Super Bowl Sunday is an American tradition centered on football, a star-studded halftime show, outrageous commercials, and of course, delicious game-day snacks. In fact, during the Super Bowl, most partygoers consume more than their recommended daily calorie intake in just one sitting. However, you can still indulge with healthier, homemade alternatives.
Try one of these guilt-free Heart Smart® recipes created by Henry Ford registered dietitian Darlene Zimmerman to score the perfect game-day menu.
Hearty Party Mix
Prep time: 10 minutes
Cook time: 1 hour
Ingredients
3 cups toasted oat cereal
3 cups Rice Chex
2 cups Wheat Chex
1/4 cup peanuts
2 cups pretzel sticks
2 cups pretzel twists
1/4 cup canola oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground red (cayenne) pepper
Directions:
Preheat oven to 250 degrees Fahrenheit. In a large baking dish, combine the toasted oat cereal, Rice Chex, Wheat Chex, peanuts and pretzel sticks and twists. Set aside. In a small bowl, using a wire whisk, whisk together vegetable oil, Worcestershire sauce, garlic powder, paprika and ground red pepper. Pour over cereal mixture. Stir to coat. Place pan in oven and bake for one hour stirring every 15 minutes. Using oven mitts, remove from oven and let cool to room temperature. Store in air tight container. Makes 20 servings.
Loaded Potato Skins
Prep time: 15 minutes
Cook time: 55 minutes
Ingredients
6 large baking potatoes, scrubbed
Vegetable oil cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons bacon bits
1 tomato, cored, seeded, finely chopped
1 1/2 cups (6 ounces) shredded, reduced fat cheddar cheese
1/2 cup reduced fat sour cream
2 tablespoons green onion, thinly sliced
Directions:
Prick potatoes all over with a fork. Arrange potatoes on a baking sheet and bake in a preheated 425° F oven for 40 to 45 minutes or until tender. Remove and cool. Quarter each potato lengthwise. Scoop out the inside of each potato section, leaving about a 1/4-inch thick shell. Cover and chill the potato insides for another use. Preheat oven to 450° F. Place potato skins on a baking sheet. Spray insides with vegetable oil cooking spray. Sprinkle with chili powder, salt and pepper. Sprinkle with bacon bits and tomato. Top with cheese. Bake for 10 to 12 minutes or until cheese melts and potato sections are heated through. Serve with sour cream and green onions. Makes 12 servings (2 potato skins per serving).
Spicy Chicken Nuggets & Honey Dijon Dipping Sauce
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
Vegetable oil cooking spray
1 1/2 cups cornflakes
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Cajun seasoning
1/2 cup low fat buttermilk
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup Dijon mustard
1/4 cup low fat mayonnaise
3 tablespoons honey
Directions:
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil and lightly spray with vegetable oil cooking spray. Place cornflakes in a heavy duty zippered-lock plastic bag and crush using a rolling pin. In a medium bowl, place crushed cornflakes, Parmesan cheese and Cajun seasoning; mix to combine. Place buttermilk in a small bowl. Cut chicken breasts into 24 chunks. Dip each chicken chunk into the buttermilk and then roll in the crumb mixture until all sides are coated. Place chicken on prepared baking sheet and lightly spray nuggets with vegetable oil cooking spray. Bake 4 to 5 minutes, remove from oven and flip the nuggets over. Return nuggets to oven for another 4 to 5 minutes or until chicken is golden brown and cooked throughout. To prepare the dipping sauce, whisk together the mustard, mayonnaise and honey in a small bowl until smooth. Serve with chicken nuggets. Makes 6 servings (4 nuggets with 2 tablespoons of sauce per serving).
For more recipes and advice on healthy eating, check out the other posts in our EatWell section.
