There's no question that the creamy dips, fat-laden chips, fried finger foods and colossal sandwiches usually served at Super Bowl parties are not exactly plan-friendly.The good news is that with a few recipe makeovers and ingredient substitutions, you can savor all the flavors of football without wreaking havoc on your food plan.
Don't be left out this Super Bowl. Enjoy snacks that are low in POINTS® values but high in savory, mouth-watering flavor.
Here are some of our favorite recipes to kick things off:
Baked Sweet Potato Chips
snacks
POINTS® Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Homemade chips will liven up all of your parties and family get-togethers. If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.
Ingredients
1 large sweet potato(es), peeled
2 tsp vegetable oil
1/8 tsp table salt, or to taste
Instructions
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.
Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.
Crispy Chipotle Potato Skins
snacks
POINTS® Value: 4
Servings: 8
Preparation Time: 18 min
Cooking Time: 15 min
Level of Difficulty: Easy
Potato skins are always a crowd-pleaser. Ours are topped with bacon, cheddar and sour cream for wonderful Tex-Mex flavor.
Ingredients
4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
1 1/2 Tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice cooked Canadian-style bacon, finely chopped
3/4 cup shredded fat-free cheddar cheese
2 medium tomato(es), diced
3 medium scallion(s), finely chopped
3/4 cup fat-free sour cream
Instructions
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about 1/8th of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes, if desired.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
Notes
We used fat-free cheese and sour cream to make this a Core Plan recipe but you can use reduced-fat versions of these products if you prefer (could affect POINTS values).Make this recipe milder and sweeter by using fat-free mozzarella cheese instead of cheddar and pineapple tidbits instead of tomato.
BLT Dip with Poppy Seed Tortilla Chips
snacks
POINTS® Value: 3
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for.
Ingredients
5 medium flour tortilla(s), 6-inch
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice uncooked turkey bacon
3/4 cup reduced-fat sour cream
1/4 cup reduced-calorie mayonnaise
3 Tbsp onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3/4 cup tomato(es), fresh, diced
1 Tbsp tomato(es), fresh, diced, for garnish
1/2 cup arugula, thinly shredded
1 Tbsp arugula, thinly shredded, for garnish
Instructions
To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges. Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes; remove chips to a wire rack to cool.
Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of arugula to sour cream mixture; stir until combined. Transfer to a serving bowl; cover and refrigerate at least 15 minutes for flavors to blend.
To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. Yields 5 chips and about 1/4 cup of dip per serving.
Notes
If you'd like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too watery.The chips can be made several days ahead and stored in an air-tight container.Sprinkle the chips with salt before baking, if desired.
Layered Mexican Bean Dip
snacks
POINTS® Value: 2
Servings: 16
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy
Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.
Ingredients
16 oz fat-free canned refried beans
3 medium avocado, Hass, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, fresh, chopped
Instructions
Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.
Jalapeño Poppers
side dishes
Was POINTS® Value: 7
Now POINTS® Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 30 min
Level of Difficulty: Moderate
These baked and battered poppers are low in calories but high in flavor. Whip them up for friends and family; they'll be devoured in minutes.
Ingredients
2 sprays olive oil cooking spray, divided
2 oz light cream cheese
1/2 cup low-fat shredded cheddar cheese
1 Tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/4 cup fat-free egg substitute
3/4 cup cornflake crumbs
Instructions
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
Notes
You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.
Chef Tips
We renovated Jalapeno Poppers by:
Opting for light cream cheese and low-fat cheddar cheese instead of the full-fat varieties.
Choosing fat-free liquid egg substitute instead of whole eggs.
Baking instead of deep-frying in oil.
Crudites with Garlicky White Bean Dip
sauces
POINTS® Value: 2
Servings: 4
Preparation Time: 20 min
Cooking Time: 2 min
Level of Difficulty: Easy
Dips are quintessential party food. Our recipe features white beans and fresh lemon juice and is served with a colorful array of fresh vegetables.
Ingredients
1 tsp olive oil, extra-virgin
3 medium garlic clove(s), minced
15 1/2 oz canned cannellini beans, drained and rinsed
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/2 tsp paprika, or chopped fresh parsley (optional)
1 small yellow pepper(s), or red pepper, cut into thick slices
12 medium cherry tomato(es)
1 small cucumber(s), cut into spears
3 medium carrot(s), peeled and cut into sticks
Instructions
To prepare dip, heat oil in a small saucepan over medium heat; sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables. Yields about 1/4 cup of dip and 1 cup of vegetables per serving.
Notes
Love garlic? Then add an extra clove or two to this delicious, creamy dip.
Classic Guacamole
snacks
POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Having a Super Bowl party? Double or triple this recipe. Serve with baked chips or fresh vegetables. Or spoon onto cucumber slices like we did here.
Ingredients
1 medium avocado, Hass, ripe, peeled and pitted
2 Tbsp red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1 Tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt, or more to taste
Instructions
Put avocado in a medium bowl and mash with a fork until almost smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.
Notes
Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.
Chocolate Chocolate Chip Cookies
desserts
POINTS® Value: 1
Servings: 40
Preparation Time: 11 min
Cooking Time: 40 min
Level of Difficulty: Easy
Indulge your sweet tooth by biting into crisp chocolate cookies packed with melted pockets of chocolate chips.
Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1/3 cup unsweetened cocoa
2 large egg white(s)
1/3 cup semi-sweet chocolate chips, miniature
1 sprays cooking spray
Instructions
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Buffalo Wings with Blue Cheese Dip
snacks
Was POINTS® Value: 12
Now POINTS® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy
Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
Ingredients
1 sprays olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup fat-free sour cream
2 Tbsp blue cheese, or gorgonzola, crumbled
2 Tbsp fat-free skim milk
4 medium stalk celery, cut into 2-inch pieces
Instructions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.
Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.
Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.
Chef Tips
We renovated Buffalo Wings with Blue Cheese Dip by:
Baking the wings instead of deep frying them in oil.
Using fat-free sour cream and nonfat milk in the dip.
Using Blue or Gorgonzola cheese – packed with flavor, a little goes a long way.
Beef, Blue Cheese and Spinach Quesadillas
snacks
POINTS® Value: 2
Servings: 8
Preparation Time: 12 min
Cooking Time: 16 min
Level of Difficulty: Easy
Though not traditional, the combination of blue cheese and spicy beef adds fabulous flavor to these quesadillas. They're sure to please your Super Bowl crowd.
Ingredients
1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito-size wheat flour tortilla(s)
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes
Instructions
In a small bowl, stir together beef and taco sauce.
Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes; flip and cook until brown spots form again, about 3 to 4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.
Beef and Bean Chili
main meals
POINTS® Value: 6
Servings: 8
Preparation Time: 28 min
Cooking Time: 40 min
Level of Difficulty: Moderate
Chili is easy party food. Just leave the pot on the stove over low heat (or in a slow cooker) and offer a variety of toppings on the side: chopped scallions, low-fat shredded cheddar and reduced-calorie sour cream.*
Ingredients
2 tsp olive oil
1 medium onion(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 small jalapeno pepper(s), seeded and minced**
1 pound lean ground sirloin
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 piece bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup shallot(s), chopped
Instructions
Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.
Notes
*Could affect POINTS values.**To avoid skin irritation, do not touch seeds with bare hands.
Feta and Spinach Dip
snacks
POINTS® Value: 1
Servings: 8
Preparation Time: 12 min
Cooking Time: 1 min
Level of Difficulty: Easy
This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sandwiches and wraps.
Ingredients
4 cup spinach, fresh, chopped (about 2 oz)
1/2 cup light cream cheese
1/2 cup fat-free sour cream
1/4 cup crumbled feta cheese
1/4 cup chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.
Notes
For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.
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