Score! Healthy & Tasty Super Bowl Snacks


Everyone knows that Super bowl Sunday isn’t just about the game – it’s about the food! And, because I don’t want my friends and family feeling like they gained five pounds come Monday morning, I always opt for healthy (& tasty!) treats on the craziest Sunday of the year. Every recipe below is just as satisfying as your typical game day favorites, but boast less than half the calories! Regardless of who wins, you’ll score major points from your guests with these better-for-you alternatives.

Mango Habanero Pulled Chicken Bites
Recipe via
You’ll Need:

3 mangoes, peeled and seeded

2 fresh habanero chile pepper(s), stemmed, seeded, and chopped*

1/2 chopped onion (1 medium)

1/4 cup low-calorie barbecue sauce

2 tbsp  honey

1 clove garlic, minced

1/4 tsp  ground black pepper

6 bone-in chicken thighs, skinned

18 ounce loaf of baguette-style French bread, cut into 32 slices and toasted

1/4 cup thinly sliced green onions (2)


What to do:
Chop two of the mangoes. In a food processor or blender combine the chopped mangoes and the chile pepper(s). Cover and process or blend until smooth. In a 3 1/2- or 4-quart slow cooker stir together the mango mixture, onion, barbecue sauce, honey, garlic, and black pepper. Add chicken thighs; stir to coat. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Transfer chicken to a cutting board, reserving sauce in cooker. When cool enough to handle, remove chicken from bones; discard bones. Using two forks, pull meat apart into shreds; place meat in a large bowl. Add 1 1/2 cups of the sauce from the cooker to the chicken in bowl; stir well to combine. Cut the remaining mango into 32 thin slices. Serve chicken mixture on top of toasted baguette slices. Garnish each with a mango slice and a sprinkle of green onions.


Five-Bean Chili

Recipe via

You’ll Need:

1 cup corn (frozen or fresh)
1 cup chopped sweet onion
2 14.5-oz cans diced tomatoes
1 14.5-oz can each cannellini, pinto, black, and light red kidney beans, drained and rinsed
1 40.5-oz can dark red kidney beans, drained and rinsed
1 28-oz can whole tomatoes
1/4 cup taco seasoning
1 tsp chili powder

What to Do:
Sauté corn and onions in a skillet for 6-10 minutes. In a large crockpot, combine all ingredients. Simmer of high for 4 hours or on low for 6-8 hours.

Greek 7 Layer Dip

Recipe via

1 1/2 cups hummus
1 cup tzatziki
1 cup tomato (diced and mixed with 1 tablespoon lemon juice and 1/2 teaspoon oregano)
1/2 cup cucumber (cut into small pieces)
1/4 cup red onions (diced)
1/4 cup feta (crumbled)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful mint (chopped)
4 whole wheat pitas (cut into triangles and toasted until just crispy)


What to do:
1. Assemble dip starting with the hummus and stacking each ingredient on top of the last.


Chile Lime Tortilla Chips

Recipe via
You’ll Need:

12 6-inch corn tortillas

Canola oil cooking spray

2 tablespoons lime juice

1/2 tsp chili powder

1/4 tsp salt


What to Do:

Position oven racks in the middle and lower third of oven; preheat to 375°F.Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).


Sun Dried Tomato and Artichoke Dip

Recipe via

You’ll Need:

1 box (9 ounces) frozen artichokes, thawed and chopped
1/2 cup feta, crumbled
1 garlic clove
2 tsp fresh lemon juice
1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
1/4 cup pine nuts, toasted
1/2 cup basil leaves, torn
Coarse salt and ground pepper
Whole-wheat baguette slices, for serving

What to Do:

In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.

Crab Rangoon Bites
Recipe via
You’ll Need:
24 wonton wrappers

Olive oil cooking spray

8oz lump crab meat

1 tsp Worcestershire sauce

2 tsp curry powder

1 tsp ground ginger

½ tsp cayenne pepper (optional)

½ cup reduced fat cream cheese

⅓ cup scallions, washed and thinly sliced

What to Do:

Preheat oven to 375 degrees. Spray mini muffin tin with olive oil spray and push a wonton wrapper into each muffin tin. In a mixing bowl, combine crab, Worcestershire, curry, ginger and cayenne. Mix with a fork, breaking up large chunks of crab. Add cream cheese, mashing with a fork until fully incorporated. Using a teaspoon, spoon filling mixture into wontons. Fold ends of wonton wrapper over mixture, wet finger to seal. Bake for 10 minutes, until ends are slightly browned. Serve hot and garnished with scallions.