Throw a Healthier Super Bowl Party

Throwing a Super Bowl Party doesn't have to mean fattening and greasy foods.  I have included some easy recipes that taste delicious and won't make you feel bad about yourself the morning after!   The recipes even include some disease fighting ingredients and are all good for your waistline. 


Southwestern Layered Bean Dip- Adapted from Eatingwell.com

Makes 12 Servings, about 1/2 cup each

Total Time: 20 minutes

Ingredients:

1 16-ounce can nonfat refried beans, preferably “spicy” (i.e. try Amy's Kitchen Organic Refried Beans)

1 15-ounce bpa free organic can black beans, rinsed

4 scallions, sliced

1/2 cup prepared salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup jalapeño slices, chopped

1 cup shredded organic Monterey Jack, or Cheddar cheese, or vegan cheese

1/2 cup organic low-fat sour cream, vegan sour cream

1 1/2 cups chopped romaine lettuce

1 medium tomato, chopped

1 medium avocado, chopped

1/4 cup canned sliced black olives, (optional)

Directions:

1.  Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart, oven safe dish, sprinkle with cheese.

2.  Cook in oven on 250 degrees until cheese melted and beans are hot, for about 6-8 minutes.

3.  Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Dr. Suz Heals Quick and Delicious Creamy White Bean Dip
Ingredients:
 1 15-ounce can of cannellini beans, rinsed and drained

 1 tablespoon olive oil

 2 cloves garlic

 3 tablespoons plain organic nonfat Greek yogurt ( i.e. stonyfield) or soy greek yogurt for vegans

 1/4 cup loosely packed fresh dill

 3 tablespoons fresh lemon juice

 salt and pepper to taste

 fresh dill sprigs for garnish.

Directions: Simply place all the ingredients except the dill sprigs in a food processor or blender with food processor capabilities i.e. Ninja, bullet etc., blend until smooth.  Add Garnish. 

You may serve the above two recipes with veggies or chips.  Here are a few of my favorite bagged chips for the Super Bowl:
Simply Sprouted: Way Better Snacks Tortilla Chips such as the naked blues tortilla chips

Late July Chips

Xochitl Tortilla Chips

Kettle Brand Potatoe Chips

Baked Sweet Potato Fries-Adapted from wholeliving.com

Total Time: 35 minutes  Prep Time: 10 minutes

Serves 4 to 6, you can multiply ingredients of course to yield more servings

Ingredients
Vegetable oil or sunflower oil or coconut oil for parchment
2 large sweet potatoes (about 2 pounds), skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
3 large egg whites (a scant 1/2 cup)
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt

Note: I prefer not to use a microwave, however,  the directions below do use one.    if you have one and do not have the time to heat the sweet potatoes in the oven to soften feel free to use the microwave.    If, like me, you do not use a microwave you can soften the sweet potatoes by first cooking them in an oven safe dish on 350 degrees covered with foil or parchment paper for about 15-20 minutes or until pliable, stir and continue with recipe as below. 

Directions:
Place dried oregano, dried thyme, garlic powder and salt in spice grinder or small food processor and grind briefly to blend.

1. Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.
2. Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
   
   
3. In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden
   
   

Guilt Free Crunchy Chicken Tenders With Herb Buttermilk Dressing- Adapted from wholeliving.com

Serves 4 people, multiply for additional people
Ingredients:

For the Chicken

• 1 cup buttermilk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
• 2 cups whole wheat breadcrumbs
• Olive oil, for drizzling

For the Dressing

• 1/3 cup organic lowfat buttermilk i.e organic valley brand
• 3 tablespoons low-fat organic Greek yogurt
• 1 tablespoons chives, minced
• 1/4 teaspoon kosher salt

For Serving

• 4 stalks celery, cut into sticks
• 2 romaine hearts, quartered
• Hot sauce to taste

Directions:

1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
   
   
3. Serve chicken with dressing, celery, romaine hearts, and hot sauce.