Sometimes it's really easy to stuff your face and eat a lot of junk when you're at a party. Try one of these healthy and tasty snacks for your Superbowl party! Thank you Beachbody for sharing these snack recipes.
Classic Hummus
| Total Time: 10 min. Prep Time: 10 min. Cooking Time: None. Yield: 10 servings, about 2 Tbsp. each Ingredients: 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed 1/3 cup tahini paste 1 Tbsp. extra-virgin olive oil ¼ cup fresh lemon juice 3 cloves garlic, coarsely chopped Sea salt and ground black pepper (to taste; optional) ¼ tsp. ground cumin (to taste; optional) Water (optional) |  |
Preparation:
1. Place chickpeas, tahini, oil, lemon juice, and garlic in food processor; pulse until blended.
2. Season with salt, pepper, and cumin if desired.
3. If mixture is too thick, add a small amount of water.
Tip: Feel free to experiment by adding different flavors. Extra garlic, chili peppers, grilled tomatoes, grilled veggies, and artichoke hearts all make healthy and delicious variations.
1. Place chickpeas, tahini, oil, lemon juice, and garlic in food processor; pulse until blended.
2. Season with salt, pepper, and cumin if desired.
3. If mixture is too thick, add a small amount of water.
Tip: Feel free to experiment by adding different flavors. Extra garlic, chili peppers, grilled tomatoes, grilled veggies, and artichoke hearts all make healthy and delicious variations.
| Nutritional Information (per serving): Calories: 104 Fat: 6 g Saturated Fat: 1 g Cholesterol: 0 mg | Sodium: 112 mg Carbohydrate: 10 g Fiber: 1 g Sugar: 0 g Protein: 4 g |
Spinach Dip
| Total Time: 10 min. Prep Time: 10 min. Cooking Time: None Yield: 1 serving Ingredients: 10 oz. fresh baby spinach (about 6 cups), steamed until wilted 1½ cups nonfat plain Greek yogurt, drained 3 cloves garlic, finely chopped ¼ cup finely chopped green onions 1 Tbsp. fresh lemon juice Sea salt and ground black pepper (to taste; optional) Preparation: 1. Place spinach in colander; drain of all excess water. 2. Finely chop spinach; place in a medium bowl. 3. Add yogurt, garlic, green onions, and lemon juice; mix well. 4. Season with salt and pepper if desired. 5. Refrigerate until ready to serve. |  |
| Nutritional Information (per serving): Calories: 193 Fat: 3 g Saturated Fat: 0 g Cholesterol: 5 mg | Sodium: 205 mg Carbohydrate: 29 g Fiber: 8 g Sugar: 16 g Protein: 18 g |
Chicken Satay with Peanut Dipping Sauce
| Total Time: 2 hrs. 21 min. Prep Time: 15 min. Cooking Time: 6 min. Yield: 8 servings, 2 skewers and 2 Tbsp. dipping sauce Ingredients for Chicken Satay: 3 shallots, finely chopped 6 cloves garlic, finely chopped ½ cup canned lite coconut milk 2 Tbsp. fresh lime juice 1 Tbsp. raw honey 3 fresh cilantro sprigs, chopped ¼ tsp. ground cumin ¼ tsp. ground turmeric 2 lbs. raw chicken breast, |  |
| Ingredients for Peanut Dipping Sauce: 2-3 Tbsp. hot water ½ cup chunky peanut butter 3 Tbsp. fresh lime juice 1 Tbsp. raw honey 2 Tbsp. reduced-sodium soy sauce ½ tsp. chili sauce | Preparation for Peanut Dipping Sauce: 1. Place water, peanut butter, lime juice, honey, soy sauce, and chili sauce in a small bowl; whisk to blend. 2. Serve 2 skewers with 2 Tbsp. dipping sauce |
Preparation for Chicken Satay:
1. Soak 16 wooden skewers in water.
2. Place shallots, garlic, coconut milk, lime juice, honey, cilantro, cumin, and turmeric in blender; cover. Blend until smooth.
3. Place chicken is a glass dish. Top with marinade; mix well to blend. Marinate, covered, in refrigerator for 2 hours.
4. Preheat grill or broiler on high.
5. Place 2 to 3 pieces of chicken on each skewer.
6. Grill or broil skewers for 5 to 6 minutes, turning every 2 minutes, or until chicken is no longer pink in the middle, and juices run clear.
1. Soak 16 wooden skewers in water.
2. Place shallots, garlic, coconut milk, lime juice, honey, cilantro, cumin, and turmeric in blender; cover. Blend until smooth.
3. Place chicken is a glass dish. Top with marinade; mix well to blend. Marinate, covered, in refrigerator for 2 hours.
4. Preheat grill or broiler on high.
5. Place 2 to 3 pieces of chicken on each skewer.
6. Grill or broil skewers for 5 to 6 minutes, turning every 2 minutes, or until chicken is no longer pink in the middle, and juices run clear.
| Nutritional Information (per serving): Calories: 253 Fat: 12 g Saturated Fat: 3 g Cholesterol: 67 mg | Sodium: 581 mg Carbohydrate: 11 g Fiber: 2 g Sugar: 6 g Protein: 27 g |
Teriyaki Salmon Bites
| Total Time: 1 hour 15 min. Prep Time: 10 min. Cooking Time: 5 min. Yield: 6 servings Ingredients: ¼ cup reduced sodium soy sauce 2 Tbsp. water 1 thin slice fresh ginger, finely chopped 1 clove garlic, finely chopped 1 Tbsp. raw honey 1 lb. raw salmon, cut into 1-inch cubes 1 Tbsp. coconut oil 1 tsp. sesame seeds 1 green onion, thinly sliced (for garnish; optional) |  |
Preparation:
1. Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.
2. Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.
3. Heat oil in a medium saucepan over medium heat.
4. Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.
5. Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.
1. Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.
2. Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.
3. Heat oil in a medium saucepan over medium heat.
4. Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.
5. Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.
| Nutritional Information (per serving): Calories: 147 Fat: 7 g Saturated Fat: 3 g Cholesterol: 42 mg | Sodium: 387 mg Carbohydrate: 4 g Fiber: 0 g Sugar: 3 g Protein: 16 g |
Mini Denver Quiches
| Total Time: 30 min. Prep Time: 10 min. Cooking Time: 20 min. Yield: 12 servings Ingredients: 6 large eggs 1½ cup nonfat milk Sea salt and ground black pepper (to taste; optional) Non-stick cooking spray ½ medium onion, chopped ½ medium green bell pepper, chopped ½ medium red bell pepper, chopped 2 oz. low-sodium, nitrite-free lean ham, chopped 2 oz. cheddar cheese, grated |  |
Preparation:
1. Heat oven to 375° F.
2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.
5. Evenly pour egg mixture over onion mixture in cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.
1. Heat oven to 375° F.
2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.
5. Evenly pour egg mixture over onion mixture in cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.
| Nutritional Information (per serving): Calories: 73 Fat: 4 g Saturated Fat: 2 g Cholesterol: 101 mg | Sodium: 140 mg Carbohydrate: 3 g Fiber: 0 g Sugar: 2 g Protein: 6 g |
Buffalo Chicken Tenders with Blue Cheese Dip
| Total Time: 50 min. Prep Time: 5 min. Cooking Time: 15 min. Yield: 4 servings Ingredients: 4 Tbsp. hot pepper sauce (like Frank's®), divided use 2 Tbsp. white vinegar 1 tsp. garlic powder 1 tsp. paprika 1 dash cayenne pepper (to taste; optional) 1 lb. raw chicken tenders ¼ cup nonfat plain yogurt 1 Tbsp. crumbled blue cheese 4 medium celery stalks, cut into sticks |  |
Preparation:
1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne in a small bowl; mix well.
2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes. 3. Preheat oven to 375° F.
4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
5. Combine yogurt and cheese in a small bowl; mix well. Set aside.
6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
7. Serve chicken with dip and celery.
1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne in a small bowl; mix well.
2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes. 3. Preheat oven to 375° F.
4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
5. Combine yogurt and cheese in a small bowl; mix well. Set aside.
6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
7. Serve chicken with dip and celery.
| Nutritional Information (per serving): Calories: 158 Fat: 4 g Saturated Fat: 1 g Cholesterol: 74 mg | Sodium: 666 mg Carbohydrate: 3 g Fiber: 1 g Sugar: 2 g Protein: 26 g |
Chili Sweet Potato Batons
| Total Time: 45 min. Prep Time: 5 min. Cooking Time: 40 min. Yield: 3 servings Ingredients: 2 large yams, peeled, cut into ½-inch thick lengthwise batons 2 Tbsp. extra-virgin olive oil 1 Tbsp. chili powder Sea salt (to taste; optional) |  |
Preparation:
1. Heat oven to 400° F.
2. Place sweet potatoes in a large bowl. Drizzle with oil; toss gently to coat.
3. Season with chili powder and salt; toss gently to coat.
4. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
5. Bake for 20 to 30 minutes, turning once, until brown and tender.
6. Cool for 5 minutes before serving.
1. Heat oven to 400° F.
2. Place sweet potatoes in a large bowl. Drizzle with oil; toss gently to coat.
3. Season with chili powder and salt; toss gently to coat.
4. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
5. Bake for 20 to 30 minutes, turning once, until brown and tender.
6. Cool for 5 minutes before serving.
| Nutritional Information (per serving): Calories: 135 Fat: 6 g Saturated Fat: 1 g Cholesterol: 0 mg | Sodium: 184 mg Carbohydrate: 19 g Fiber: 3 g Sugar: 4 g Protein: 2 g |
French Onion Dip
| Total Time: 3 hours 35 min. Prep Time: 10 min. Cooking Time: 25 min. Yield: 7 servings, about 3 Tbsp. each Ingredients: 1 Tbsp. olive oil 2 medium onions, chopped ¼ cup low-sodium organic beef broth 1 Tbsp. Worcestershire sauce ¼ tsp. garlic powder Sea salt and ground black pepper (to taste; optional) 1 cup nonfat plain Greek yogurt Preparation: 1. Heat oil in medium saucepan over very low heat. 2. Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown. 3. Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely. 4. Combine onion mixture and yogurt in a medium bowl; mix well. 5. Chill, covered, for 1 hour (or overnight). 6. Serve with raw vegetables for dipping. |  |
| Nutritional Information (per serving): Calories: 50 Fat: 2 g Saturated Fat: 0 g Cholesterol: 2 mg | Sodium: 97 mg Carbohydrate: 5 g Fiber: 1 g Sugar: 3 g Protein: 4 g |
Guacamole
| Total Time: 10 min. Prep Time: 10 min. Cooking Time: None Yield: 10 servings, ¼ cup each Ingredients: 4 ripe medium avocados, peeled, seeds removed, mashed 1 medium tomato, seeds removed, finely chopped ½ sweet white onion, finely chopped 2 medium chiles (like jalapeno, Serrano, or Anaheim), seeds and veins removed, finely chopped (optional) ¼ cup chopped cilantro 2 Tbsp. fresh lime juice ½ tsp. ground cumin Sea salt and ground white pepper (to taste; optional) Hot pepper sauce (like Tabasco®) (to taste; optional) |  |
Preparation:
1. Combine avocados, tomato, onion, chiles (if desired), cilantro, lime juice, and cumin in a large bowl; mix well. Mixture may be slightly chunky.
2. Season with salt, pepper, and hot sauce if desired.
3. Serve with fresh carrots sticks, jicama sticks, or baked tortilla chips.
1. Combine avocados, tomato, onion, chiles (if desired), cilantro, lime juice, and cumin in a large bowl; mix well. Mixture may be slightly chunky.
2. Season with salt, pepper, and hot sauce if desired.
3. Serve with fresh carrots sticks, jicama sticks, or baked tortilla chips.
| Nutritional Information (per serving): Calories: 139 Fat: 12 g Saturated Fat: 2 g Cholesterol: 0 mg | Sodium: 37 mg Carbohydrate: 9 g Fiber: 6 g Sugar: 2 g Protein: 2 g |
Yolkless Deviled Eggs
| Total Time: 10 min. Prep Time: 10 min. Cooking Time: None Yield: 6 servings, 4 egg halves each Ingredients: 1 cup nonfat cottage cheese 1 green onion, finely chopped 2 Tbsp. Dijon mustard 2 cloves garlic, finely chopped ½ tsp. curry powder 12 large hard-boiled eggs, peeled, cut in half length-wise, yolks discarded Paprika (to taste; optional) Ground black pepper (to taste; optional) |  |
Preparation:
1. Place cottage cheese, onion, mustard, garlic, and curry powder in a blender or food processor; cover. Blend until smooth.
2. Spoon cottage cheese mixture into egg halves; sprinkle with paprika and pepper if desired.
1. Place cottage cheese, onion, mustard, garlic, and curry powder in a blender or food processor; cover. Blend until smooth.
2. Spoon cottage cheese mixture into egg halves; sprinkle with paprika and pepper if desired.
| Nutritional Information (per serving): Calories: 59 Fat: 0 g Saturated Fat: 0 g Cholesterol: 2 mg | Sodium: 310 mg Carbohydrate: 4 g Fiber: 0 g Sugar: 1 g Protein: 10 g |
Where will you be watching the Superbowl? What will you be snacking on?
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