3 Healthy Party Food Ideas for 2023 Big Game Sunday
Big Game Sunday is sandwiched between holiday season and Mardi Gras – not exactly an easy time of year, nutritionally speaking!
So if optimizing your whole-body wellness tops your list this year, here’s a rundown of better-for-you game-day favorites.
1. Spinach and artichoke dip made with Greek yogurt (recipe below), served with high-fiber protein-rich chips like Beanfield’s.
2. Thai Chicken Satay: dipped lightly in peanut sauce (recipe below). Forty percent fewer calories and 75% less saturated fat compared to chicken tenders.
3. Caprese Skewers: Thread skewer with cherry tomatoes, pesto-marinated mozzarella cheese and Kalamata olives. This makes it easy to squeeze a dose of veggies into a delicious Super Bowl spread.
Other DIY veggie-packed sides:
- Grilled vegetable platter served with pesto aioli (or ranch dip made with Greek yogurt)
- Green apple and asparagus spears served with vegan dip like Bitchin’ Sauce
- Tomato, Cucumber and Goat Cheese Salad
Hot Spinach and Artichoke Dip
This decadently-rich spinach dip can double as a protein-rich, gluten-free side dish.
Makes 24 servings
- 1/2 cup onion, finely chopped
- 3 (10-ounce) packs of frozen chopped spinach, thawed and squeezed dry
- 1 (8-ounce) package reduced-fat cream cheese
- 1 (8-ounce) carton 2% plain Greek yogurt
- 1/2 cup parmesan cheese, grated
- 1 (14-ounce) can artichoke hearts
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
Lightly coat a skillet with cooking spray. Cook and stir onion over medium heat until transparent (about five minutes). Add spinach. Cook until thoroughly heated (about one to two minutes). Reduce heat and add cream cheese. Stir until melted and smooth. Stir in Greek yogurt, Parmesan cheese and artichokes. Remove from heat. Season with salt (optional) and black and red pepper. Serve warm with fresh veggies for dipping.
Per half-cup serving: 85 calories, 3 grams saturated fat, 420 mg sodium, 5 grams carbohydrate, 2 grams fiber, 6 grams protein.
Chicken Satay (adapted from Darlene Schmidt, Thai Food Expert, on AboutFood.com)
- 12 skinless chicken thighs, cut into strips
- 1 package wooden skewers
- 1/4 cup minced lemongrass, fresh or frozen
- 1 small onion, minced
- 3 cloves garlic
- 1 teaspoon cayenne pepper
- 1 thumb-size piece ginger, thinly sliced
- 1/2 teaspoon dried turmeric
- 2 tablespoons ground coriander
- 2 teaspoons cumin
- 3 tablespoons dark soy sauce (available at Asian food stores)
- 2 tablespoons vegetable oil
Soak skewers in water first to prevent burning.
Cut chicken into thin strips and place in a bowl. Place all marinade ingredients in a food processor or chopper and blend well. Pour marinade over meat and stir well to combine. Allow at least one hour for marinating, or longer (up to 24 hours).
When ready to cook, thread meat onto the skewers, leaving 1/4 of the skewer as a "handle" to easily hold the satay.
Grill the satay, turning every five minutes until cooked. Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
Serve with Thai Peanut sauce for dipping.
Learn more about Ochsner Eat Fit.
For more details on this topic, watch Molly’s full “Get The Skinny” segment on WGNO New Orleans.