The truth is the Super Bowl is one of those events, regardless of if your team is in the big game or if you even like football, which brings together people and lots of food!
Dip, chips and anything that will guilt you into an extra hour at the gym will be present as you chow down in between plays. Avoid ordering multiple pizzas – More pizza is ordered during Super Bowl week than any other week of the year!! But that doesn’t have to be the case at your house.
Snacks can be tasty and healthy – promise. Super Bowl XLV is still a couple of weeks away giving you time to try some recipes, find your favorite and bring a healthier snack to share among your football-loving friends.
You can use your own barbecue sauce in this super easy five ingredient recipe, or purchase one. The spiciness of the finished dish will depend on the barbecue sauce hotness.
3 lbs. chicken drummies, thawed if frozen
1-1/4 cups barbecue sauce
2 Tbsp. chili sauce
1/4 cup honey
3 cloves garlic, minced
- Pat the chicken drummies dry with a paper towel and place on broiler pan.
- Broil 5-6 inches from the heat for 8-10 minutes, turning often, until chicken is browned.
- Place in 3-4 quart crockpot.
- Mix remaining ingredients in a small bowl and pour over drummies.
- Cover and cook on low for 4-5 hours. These can be held for 1 hour after the cooking time on LOW.
Warm Spinach-Artichoke Dip
1 Tbsp. extra-virgin olive oil
1 16-ounce can lima (or butter) beans, drained
1 cup light mayonnaise
4 ounces tub-style fat-free cream cheese
1 tsp. hot pepper sauce (such as Tabasco)
1 tsp. capers, drained
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard
1 14-ounce can artichoke hearts, drained
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup pre-shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced green onions
1 tablespoon fresh lemon juice
- Preheat oven to 350 degrees.
- Combine olive oil, beans, mayonnaise, cream cheese, hot pepper sauce, capers, black pepper and dry mustard in a food processor, and process until smooth (about 15-20 seconds).
- Add remaining ingredients; pulse five times, then process until mixture is consistent throughout (about 10 seconds).
- With a rubber spatula, transfer mixture evenly to a 1-quart casserole dish, smoothing top.
- Bake at 350 degrees for 25-30 minutes or until lightly browned and bubbly at the edges. Remove from oven; cool 10 minutes.
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Vegetable cooking spray
- Preheat oven to 425 degrees.
- Cut zucchini into 3-inch sticks.
- Whisk an egg white in a small bowl, and add milk.
- Combine parmesan and seasoned breadcrumbs in a separate bowl.
- Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture.
- Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.