The Super Bowl often includes a high-calorie, high-fat feast. But, if you’re a health-conscious football lover or hosting a Super Bowl soiree, try these delicious recipes!
Sweet potato fries
Ingredients:
2 sweet potatoes, peeled and sliced like steak fries
2 tbsp olive oil
Salt and pepper to taste
Other seasonings like garlic powder, cayenne pepper or oregano (optional)
Method:
1. Preheat oven to 425 F.
2. In a large mixing bowl, coat the potatoes with oil.
3. Add seasoning mix and toss to coat.
4. Place fries evenly on cookie sheet.
5. Bake 10 minutes, then turn and bake 10 more minutes.
6. Fries should be soft on the inside and crispy brown on the outside.
Coconut-lime chicken bites
Ingredients:
1/2 cup of unsweetened, shredded coconut
1 tbsp finely-grated lime zest
1 tsp ground cumin
1/2 tsp sea salt
1 large egg
1 lb boneless, skinless chicken breasts, cut into pieces.
Method:
1. Preheat the oven to 375 F.
2. In a shallow bowl, combine the coconut, lime zest, cumin, and salt.
3. Place the egg in a separate shallow bowl and beat lightly.
4. Dip the chicken pieces in the beaten egg, shaking off the excess. Then roll them in the coconut mixture to coat.
5. Place the coconut-coated chicken pieces in an even layer on a rimmed or large glass baking dish.
6. Bake for 25-30 minutes until cooked through.
7. Serve immediately.
Chipless nachos
Ingredients:
1 1/2 cups Iceberg lettuce, shredded
1/2 pound ground chicken, cooked
1/2 cup sliced black olives
1/2 cup tomatoes, chopped
1/4 cup chopped green onions, chopped
1 cup low-fat mozzarella cheese, shredded
Method:
1. On a baking pan lined with tin foil, spread a fresh bed of shredded lettuce.
2. Distribute meat, olives, chopped tomatoes, green onion and any additional toppings.
3. Sprinkle with cheese.
4. Heat oven to 350 F and broil for 3 minutes or until cheese is bubbling.
5. Remove immediately and serve.
6. Serve with guacamole if desired.
Note: If you do want to use nachos, flax or whole-grain options are available.
Crispy, crunchy chicken fingers
Ingredients:
4 boneless, skinless chicken breasts cut into chicken finger size
1 cup whole-wheat, Italian-seasoned breadcrumbs
1 cup freshly-grated parmesan cheese
1 tbsp garlic powder
1 tsp Herbamare salt substitute or sea salt
2 egg whites
Method:
1. In a medium-sized bowl, combine breadcrumbs, grated Parmesan, garlic powder and salt.
2. In a separate bowl, beat 2 egg whites till combined.
3. Dip chicken fingers one by one into the egg mixture and then roll them in the breadcrumb mixture
4. Place breaded fingers on a baking sheet lined with parchment paper.
5. Bake at 400 F, turning after 15 minutes and baking another 10 minutes till golden and crispy.
Roasted veggie spread
Ingredients:
1 medium eggplant, peeled and diced in 1-inch cubes
2 red bell peppers, seeded and diced in 1-inch cubes
1 red onion, peeled and coarsely chopped
2 cloves garlic, peeled
1 tbsp olive oil
Pinch sea salt and ground black pepper
1 tbsp tomato paste
Method:
1. Preheat oven to 400 F.
2. Combine chopped eggplant, peppers, onion and garlic in a bowl and toss with olive oil and salt and pepper.
3. Spread on a baking sheet and roast for 45 minutes, tossing once halfway through baking.
4. Cool slightly, then place veggies in a food processor and pulse 3 or 4 times. The mixture should have a slightly chunky texture.
5. Enjoy with whole grain crackers or vegetables.
Courtesy Dr. Joey Shulman
drjoey.com