Score! Super Bowl foods, made healthy!

I happen to be one of those girls who loves football.  All sports, actually, but football has a special place in my heart.  My team managed to crash and burn in playoffs this year, so let's face it, the Super Bowl becomes all about the snacks.  Maybe a tiny bit about the commercials, but mostly the food.

If you read my blogs, you know that I've been trying to eat more healthily, so this year's Super Bowl mission was to make great-tasting, better-for-me appetizers.  Along the way, I found an irresistible dessert dip recipe, so I've included it too.

Carrot Chips (adapted from www.chow.com)

and Carmelized Onion Greek Yogurt Dip (adapted from www.howsweeteats.com)

2 large carrots (at least 1 inch in diameter), peeled

  • 1 1/2 teaspoons olive oil
  • 1/4 plus 1/8 teaspoon kosher salt
  • Freshly ground black pepper

  1. Heat the oven to 350°F.
  2. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
  3. Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap.
  4. Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish.  Serve with this amazing dip!  They can be stored in an airtight container for up to 5 days, but they taste too good to last that long.

  • 1 medium red onion, chopped
  • 1 medium sweet onion, chopped
  • 1 1/2 tablespoon olive oil
  • 1 16-ounce container of plain 2% Greek yogurt
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder

  1. In a large pot, add olive oil and heat over low heat.
  2. Add in chopped onions with 1/4 teaspoon of salt, and stir until all onions are coated in the oil.
  3. Cover the pot and cook for approximately 45 minutes, stirring every 5-10 minutes.
  4. After 45 minutes, stir in 1 teaspoon of brown sugar and let cook for 5 minutes more.
  5. Remove onions from heat (as long as they are caramelized) and stir in remaining brown sugar.
  6. In a large bowl, mix together yogurt and onions, stirring in salt, pepper and garlic powder. Taste and add more seasoning if desired.

Meatballs in Tomato Chile Sauce

  • 1/4 lb ground pork
  • 3/4 lb ground turkey
  • 1/4 cup whole grain breadcrumbs
  • 1 egg
  • Salt & pepper to taste

  1. Preheat oven to 400 degrees.
  2. Combine ingredients in medium bowl.  Use your hands to mix until combined, but don't overmix.
  3. Roll into 2" sized meatballs.
  4. Place on foil lined cookie sheets, be sure they're not touching.
  5. Bake for 25 minutes, then combine with the following sauce.

  • 5 fresh tomatoes, peeled, seeded and chopped
  • 1/2 fresh hot chile pepper, seeded and chopped
  • 1 red bell pepper, cored, seeded and cut into 2-inch pieces
  • 1 small onion, chopped
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fresh lime juice, or amount to taste
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt, or amount to taste.

  1. Combine all ingredients in large saucepan or stockpot.
  2. Bring to a boil, reduce to low heat.
  3. Simmer for at least 1 hour.  This is one of those recipes that the longer it simmers, the better it will taste.

Crockpot Teriyaki Chicken Wings (adapted from www.laaloosh.com)

  • 3 pounds skinless chicken wings (about 16 wings)
  • 1 large onion, chopped
  • 3/4 cup brown sugar
  • 1 cup low sodium soy sauce
  • 1/4 cup chicken broth
  • 2 teaspoons ground ginger
  • 2 cloves garlic, minced

  1. Rinse chicken and pat dry.
  2. Cut off and discard wing tips, and cut off any remaining chicken skin (some brands sell "skinless" chicken wings but they still have some pieces of skin.)
  3. Cut each wing at joint to make two sections.
  4. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is a light, golden brown.
  5. Transfer chicken to Crock-Pot Slow Cooker.
  6. Mix together onion, brown sugar, soy sauce, chicken broth, ginger and garlic in bowl. Pour over chicken wings.
  7.  Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock Pot.

Cookie Dough Dip (adapted from www.chocolatecoveredkatie.com)

  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well)
  • 1/8 tsp plus pinch salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 3 TB almond butter
  • up to 1/4 cup milk of choice, only if needed
  • 1/3 cup brown sugar
  • 1/3 cup dark chocolate chips
  • 2 to 3 tbsp oats

Add all ingredients except chocolate chips to a food processor.  Don't use a blender unless you have a really high quality one!  Fold in chocolate chips.  Serve with fresh fruit.  And don't tell ANYONE that they're eating chickpeas.