Our first post with 7 healthy ideas for Superbowl snacks was so popular we decided to find 7 more healthy ideas to share with everyone. There are some variations on some old snacks and some new classics. Enjoy!
1. Black Bean Dip
This spicy black bean dip couldn’t be easier to make. With red onions, garlic, jalapeno, and lime, it’s got both heat and tang. The sour cream adds just a touch of silkiness to an otherwise satisfying chunky dip.
1 teaspoon olive oil
1 small red onion, diced
1 small garlic clove, sliced
2 (15-ounce) cans black beans, drained
1 small jalapeno chili
The juice of 1 small lime
1 cup salsa of your choice
2 tablespoons sour cream or mayo
1/3 chopped fresh cilantro leaves
salt, to taste
1. In a small pan over medium heat, warm olive oil. Saute red onion and garlic until lightly browned. Transfer to a blender or food processor and add remaining ingredients. Pulse until chunky. Transfer to a bowl. Serve with blue corn chips.
2. Roasted Red Hummus
1 can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed
1 tablespoon tahini
juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon honey
1/2 teaspoon sriracha (or to taste)
scant 1/2 teaspoon ground cumin
1/2 – 1 teaspoon kosher salt (to taste)
Combine all ingredients in a blender or food processor and process until smooth. You may have to stop to stir and/or scrape down the ingredients a few times.
3. Oven Roasted Spare Ribs
2 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp chili powder
1 tsp pasilla powder
1 tsp new mexican chili powder
1 tbsp brown sugar
1 tsp freshly cracked black pepper
2 1/2 tbsp olive oil
1 rack of spareribs, membrane on the rib-side of the rack removed
2-3 cups spicy chipotle barbecue sauce (recipe follows)
In a bowl, combine the first 9 ingredients. Whisk to combine thoroughly. Add the olive oil and to the spices. Mix well to make a paste. Massage the spice paste evenly into both sides of the spareribs. Wrap the rack of ribs in plastic wrap and allow to marinate in the spice rub, refrigerated, for 1 hour to overnight.
Once the ribs have had a chance to marinate, remove them from the fridge 20 minutes before roasting and allow them to come to room temperature.
Preheat the oven to 300 degrees F. Once the oven has preheated, place the ribs on a baking sheet and into the oven. Bake the ribs at 300 degrees for 3 hours. Baste both sides of the ribs liberally with the spicy chipotle barbecue sauce ever 20-30 minutes. Flip the ribs over each time you baste, making sure meaty side of the rib it facing up after the final baste. Remove the ribs from the oven. Allow the ribs to rest for at least ten minutes before slicing and serving.
4. Chipotle Chicken Chili
2 tablespoons olive oil
1 large yellow onion, finely diced
1 1/2 pound boneless, skinless chicken cutlets, cut into 1-inch pieces
1 large red bell pepper, diced
1 (15 oz) can corn kernels, drained
2 (15 oz) can black beans OR 1 (15 0z) can black beans and 1 (15 oz) can red beans, drained
2 (28 oz) cans diced tomatoes with juices
juice of half a lime (about 2 teaspoons)
1/4 cup light brown sugar
4 chipotle chilis in adobo sauce, finely chopped (use fewer chilis for less heat and extra chilis for more heat)
1/4 cup finely chopped fresh cilantro
1 avocado, diced and sprinkled with lime juice
shredded cheddar or Monterey Jack cheese, optional
sour cream, optional
In a large pot over medium-high heat, warm olive oil. Add onions and saute until translucent and lightly browned, about 5 minutes. Add chicken and saute until lightly browned, about 10 minutes. Add red bell pepper; cook for 5 minutes. Add corn, beans, tomatoes, lime juice, brown sugar, and chipotle chilis in adobo sauce; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until desired level of thickness is reached. Cook longer if you like your vegetables softer. Stir in the fresh cilantro, and adjust seasonings to your taste.
Top individual servings with diced avocado, chopped fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. Leftover chili will last up to 1 week if refrigerated in an air-tight container.
5. Tangy Tandoori Turkey Kabobs
3/4 cup plain yogurt juice and zest from 1 lime 1 tbsp garlic paste 1 tbsp ginger paste 1 serrano chile, minced (seeded or omitted if you can’t handle the heat) 1 tsp cumin, ground 1/2 tsp coriander, ground 1/2 tsp cardamom, ground 1/2 tsp new mexican chile powder 2 tsp hungarian paparika 1/2 tsp cayenne 1-2 lbs turkey breast, cut in 2 inch cubes (can substitute any poultry or lamb – though cooking times may vary) kosher salt and freshly cracked black pepper
In a bowl, whisk together the first 11 ingredients until smooth. Add the yogurt marinade to a large sealable plastic bag. Add the turkey cubes to the bag. Seal the bag, removing as much air as possible. Toss the turkey around in the marinade until thoroughly coated. Marinate the turkey, refrigerated, for 24 hours.
30 minutes before you are ready to grill, remove the marinating turkey from the fridge. Place turkey cubes on skewers, close enough so they are touching but not smooshed up against one another. (If you are using wooden skewers, soak them for at least 1/2 hour fully submerged in water to prevent charring.) Grill the tandoori turkey kabobs over medium-high heat for 10-15 minutes or until just cooked through, flipping after 5 minutes. Once fully cooked, remove kabobs from the grill. Allow the kabobs to rest for at least 5 minutes before serving. The turkey is great served either removed from the skewers or still in kabob form.
6. Sweet Chile-Lime Drumsticks
For the marinade:
juice and zest from 1 lime
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp kosher salt
1/2 tsp hot new mexican chile powder
1/2 – 1 tsp red pepper flakes (vary depending on how spicy you like things)
1/2 tsp freshly cracked black pepper
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp dijon mustard
2 tbsp canola oil
6 chicken drumsticks, frenched
kosher salt and freshly cracked black pepper
sealable plastic bag, gallon-sized
Add all of the ingredients for the marinade into a mixing bowl. Whisk to thoroughly combine.
Place chicken into sealable bag. Pour marinade over chicken. Seal the bag, making sure to remove as much of the air from the bag as possible (think vacuum-sealed!). If necessary, shake up the bag so that the chicken is completely coated with marinade. Refrigerate and marinate for 2 to 12 hours.
Preheat oven to 400 degrees farenheit.
30 minutes before cooking, remove the chicken from the fridge and allow to come to room temperature.
Line a sheet pan with alluminum foil.
Place chicken on the sheet pan.
Roast the chicken at 400 degrees for 45 minutes, turn the chicken once, half way through cooking.
Remove from the oven and let rest for 5 minutes before serving.
7. Guacamole Chicken Salad
2 avocados, halved, pitted and peeled
3 tablespoons lime juice
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 cups diced, cooked chicken breast meat*
1 cup toasted, chopped California walnuts
1 cup finely chopped onion
3/4 cup finely chopped celery (about 3 ribs)
3 plum tomatoes, halved, seeded and chopped
6 (or more, depending on size) whole leaves of butter lettuce or radicchio
Put the avocado in a large bowl and mash it with a fork until almost smooth. Stir in the lime juice, garlic, salt, pepper. Add the chicken, walnuts, onion, celery and tomatoes, and stir to coat with the avocado. To serve, place a leaf or two of lettuce on each plate, and mound the salad in the center.