Healthy Super Bowl ideas/recipes for party

JaimeNay

My son is turning 14 and we're having friends and family over for a birthday/Super Bowl party. Anyone got suggestions what I could fix for snacks/dinner for a crowd that won't sabbatoge my efforts of losing weight? I will have probably 15-20 people over.

deanneashley

http://www.familycircle.com/recipes/healthy-eating/family-dinners/healthy-super-bowl-recipes/


http://www.eatingwell.com/recipes_menus/collections/super_bowl_1#1


i hope this helped!!

countryrunner

We ordered a 6 foot Subway sandwich for our party. Subway is nice enough to only put on the meat. All of the fixings come on the side so everyone can build their sandwich to their liking. It's great. We did it last year and it was a huge hit.

GorillaNJ

Veggie tray, shrimp ring...

pita crackers and hummus...

Pulled Pork and Buffalo wings..... Oooops but is it really a Superbowl Party without either of these?

Dafrog

being it is a teenager bday, shouldnt u gear the party around what he likes, you could always make some healthly options also. i do like the subway idea, tho. me n the hubby was just talking about this. you could make pizzas. there is cornmeal crust options, or califlower crust for a healthier appoarch. think we are going to have a shrimp platter. really wishing i hadnt choosed this month to try dairy free...lol

Claudia007

Boneless baffalo wings!! Cut up boneless, skinless chicken breast into bite-size pieces. Let them marinate for at least 15 minutes in Frank's red hot then coat them in bread crumbs and BAKE!

5-layer dip:
low-fat refried beans
non-fat sour cream
onions
salsa
olives

You can also make individual pizzas using sandwhich thins, turkey peperoni and non-fat cheese.

helloiloveukitty

going to second a shrimp ring / cocktail kinda thing

and how about this? http://www.skinnytaste.com/2010/07/skinny-taco-dip.html or really anything from Gina the skinnytaste blogger

callipygianchronicle

Everyday Food has light Super Bowl party menu ideas each year in the January/February issue. Here’s a link to this year’s menu: http://www.marthastewart.com/menu/stealthy-healthy-super-bowl . It looks crowd pleasing for sure.

JaimeNay

Well, my son did request taco's and brownies and since it is his birthday, I do plan to make those for whoever wants them, but my husband's sister and spouse are doing P90X like I am, so I just thought they'd appreciate some healthy snack foods too. Shrimp does sound good, so does Subway. Unfortunatley, I live in a small town, no Subway Any more ideas?

Claudia007

Just found this recipe:

Cheesey potato skins:

ingredients
5 large russet potatoes
1 teaspoon extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese

Preparation
1.Preheat oven to 400°F. Coat a baking sheet with cooking spray.

2.With a paring knife, remove skin and about 1/8 inch of the flesh from potatoes in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss the potato skins with oil, paprika, salt and cayenne. Place in a single layer on the prepared baking sheet; sprinkle with Parmesan.

3.Bake until tender and golden, 25 to 30 minutes.

Makes 4 servings

NutritionPer serving: 196 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 202 mg sodium; 1010 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (29% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch


Jalapeno Poppers

12-18 whole fresh jalape
1 cup nonfat refried beans
1 cup shredded Monterey Jack or extra-sharp Cheddar cheese
1 scallion, sliced
1 teaspoon salt, divided
1/4 cup all-purpose flour
2 large eggs
1/2 cup fine cornmeal
Olive oil or canola oil cooking spray


Preparation

1.Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.

2.Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.

3.When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.

4.Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.

5.Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.

6.Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.

Tips & Notes
Make Ahead Tip: Cover and refrigerate the filling (Step 2) for up to 1 day.
Kitchen tip: Touching hot peppers can “burn” your hands. Wear rubber gloves or wash your hands thoroughly after handling them.

Nutrition Per popper: 87 calories; 4 g fat (2 g sat, 1 g mono); 39 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 419 mg sodium; 119 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 high-fat meat

JaimeNay

Just found this recipe:

Cheesey potato skins:

ingredients
5 large russet potatoes
1 teaspoon extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese

Preparation
1.Preheat oven to 400°F. Coat a baking sheet with cooking spray.

2.With a paring knife, remove skin and about 1/8 inch of the flesh from potatoes in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss the potato skins with oil, paprika, salt and cayenne. Place in a single layer on the prepared baking sheet; sprinkle with Parmesan.

3.Bake until tender and golden, 25 to 30 minutes.

Makes 4 servings

NutritionPer serving: 196 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 202 mg sodium; 1010 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (29% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch


Jalapeno Poppers

12-18 whole fresh jalape
1 cup nonfat refried beans
1 cup shredded Monterey Jack or extra-sharp Cheddar cheese
1 scallion, sliced
1 teaspoon salt, divided
1/4 cup all-purpose flour
2 large eggs
1/2 cup fine cornmeal
Olive oil or canola oil cooking spray


Preparation

1.Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.

2.Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.

3.When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.

4.Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.

5.Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.

6.Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.

Tips & Notes
Make Ahead Tip: Cover and refrigerate the filling (Step 2) for up to 1 day.
Kitchen tip: Touching hot peppers can “burn” your hands. Wear rubber gloves or wash your hands thoroughly after handling them.

Nutrition Per popper: 87 calories; 4 g fat (2 g sat, 1 g mono); 39 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 419 mg sodium; 119 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 high-fat meat

These sound good. Thanks for posting.

To everyone else that posted a link, I plan to check them out. Sounds like several people are big on the shrimp ring, may have to do that since my husband has cut red meat out of his diet. It's just a challenge to fix special foods for several different people and for a large crowd.

Claudia007

These sound good. Thanks for posting.

To everyone else that posted a link, I plan to check them out. Sounds like several people are big on the shrimp ring, may have to do that since my husband has cut red meat out of his diet. It's just a challenge to fix special foods for several different people and for a large crowd.

It is difficult to make different food for several people, which is why I don't! I simply try to make everything as low calorie as possible. If your son wants tacos, make them with turkey meat or even soy crumbles. I have a recipe for low-cal brownies that require only 2 ingredients and are the moist brownies I've ever had! I bet no would notice if you switched up some of the ingredients Have a great weekend and happy birthday to your son!

JaimeNay

Do you mind sharing the brownie recipe, or sending it as a message? I'm up for trying healthier versions.
Thank you and I hope you have a wonderful weekend too!

kfuller27

Before I started eating healthy, I made a Buffalo Chicken Dip that everyone loooooved. I made a healthier version for a pot luck we had at work and it was still a hit, and no one could tell it was low fat!

Here's the recipe:

2 10 oz cans of chunk chicken
2 low fat or fat free packages of cream cheese
1 cup of low fat or fat free Ranch dressing
3/4 cup of Frank's Red Hot Sauce
1 1/2 cups low fat or fat free cheddar cheese (I usually don't even add this and you can't tell)

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

This can easily serve at least 10 people, and breaks down per serving to: 128 cal, 8 carbs, 1g fat, 19 protein (using fat free ingredients)

Edited to add that the calculations above are for 1/2 c servings and that's being generous!

Claudia007

Do you mind sharing the brownie recipe, or sending it as a message? I'm up for trying healthier versions.
Thank you and I hope you have a wonderful weekend too!

They are SUPER yummy!! Everyone I gave them to had no idea and raved about them!

I box devil's food cake mix
1 15oz can of pumpkin

Mix cake mix and pumpkin together. Do NOT add anything else. Mix will be VERY thick. Spray pan with non-stick spray and cook as per package directions or until knife comes out clean.

(NOTE: this is actually for a cake recipe, but because of the ingredients, it does not rise so they are more like brownies)

I've also made the "diet coke cake" using a box of devil's food cake mix and coke zero. Used fat-free cool whip as frosting. WAY yummy!

Here's the link to other flavors when you have time:

http://www.hungry-girl.com/newsletters/raw/1543

kfuller27

Wow! That sounds awesome! I'll have to give it a try!

annecolorgreen

Another good option is spice cake mix and pumpkin baked the same way. My teen daughter does that for her friends and they love them.