The Super Bowl is right around the corner. You have been faithful all year to your diet. Your friends are coming over to watch the big game. How can you balance having awesome snacks and not breaking your diet? Here are some Healthy Super Bowl Snacks that will be a hit with your friends and family.
Baked Buffalo Chicken Skewers
What you will need:
Chicken
Skewers
Your favorite Buffalo Sauce
Bleu Cheese Dressing (Optional)
Salt and Pepper to taste
Directions: Keep it simple stupid, cut the chicken into strips and marinade in Buffalo Sauce for 15-20 minutes and then skewer the meat. (HINT: Soak your skewers in water for 30 minutes to prevent the wood from burning.) .Season with Salt, Pepper, and Garlic. Throw it into the oven to bake at 375 F for 30 minutes. Flip the skewers often, giving them a new coat of buffalo sauce each time. Dip in Bleu Cheese Dressing.
“This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Dip this in ranch or blue cheese for even more added flavor, but it doesn’t need it.”
Ingredients
olive oil cooking spray
3/4 cup gluten-free baking flour (such as Premium Gold(R) Flax and Ancient Grains All-Purpose Flour)
1 cup water
1/2 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads cauliflower, cut into bite-size pieces
2 tablespoons butter
1/2 cup hot pepper sauce (such as Frank’s RedHot(R))
1 teaspoon honey
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.
A copycat recipe that you can easily make in just 20 minutes. And it tastes a million times better too!
INGREDIENTS:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
DIRECTIONS:
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
1 (17-ounce) container of 2% Greek yogurt (or about 2 cups of your favorite)
3 tablespoons mayonnaise
2 tablespoons honey
1 cup finely chopped kale
1 cup finely chopped spinach
3 thin green onions, finely chopped
1/3 cup finely chopped red pepper
1/4 cup finely chopped carrot
2 garlic cloves, finely minced or pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
if desired, chopped water chestnuts and chopped marinated artichoke hearts
Directions
Combine all ingredients in a bowl and mix well to combine. The key is to chop everything as finely as possible! This dip is extra flavorful after it sits for a few hours (refrigerated of course). Taste and season more if desired. Serve with chips, crackers or vegetables.
This one could go either way on the healthy-o-meter, but has a lot less calories than other bacon wrapped jalapeños I have seen.
What you will need:
1 Pack of Bacon
6 Whole Jalapeños (small)
1 8oz block of cream cheese
Directions: Slice the jalapeños in half (hot dog way) and de-seed. Cut up the Cream Cheese into strips long enough to sit in the jalapeño. (The actual size varies, but just remember to put a healthy serving of cheese in it. Wrap the jalapeño and cheese with a slice of Bacon. Place them on a cookie sheet and preheat your oven to 400 degrees. Bake until your bacon is how you want it (about 20 minutes) and Enjoy!
Nothing says Tex-Mex more than corn, Jalapeños, and cheese. This Cowboy Corn recipe is a great addition to any football party as a dip, or as a side for your enchilada or taco dish. Super simple to make, it tastes delicious and people will want the recipe everywhere you go.
Go make it! You won’t regret it.
Cowboy Corn
An amazing dish that will satisfy for years to come. Classic Cowboy recipe.
When you go to Texas Roadhouse, what do you think of?
Besides the Hot Rolls and Cinnamon Butter…
And their steaks…
Thats right! Their Rattlesnake Bites.
Bursting with cheese and jalapenos, it is the perfect compliment to any great comfort meal. We are giving you the keys to the city here and giving you a copycat recipe for one of the best appetizers known to man.
Texas Roadhouse Rattlesnake Bites
A perfect blend of Mozzarella sticks and Jalapeno Poppers.
One of the best things about cooking Cuban cuisine is the wide use of Pork. It is a very cheap animal to raise and perfect for the Island nation. One of the most popular ways to cook Pork is with this simple recipe for Masitas de Puerco.
Masitas de Puerco is a delicious dish that can be served as a main dish with rice, beans, and plantains. (You will find that to be the case with most Cuban dishes) or served as finger food for any fiesta. It is extremely easy to make and packed full of flavor.
Start making the Mojo. A link to the recipe is found above.
Cube the pork into bite sized pieces.
Combine the Cumin and Mojo into a bowl and whisk thouroughly. Add the cubed pork chunks and add the Bay Leaves. Cover the bowl with plastic wrap and set in the fridge overnight.
When you are ready to cook the meal, take it out of the fridge and fry up on medium high heat. Remove the Bay leaves of course. Use the excess Mojo to cook with the Pork. When the pork is nice and brown and crispy, add the onions and cook until the onions are translucent.
Serve with Rice, Beans, and plantains or just place on a serving dish and ENJOY!
Mojo Criollo is a staple in all Cuban households. It can be used for a variety of different things including to marinade your pork roast or used as a dipping sauce for your plantains or yuca. The strong garlic mixed with the sour citrus is a powerful and delicious combination.
This is another influence we can trace back to the Arabs into Spain. They brought the flavors of the Sour Orange with them. When Spain colonized Cuba, they brought with them that flavor. Once in Cuba, the Garlic was added.
Give it a try! You will not be disappointed.
Mojo Criollo
Here we have a traditional Cuban dipping sauce and marinade. It is used in pretty much every Cuban dish and goes great as a dipping sauce for Plantains and Yuca.
Let me tell you something about Banana Cheesecake…it will rock your world. This cheesecake recipe isn’t for the faint of hearts. Personally, this is my favorite desert ever.
Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn’t like bananas, you just eat it yourself. Thank me later.
Epic Banana Cheesecake
Let me tell you something about Banana Cheesecake...it will rock your world. This cheesecake recipe isn't for the faint of hearts. Personally, this is my favorite desert ever. Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn't like bananas, you just eat it yourself. Thank me later.
Grab a large Bowl. Throw the blocks of cream cheese in and beat with a hand or stand mixer and the whisk attachments. Keep going until there are no clumps. Clumps are your enemy.
Throw in the sugar and continue mixing until it is combined throughout. Add the cream and vanilla. Keep whisking until you get "Stiff peaks" and set that off to the side.
Grab another bowl and whisk the pudding mix and milk. Throw that baby in the fridge for 10 minutes to thicken. Lightly combine and gently fold the pudding with the filling mix. Keep going until it is combined into one mixture.
Slice up those bananas into small chunks and combine them into the filling mix. Save about 1/2 of one banana for garnishing.
Graham Cracker Crust
Easy Peasy. Take your graham crackers and 1/3 cup of white sugar and place them in a ziplock bag. Beat the hell out of said bag with rolling pin, fists, or whatever want. Take 6 tablespoons of butter (doesn't have to be exact) and melt that in the microwave. Take 1 1/2 Cups of the Graham Cracker Mix and place that in your spring form pan. Drizzle the melted butter and press into the bottom of the pan. Make sure it is nice and tight.
Combine and Chill
Take your crust and fill it with your cheesecake filling. Smooth the top.
Refrigerate for 6 hours or Overnight (Overnight is better)
Take some cool whip and add a layer to the cake. However much you would like. Take those Nila wafers and crush them into a powder and sprinkle on top. Take the sliced almonds and sprinkle them on top as well. Slice up the remaining banana and arrange in any pattern you want on top.
