Super Bowl Snacks to Satisfy

Serve something different at your Super Bowl party this year. We have some fun and healthy recipes from Devin Alexander that are sure to keep competition hot even at the snack table...

January 31, 2014

Serve something different at your Super Bowl party this year. We have some fun and healthy recipes from Devin Alexander that are sure to keep competition hot even at the snack table. Whether you are rooting for the Sea Hawks or the Broncos, or betting on the best commercial or possible halftime flop, these recipes are sure to satisfy.

You still have a few days until the big game day and SupermarketGuru suggests shopping ahead of time; make a shopping list to avoid forgetting anything when you are at the market. It is also useful to make a list of other pre-party preparations you might need to do. Ultimately this will make your Sunday more enjoyable and stress free. GAME ON!

Chorizo Nachos Ingredients:
Olive oil spray
2.5 ounces uncooked Mexican Chorizo 
1 ounce (about 11 chips) all-natural baked tortilla chips
1/3 cup rinsed and drained canned, no-salt-added black beans, heated
2 tablespoons all-natural salsa con queso, heated
¼ cup well-drained fresh pico de gallo or fresh salsa
1 tablespoon finely chopped whole scallions

Directions:
Place a small nonstick skillet over medium-high heat. 
When hot, lightly mist the pan with spray and add the chorizo. 
Cook, breaking it into large chunks, for 1 to 2 minutes, or until no longer pink.
Arrange the chips on a dinner plate. Top them evenly with the beans, then the chorizo. 
Drizzle the salsa con queso evenly over top.
Top them with the pico de gallo and scallions and serve immediately.

Nutritional info per serving: 335 calories, 22 g protein, 47 g carbohydrates (<1 g sugar), 7 g fat, 1 g saturated fat, 37 mg cholesterol, 7 g fiber, 557 mg sodium

Mini Crab Cakes with Lemon Caper Dipping Sauce:
Ingredients for the Crab Cakes:
Olive oil spray 
1-1/4 cups whole wheat panko (Japanese breadcrumbs)
2 egg whites 
1 tablespoon fat free milk
1/2 cup minced sweet onion 
2 tablespoons finely chopped parsley leaves
2 tablespoons seeded, minced red jalapeno pepper
1/3 cup low-fat mayonnaise 
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 pound lump crab meat 
1-3/4 inch cookie scoop (optional)

Ingredients for the Lemon Caper Dipping Sauce:
1/2 cup low-fat mayonnaise
4 teaspoons fresh squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped parsley leaves
2 teaspoons finely chopped green onion
2 teaspoons chopped, drained capers
2 teaspoons minced or crushed garlic
1/2 teaspoons sugar

Directions:
Preheat the oven to 450 degrees. 
Spray a medium non-stick baking pan with olive oil spray. 
Pour the breadcrumbs into a medium shallow bowl. 
Add the egg and milk to a small, deep bowl and beat the mixture lightly with a fork.

In a medium mixing bowl, mix the onion, parsley, jalapeno, mayonnaise, Worcestershire sauce, and horseradish until combined. 
Carefully stir in the crab, leaving the lumps of crab intact, until just combined with the other ingredients. 

Place a large sheet of waxed paper on a flat work surface.  Using a 1-3/4 inch cookie scoop, scoop the mixture, packing it tightly to make 1-3/4 inch diameter crab cakes the shape of the scoop (or mounds if you don't have a scoop). 
Place them side by side on the waxed paper until all 24 cakes are formed. 
Then, carefully dip one cake in the egg mixture, making sure that any excess drips off. 
Roll it in the breadcrumbs and place the breaded cake on the prepared pan. Continue with each cake until they are all breaded and place them on the sheet so they do not touch. 

Spray them lightly with olive oil spray and transfer the pan to the oven. 
Cook them for 6-8 minutes per side until the outsides are slightly browned and the filling is warm throughout. 

Meanwhile, in a small mixing bowl, whisk together the mayonnaise, lemon juice and mustard. Add the parsley, green onion, capers, garlic and sugar. 
Stir the mixture until it is well combined. Serve the cakes immediately with the sauce for dipping.

Nutritional info each (3 cake + 1/2 tablespoon sauce) serving has: 187 calories, 15 g protein, 19 g carbohydrates, 6 g fat, trace saturated fat, 68 mg cholesterol, 2 g fiber, 624 mg sodium.
Traditional Mini Crab Cakes (cakes only) have: 362 calories, 15 g protein, 21 g carbohydrates, 23 g fat, saturated fat unavailable, 101 mg cholesterol, 366 mg sodium.

Recipes courtesy of Devin Alexander
Reprinted from: The Biggest Loser Flavors of the World Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc.

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