Super Bowl Weekend is finally here, and we hope you have been checking our blog this week for some crowd-pleasing, dietitian-approved recipes to get you through the big day. We’ve added a few last minute favorites, along with some tips to help you feel satisfied throughout the game without feeling weighed down or like you’ve completely blown your New Year’s resolutions. Enjoy!
Greek Salad Skewers (Serves 4-6)
- 1 large English cucumber
- kosher salt & freshly ground black pepper
- 1/4 lb. feta cheese, cut into 16 small cubes
- 8 pitted kalamata olives, halved
- 8 ripe cherry tomatoes, halved
- 2 tbsp. extra virgin olive oil
- Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
- Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.
Healthy Deviled Eggs (Makes 12 Servings)
- 6 hard boiled eggs, peeled and cut lengthwise
- 1/4 C plain Greek yogurt
- 2 tsp dijon mustard
- 1/4 tsp pepper
- 1/8 tsp salt
- paprika to garnish
First you need to hard boil the eggs. Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.
Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready. I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.
Once they’ve cooled, peel them and cut them lengthwise.
Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together. If you would like the mixture to be smooth, use a blender.
Once it is mostly uniform, add the mixture back into the empty egg whites, top with a sprinkle of paprika, and serve immediately or chill in refrigerator for 1-2 hours.
Roasted Shrimp Cocktail (Makes 6-8 Servings)
For the Shrimp:
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Sauce:
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
If you’re really short on time, don’t panic. Set out some hummus with carrot and celery sticks or pickup fresh guacamole and salsa and serve with black bean and lentil chips. Fresh cut fruit is also another great addition, with edamame, whole grain crackers, low-fat cheese, olives and nuts.
Lastly, don’t forget to eat a nutritious and balanced meal before the game to help prevent over-indulging. Think lean proteins, vegetables, whole grains, and a dash of heart healthy fat (1/4 avocado, 1 tbsp. olive oil/peanut butter, etc.). This will help you feel satisfied and be better able to resist the tempting junk foods. When you do make your game day plate, be selective in what you chose and check out all the available options before you dive in. Try and fill half your plate with vegetables or fruit and pick out your top three favorite foods to sample. Also, try and exercise earlier in the day before the game as this will help off-set some of your Super Bowl calories.
*Leave us a reply posting your favorite, go-to party recipes.