SUPER BOWL SNACKS
Whether you’re watching the Super Bowl for the game, the commercials, or the snacks, I’ve got you covered with a lineup of crowd-pleasers – some old favorites that have been lightened up just a bit. (I’m actually a big fan of football, but as a lifelong Steelers fan, this year’s event will be focused on the food and hoping for a good game.)
Especially if you’ve got current nutrition goals in mind when attending a potluck-style event, it can be helpful to bring a dish or two that you know will meet your needs. This gives you freedom to taste around, and know that even if nothing else tickles your fancy, there will be something on the table that aligns with your values. So, whether you’re hosting friends, bringing a dish to a party, or simply enjoying the game at home, these recipes are perfect for keeping everyone satisfied, with balance top-of-mind.
Touchdowns 🤝🏼 tastebuds.
BUFFALO CHICKEN DIP
PREP TIME: 5 minutes | COOK TIME: 20 minutes | MAKES: 6 servings
WHAT YOU NEED:
1 cup plain Greek yogurt (I used nonfat)
1 ½ cups cottage cheese
¼ to ½ cups Frank’s Red Hot sauce, depending on taste
1 ½ cups cooked chicken (I used 2 12.5 oz. cans of canned chicken)
1 packet ranch seasoning
1 ½ cups shredded cheese
Green onions or chives for topping, optional
WHAT TO DO:
Preheat oven to 350 degrees and spray baking or casserole dish (8x8, 9x9, or equivalent) with cooking spray.
Combine Greek yogurt and cottage cheese in a blender or food processor and blend until smooth. Then add this mixture with all other ingredients in a mixing bowl until combined.
Transfer mixture to your prepared baking dish and bake for 20-25 minutes until the top is nice and bubbly. (Optional: place it under the broiler for a minute or two to get the top crispy.)
Top with freshly sliced green onions or chives if you’d like!
MACROS PER SERVING: 40g P | 7g C | 8g F
COOL WHIP FRUIT DIP
PREP TIME: 5 minutes | MAKES: 8 servings
WHAT YOU NEED:
8 oz. Cool Whip (I used Sugar Free)
1 cup Greek yogurt (I used plain nonfat, will mix best if yogurt is room temperature)
1 Tbsp orange zest
1 Tbsp fresh orange juice
Sugar or other sweetener, optional
WHAT TO DO:
Stir together cool whip and yogurt. Fold in zest, juice, and sugar (if using).
Serve! Fruit, graham crackers, pretzels, or wafers make excellent dippers.
NOTES:
Any type of yogurt works! Greek or regular, plain or flavored. You may want to try a flavored yogurt before adding sweetener.
Sugar is an optional ingredient if you would like to sweeten this up. Start with two tablespoons and go from there until you reach your desired level of sweetness. A sugar substitute, honey, or maple syrup will also work.
If you’re not a fan of orange flavor, some other flavor ideas/additions: vanilla extract, almond extract, lemon juice/extract, or lime juice/extract.
MACROS PER SERVING: 3g P | 11g C | 3g F
GREEK YOGURT SOFT PRETZELS
PREP TIME: 15 minutes | COOK TIME: 20 minutes | MAKES: 6 servings
WHAT YOU NEED:
3 cups (500 g) flour
2 scoops (65g) unflavored protein powder
1 1/2 - 2 cups (385 - 518g) plain Greek yogurt (I used nonfat)
2 1/2 tsp (13g) baking powder
1/2 tsp (4g) salt
2 Tbsp (30g) egg whites
butter
sea salt or cinnamon sugar for topping
WHAT TO DO:
Preheat oven to 400 degrees.
Mix all ingredients in a mixing bowl. For the Greek yogurt, start with 1 1/2 cups and as more as needed — the dough shouldn’t be flaky; mix until firm and malleable.
Cut dough into six equal pieces. Roll into long logs and then form into pretzel shapes. (Optional: cut into more pieces for smaller pretzels, or even pretzel nuggets/bites.)
Place pretzels on a parchment-lined baking sheet or on parchment on top of a baking rack and brush with egg wash.
Bake for 18-22 minutes. Pretzels should be golden on top and bottom to ensure they are cooked through.
While still warm, brush with melted butter and top with your choice of sea salt or cinnamon sugar.
MACROS PER SERVING: 26g P | 68g C | 3g F
BBQ MINI MEATBALLS
PREP TIME: 10 minutes | COOK TIME: 15 minutes | MAKES: about 20 meatballs
WHAT YOU NEED:
1 lb. ground turkey, chicken, or lean beef (I used turkey)
1/3 cup breadcrumbs or almond flour (I used breadcrumbs)
1 egg
2 cloves garlic, minced
1/4 cup grated onion
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup BBQ sauce (use your favorite)
WHAT TO DO:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the ground meat, breadcrumbs, egg, garlic, grated onion, smoked paprika, salt, and pepper until just combined. Avoid overmixing – this will allow the meatballs to stay tender.
Roll the mixture into small, 1-inch meatballs and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until fully cooked.
While the meatballs are baking, warm the BBQ sauce in a saucepan over low heat.
Toss the cooked meatballs in the warm BBQ sauce until coated, and serve with toothpicks for easy snacking!
MACROS PER MEATBALL: 6g P | 7g C | 1g F
STUFFED MINI PEPPERS
PREP TIME: 10 minutes | COOK TIME: 15 minutes | MAKES: 6 servings
WHAT YOU NEED:
12-15 mini bell peppers, halved lengthwise and seeds removed
1/2 pound ground meat (turkey or chicken – or plant-based protein)
1/2 cup cooked rice (optional, it adds a nice texture!)
1/2 cup shredded cheese (I used cheddar; mozzarella or a blend work, too)
1/4 cup diced onion
1/4 cup salsa
1 tsp taco seasoning
Salt and pepper
WHAT TO DO:
Preheat the oven to 375 degrees. Line a baking dish with parchment paper or spray with nonstick cooking spray.
In a skillet over medium heat, cook the ground turkey or protein with the diced onion until browned. Stir in salsa, taco seasoning, and cooked rice (if using). Let simmer for 2-3 minutes to combine flavors.
Arrange the mini pepper halves in the baking dish, cut side up. Fill each pepper with the meat mixture. Sprinkle shredded cheese over the tops of the peppers.
Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted.
MACROS PER SERVING: 13g P | 8g C | 4g F
Go, team, go!
Find more macro-friendly recipes and meal-prep ideas here!
