Are you ready for some healthier Super Bowl Snacks?

Posted by: Ursula Zamora on Friday, February 01, 2013

My family loves the fun of sporting events, and we love gathering around for some fun treats during Super Bowl Sunday.  As we all know, so many Super Bowl foods and snacks can be rough on our bellies and waistlines so today we have some great options for your Super Bowl snack table!

Cucumber Boats

One of my new favorites are these Cucumber Boats.  They are all the fun of a tasty salad in finger food form.  It also combines two of my favorite flavors-the crisp coolness of cucumbers and the salty brine of Feta cheese.  Makes for the most perfect bite in my opinion!


2 cucumbers (about 1 pound each) 

2 ounces crumbled feta cheese 

1/4 teaspoon salt 

1 teaspoon fresh parsley or dill, chopped 

freshly ground black pepper, to taste  


 Cut the cumbers lengthwise, and remove the seeds, then cut a small strip off the bottom of one side so that the cucumber half will set level, without falling over.

 Use the other half of the cucumber and dice into 1/4 inch pieces.  Combine the diced cucumbers with feta cheese, dill, salt and pepper. Divide the mixture between the 2 cucumber “boats”, then slice into 1 1/2 inch pieces.

A variation on this would be do dice tomato, red onion, pepperoncini and kalamata olives along with the feta with a drizzle of olive oil and red wine vinegar for a Greek Salad flavor.


Skinny Buffalo Chicken Dip

My aunt introduced me to Buffalo Chicken Dip a few years back at a family gathering.  It truly does combine all the yumminess of Buffalo Wings (something this native western New Yorker loves!) in one easy bite.  However I've seen many a Buffalo Chicken Dip that has that unmistakeable greasy ring on top of all the oils and ickiness that can come with classic, deep fried Buffalo wings.

This dip is all the best of the Buffalo Wing but in a lighter, more tummy and waistline pleasing form. 


4 oz. (half a block) reduced-fat (or fat-free) cream cheese, softened 

1 cup plain Greek yogurt

1 cup shredded part-skim Mozzarella cheese

1/2 cup hot sauce

1/2 cup crumbled light blue cheese 

3 cups shredded cooked chicken**


**For your chicken, you can either use leftovers from a roast or you can boil some bone on chicken (I prefer bone on breast) in a bit of broth until the chicken is fork tender then shred using 2 forks to pull the breast apart.

To Make In The Oven:

Preheat oven to 350 degrees F.

In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown.

To Make On The Stove:

Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering. You can pop it under your broiler for a few minutes to brown the top if you'd like. 

To Make In The Slow Cooker:

Stir all ingredients together in a slow cooker until combined. Heat on low for 4 hours or until the cheese is melted. 

Remove from the oven and feel free to garnish with a splash of hot sauce and some crumbled blue cheese.  Serve with celery sticks, pepper slices or my favorite-sea salt pita chips!


Taco Tortilla Cups

These are a fun way to have a taco, but without a lot of the mess that comes with it!   You can make a meatless option as well, and create a little taco bar for your guests to make creations to suit their own tastes.


  8 fajita size(6") flour tortillas

1 lb. ground grassfed beef**

16 oz can black beans, drained 

1 cup diced tomatoes

1/2 small red onion, chopped 

1 Tablespoons chopped fresh cilantro 

1 packet of taco seasoning 

1 small California avocado, cubed

Shredded Monterrey Jack or Daiya (vegan) Cheese-optional

Sour cream or Plain Greek yogurt to garnish (optional)

**Vegan option:  Blend 1 cup cooked quinoa with some taco seasoning for a tasty meatless filling


Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.

**TIP:  Tortillas will be easier to work with if you warm them just a touch in a pan over low to medium heat.  When cold, the tortillas can tend to crack because they are not as pliable as when they are warmed.

While tortillas are baking, brown the ground beef and drain off any fat when cooked.  Return beef to the pan and blend in taco seasoning.  If making a vegan option, cook 1 cup of quinoa in 1 1/4 cups of water.  Stir in a bit of taco seasoning to taste.

Set diced tomatoes, onions, cilantro, avocado, cheese and yogurt/sour cream in bowls in a buffet area.   

Have your guests fill their tortilla cups with desired ingredients and enjoy! 


(upper cup-meat option  and lower cup is meatless option)



Pizza Stuffed Mushrooms

Of course, Pizza and Football are synonymous...and Super Bowl Sunday is one of the busiest days for most pizza places during the year.  This recipe is great because you can actually use a topping as your "crust" and have all that great pizza flavor...in just a bite!


10 whole Baby Bella Or Crimini Mushrooms

4 ounces (1/2 block) neufchatel Cream Cheese, Softened

¼ cups Grated Parmesan Or Mozzarella Cheese

¼ teaspoons Dried Basil

⅛ teaspoons Dried Oregano

Garlic Salt And Pepper, To Taste

2 Tablespoons Finely Chopped Green Pepper

2 Tablespoons Finely Chopped Red Onion

2 Tablespoons Finely Chopped Black Olives

Garden of Life Coconut Oil

Preheat oven to 350ºF. Lighly cover a cookie sheet or baking dish with some coconut oil and set aside.

Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.

In a small pan sautee your red onion for about a minute in a teaspoon of coconut oil and a dash of salt and pepper, then add in your red and green pepper.  This will help release some of the flavors of the veggies.

In a small bowl, stir cream cheese, parmesan, basil, oregano, and garlic together until combined. Stir in remaining ingredients, excluding the mushrooms.  Add any additional salt & pepper to taste.

Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.



Jaxson Price commented on Friday, February 01, 2013
MAMA MIA! All of these look delicious! Not sure what I want to try first!

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