Healthy Super Bown Snacks

Editor's picture

If there’s one sporting spectacle I like even better than the Olympics, it’s gotta be the Super Bowl. More than just the game itself, I love the commercials, the company, and of course, the snack food. Sadly, chicken wings, bean dip, and potato chips don’t rank high on nutritional value, so this year I’m vowing to whip up some healthier alternatives. Here’s a few on my list to try:


Chicken Souvlaki Pitas
Serves 4

1 pound chicken tenderloins
Bamboo skewers
4 whole-grain pitas

For the souvlaki marinade:
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh (or 1/2 teaspoon dried) oregano
1/4 teaspoon salt

For the tzatziki sauce:
1 cup plain yogurt (see recipe above)
1/2 medium cucumber, peeled, seeded, shredded
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint leaves
1/2 teaspoon salt

1. In a bowl, combine marinade ingredients. Add chicken, and mix well to coat. Marinate in refrigerator 30 minutes.
2. Soak skewers in water for 30 minutes, and heat grill to medium. Thread chicken onto skewers, and grill four minutes on each side.
3. Combine ingredients for tzatziki in a small bowl. Serve with the chicken in pitas.

Nutrition info per serving: 233.8 calories; 9.4 g fat; 2 g saturated fat; 69.4 mg cholesterol; 29.8 g protein; 7 g carbohydrates; 0.5 g fiber; 408.6 mg sodium

Warm Artichoke and Crab Dip

Serves 6 to 8

2 tablespoons olive oil
1 red bell pepper, finely chopped
3 medium garlic cloves, crushed
1 15-ounce can artichoke hearts, chopped
1 small Serrano chile, seeded and finely minced
6 scallions, thinly sliced (include some green tops)
1/2 cup Montrachet, or other creamy goat cheese
1/2 pound jumbo lump crabmeat, picked over
1/4 cup grated Asiago cheese
1/4 cup finely chopped raw walnuts

1. Preheat oven to 375 degrees.
2. In a medium saucepan, heat olive oil and sauté red pepper and garlic until red pepper is tender. Remove from heat and stir in artichokes, Serrano chile, scallions, and goat cheese. Gently fold in crabmeat.
3. Transfer to a lightly oiled baking dish. Sprinkle with grated Asiago and walnuts. Bake on middle rack about 20 minutes.
4. Remove from oven and serve warm, with sliced whole-grain baguette or crackers.

Nutrition info per serving: 210.4 calories; 15.3 g fat; 4.8 g saturated fat; 21.1 mg cholesterol; 9.4 g protein; 10.6 g carbohydrates; 3.6 g fiber; 296.8 mg sodium

Spiced Nut and Seed Mix
Makes 21/2 cups

1 tablespoon melted butter
1 tablespoon olive oil
1 tablespoon agave nectar
1 1/2 teaspoons cumin
1 1/2 teaspoons cinnamon
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon salt
3/4 cup walnuts
1 cup almonds
1/2 cup pumpkinseeds
1/4 cup sunflower seeds
2 tablespoons flaxseeds

1. Preheat oven to 400 degrees.
2. In a medium saucepan, combine butter, olive oil, agave, and spices. Cook on low heat for one minute. Add nuts and seeds; coat well.
3. Spread in a single layer on baking sheet. Roast 5 minutes, or until nuts are golden.

Nutrition info: 203.4 calories; 17.7 g fat; 2.3 g saturated fat; 3.1 mg cholesterol; 5.9 g protein; 8.5 g carbohydrates; 3.4 g fiber; 118.9 mg sodium