5 Healthy Super Bowl Snacks!

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It’s Super Bowl time!  With that comes eating lots of food and watching lots of TV.  To make this year a little healthier try these recipes I found by surfing the net!  They’re better then eating fried chicken wings and potato chips! I’ve made my own alterations to make them even healthier!

7-Layer Dip

Start by layering a dish with refried beans. Next, add a layer of fresh guacamole by mixing mashed-up avocado with lime juice, onion and garlic. Use sour cream for the next layer, followed by green chiles. Add fresh, diced tomatoes and chopped olives and top off the dip with the final layer of sharp cheddar cheese. Instead of serving the dip with chips, serve it with crisp vegetables like green peppers, carrots or celery. It’s a great low carb option.

Spinach Dip

This healthy spinach dip recipe will give you all the flavor you need. Start by thawing one package of frozen spinach and squeeze until dry. Mix together 1 ¾ cup of Greek yogurt or sour cream with ¼ cup mayonnaise and ¼ package of dry vegetable soup mix. Add in a can of water chestnuts and 2 tbsp. chopped chives or green onions. Add the mixture to the dried spinach, stir and let chill for a few hours. Usually this is served in a hollowed out bread bowl, but forget the bread and just serve in a bowl with veggies for dipping.  Enjoy!

Tuna Dip

Mix 2 cans of tuna with ¼ tsp. liquid smoke, 8 oz. cream cheese, 1 tsp. onion powder, 1 tsp. lemon juice, ¼ tsp. salt and 2 tsp. horseradish together. Shape into a ball and refrigerate for at least 1 hour. Serve with low carb crackers, cheese slices or celery.

Shrimp with Avocado Dip

Dice two medium ripe avocados and place them into a blender or food processor. Add 3 tbsp. jalapeno hot sauce and ½ tsp. salt. Process the mixture until well blended. Preheat a stove top grill to medium-high heat. Thread 3 shrimp at least ½ inch apart onto eight skewers. Grill shrimp for approximately 2 ½ minutes on each side or until cooked through and golden and serve immediately with avocado dip.

Shrimp and corn stew with brown rice

Makes about 4 1-cup servings

1 teaspoon butter

1 small onion, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

1 large tomato, diced

3 ears fresh corn, cut off the cob, or 1 bag frozen corn

Pinch of thyme

1 teaspoon cornstarch

1/3 cup water

½ to 1 pound peeled shrimp

Hot cooked brown rice

Chopped parsley for garnish

Melt butter in a large saucepan and saute onion, peppers and tomatoes until transparent. Add the corn and thyme and saute for 5 minutes. Dissolve the cornstarch in the water and add to the pot. Cover and cook for 15 minutes on medium-low heat.

Add the shrimp and cook for 15 minutes on medium-low heat. Remove the stew from the heat and let it stand for 30 minutes.

Serve over 1/3 cup of brown rice. Garnish with parsley.