The Big Game is almost here and along with it comes the usual plethora of snacks. estimates that Americans could take in as many as 2,400 calories and 121 grams of fat just during the game. Although the big football finale is synonymous with fried foods and endless empty calories, you can change that this year. Granted, there may be some resistant to healthy snacks during this popular junk food day but with a few substitutions your spread can still be delicious, as well as nutritious. Try some of these recipes to “wow” guests at the big game bash.

Baked Sweet Potato Chips

(A great alternative to typical fried potato chips)

4 servings


  • 1 peeled, thinly sliced sweet potato
  • Cumin
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • Paprika


  • Heat oven to 400 degrees. On 2 baking sheets, toss sweet potato with oil and season with cumin, paprika, and salt. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.

Sun-Dried Tomato Hummus

(Serve with your favorite pita chips or veggie sticks)

Yields 4 cups


  • 2 oz can chickpeas drained and rinsed
  • 2 clove garlic peeled and crushed
  • 1 Oz jar sun-dried tomatoes in olive oil
  • 1 cup tahini paste
  • 1/2 cup lemon juice about 4 lemons
  • 2 tablespoon tomato paste
  • 1 teaspoons sea salt or more to taste
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup sesame oil


  • Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Drizzle in sesame oil adding more if you want a thinner consistency. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil.

Green Beans in a Basket

(The old pigs in a blanket are getting benched)

8 – 10 servings


  • 3/4 pound (12 ounces) green beans, trimmed and halved crosswise
  • 1 teaspoon extra-virgin olive oil
  • Fine salt
  • 2 cups whole-wheat pastry flour, plus more for kneading
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
  • 2/3 cup low-fat milk
  • 4 ounces dill Havarti cheese, shredded
  • 1 large egg, lightly beaten
  • 1/2 teaspoon caraway seeds
  • 2 tablespoons country Dijon mustard
  • 1 tablespoon sour cream


  • Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • Put the green beans in a large microwave-safe bowl with a splash of water, cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool, then toss with the oil and a large pinch of salt.
  • Meanwhile, whisk together the flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl. Add the butter, and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center, and pour in the milk. Stir the dry ingredients into the wet with a fork.
  • Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll it out to a little thinner than 1/8 inch. Cut it into as many 1 1/2-by-3-inch rectangles as you can; discard any scraps. On each rectangle, lay 4 green bean halves crosswise (the tips should poke out a little) and top with about 1 teaspoon of the cheese; roll the rectangle up, making sure the ends overlap; and seal and arrange, seam-side down, 2 inches apart on a prepared baking sheet. Brush each with egg, and sprinkle with caraway seeds.
  • Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes.
  • Meanwhile, mix together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.

Baked Buffalo Wings with Blue Cheese-Yogurt Dip

(A game day classic with a healthier spin)

6 servings


For the dip:

  • 3/4 cup plain nonfat Greek yogurt
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons mayonnaise
  • 1 small clove garlic, chopped
  • 1 tablespoon skim milk or buttermilk
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper

For the wings:

  • Cooking spray, for the baking sheet
  • 3 pounds chicken wings, split at the joints, tips removed
  • 4 stalks celery, cut into thirds
  • 4 carrots, cut in half
  • 2 bay leaves
  • 1 cup fat-free low-sodium chicken broth
  • 1 cup Frank’s Red Hot sauce (or 1/2 cup other hot sauce)
  • 2 tablespoons paprika
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey


  • Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  • Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
  • Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Zucchini Turkey Burger Sliders

(Say hello to your new favorite slider)

4 servings


  • 1 lb ground turkey (preferably organic)
  • ½ yellow zucchini, grated and squeezed of excess moisture
  • 1 scallion, thinly sliced
  • 1 egg yolk
  • 1 tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tbsp store bought Tzatziki sauce
  • buns
  • heirloom tomato slices
  • lettuce
  • other toppings of your choice


  • Mix the first 7 ingredients together. Shape into burger patties and arrange on a plate. Place in the refrigerator for 15 minutes or until ready to use.
  • Preheat a grill (I prefer cooking turkey burgers stove top), cook burgers on both sides until cooked through.
  • Serve on a bun topped with Tzatziki and other toppings of your choice.

Recipes courtesy of and

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