Even if you're not the biggest of football fans, I think we can all agree that one upside to such a hyped up sporting event is of course...the snacks! From buffalo wings, to pizza, to sweets like brownies and cupcakes, for some people (like myself), the super bowl spread can be a dangerous place. Being a college student, it's inevitable that I'll be spending my super bowl Sunday at my friend's frat house and it's even more inevitable that I'll also out eat most of the boys there (I'm known for my excessive appetite). Basically what I'm saying is:
Which is why I'm posting an article from det.com to help those of us who are trying to fight off the super bowl buffet. The article also gives a few alternative, healthier recipes for some of super bowl Sunday's most popular snacks which I'll also post below. Enjoy!
Game Day Guacamole
Recipe from Whole Foods. Add nutritious variety and subtract cost by substituting peas for some of the avocado. Serve with radishes, carrot sticks and sugar snap peas.
• 1/3 cup roughly chopped cilantro
• 1 (16-ounce) bag frozen green peas, thawed
• 1 avocado, peeled, pitted and roughly chopped
• 4 green onions, sliced
• 3 cloves garlic
• 4 to 6 tablespoons lime juice
Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor
. Add remaining ingredients and purée until smooth. Transfer to a serving bowl, garnish with reserved cilantro and serve. Serves 12. Wisconsin Blue Onion Dip
Recipe from Wisconsin Cheese Commission.
• 2 tablespoons butter
• 1 tablespoon olive oil
• 11/2 cups yellow onions, quartered, thinly sliced
• 1/2 cup shallots, thinly sliced
• 1 tablespoon apple cider vinegar
• 11/2 cups cottage cheese
• 1 cup (8 ounces) Wisconsin blue cheese
• 2 teaspoons fresh tarragon, chopped
• 2 to 3 tablespoons low-fat milk
• Salt and pepper, to taste
• 1/4 cup sun-dried tomatoes, chopped (optional)
In medium saucepan, over high heat, heat butter and olive oil. Add onions and shallots; stir 2 to 3 minutes. Reduce heat to low; cook 18 minutes more, stirring occasionally. Add vinegar; cook 2 minutes more, until onions are golden brown; cool.
In food processor or blender, puree cottage cheese until smooth. Add blue cheese, onions, tarragon and milk; pulse to desired consistency. Season with salt and pepper. Stir in sun-dried tomatoes, if desired. Serve with fresh vegetables and crackers. Refrigerate leftover dip in airtight container up to 3 days. Makes 23/4 cups or 11 servings.
Buffalo Chicken Spuds
From "Potato Salad" by Debbie Moose. Use a rotisserie chicken to save time.
• 2 pounds Yukon Gold potatoes
• 11/2 cups cooked, shredded chicken
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 2 tablespoons hot pepper sauce (such as Tabasco)
• 2/3 cup vegetable oil
• 1 teaspoon chopped garlic
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sugar
• Celery leaves for garnish (optional)
Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them. Peel the potatoes and cut into 1- to 11/2-inch pieces.
In a large bowl, toss together the potatoes, chicken, celery and onion. In a separate small bowl, whisk together the hot pepper sauce, oil, garlic, salt, black pepper, vinegar and sugar. Pour the dressing over the vegetables and toss to coat. Cover and let sit at room temperature 2 hours or refrigerate overnight. Let come to room temperature before serving. When ready to serve, garnish with a few celery leaves, if desired. Serves 8.
Brownies
From "Weight Watchers." Cutting the butter cuts the fat so you can enjoy this sweet along with rest of the gang.
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 ounces semisweet chocolate, chopped
• 4 tablespoons unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 large egg white
• 11/2 teaspoons vanilla
Preheat oven to 350 degrees. Spray 8-inch square baking pan with nonstick spray.
Whisk together flour, cocoa, baking powder, cinnamon and salt in medium bowl.
Melt chocolate and butter in small heavy saucepan over low heat. Scrape into medium bowl; let cool 1 minute. With wooden spoon, stir in sugar, then add eggs, egg white and vanilla, stirring until blended. Add chocolate mixture to flour mixture, stirring until well combined. Scrape batter into prepared pan and spread evenly.
Bake until toothpick inserted into center of brownies comes out with a few moist crumbs clinging, 20-22 minutes. Let cool completely in pan on wire rack. Cut into 16 brownies.
Carrot Cake
From "Weight Watchers"
• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 11/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup thawed frozen apple juice concentrate
• 1/4 cup fat-free milk
• 2 tablespoons plus 2 teaspoons canola oil
• 1 large egg
• 2 tablespoons brown sugar
• 1 cup shredded carrots
• 1/2 cup raisins
• Frosting:
• 1/2 cup light cream cheese (Neufchatel), at room temperature
• 1 tablespoon honey
Preheat oven to 375 degrees. Spray 9-inch Bundt pan with nonstick spray.
To make cake, whisk flour, cornmeal, baking powder, cinnamon and salt in bowl.
With electric mixer, beat apple juice concentrate, milk, oil, egg and brown sugar in large bowl until combined; beat in carrots and raisins. Reduce mixer speed. Add flour mixture, beating until blended. Scrape into prepared pan.
Bake until toothpick inserted into center of cake comes out clean, 35-40 minutes. Let cool completely in pan on wire rack.
Combine cream cheese and honey in food processor; process until smooth. Invert cake onto cake plate. With narrow metal spatula, spread frosting over cake. Serves 12.
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