With Super Bowl 2017 right around the corner, you may be trying to plan out your snacks for the big game. Super Bowl party food tends to be fried or covered like candied bacon and other such delights.
But if you’re worried about your diet yet still want some awesome Super Bowl snacks for the big game, we may have found a few solutions for you.
We’ve reached far and wide and found these five game day foods that are not only delicious, but they are also healthy too. Chicken or dips, we’ve got a lot of your Super Bowl appetizers covered for your Super Bowl party.
Adobo-Marinated Chicken Quesadillas
Ingredients: 4 chicken cutlets (4 ounces each), 1/2 cup water, 1 can (7 ounces) chiles in adobo sauce, 1 small red onion, thinly sliced, 2 jalapeno chiles, stems removed, thinly sliced crosswise, 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups), 1 cup rice vinegar (not seasoned), 1/4 cup sugar, 8 eight-inch flour tortillas.
Puree chiles in adobo sauce and water in a blender until smooth. Pour mixture over chicken and evenly coat. After chicken is coated, refrigerate chicken for at least one hour.
Place sliced onion in a bowl. Combine the vinegar, jalapenos, and sugar in a small saucepan over medium heat. Bring the mixture to a simmer, and cook for 10 minutes, or until jalapenos are soft and sugar has dissolved. Pour it over the onion, and let stand until mixture is cool. Use a fine sieve to strain through.
Heat a grill pan over high heat. Grill the chicken for about 2 minutes per side. Slice the meat into strips, and wipe the pan clean.
Place one tortilla onto a countertop. Arrange the strips of one cutlet to cover the tortilla. Sprinkle 1/3 cup of Monterey Jack cheese on top and some of the onion-jalapeno mixture. Top it with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.
Place the quesadilla onto the hot grill pan, and cook over medium heat until the cheese melts and the tortillas are crisp, about 4 minutes per side.
Quinoa Chicken Nuggets
Ingredients: 1 pound chicken breasts, boneless and skinless, 3/4 cup almond flour, 1/4 teaspoon ground pepper, 1/2 teaspoon salt, 1 egg, lightly whisked, 1-1/2 cups cooked quinoa, 2 tablespoons extra virgin olive oil.
Preheat the oven to 400 degrees Fahrenheit.
Cut the chicken breasts into cubes and sprinkle with salt and pepper.
Gather three bowls for the flour, egg, and quinoa.
Coat the chicken with the flour, and then shake off the excess. Next, dip the chicken into the egg and shake off the excess. Then, coat the chicken with the quinoa and press lightly to help the quinoa stick to the chicken.
Line a baking sheet with parchment paper and place the coated nuggets. Drizzle extra virgin olive oil on each nugget before baking.
Bake in the oven between 40 – 45 minutes or until crispy.
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Spicy Red Pepper and Walnut Dip
Ingredients: 2 red bell peppers, 1 tablespoon tomato paste, 1 tablespoon sherry vinegar, 1 garlic clove, 1 dried ancho chile, 1 1/2 tablespoons finely chopped shallot, 1/4 cup blanched almonds, toasted, 1/4 cup walnuts, toasted, 1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted.
Place the red bell peppers on a grill or directly over the flame of a gas-stove burner on high heat. Roast the peppers until blackened all over, turning them with tongs. Put peppers into a bowl, and cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
Blend peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined.
Ingredients: 1 pound lean ground turkey burger, 1 egg, 1/3 c. almond meal, 1 garlic clove, minced, 1 large carrot grated, 1/2 c. shredded veggies of choice, 1/2 tbsp. oregano, 1 tbsp. parsley (fresh minced or dried), 1/8 c. minced onions (optional).
Preheat oven to 375. Mix all ingredients in a bowl and roll into small balls. Place them in a glass dish, cover with tin foil, and bake for 40-45 min. in the oven.
Ingredients: 3-4 avocados, ripe, 1 onion, finely diced, 2 roma tomatoes, diced, 2-4 garlic cloves, minced, 1 large bunch, cilantro, minced, 1 tbsp lime juice, fresh squeezed is best, Salt, to taste.
Halve the avocados and remove the seeds. Peel them so that only the flesh of the fruit remains. Using a fork, lightly mash and mix the avocado in a medium-sized bowl.
Add the onion, garlic, cilantro, lime juice and salt; mix well.
Add diced tomatoes and stir in gently.
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May, D. “Quick Turkey Meatballs”, Danette May web site; http://danettemay.com/quick-turkey-meatballs/
May, D. “Tender and Juicy Quinoa Chicken Nuggets”, Danette May web site; http://danettemay.com/tender-and-juicy-quinoa-chicken-nuggets/