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Guilt-free alternatives for Super Bowl snacking

We all know that the Super Bowl isn’t all about the game. At least for some of us, it’s the super food we look forward to while watching the game and, of course, the commercials. Super Bowl parties are a big Sunday fun day for football fans and non-fans alike when cheering goes hand-in-hand with eating.

For many years, certain foods have claimed their spot in our living room and kitchen to complement the Super Bowl spirit. However, most of those traditional options are filled with carbs and fats that, although help soak up the alcohol that’s consumed on the side, don’t benefit our bodies much.

Good news is there are healthier options to your traditional Super Bowl snacks and dips. Here are four recipes to try if you are interested in exploring the healthier side of the football fan life.

Skinny barbecue chicken wingswings

These wings are baked instead of fried, which is already a decrease in calories and fat. You can also make the barbecue sauce at home, but instead of sweetening it with refined white granulated or brown sugar, use honey and molasses and use lessened amounts of both, compared to traditional recipes. (Recipe from Gimme Some Oven)

Directions:
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper, then place a wire rack on top of it and grease it with cooking spray.
In a large mixing bowl, combine chicken wings and half of the barbecue sauce. Gently toss to coat.
Put wings on the prepared baking rack, lining them up in a single layer.
Bake them for 25 to 30 minutes or until the chicken is cooked through.
Remove them from the oven then brush with the remaining half of the barbecue sauce and serve warm.

Avocado Feta dipavocado dip

Here are some healthy fats to go with your chips or breadsticks. Put diced and peeled avocado, four ounces of feta cheese, the juice of one lemon and one handful of parsley, two or three scallions and a pinch of pepper in a food processor and blend into a creamy, salty and fresh tasting light dip to share. (Recipe from Green Valley Kitchen)

Spinach-artichoke dipspinach artichoke dip

Another dip to flavor your chips is a healthy mix of artichokes and spinach. It’s not only tasty but low in calories and high in iron.

Ingredients:
1 tbsp extra virgin olive oil
1 can lima (or butter) beans, drained
1 cup light mayonnaise
4 oz. 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 can artichoke hearts, drained
1 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 of sliced green onions
1 tbsp of fresh lemon juice
Directions:
Preheat oven to 350 degrees F.
Combine first eight ingredients (through mustard) in a food processor, and process until smooth (about 15 to 20 seconds). Then 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 casserole dish, smoothing top. And finally, bake at 350 degrees F for 25 to 30 minutes or until lightly browned and bubbly at the edges. Remove from oven, and cool for 10 minutes. (Recipe from Health.com)

Greek turkey burgerturkey burger

Making burgers out of ground turkey helps cutting down on fat and red meat without sacrificing taste. Mix 16 oz. 93-percent lean ground turkey with 1/4 cup whole wheat breadcrumbs, 1/4 cup feta cheese (crumbled), 1 egg white, 1 tbsp chopped mint, 1 tsp of dried oregano and 1/4 tsp black pepper. (Recipe from SparkRecipes)

Directions:
Coat a nonstick skillet with cooking spray and place over medium heat. Divide the meat mixture into equal balls. Flatten the burgers with your hand and press your thumb in the center of each burger to keep the meat from rising too high as it cooks.
Cook the burgers about five to six minutes per side, flipping once, until internal temperature reaches 165 degrees F.

About The Author

Klaudia Balogh

Klaudia Balogh is a senior, international student at FGCU pursuing her journalism degree, which will be her second bachelors from Dunk City. She is currently the Entertainment & Lifestyle editor at Eagle News and editorial assistant at TOTI Media, Inc. Although she has only lived in the U.S. since 2009, she has got quite good at hiding her Hungarian accent. When she is not covering events and editing or writing stories, you can find her in the gym, in the kitchen or on the dance floor. She loves anything and everything that has to do with dance, fitness and healthy living.

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