Easy to Prepare Super Bowl Food to Have on Game Day

Easy-Super-Bowl-Food

With Super Bowl 2017 on its way, you may be trying to figure out how to make some great snacks that are not only healthy, but also quick. You don’t want to spend your Super Bowl party making food and not watching the game or spending time with your friends.

If this is your dilemma, don’t worry. We’ve gathered five easy Super Bowl food recipes for you. These recipes will allow you to make some great Super Bowl food but still have enough time to enjoy the party.

BBQ Shrimp Toasts

Ingredients:

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1 pound of medium-sized shrimp, peeled and deveined, 3 tablespoons barbecue sauce of your choice, 1/4 teaspoon Kosher salt, 8 (3/4-ounce) slices whole-wheat French bread, 2 tablespoons olive oil, separated, 1 garlic clove, halved lengthwise
1 cup arugula, 1/4 teaspoon freshly ground black pepper.

Instructions:

Set broiler to high.

Heat a large pan over medium-high heat, and coat with cooking spray. Place shrimp in the pan, and cook 4 minutes or until done, stirring occasionally. Next, stir in the barbecue sauce, and cook for 30 seconds. Add salt to the shrimp mixture evenly.

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Brush bread slices evenly with 1 1/2 tablespoons oil, and broil on each side for 60 seconds, or until toasted. Rub toast slices with cut sides of garlic.

Toss the arugula with remaining 1/2 tablespoon oil. Top toast slices evenly with arugula and shrimp. Sprinkle pepper evenly.

Spinach-Parmesan Dip

Ingredients:

3 garlic cloves, chopped, 1 teaspoon olive oil, 1/4 teaspoon salt, 1 package (10-ounce) fresh spinach, 1/2 cup basil leaves, 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened, 1/8 teaspoon black pepper, 1/3 cup plain fat-free yogurt, 1/4 cup (1 ounce) grated fresh Parmesan cheese.

Instructions:

Heat olive oil in a large skillet over medium-high heat. Add the garlic, and sauté for about 1 minute. Add salt and spinach, and sauté for 3 minutes or until the spinach wilts. Place spinach mixture in a colander, and press until mixture is barely moist.

Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine.


Super Bowl 51 Dessert/Appetizer Plates

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Five Layer Mexican Dip

Ingredients:

2 teaspoons olive oil, 1 medium onion, diced, 2 cloves garlic, minced, 1 (15.5-ounce) can low-sodium black beans, rained and rinsed, 1 tablespoon minced chipotle pepper in adobo, 4 tablespoons lime juice, 1/4 teaspoon ground cumin, 1 tablespoon water, 1/2 teaspoon salt, 2 cups corn kernels (10-ounce box frozen corn), 1/4 cup chopped cilantro leaves, 2 ripe avocados, 4 medium tomatoes, seeded and diced (about 2 cups), 1/4 cup thinly sliced scallion, 1 tablespoon finely diced jalapeno pepper, 3/4 cup shredded extra-sharp cheddar.

Instructions:

Over medium-high heat, heat the oil in a skillet. Add onions and cook about 3 minutes until they soften. Stir in the garlic, and cook for another 2 minutes.

Place half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water, and salt. Puree until smooth.

Add the corn to the skillet with the leftover onion mixture and cook for about 3 minutes. Then, remove from the heat and stir in the cilantro leaves.

Mash the avocado with the remaining lime juice in a small bowl. In a medium bowl, toss together the tomatoes, scallion, and jalapeno. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8×8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes.

Chicken Sausage Rolls

Chicken Rolls

Ingredients:

8 Pre-prepared frozen puff pastry sheets, 2 lbs ground chicken, 4 eggs, 3 tablespoons LSA, (a mix of ground linseed,  unflower and almond kernels), 1 cup flaked quinoa or amaranth, optional, 1/2 cup wholegrain breadcrumbs, 2 lbs mixed vegetables of your choice, preferably fresh, 1/4 cup chopped parsley, 1 egg for brushing pastry, cracked and mixed lightly.

Instructions:

Pre-heat oven to 400 Fahrenheit.

Chop up all the vegetables as finely as possible. In a large bowl, mix together all ingredients except for the puff pastry and the extra egg (which will be used to brush the pastry). Massage all of the ingredients together.

After the puff pastry is defrosted, cut a sheet in half and lay in front of you as a long rectangle.

Using a tablespoon, lay out the sausage roll mix in a long line at the bottom of the sheet. Remember not to make it too thick. You will need to roll the puff pastry over the sausage roll mix so that there are two layers of pastry overlapping by at least 1cm.

Before rolling up the mix in the pastry, brush some egg as “glue.” Keep the roll whole, brush with more egg on top and place on a tray with baking paper. Keep in the fridge.

With a sharp, thin-bladed knife, cut the logs of sausage rolls into smaller pieces. Each roll makes 7 or 8 bite-sized sausage rolls. Lay each piece 2cm apart on a tray lined with baking paper.

Don’t try and squeeze too many on one tray as they will steam rather than bake and you won’t get a golden color from the pastry.

Bake on high for 15min, until the pastry, starts to golden then turn the oven down to 180°C.Depending on the strength of your oven, you may need to move trays around from top to bottom and keep an eye on the bottom of the sausage rolls that they don’t become too dark.

Antipasto Sausage Skewers

Antipasto Sausage Skewers

Ingredients:

12 ounces Italian-style poultry sausage, fully cooked and cut into 1-inch pieces
1/2 cup fresh basil, lightly packed
1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces
1 14 -ounce can artichoke hearts, drained and quartered

Instructions:

Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage and cook all of the way through, about 8 minutes.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the rest of the mixture. Recipe yields about two dozen.


Sources:
Krieger, E. “Antipasto Sausage Skewers”, Food Network, http://www.foodnetwork.com/recipes/ellie-krieger/antipasto-sausage-skewers-recipe.html
Krieger, E “Five Layer Mexican Dip”, Food Network, http://www.foodnetwork.com/recipes/ellie-krieger/five-layer-mexican-dip-recipe.html
“BBQ Shrimp Toasts”, My Recipes, http://www.myrecipes.com/recipe/bbq-shrimp-toasts