(So you look like and feel a cheerleader, not a linebacker)
Super Bowl Sunday isn’t just a day for football; half the fun is the party, which means food and booze. Check out these healthy game day recipes you could serve to keep you and your crew satisfied and feeling guilt-free.
Wide-Receiver Roll Ups
Slice or peel thin strips of either cucumber or zucchini with a vegetable peeler. Don’t slice them too thin otherwise they won’t hold together once you roll. Lay down your strips on a flat sheet and spoon a layer of “spread” onto each piece. Smooth it out with a spoon or knife.
For the spreads inside, you can either use your favorite hummus or pesto. Check out Mary’s Fit Food Made Fun videos and recipes for healthy and easy homemade versions of the store bought brands. Mashed avocado tastes great in these as well. Next, add your fillings.
For the filling, add low-sodium sliced turkey. You can also create a vegetarian dish by eliminating the meat and adding in extra veggies of your choice. Carrot strips, bell peppers, and fresh spinach work great!
Time to roll, secure with a toothpick, and place on a plate. Try not to overload them otherwise they will not neatly stay together. You can have fun arranging these on a plate of fresh spinach leaves to resemble that green football field or pairing them with a yummy honey mustard dip. Just mix together 4 tbsps. of dijon mustard and 2 tbsps. of raw honey. Mmmmmmmmmmmm great catch!
In a small bowl, mix ¼ cup of olive oil, and ½ cup of fresh lemon juice. Add in 3 tsps of dried oregano, and ½ tsp. of salt and pepper.
Take boneless, skinless chicken breasts and cut into 2-3 inch chunks. Wash chicken thoroughly with water and place in a dish of water and lemon juice or apple cider vinegar to marinate and clean. Leave chicken to soak for about 10 minutes.
Heat up a grill and slide your chicken pieces onto wooden skewers that have previously been soaked in water for about 10 minutes. Lay your skewers on your grill and cook on medium heat, rotating so that all sides are browned. As you rotate, use a basting brush to paint on the olive oil/lemon mixture. It’s always safe to check a thicker piece of chicken to ensure its not pink inside; you DON’T want to serve under cooked chicken. Depending on its thickness, your skewers can cook for anywhere between 10 and 20 minutes.
Backfield Baked Sweet Potato Chips
Heat your oven to 400 degrees Fahrenheit.
Take 3 sweet potatoes, wash with water, and slice them thin. Toss with olive oil and season with sea salt.
You can also season with cumin and paprika for a little extra kick.
Lay pieces on a baking sheet and place in oven, flipping halfway through.
Cook for 20 -25 minutes or until crispy.
Defense Dip with Spinach and Artichoke
What you will need:
1 12-oz. bag frozen cut leaf spinach, prepared and drained
1 15-oz. can cannellini beans, rinsed and drained
2 tbsp olive oil
1 14-oz. can quartered artichoke hearts, drained and roughly chopped
4 oz. reduced-fat cream cheese
1/2 cup grated Parmesan cheese
2+ tsp hot sauce, to taste
2 tbsp minced garlic
1 tsp onion powder
1/4 tsp ground pepper
1/4 tsp salt
1 cup nonfat plain Greek yogurt (for extra creaminess if desired)
Prepare spinach according to package directions. Preheat oven to 375 degrees F. Once spinach is done cooking, drain and add to a large bowl.
In the bowl of a large food processor, blend cannelloni beans and olive oil until mostly smooth. Add mixture to the bowl with the drained spinach.
Add the rest of the ingredients to bowl and stir to combine evenly. If you want the dip’s consistency creamier, add in a few tablespoons of nonfat plain Greek yogurt. Place mixture in an oven-safe baking dish (I used a cast iron pan).
Top with additional Parmesan if you like. Bake for 20-30 minutes, or until dip is heated throughout and cheese is melty.
Field Goal “Fried” Pickles with Horseradish Sauce
What you will need for the pickles:
1 cup low sugar bread and butter pickles (about 40)
3 tbsp whole wheat
1/4 cup egg whites
1/2 cup panko bread crumbs
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
For the Horseradish Sauce:
1/4 cup low-fat mayonnaise
1/4 cup 2% fat plain Greek yogurt
3 tbsp water
2 tsp tomato paste
2 tsp horseradish
2 tsp rice wine vinegar
1 tsp. Brown sugar
3/4 tsp Worcestershire Sauce
1/2 tsp kosher salt
1/4 tsp garlic powder
Place a large wire rack on top of a baking sheet. Place the flour in one dish and the egg whites in another. Mix together panko, salt, pepper, garlic and onion powder in a third dish. Shallow dishes work best for this!
Next, dredge the pickles in flour, then egg, and lastly the panko mix, pressing the mix onto both sides. Lay the pickles on the rack and place in the fridge for an hour to set.
Preheat your oven to 450 degrees Fahrenheit. Spray your pickles with a non stick cooking spray and bake for 12 minutes.
For the sauce, whisk together the ingredients above. Cover and place in fridge until ready to serve.
Follow us on Facebook for more healthy recipes and make sure you catch up on our cooking videos Fit Food Made Fun. Have a safe and enjoyable Super Bowl Sunday everyone, from your staff at Personal 1 Fitness.