Ask anyone to list the reasons why the SuperBowl is one of the BEST nights of the year, and I can bet they’ll include the epic commercials, unpredictable halftime show, [maybe the football game ;)] and of course – an entire night full of binge eating your favorite junk foods in front of the TV! What would make it even better? Avoiding that next-day tummy ache caused by those dips and drinks I just couldn’t say no to! Sooo, this year I decided to create a SuperBowl menu filled with 6 healthy alternatives that both taste good and leave you feeling good come Monday morning.
My best friend/cousin Lauren stopped by to help me prep [and eat] the food and drinks. Read on for full recipes, directions, tips and tricks to mastering these fan-favorite dishes!
– 5 cans Sprite Zero
– 3 tablespoons lime juice
– Juice of 3 limes
– Vodka – I used New Amsterdam Vodka (add to your liking – I did 1/2 cup)
Simply add all needed ingredients and mix thoroughly with a large spoon! Serve over ice and garnish with a lime wedge for that added touch.
Top 5 Low-Cal Beers
- Yuengling Light Lager 99 calories
- Michelob Ultra 95 calories
- Bud Light Lime 116 calories
- Corona Light 109 calories
- Bud Light 110 calories
Skinny Buffalo Chicken Dip
– 1 cup plain Greek yogurt – I used OIKOS
– 1/2 block of 1/3 reduced-fat cream cheese
– 1 cup shredded part-skim mozzarella cheese
– 1/2 cup of light crumbled blue cheese
– 3 grilled chicken breasts
– 1/2 cup Franks buffalo wing hot sauce
– Multigrain tortilla chips
How to Make:
- First things first, gather all your needed ingredients and a medium-sized pot!
- Measure out each ingredient, placing them in the pot one by one. This is the order I measure my ingredients:
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup light crumbled blue cheese
- 1/2 block of 1/3 reduced-fat cream cheese
- 1 cup plain Greek yogurt
- 1/2 cup Franks buffalo wing hot sauce
- After chicken breasts are grilled, use 2 forks to pull the chicken until all 3 chicken breasts are shredded. Put shredded chicken into pot with cheeses.
- Turn stovetop onto medium and place pot containing your ingredients on top.
- Once the cheeses start to melt, begin stirring ingredients with wooden spoon or plastic spatula.
- Stir ingredients about once every 30 seconds to ensure ingredients don’t settle/burn. Do this for ~15 to 20 minutes.
- After all ingredients are mixed and the dip is warm throughout, turn the stovetop down to its lowest setting, keeping it warm ’til it’s ready to be served!!
- TIP: warm chicken breasts in microwave for ~40 seconds. When the chicken is warm, it’s easier to pull with forks! If you aren’t a grill master, you can buy a rotisserie chicken at the store!
Herbed Garlic Parmesan Popcorn
– 10 cups popped popcorn
– 1/2 teaspoon dried basil
– 1 teaspoon dried thyme
– 2 large cloves [minced] garlic
– 2 tablespoons butter
– 2 tablespoons extra virgin olive oil
– 3/4 cup parmesan cheese
How to Make:
- Pop popcorn in microwave and place in large mixing bowl.
- Place butter, EVOO and garlic in small sauce pan over medium heat. Heat until butter is completely melted and garlic is softened.
- Add thyme and basil, stirring to combine. Remove pan from heat and set aside.
- Drizzle butter mixture over popcorn while stirring with large spoon or spatula, quickly tossing to coat. Add parmesan cheese and toss again.
- Top with additional parmesan (optional) and serve immediately.
- TIP: use a very large bowl when mixing in toppings or mix in portions because the popcorn will spill out the top of the bowl during incorporation if it’s too small!
Recipe adapted from Our Best Bites (Sara Wells)
Baja Chicken Tacos
– 1 lb grilled chicken breast chopped into 1/2 inch pieces
Spicy Chipotle Sauce:
– 1/2 cup nonfat Greek yogurt
– 1/8 cup Frank’s buffalo wing sauce
– 1 teaspoon chili powder
– 2 cups tri-color cole slaw
– 3 tablespoons nonfat Greek yogurt
– Juice from 2 limes
– 1 teaspoon honey (raw)
– Salt and pepper to taste
– pico de gallo
– lime wedges for garnish
TIP: If the grocery store runs out of street-sized tortillas [somehow always happens to me!], fold the tortilla in half and cut off ~1 – 1.5 inches of border.
Recipe adapted from The Live Fit Girls
Cauliflower Flatbread Pizza
– 5 cups chopped cauliflower
– 2 large egg whites
– 1/4 cup shredded part-skim mozzarella cheese
– 2 tablespoons grated parmesan cheese
– 1 teaspoon Italian seasoning
– 1/4 teaspoon salt & black pepper
– 1/2 cup pasta sauce – I used Di Molise CLASSICO Spicy Tomato & Basil
– 1/2 teaspoon Italian seasoning – I used Dean Jacob’s Bread Dipping Seasonings – you’ve got to try this: it’s my family’s favorite for 10+ years!
– 1/2 cup shredded part-skim mozzarella cheese
– 1/2 lb grilled chopped chicken
How To Make:
- Gather all your needed ingredients and preheat the oven to 400F.
- Line a baking sheet with parchment paper.
- Pulse cauliflower in a food processor or blender until it’s about the size of a grain of rice. You’ll probably have to divide and chop the cauliflower into small sections, as the food processor may get clogged if you put in all the cauliflower at once.
- After all cauliflower is shredded, put it in large microwave-safe bowl; cover and microwave for ~3 minutes or until it’s hot/soft.
- Once you’ve attained the desired consistency, transfer cauliflower crumbs to a mesh strainer to drain and let it cool.
- Press out as much liquid as possible from the cauliflower crumbs in the strainer using a clean paper towel.
- Return cauliflower crumbs to a large bowl adding all other crust ingredients. Mix.
- To form the crusts, evenly divide cauliflower mixture into two circles on parchment-lined baking sheet – each about 1/4 inch thick and 7 inches in diameter.
- Bake the crusts until the tops have browned (~40 minutes).
- After the crusts are baked, remove from the oven and pour the pasta sauce on top of the crusts, leaving a 1/2 inch border. Sprinkle the mozzarella cheese, parmesan cheese, grilled chicken and Italian seasoning on top of the pasta sauce.
- Bake until cheese has melted and crust is crispy (5 – 7 minutes).
- After removing pizzas from the oven, add parmesan cheese and cut pizzas into 4 equal pieces!
Recipe adapted from Lisa Lillien’s Clean & Hungry Cookbook p. 225
Energy Bite Footballs
– 1/3 cup honey
– 3/4 cup peanut butter
– 1 3/4 cup old-fashioned oats
– 1/3 cup semisweet chocolate chips
– 1/4 cup chia seeds (optional)
How to Make:
- Measure out all needed ingredients and pour them into a large mixing bowl.
- Mix ingredients together using a large spoon or spatula.
- Once mixed to the likeness of cookie dough, use a spoon to scoop out a portion of the mixture and form a ball (or football) with the dough.
- Dip a fork prong into the melted chocolate and draw football stitches on the energy bite for added effect!
- Place the footballs onto parchment-covered baking sheet and place baking sheet in refrigerator until ready to serve.
- These energy bites are one of my favorites because you can grab a couple before you leave for work, packing an easy, healthy on-the-go snack!
- TIP: spray pam baking spray onto the measuring cup prior to measuring honey and peanut butter so that they come out easily!
Recipe by Healthy Liv
Chocolate-Covered Banana Bites
– 1/4 cup peanut butter
– 3/4 cup baking chocolate
– 1 1/2 teaspoon coconut oil
– 2 medium-sized ripe bananas
How to Make:
- This recipe is so easy to make!
- Simply cover a baking sheet with parchment paper. Slice each banana into thick slices (1/2 inch) and arrange half the pieces on the baking sheet
- Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in freezer for about 30 minutes or until frozen
- Place coconut oil in a microwave safe bowl and microwave until melted. Stir in the chocolate, and continue to microwave until smooth. Use a fork or spoon to cover each banana bite in chocolate, then place back on sheet. Freeze for one hour to enjoy
- Store in freezer and thaw a few minutes before eating
- TIP: use white chocolate chips and mix in a few drops of food coloring that matches your favorite team to make the banana bites more festive!
Recipe by Smile Sandwich
Lauren and I had so much fun spending the day together making this recipe guide for y’all! We hope you consider incorporating one of these healthy recipes into your football festivities this February. Want to see more of LP? Follow her blog The Chicken to My Waffle. If you have any questions about these recipes, the full guides are linked below each “How to Make” or comment below!