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Three Healthy Party Food Ideas for Super Bowl Sunday

Three Healthy Party Food Ideas for Super Bowl Sunday

Super Bowl Sunday is second only to Thanksgiving Day when it comes to how many calories we scarf down, with the average fan consuming an additional 1200 calories throughout the day! So if losing weight is one of your New Year’s resolutions, how can you stay on track with your diet while resisting the urge to indulge in all the Super Bowl Sunday high-calorie temptations?

Fret not! The big game doesn’t have to mean big calories. With just some advanced planning and a few simple ingredient substitutes, you can easily turn some of your party food favorites into a low-calorie healthy snack. In one of our recent “Get The Skinny” segments, we offer three better-for-you game-day favorites, plus give our top three picks for low-calorie beers!

These tasty party foods are an easy way to pack in the lean protein and veggies without packing on the pounds:

  • Spinach and Artichoke Dip with Greek yogurt and reduced-fat cream cheese* – served with high-fiber protein-rich chips like Beanitos. (See recipe below.)
    • Per half-cup serving:  85 calories, 3 grams saturated fat, 420 mg sodium, 5 grams carbohydrate, 2 grams fiber and 6 grams protein.
      *Same recipe that the Superdome's Eat Fit NOLA Hot Spinach & Artichoke Dip is based on.
  • Thai Chicken Satay – dipped lightly in peanut sauce – like this version featured from La Thai Uptown or see DIY recipe below.
    • 40% fewer calories and 75% less saturated fat compared to chicken tenders
  • Caprese Skewers like these from Martin Wine Cellar, threaded with cherry tomatoes, pesto-marinated Mozzarella cheese and Kalamata olives, make it easy to squeeze a dose of veggies into a delicious Super Bowl spread.

Other favorites from Martin Wine Cellar or DIY veggie-packed sides:

  • Grilled vegetable platter served with pesto aioli (or or ranch dip made with Greek yogurt)
  • Green apple and asparagus spears served with creamy Stilton dip (or Opa Blue Cheese Greek yogurt dressing)
  • Tomato, Cucumber and Feta Salad

Top 3 picks for truly light beers – less than ½ the calories of regular beer!

RECIPES

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 fat-free 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 5 minutes). Add spinach. Cook until thoroughly heated (about 1-2 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

Satay Marinade:

  • 1/4 cup minced lemongrass, fresh or frozen
  • 1 small onion, minced
  • 3 cloves garlic
  • 1 tsp. cayenne pepper
  • 1 thumb-size piece ginger, thinly sliced
  • 1/2 tsp. dried turmeric
  • 2 tbsp. ground coriander
  • 2 tsp. cumin
  • 3 tbsp. dark soy sauce (available at Asian food stores)
  • 2 tbsp. 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.

For more details on this topic, watch Molly’s full “Get The Skinny” segment on WGNO New Orleans.   

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