We’re gearing up for game day with a winning lineup of Super Bowl snacks. From classic comfort food to delicious remakes of our favorites, we’re doing it all with a heart-healthy* twist. Needless to say, this is “nacho” average football party!
Cooking spray
4 cups cauliflower florets, steamed (about 1/2 large cauliflower)
1 large egg, lightly beaten
1 cup shredded cheddar
1 cup freshly grated Parmesan
2/3 cup panko breadcrumbs
2 tablespoons freshly chopped chives
Kosher salt
Freshly ground black pepper
1/2 cup ketchup
2 tablespoons Sriracha
- Preheat oven to 375°. Grease a large baking sheet with cooking spray.
- In a food processor, pulse steamed cauliflower until riced.
- Place riced cauliflower on a clean kitchen towel and squeeze to drain water.
- Transfer cauliflower to a large bowl with egg, cheddar, Parmesan, Panko, and chives, and mix until combined. Season with salt and pepper to taste.
- Spoon about 1 tablespoon of the mixture and roll it into a tater-tot shape with your hands. Place on prepared baking sheet and bake for 15 to 20 minutes, until tots are golden.
- Meanwhile, make spicy ketchup by combining ketchup and Sriracha in a small serving bowl.
- Serve warm cauliflower tots with spicy ketchup.
Cooking spray
1 pound ground chicken breast
1/4 cup crumbled herbed feta or regular feta
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 dinner rolls
8 thin slices fresh tomato
- Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high.
- In a large bowl, combine the chicken, feta, parsley, oregano, garlic powder, cumin, salt, and pepper.
- Mix well and shape the mixture into 8 sliders, each about 3/4-inch thick.
- Add the sliders to the hot pan and cook for 3 minutes per side for medium.
- Arrange the sliders on the rolls and top with tomato slices.
Crispy Oven-Baked Lemon-Pepper Chicken Wings
3 pounds chicken wings
1 tablespoon extra-virgin olive oil
2 teaspoons baking powder
1 teaspoon garlic powder
½ teaspoon salt
1 ½ tablespoons lemon zest, divided
1 ¼ teaspoons ground pepper, divided
Lemon wedges for serving
- Preheat oven to 400°F. Line a large, rimmed baking sheet with foil. Place an oven-safe wire rack on the prepared baking sheet; coat the rack with cooking spray.
- Pat wings dry and place in a medium bowl.
- Add oil and baking powder; toss to coat well.
- Add garlic powder, salt, 1 tablespoon lemon zest and 1 teaspoon pepper; toss well.
- Arrange the wings in an even layer on the prepared rack.
- Bake, flipping once, until the skin is crispy, and a thermometer inserted into the thickest portion registers at least 165°F, about 1 hour.
- Transfer the wings to a clean bowl. Add the remaining 1/2 tablespoon lemon zest and 1/4 teaspoon pepper; toss well. Transfer the wings to a platter. Serve with lemon wedges, if desired.
2 cups chopped romaine lettuce
2 avocados, mashed well
1 cup non-fat Greek yogurt
2/3 cup black beans
1/2 cup diced tomatoes
1/2 cup shredded cheddar cheese
Sliced black olives and scallions, to garnish
- Spread chopped romaine lettuce at the bottom of a large bowl.
- Add avocado layer on top, and smooth out with a spoon to even height.
- Spoon Greek yogurt layer, and smooth if necessary.
- Layer black beans, then diced tomatoes on top.
- Sprinkle cheese and add olives and scallions.
½ pound bacon cooked until crisp, then chopped
4 large zucchini
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper freshly ground
½ teaspoon chili powder
¼ teaspoon ground cumin
2 cups shredded cheddar
green onions (optional)
sour cream (optional)
- Preheat oven to 400°F and line a baking sheet with foil. Set aside.
- Cook bacon using your preferred method and chop into small pieces. Set aside.
- Cut zucchini in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into chunks.
- Place zucchini pieces into a colander & sprinkle with salt to draw out excess moisture for about 5 minutes.
- Transfer zucchini to the prepared baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper.
- Bake until slightly tender, about 5 minutes.
- Remove from oven and top each piece of zucchini with cheese and bacon.
- Return to oven and bake until cheese is bubbly, and zucchini is tender, about 10 minutes more.
- Garnish with sour cream and green onions before serving.
4 pita pockets, sliced into 8 triangles each
1/2 cup chickpeas, drained and rinsed, pat dry
1 teaspoon olive oil plus more for drizzle
Salt and pepper to taste
1/4 teaspoon onion powder
1/2 medium cucumber, diced small
1/4 cup kalamata olives, pitted and sliced
1/2 cup sun-dried tomatoes julienned
1/2 cup banana peppers, sliced
1 small shallot, thinly sliced
1/2 cup feta crumbles
2-3 green onions, sliced for garnish
2-3 tablespoons fresh parsley, chopped for garnish
Hummus, for serving
Tzatziki sauce, for serving
- Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across. Drizzle olive oil lightly across the pita bread, along with salt and pepper, and toss to coat evenly.
- On a second baking sheet, spread out the rinsed and dried chickpeas. Toss with 1 teaspoon olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing each halfway through. Check for desired crispiness and remove from oven.
- Meanwhile, prepare toppings and dips, if making homemade.
- When the pita chips come out of the oven, transfer them to a serving tray/plate (or just leave them on the tray!). Top pita slices with olives, sun-dried tomatoes, banana peppers, shallot slices, and feta crumbles.
- If desired, put the nachos back in the oven for 3-5 minutes if you want the toppings to be warm, too. Garnish with green onion and chopped parsley. Serve immediately with hummus and/or tzatziki sauce.
2 small (or 1 large) acorn squash, halved and seeded
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon olive oil, divided
2 cloves garlic, sliced
1/2 cup walnuts, roughly chopped
1 ½ teaspoon sherry vinegar
1 (12-ounce) baguette, sliced and toasted
2 oz. blue cheese, crumbled (about 1/2 cup)
Fried sage leaves, for serving (optional)
- Season squash with salt and pepper. Arrange cut sides down on a microwave-safe plate or baking dish. Microwave on HIGH until tender, 8 to 10 minutes. (Squash can also be roasted in a 425°F oven for 25 to 30 minutes.) Scoop flesh into a bowl; discard skins. Add 1 tablespoon oil and mash with a potato masher. Season with salt and pepper.
- Meanwhile, heat remaining 1/4 cup oil in a medium skillet over medium heat. Add garlic and walnuts. Cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes. Remove from heat and stir in vinegar.
- Spread squash mixture on toasts, dividing evenly. Top with walnut mixture, blue cheese, and fried sage, if desired.
Ultra-Crispy Air Fryer Chickpeas
19-oz can of chickpeas, drained and rinsed
1 tablespoon olive oil
1/8 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne (optional)
- Heat air fryer to 390°F
- Drain and rinse chickpeas. No need to dry.
- Toss with olive oil and spices.
- Place the chickpeas in the air fryer basket. Cook for 12-15 minutes, shaking a few times.
- Remove from air fryer. Add more salt and pepper to taste.
*These recipes contain salt. If you’re under the care of a cardiologist, please check with your physician for your specific heart-healthy dietary needs.
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