Healthy Super Bowl Snacks

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A person would think that snacks were invented for the Super Bowl, or the Super Bowl was invented for snacking – they’re perfect together. Fans don’t even have to pry their eyes away from the action happening on the screen as they reach for a tasty tidbit or a cold beer.

But the trick is to make snacks healthy as well as appetizing. This means not too much fat and not too much salt or sugar! Fortunately, we’ve got you covered.

Here are four fancy and fresh snack ideas for Super Bowl Sunday:

Whitefish Paté

  • 6 tbs. low fat cottage cheese
  • 1 tbs. Dijon mustard
  • 1 tsp. fresh dill weed, chopped
  • 1 tsp. fresh parsley, chopped
  • 1 tsp. fresh chives, snipped
  • 1 cup of cubed cooked fish, flounder, sole or other white fish
  • 1 dill sprig for garnish

 

Puree the cottage cheese, mustard and herbs in a food processor or blender. Add the fish and puree on medium to high speed until combined. Scoop into a bowl and garnish with a dill sprig. Chill for a least two hours and serve with whole grain crackers.

Chicken Wings A La Chinoise

  • 4 chicken wings
  • 1/3 cup tamari or soy sauce
  • 1/3 cup pineapple juice
  • 2 tbs. water
  • 1 tbs. sunflower oil
  • 1 tbs. honey
  • 1 tsp. grated fresh ginger
  • 1 tsp. minced garlic

 

Cut the chicken wings apart at the joints. Cut off and discard the wing tips, or keep them for chicken stock. Combine the soy sauce, pineapple juice, water, oil, honey, ginger and garlic in a bowl. Place the chicken wings in a 9 x 13 inch baking dish and pour the marinade over them. Cover with foil or plastic wrap and chill overnight.

The next day, preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Arrange the chicken wings on the foil. Pour 1/2 cup of the marinade over them and bake for 30 to 40 minutes.

Curried Artichokes

  • 4 large artichokes
  • 1/2 cup of low fat yogurt
  • 2 tbs. low fat mayonnaise
  • 1 tbs. sour cream (optional)
  • 1/2 tsp. Madras curry powder
  • 1/2 clove of garlic

 

Cut off the stems of the artichokes, then snip off the tips of the leaves with kitchen shears. Bring a large pot of water to boil. Add the artichokes, cover and cook them at a low boil for 30 minutes or until tender. Drain and allow to cool.

Combine the yogurt, mayonnaise, sour cream, and curry in a small bowl. Add the garlic by pushing it through a garlic press into the bowl. Divide the dip among four small bowls. Serve the artichokes on large platters and place a small bowl of dip by each plate.

Shrimp in Dill Sauce

  • 3/4 pound medium sized shrimp peeled and deveined
  • 2 lemon slices
  • 1 bay leaf
  • 3/4 cup water
  • 1/4 cup tarragon vinegar
  • 1/4 cup minced fresh dill or 2 tbs. dried dill
  • 2 green onions, chopped
  • 1 stalk celery, minced
  • 1 head Bibb lettuce

 

Place the shrimp in a medium sized saucepot with the lemon slices, bay leaf and enough water to cover. Boil, reduce heat and simmer till the shrimp are cooked, about two minutes. Drain the shrimp and place them in a medium sized bowl with the 3/4 cup water, vinegar, dill, green onions and celery. Marinate for 24 hours.

The next day, drain the marinated shrimp. Arrange the lettuce leaves on a platter and arrange the shrimp on top.

Happy Super Bowl!

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