With Super Bowl 50 just around the corner, the Carolina Panthers and Denver Broncos aren’t the only ones going head to head.
Many American families rank the Super Bowl as being one of the top events of the year. The annual football event is set alongside winter holidays, Thanksgiving, and New Years in status of importance to many households. And what do those holidays have in common with the Super Bowl, other than your grandmother asking why you aren’t hitched yet and your little nieces getting into your shoe closet?
It’s a day where your will power and desire for those buffalo wings go head to head!
But what if you can have your beloved buffalo wings and your skinny jeans too? Check out these great recipes for healthy alternatives to some of your favorite kick off snacks.
Baked Buffalo Wings (PopSugar)
- 3 pounds drumettes and wings
- Kosher salt and freshly ground pepper
- 1 tablespoon butter
- 6 sprigs fresh thyme
- 10 garlic cloves, crushed
- 3/4 cup hot sauce
For blue cheese dip:
- 1 cup low-fat Greek yogurt
- 1/2 cup blue cheese crumbles
- Scallions, to garnish
- Preheat oven to 375°F, and lightly grease an oven-proof pan.
- In a large bowl, generously season drumettes and wings with kosher salt and freshly ground black pepper.
- In a sauté pan over low heat, melt butter. Add thyme and garlic and allow to simmer for 3 minutes. Once thyme and garlic become aromatic, add hot sauce and stir.
- Pour entire mixture over chicken and toss to coat. Allow wings to marinate in the fridge for about 30 minutes.
- Meanwhile, combine blue cheese and low-fat Greek yogurt in a small bowl. Mix well, and refrigerate.
- Transfer chicken to oven-proof baking dish and place in oven. Bake for 30 minutes; with tongs or a fork, flip and baste wings.
- Bake for 25 minutes more, occasionally basting wings while they’re in the oven.
- Remove pan from oven, and allow wings to slightly cool in pan. Baste with juices, and serve with blue cheese dip!
Half Calorie Spinach Dip (Healthy Eater)
- 1 packet of Knorr Vegetable Recipe Mix (If you can’t find Knorr where you live, any 40g vegetable dry soup packet will work.)
16oz (454g) non-fat Greek yogurt
1/2 cup reduced fat real mayo
10oz (283g) chopped fresh or frozen spinach
8oz (227g) can of water chestnuts drained and chopped
4 green onions chopped
- Combine Greek yogurt, mayo, and Knorr soup packet.
- Cook, cool, and drain the spinach. (I stick mine in the freezer for a few minutes.)
- Squeeze of excess water. I usually put it in a strainer and press it down with my fingers until little water remains. Cheese cloth works too.
- Add water chestnuts, green onions, and spinach. Stir until the spinach is uniform throughout.
- Refrigerate for 2 hours. (The hard part.)
- Serve. This dip makes about 4 cups and is great as a veggie dip or on healthy crackers, whole grain pita chips, or baked tortilla chips.
Bacon Chard Quesadillas (Eating Well)
- 4 slices center-cut bacon, chopped
- 1 small red onion, halved and thinly sliced (about 3/4 cup)
- 4 cups chopped chard leaves (from 1 bunch)
- 1/2 teaspoon freshly ground pepper
- 1 15-ounce can black beans, rinsed
- 8 6-inch whole-wheat tortillas
- 1 cup shredded Pepper Jack cheese
- Cook bacon in a large nonstick skillet over medium-high heat, stirring often, until crisp, 2 to 3 minutes. Reduce heat to medium, add onion and cook, stirring, until softened, about 2 minutes. Add chard and pepper; cook, stirring, until wilted, 1 to 2 minutes. Add beans and coarsely mash; stir to combine. Remove from heat.
- Place tortillas on a work surface. Spread a generous 1/4 cup filling and 2 tablespoons cheese on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Wipe out the pan and return to medium heat. Add 4 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.
- Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining quesadillas.