RECIPE: Super Bowl snacks

Amanda Walker's healthy Super Bowl recipes:

Sweet Pepper Nachos

1 Pound ground turkey or sub with lean ground beef
20 mini Sweet Peppers halved and seeded
1 can green chilies
½ diced onion
1 bushel cilantro
8 ounces 0% Greek yogurt or sub with full fat yogurt or sour cream
1 cup part skim fiesta blend cheese
Maldon Sea Salt Flakes to taste
Avocado optional
Olive oil spray

Preheat oven to 375.
Brown turkey on stove with green chilies, diced onion, minced garlic. I love to add Trader Joe's Chili Lime seasoning too.
While turkey cooks, arrange sliced peppers, cut side up on a lightly sprayed sheet pan. Once meat is cooked through, spread ground turkey over top peppers being sure to fill in each one.
Sprinkle cheese over peppers.
Bake in oven until cheese is melted, about 10-12 minutes.
Top with Greek yogurt drizzle, cilantro, fresh onions and avocado.

Sweet Potato Skin Crisps

4 Sweet Potatoes
Spray Olive Oil
Maldon Sea Salt Flakes

Preheat oven to 425 and line baking sheet with parchment paper.
Thinly slice sweet potatoes into ¼ inch slices.
Lightly spray parchment paper with oil.
Spread potatoes evenly on sheet.
Lightly spray top of potatoes and dust with sea salt flakes.
Bake in oven 18-22 minutes or until golden brown. I also like to broil them at the very end for 2 minutes for an extra crisp. 
Light and Fluffy Guacamole

5 Avocados
1 bushel Cilantro
1 Lime, squeezed
Maldon sea salt flakes to taste
1/2 cup 0% plain Greek Yogurt

Wash and scoop the meat out of guacamole.
Use masher tool (best kitchen utensil ever) to begin to blend and mash avocados. Finely dice cilantro and add to avocado.
Add juice of one squeezed lime and salt to taste
Add Greek yogurt and mix well.
Serve with sweet potato crisp or homemade chips.

 AWalk's Buffalo Chicken Dip

3 lbs chicken breast I cooked mine in the crockpot all day and then shredded with a hand mixer
1 cup 0% fat, plain Greek yogurt
1 cup Franks Redhot Buffalo sauce
1/2 cup skim mozzarella cheese
1 packet Hidden Valley Ranch Dip

Mix all ingredients together and serve with sliced cucumbers, celery or carrots. Or pair with some of my favorite crackers like Good Thins, Nut Thins or Milton's.

Sweet Potato Sliders

1 Pound lean Ground Beef or Turkey 93/7
1 egg or 1 serving egg whites to reduce fat
½ Yellow Onion, diced
Desired spices-salt pepper, garlic salt, onion salt
Sweet Potato “Buns”:
2 large diameter sweet potatoes
Olive Oil spray
Salt and pepper to taste

Preheat oven to 400 degrees.
Wash and peel 2 large diameter sweet potatoes and slice into discs, approximately 1/2 inch thick.
Lightly spray a cookie sheet with olive oil. Place sweet potato discs on cookie sheet and lightly spray the side facing up with olive oil. Sprinkle potatoes lightly with salt and pepper.
Place in oven for 25 minutes or until sweet potatoes are soft and golden in color.
While potatoes cook, mix ground meat, chopped onion, desired spices and egg into a large mixing bowl. Mix until egg is well blended into mixture.

Heat skillet with a slight spray of olive oil on medium heat.
Scoop approximately 1 oz of beef mixture into pan. I use a Pampered Chef cookie dough scoop which makes the most perfect 1 oz portion size. Makes it super easy to measure.
Allow sliders to cook for 1 min, then flip and firmly press into skillet to spread beef into “slider” shape. Cook for 5-6 minutes, until meat is browned on both sides and cooked throughout.
Once all sliders are cooked, set aside until sweet potatoes are done and smelling oh so good!

Once sweet potatoes are done, I like to turn the oven to broil and allow them to cook for another 2-3 minutes until lightly crisp. Keep an eye on them, as each oven cook time is different.

Place one slider between 2 golden crispy sweet potato slices. Finish with your favorite slider options above. The possibilities for toppings are endless--traditional condiments like ketchup, mustard and add some spinach leaves, a cheese blend if desired, sauteed mushrooms, onions and the list goes on.

Cauliflower Wings

1 Head Cauliflower
1 Cup Franks Buffalo Sauce
4 TBSP Nutritional Yeast
½ Cup Rice Flour

Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Chop cauliflower into bite-sized pieces.
Mix sauce, yeast, and flour together to create a paste.
Place cauliflower into the paste, thoroughly coating each piece.
Pour cauliflower onto baking sheet making sure each piece is coated but not drowning in the sauce so it can crisp up.
Place in oven and bake for 25-20 minutes or until golden brown and crispy.

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