Super Bowl 2017 is upon us and with that comes food, glorious Super Bowl food! But alongside all the deep fried bacon and mile high nachos, you can eat tasty food that is healthy.
To that end, we’ve prepared a few Super Bowl food ideas for you. Some Super Bowl snacks and Super Bowl party food that won’t break your wallet or your stomach. As you catch the Super Bowl Live stream, consider making the following for your friends and guests.
- 1 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 1⁄4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame seed paste; optional)
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 teaspoon paprika
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. You can add 1 to 2 tablespoons of water as necessary to achieve the thickness you want.
Pour hummus into a bowl, drizzle with olive oil, and sprinkle with the paprika before serving.
2. Fish Tacos with Green Apple Guacamole
- 1 avocado, diced
- 1 Granny Smith apple, peeled and diced
- 1/2 small white onion, diced
- 1 jalapeño pepper, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon plus 2 teaspoons fresh lime juice
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 3 6-ounce skinless cod fillets
- 8 soft corn tortillas
- 1 teaspoon grated fresh ginger
- 1 bunch arugula, washed, dried, and chopped
Preheat oven to 400° F. In a small bowl, mix avocado, apple, onion, jalapeño, cilantro, 1 tablespoon lime juice, and ½ teaspoon salt.
Heat the olive oil in a skillet over medium heat.
Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
Meanwhile, wrap the tortillas in aluminum foil and heat in oven until warm and slightly softened for about 5 minutes.
In a large bowl, combine the cod, ginger, and remaining lime juice. Divide the fish, arugula, and guacamole among the tortillas evenly.
3. Healthy Sloppy Joes
- 12 ounces 90% lean ground beef
- 1 large onion, finely diced
- 2 cups finely chopped cremini mushrooms, (about 4 ounces)
- 5 plum tomatoes, diced
- 2 tablespoons all-purpose flour
- ½ cup water
- ¼ cup cider vinegar
- ¼ cup chili sauce
- ¼ cup ketchup
- 8 whole-wheat hamburger buns
Crumble beef into a large nonstick skillet and cook over medium heat (approximately 1 or 2 minutes). Add onion and mushrooms and cook, stirring occasionally and breaking up the meat with a wooden spoon. Cook until the vegetables are soft and the moisture has evaporated (around 8 to 10 minutes).
Add tomatoes and flour; stir to combine everything. Stir in water, vinegar, chili sauce, and ketchup; and bring the mixture to a simmer, stirring it often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender (8 to 10 minutes). Best served on toasted or warm buns.
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4. Portobello “Philly Cheese Steak Sandwich”
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 large Portobello mushrooms, stems and gills removed
- 1 large red bell pepper, thinly sliced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- ½ teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- ¼ cup vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 3 ounces thinly sliced reduced-fat provolone cheese
- 4 whole-wheat buns
Heat oil in a large nonstick skillet or frying pan over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown (2 to 3 minutes). Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, (approximately 7 minutes).
Reduce heat to low, sprinkle the vegetables with flour, and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, place cheese slices on top of the vegetables, cover, and let stand until melted (1 to 2 minutes).
Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
5. Lightened-Up Slow-Cooker Chicken Buffalo Dip
- Two 8-ounce packages reduced-fat cream cheese, cut into small pieces
- 2 cups shredded white meat from a rotisserie chicken, skin and bones discarded
- 2 cups shredded low-fat cheddar (about 6 ounces)
- 1 cup buttermilk
- 1/3 cup hot sauce, such as Frank’s
- 1 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup parsley leaves, chopped
- 1/4 cup crumbled blue cheese
- Celery and carrot sticks, for serving
Put the cream cheese, chicken, cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to combine.
Cover, and cook on high for 2 hours; the mixture should be bubbling and the cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese; reduce the heat to warm for serving.
“Lightened-Up Slow-Cooker Chicken Buffalo Dip”, Food Network, http://www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-slow-cooker-chicken-buffalo-dip.html
Webster, K. “Portobello “Philly Cheese Steak” Sandwich”, Eating Well, http://www.eatingwell.com/recipe/248986/portobello-philly-cheese-steak-sandwich/
“Eating Well Sloppy Joes”, Eating Well, http://www.eatingwell.com/recipe/248986/portobello-philly-cheese-steak-sandwich/