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SKINNY Superbowl Snacks

I’d be lying if I said I wasn’t upset that the Patriots aren’t playing this year. You’d be surprised to know that I’m actually a huge football fan. In other words, I look forward to the Super Bowl all year.

When it comes to the traditional Super Bowl food, I’ve had my share. Growing up in Kentucky, there was a casserole for every occasion. I still crave fried chicken and biscuits and gravy from time to time. Do I still indulge like I could as a child? Well, no. But I still find ways to make my favorites with a skinny twist for special occasions.

This Sunday, I’m planning on making my husband’s favorite Superbowl Snacks a little healthier. Shhh—don’t tell him! Obviously, these aren’t COMPLETELY guilt-free—let’s just call them “guilt-less.”


Cauliflower Buffalo Bites


  • 2 tablespoons unsalted butter
  • ¼ cup hot sauce
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tbsp. olive oil
  • kosher salt
  • 8 cups cauliflower florets (about 1 medium head)



  • Preheat the oven to 400 F
  • Whisk hot sauce, lemon, and butter in small bowl
  • Mix olive oil, salt, and water in another larger bowl
  • Add cauliflower and toss until well coated.
  • Spread the cauliflower on a baking sheet and roast until brown (20-25 minutes)
  • Take out of oven to drizzle hot sauce mixture over cauliflower and roast for 5-7 more minutes until sauce is bubbling and browned around the edges.

Veggie Chips With Low-Fat Dip


  • 2 large parsnips–peeled, skinny ends discarded and fat ends halved lengthwise
  • 2 sweet potatoes, peeled and halved crosswise
  • 1 celery root, peeled and halved crosswise
  • 2 purple or golden beets, peeled and halved
  • Fine sea salt
  • Olive oil cooking spray


  • Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
  • Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees. Lightly coat 2 baking sheets with cooking spray.
  • Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.

Low Fat Ranch


  • ½ to ¾ cup Plain Full Fat Yogurt or Greek Yogurt
  • 1 tsp (or more to taste) of dried dill weed
  • Sprinkle of salt and pepper to taste
  • 1 small clove of garlic
  • 6 TBSP olive oil
  • 2 TBSP parmesan


  • Put yogurt, garlic and spices in a blender or food processor and blend until smooth.
  • Very slowly, add the oil so that it emulsifies.
  • Use immediately, or store up to 1 week in the fridge


Quinoa Stuffed Sweet Peppers


  • 36 mini sweet peppers (about 1-1/2 lb bag)
  • 1 Tbsp olive oil 2 cloves garlic, minced
  • 1 onion, diced
  • 1 jalapeno, minced
  • 3/4 cup reserved sweet peppers, diced
  • 1 cup vegetable broth
  • 1 (10 oz) can Rotel tomatoes
  • 3/4 cup quinoa
  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup frozen corn
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • Handful cilantro, roughly chopped
  • 1/2 cup shredded Mexican 4 cheese blend



  • Preheat oven to 350 degrees F
  • Begin slicing sweet peppers 1/3 lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Set aside. Dice reserved peppers until you have about 3/4 a cup and set aside.
  • In a large skillet heat olive oil over medium heat. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.

  • Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper. Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you’ll know quinoa is done when you see what looks like a little tail pop out!
  • Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.
  • Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes


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