Healthy Superbowl Snacks
Low-Carb Portobello Pizza Recipe
Serves: 4
Per one pizza:
·153 cal
·6 g fat (1 g sat)
·15 g carbs
·300 mg sodium
·5 g fiber
·5 g sugar
·13 g protein
Ingredients
4 portobello mushrooms
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon dried oregano
Pinch of salt
2/3 cup tomato sauce
1/3 cup chopped ham, prosciutto or chorizo
1/2 cup fresh spinach, chopped
1/2 cup low-fat cheddar cheese
1/4 tablespoon basil, chopped
1 teaspoon chili flakes (optional)
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the stems from each mushroom. Using a spoon, clean out the darker gills from the inside of the mushrooms.
- In a bowl, whisk together the olive oil, crushed garlic, salt and oregano. Place the mushrooms on the baking sheet and gently brush with the garlic oil mixture. Bake for 5 minutes.
- After 5 minutes, remove the mushrooms from the oven and top with tomato sauce, ham, spinach and cheese. Place back in the oven to back for 15 minutes or until the cheese has melted.
- Before serving top with fresh basil and chili flakes, if desired.
----------------------------------------------------------------------------------------------------------------------------------------------------------------
Turkey Chili with White Beans Recipe
Serves 6
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon dried oregano
1 pound lean ground turkey
2 cups fat-free, less-sodium chicken broth
1 14-ounce can chopped tomatoes, with liquid
1 15-ounce can great northern beans, rinsed and drained
Juice from 1 lime
Ground black pepper
1 cup fresh cilantro, chopped
Preparation
- Heat oil in a large, heavy pot over medium-high heat. Add onions, garlic, chili powder, cumin, salt and oregano and cook, stirring, until soft, about 4 minutes.
- Add the turkey and brown it, breaking it apart as you go, for about 3 minutes.
- Add chicken broth and simmer until reduced by half, about 8 minutes.
- Add the beans and tomatoes; bring to a low boil. Cover and cook, stirring occasionally, until thick, about 10 minutes
- Remove from heat, add lime juice and season with black pepper to taste. Garnish with cilantro before serving.
Spicy Sweet Potato Fries and Avocado Dip
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
For the fries:
1 tablespoon olive oil
2 sweet potatoes (1 pound)
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon of dried oregano
1/8 teaspoon of dried thyme
Ground black pepper
Sea salt
For the dip:
1 avocado, peeled and
pitted
1/4 cup (2.5 ounces) silken tofu
Juice from 1 lime
1/4 cup packed cilantro leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
Preparation
- Peel and cut potatoes into half-inch fries. Soak the fries in a bowl filled with ice-cold water for 1-2 hours. This step removes starch from the potatoes, which helps them get nice and crispy.
- Preheat oven to 450° F.
- Rinse and towel dry the fries. Spread them in a single layer on a rimmed baking sheet and toss with olive oil to coat.
---------------------------------------------------------------------------------------------------------------------------------------------------------------
Healthy Five-Layer Dip Recipe
Serves 14
Total time: 30 minutes
Ingredients
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can low-sodium black beans, drained and rinsed
1 tablespoon minced chipotle peppers in adobo
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
Fresh ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 ripe avocados
3 medium tomatoes, seeded and diced
1 jalapeño pepper, seeds and ribs removed, finely minced
1/4 cup scallions, thinly sliced
2 cups low-fat Greek yogurt
2 tablespoons taco seasoning
1/4 cup shredded extra-sharp cheddar cheese
Preparation
- Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 more minutes.
- Put half of the onion mixture into a food processor with the black beans, chipotle peppers, 1 tablespoon of the lime juice, cumin, water and salt. Puree until smooth.
- Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in black pepper and half the cilantro leaves.
- In a small bowl, mash the avocados with the remaining lime juice and cilantro.
- In a medium bowl, toss together the tomatoes, jalapeño and scallions.
- In another small bowl, mix the yogurt with the taco seasoning.
- In a 1 3/4-quart straight-sided bowl, spread the black bean dip in an even layer on the bottom. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then yogurt, then the tomatoes. Top with cheese if desired and serve with baked tortilla chips.









