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Kelly McGrath

6 Healthy Appetizers to Serve This Super Bowl Sunday

02/02/2018 3 Comments

As my anticipation for this years Super Bowl continues to grow, so does my seemingly endless list of appetizers. I love football, and I love food. Put them together, and you have one happy Kelly. I don’t know about you, but I much prefer snacking on apps during the game than sitting down for a meal. Give me all of the football shaped desserts, the bottomless bowls of nacho dip…the whole 9 yards (pun intended).

And while I love a cheesy, artery clogging appetizer as much as the next person, I always try to make some healthy options to hand out as well. Here are some of my favorite healthy appetizers to whip up at your Super Bowl Party this Sunday!

BELL PEPPER NACHO BOATS

Bell Pepper Nacho Boats

  • Servings: 18
  • Difficulty: easy
  • Print

via skinnyms.com

Ingredients

  • 1 lb lean ground turkey
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 3/4 cup sugar free salsa
  • 1 cup grated cheese
  • 3 bell peppers

Directions

  1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
  2. 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.
  3. Preheat oven to 375 degrees.
  4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
  5. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.

SWEET POTATO BITES

Sweet Potato Bites with Avocado & Bacon

  • Servings: 40
  • Difficulty: easy
  • Print

via wellplated.com

via wellplated.com

 Ingredients

  • 4 slices thick-cut bacon (about 3 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 2 sweet potatoes, scrubbed clean, peels on
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper
  • 2 medium avocados, peeled, pitted, and diced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons chopped cilantro

Directions

  1. Preheat oven to 400 degrees F. Bake bacon according to these directions. Remove to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
  2. Increase the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil and brush sheets with 1/2 tablespoon olive oil each.
  3. With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil.
  4. Sprinkle with 1 teaspoon salt and black pepper. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.
  5. Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.
    Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.

VEGGIE LOADED 7 LAYER DIP

Veggie Loaded 7-Layer Dip

  • Servings: 6-8
  • Difficulty: easy
  • Print

via littlebroken.com

via little broken.com

 Ingredients

Bean Layer
  • 1 can (15 oz.) black beans, drained + rinsed
  • 1 (dry) chipotle pepper (found in produce section next to peppers)
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. water
  • ½ cup roughly chopped fresh cilantro
  • 1 tsp. cumin
Avocado Layer
  • 3 avocados, pitted + mashed with fork
  • ⅓ cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
Everything Else
  • ½ cup sour cream (I used full fat)
  • 2 cups chopped iceberg lettuce
  • 3 romana tomatoes, seeded and chopped (about 1½ cups)
  • 1 cup chopped hothouse cucumber
  • ¼ cup chopped red onion
  • salt and pepper
  • chopped fresh cilantro, to garnish (optional)
  • tortilla chips, to serve

Directions

Bean Layer
  1. In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
Avocado Layer
  1. Mix all ingredients in a small bowl. Season with salt and pepper to taste.
To Assemble
  1. Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
  2. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
  3. Serve immediately with tortilla chips.

BAKED BUFFALO CAULIFLOWER BITES

Baked Buffalo Cauliflower Bites

  • Servings: 4
  • Difficulty: easy
  • Print

via ourlifetastesgood

via ourlifetastesgood

Ingredients

Dairy-Free Ranch Dressing
  • 1/2 cup Silk Soymilk
  • 1 cup mayonnaise
  • 1/2 tablespoon fresh dill
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
Buffalo Cauliflower Bites
  • Cooking spray
  • 3/4 cup all-purpose flour
  • 1 cup Silk Soymilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 head of cauliflower, cut into bite-sized pieces
  • 3 tablespoons dairy-free butter
  • 1 (5 ounce) bottle cayenne pepper sauce
  • 1 tablespoon honey

Directions

  1. In a mixing bowl, combine 1/2 cup Silk Soymilk, 1 cup mayonnaise, 1/2 tablespoon fresh dill, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Whisk to combine. Give it a taste and adjust the seasonings to your liking. Cover and refrigerate until ready to use.
  2. Preheat oven to 450°F and line a baking sheet with foil. Place an oven-safe rack on top of the foil and spray generously with cooking spray.
  3. Prepare the batter for the cauliflower by combining 3/4 cup all-purpose flour, 1 cup Silk Soymilk, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Whisk until smooth and thickened. Gently toss the cauliflower with the batter, being sure to coat the cauliflower thoroughly.
  4. Place the coated cauliflower onto the prepared rack, being sure to leave space between each one. Bake in the preheated oven for 20 minutes or until the cauliflower starts to brown.
  5. While the cauliflower is baking, melt 3 tablespoons dairy-free butter and mix with 1 (5 ounce) bottle of cayenne pepper sauce and 1 tablespoon honey. Whisk to combine. Give it a taste and adjust the flavors to your liking. When the cauliflower is ready, remove it from the oven and toss with the hot sauce mixture.
  6. Spray the rack with cooking spray again and place the cauliflower back on the rack. Put back in the oven for 10 more minutes until browned to your liking. Remove from oven and allow to cool slightly. Transfer to a serving dish with the Dairy-Free Ranch Dip and enjoy!

BLACK BEAN AND CORN SALAD

Black Bean & Corn Salad/Dip

  • Servings: 4
  • Difficulty: easy
  • Print

via therecipecritic.com

via therecipecritic

Ingredients

  • ½ cup canned black beans, drained and rinsed
  • ½ cup frozen corn, thawed
  • ½ cup tomatoes, quartered
  • ¼ cup red onion, minced
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon jalapenos, minced
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1 whole avocado, medium dice

Directions

  1. Add all of the ingredients to a medium bowl except for the avocado. Toss to combine and season with salt and pepper to taste.
  2. Refrigerate for about 30 minutes or until ready to serve. (I like to make in advance and let the flavors develop.)
  3. When ready to serve add in avocado and toss gently. Serve immediately and enjoy!

 

SWEET POTATO FRIES WITH LIME CHIPOTLE AIOLI

Crispy Baked Sweet Potato Fries with Lime & Chipotle Aioli

  • Servings: 4
  • Difficulty: easy
  • Print

via joyfulhealthyeats.com

via joyfulhealthyeats

Ingredients

Sweet Potato Fries:
  • 3 sweet potatoes, cut into ¼” strips
  • 3 tablespoons of olive oil
  • ¼ teaspoon of ground cinnamon
  • salt & pepper
Chipotle Lime Aioli:
  • ½ cup of mayo
  • 1 large chipotle pepper in adobe sauce
  • 1 teaspoon of fresh lime juice
  • ⅛ teaspoon of garlic powder
  • 1 teaspoon of chives, chopped

Directions

  1. Preheat oven to 450ºF.
  2. Cut up the sweet potatoes and place in a bowl with olive oil, ground cinnamon, and salt & pepper. Toss to coat all the sweet potatoes.
  3. Cover two baking sheets with parchment paper and spread sweet potatoes fries out in a single layer.
  4. Bake for 15-17 minutes.
  5. Remove the sweet potatoes from oven, flip, and bake another 15-17 min on the other side.
  6. Remove and let cool.
  7. In a small bowl, mix together mayo, chipotle pepper, lime juice, garlic powder, and chives.
  8. Serve!

***

PIN FOR LATER

3 Comments

  1. Reply

    Mary Lee

    02/06/2018

    oh my goodness, this is making my mouth drooool! seriously love anything that has avacados so will love to try these recipes out!

    MARY | VISUAL AESTHETICS

    • Reply

      Kelly

      02/07/2018

      Me too Mary! I put it on EVERYTHING haha! I hope you like them as much as I did, you’ll have to let me know what you think when you try them 🙂

  2. Reply

    Marie

    02/04/2018

    Great recommendations! Go Pats!

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