicious, yummy shock! CLICK HERE FOR RECIPE CARD
INGREDIENTS:
1 (13.8 oz) can of Pillsbury Classic Pizza Crust (or similar pre-made pizza dough)
2 tablespoons light butter (I used Land O’Lakes)
1 teaspoon minced garlic
½ teaspoon Italian seasoning
Salt, to taste
DIRECTIONS:
Pre-heat the oven to 400 and line a baking sheet with parchment paper.
Unroll the pizza dough onto a cutting board with the long edge facing you. Using a pizza cutter or sharp knife, cut the dough vertically to make 12 even strips. Tie each of these dough strips into a knot and place on the prepared baking sheet. Place the knots in the oven and bake for 10 minutes.
While the knots are baking, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for a minute or two until garlic is fragrant. Reduce the heat to low and stir in the Italian seasoning.
When the knots are done baking, remove from the oven (but leave it on). Using a silicone pastry brush, brush the butter/garlic mixture from the pan over top of the baked knots. Sprinkle with salt if desired. Place the knots back in the oven for another 4-5 minutes until the knots are golden.
5. Baked Avocado Egg Rolls
If you love these savory egg rolls at the Cheesecake Factory, then this is the healthier, tasty recipe for you! Your football fans will be cheering for you to make more! CLICK HERE FOR RECIPE CARD
Ingredients:
2 small avocados, chopped
¼ cup onion, chopped
½ cup corn kernels, fresh or frozen
¾ cup black beans
2 tablespoons cilantro, finely chopped
¼ teaspoon granulated garlic
Sea salt and black pepper, to taste
Pinch of cumin
Optional: Jalapeno
8-10 egg roll wrappers (found in the refrigerated section, typically near the tofu)
Directions:
Preheat oven to 425°F.
Combine avocado, onion, corn, beans, cilantro, and spices in a small bowl.
Place an egg roll wrapper on a flat surface. Place a hefty spoonful of the avocado filling in the center. Brush egg wash on the edges, fold in two edges, then the bottom corner, and roll. Place on a parchment paper-lined cookie sheet seam-side down.
Continue until all filling is used.
Brush the top of all rolled egg rolls with egg wash. Sprinkle with chili powder if desired.
Bake at 425°F for 20 minutes.
Serve immediately with salsa or a Greek yogurt-based dipping sauce.
6. KFC Copycat Oven Fried Chicken Tenders
I must admit that even though I have my "healthy vegetarian days" I am a sucker for some good, southern fried chicken. So, here's a healthier version that will make you just as happy and satisfied without the extra calories and oil. CLICK HERE FOR RECIPE CARD
Ingredients:
KFC Spice Mix
½ tsp salt
1 tbsp celery salt (Note 1)
2 tsp garlic powder
½ tsp dried thyme
½ tsp dried basil
½ tsp dried oregano
½ tbsp coarsely ground black pepper
1 tbsp mustard powder
2 tbsp paprika (not smoked, use sweet or plain)
1 tsp ground ginger
1 tsp cayenne pepper or ground pure chili (optional - for KFC "Zinger" flavour!)
Chicken
1.2 - 1.4 lb / 600 - 700 g chicken tenderloin (10 - 12 pieces) (Note 2)
1 cup buttermilk OR ⅓ cup plain yoghurt + ⅔ cup milk (Note 3)
1 cup flour
1 cup panko breadcrumbs
¼ cup cornmeal (Note 4)
2 tbsp butter (unsalted)
1 tbsp vegetable or canola oil
Oil spray
Directions:
Combine the Spice Mix in a bowl.
Place 1 tbsp of Spice Mix in a ziplock bag with the chicken and buttermilk. Set aside to marinate for at least 2 hours, preferably 3 but ideally overnight.
Preheat oven to 400F/200C.
Place the butter and oil on a large rimmed baking tray. Place in the oven for a few minutes until the butter is just melted. Remove and tip the tray to spread the oil and butter all over.
Combine the remaining Spice Mix, flour, panko and cornmeal in a bowl and mix. Place half in a large ziplock bag.
Drain the chicken of excess marinade using a colander.
Transfer half the chicken into the ziplock bag, seal in air so it is puffed like a balloon, then shake to coat the chicken in the seasoning. Press through the bag so the coating is firmly stuck onto the chicken. Place the chicken onto the baking tray.
Place the remaining coating into the ziplock bag and repeat with remaining chicken.
Spray the top with oil and place in the oven. Bake for 12 minutes, then turn, spray and bake for a further 8 to 10 minutes or until golden. Don't bake more than 25 minutes, otherwise the chicken will dry out!
Serve with your favourite dipping sauce. I used Honey Mustard Sauce (Note 7).
7. Ginger-Garlic Shrimp
I am seafood lover, so this savory snack is right up my alley and I'm so thrilled to share this recipe with you! CLICK HERE FOR RECIPE CARD
Ingredients:
SHRIMP
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 tablespoons minced garlic
2 tablespoons finely chopped basil
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon crushed red pepper
2 1/2 pounds large shrimp, shelled and deveined
DIPPING SAUCE
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 large garlic clove, minced
3 stalks of fresh lemongrass, tender inner bulb only, minced
1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
Kosher salt
Directions:
In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
8. Cauliflower Pizza Bites
Pizza is pretty much a staple food for football games, so why not bring a healthier version that will satisfy your cravings without killing your waistline? CLICK HERE FOR RECIPE CARD
Ingredients:
4 cups grated cauliflower
3 eggs
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
FILLINGS
Meat (about 4 oz): pepperoni, beef, sausage, bacon, ham, etc...
Veggies: bell peppers, onion, olives, artichokes, spinach, etc...
Directions:
Preheat oven to 400°.
Combine grated cauliflower, eggs, oil, and seasonings in a large bowl.
Add in your desired fillings. Be sure to not use too many or they won’t hold together. I use 4 ounces of meat, and about a cup of veggies.
Fill the muffin tin by packing the filling into them. Be sure to press down to help them form.
Bake for 30-35 minutes or until the tops are golden brown.
Serve with your favorite marinara sauce.
9. Swirled Cheesecake Brownies
I try to limit my chocolate intake, but during the Super Bowl I allow myself at least one or two chocolate desserts. It just helps keep my energy going and my cheers loud. So, when I found this recipe that had healthier ingredients, I was ecstatic! CLICK HERE FOR RECIPE CARD
Ingredients:
Cheesecake topping
4 ounces reduced-fat cream cheese, (Neufchatel)
¼ cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
½ teaspoon vanilla extract
Brownie layer
⅔ cup whole-wheat pastry flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1¼ cups packed light brown sugar
¼ cup canola oil
¼ cup strong (or prepared instant) coffee, or black tea
2 teaspoons vanilla extract
Directions:
Preheat oven to 350°F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
10. Churro Almonds
For some of us, anything that is covered with cinnamon and sugar is pretty much a lethal addiction. That's why I got so excited when I saw this recipe for churro almonds! It helps me feel a little bit less "sinful" about my cinnamon sugar addition! CLICK HERE FOR RECIPE CARD
INGREDIENTS:
2 c. almonds
1/2 c. sugar
1/2 c. brown sugar
1 tbsp. cinnamon
pinch of salt
1/3 c. water
melted white chocolate
DIRECTIONS:
Combine sugars, cinnamon, salt and water in a large skillet over medium heat. When the sugar has dissolved, stir in the almonds. Stir constantly until the almonds are completely coated and the sugar crystallizes, about 8-10 minutes. The mixture should be dry.
Remove from heat and transfer almonds to parchment paper to cool. Drizzle with melted white chocolate. Let set for 10 minutes. Serve at room temperature.
Have a great time with friends and family for the Super Bowl! And remember to be safe. If you've had too much to drink, just crash on someone's couch. I don't think they would mind if you overstayed your visit and got home safely the next morning.
Bon Appetit!
