Super Bowl Sunday is practically a national holiday. Annually people will call into work for the next morning in advance of planned festivities, people gather to laugh, cry, share memories with friends and loved ones, and of course – eat. Eat food they have in the past at the same event as last year. It can be daunting, however, if you have fitness goals you’re trying to watch your weight with the start of the new year. So, here’s an opportunity to break from tradition (just a little), to make sure you don’t over-stuff yourself for the upcoming Super Bowl.
Oven-Baked Sweet Potato Tots
3 medium sweet potatoes
1 teaspoon cinnamon, divided
1/2 teaspoon kosher salt, divided
1/4 cup almond meal
3/4 cup panko bread crumbs
2 egg whites
1. Preheat oven to 400°F.
2. Pierce sweet potatoes with a fork several times. Bake sweet potatoes on baking sheet lined with foil until soft, about 45-55 minutes. Let cool.
3. Remove skin from sweet potatoes and combine flesh with 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Let the mixture sit in fridge for 10-15 minutes.
5. In a bowl, combine almond meal, panko, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. In a separate bowl, crack egg whites.
6. Roll about 1 tablespoon sweet potato mixture into a tot shape, douse in egg white mixture, and roll in breading mixture. Place on an oiled baking.
7. Once all tots are on baking sheet, spray tots with cooking spray in order to achieve even browning.
8. Bake at 400°F for 45 minutes or until they’ve reached desired crispiness, flipping tots halfway through.
Smoky Beef & Poblano Chili
2 1/2 pounds 93% lean ground beef, divided
3 cups chopped yellow onion (about 2 large)
3 cups seeded, chopped poblano peppers (about 3)
3 tablespoons chopped garlic
3 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
2 tablespoons unsalted tomato paste
1 (12-oz.) bottle Mexican lager
4 cups unsalted beef stock, divided
2 1/2 tablespoons all-purpose flour
1/2 cup chopped fresh oregano
3/4 teaspoon kosher salt
2 (28-oz.) cans whole peeled plum tomatoes, drained and crushed
1 cup diced ripe avocado
2 tablespoons sliced red Fresno chile (optional)
Est. added sugars 0g
Lemon Pepper Kebabs
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tsp lemon zest
3 garlic cloves, minced (1 Tbsp)
1 Tbsp minced fresh rosemary
1 1/2 tsp freshly ground black pepper, them more to taste
1 tsp salt
1 1/2 lbs. boneless skinless chicken breasts, diced into 1 1/4-inch pieces
2 small zucchini, sliced into 1/4-inch thick disks
2 small yellow squash, sliced into 1/4-inch thick disks
1 large red onion, peeled and cut into wedges
In a mixing bowl whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, pepper and salt.
Place chicken breasts in a gallon size resealable bag and pour marinade over chicken.
Seal bag while pressing excess air out and rub marinade over chicken.
Transfer to refrigerator and let rest 1 – 2 hours. If using wooden skewers soak in water at least 1 hour.
Preheat a grill over medium-high heat to about 425 degrees.
Thread chicken, zucchini, squash and red onion onto skewers.
Brush grill grates lightly with oil then place kebabs on grill.
Grill about 5 minutes per side or until center of chicken registers 165 degrees on an instant read thermometer.
Season with more pepper to taste if desired and serve warm.
Recipe source: Cooking Classy
Skinny Queso Dip
2 tbsp salted butter
1 tbsp Old El Paso Sliced Jalapenos diced
2 whole roma tomatoes diced, divided
2 tbsp flour (can use gluten free flour if desired)
2 cups unsweetened coconut milk
1/2 ounce Taco Seasoning (1/2 a packet) (Click for Homemade Recipe!)
8 ounces Mexican blend cheese shredded
1/4 cup fresh cilantro finely chopped
1/2 cup plain Greek yogurt
tortilla chips for serving
Heat the butter in a medium saucepan over medium heat until melted. Add in the diced jalapeno and allow to cook for 1-2 minutes until fragrant.
Toss in half the diced tomato and let cook for approximately 1 minute. Stir in the flour, stirring so that everything is coated and combined.
Quickly after adding the flour, whisk in the coconut milk. Pour it in slowly, whisking constantly until fully added. Bring to a boil and then reduce to a simmer. Add in the taco seasoning and stir to fully combine. Continue to whisk off and on for 6-7 minutes or until thickened to your liking.
Increase heat back to medium and stir in the cheese one cup at a time (8 ounces is approximately 2 cups cheese), whisking until smooth in between batches. Stir in the fresh cilantro.
Turn off the heat and fold in the Greek yogurt. It should melt in quickly and fully combine.
Serve immediately with chips, garnished with more chopped cilantro and the remaining diced tomatoes. Alternately, you can keep warm in a slow cooker until ready to serve.
Skinny Bell Pepper Nacho Boats
1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers
Remove seeds, core, and membrane from bell peppers then slice each one into 6 vertical pieces where they dip down. Set sliced bell peppers aside.
Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat.
Preheat oven to 375 degrees.
Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced Jalapeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.
NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.