Healthy Superbowl Snacks

The Superbowl is right around the corner and I am so excited (GO GIANTS!!!).  My husband is the one who got me hooked on football.  I think I get more excited than he does at times :).  If you have been eating healthy and want to continue eating this way for the Superbowl, I have found some really great snacks for you to try.  Happy cooking and eating!  Oh, and again GO GIANTS!!!!

**All of the recipes listed below can be found on the health.com website

Recipe: Twice Baked Sweet Potatoes

Ingredients: 

2 medium sweet potatoes (8 to 10 ounces each)

3 ouncesCanadian bacon, diced

2 tablespoonsreduced-fat sour cream

3 teaspoonschopped fresh chives

2 tablespoonsshredded reduced-fat sharp cheddar cheese

Directions: 

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.

Recipe: Smoky Chicken Fingers with Honey Mustard Dip

Ingredients: 

Cooking spray

1/2 cupall-purpose flour

1/2 teaspoonsalt

1/4 teaspoonblack pepper

1/2 cupfat-free milk

1 teaspoonbarbecue smoked seasoning (such as Hickory Liquid Smoke)

1/2 cupdry breadcrumbs

1/2 cupquick-cooking oats

2 teaspoonsgarlic and herb seasoning

2 poundsskinless boneless chicken breasts, cut into 2-inch strips

Honey-Mustard Dip:

1/4 cupDijon mustard

1/4 cup of honey

Directions:

1. Preheat oven to 400º. Coat a large baking sheet with cooking spray.

2. In a shallow dish, combine the flour, salt, and pepper. Mix with a fork to combine. In a separate shallow dish, combine milk and liquid smoke. In a third shallow dish, combine breadcrumbs, oats, and garlic seasoning.

3. Dip chicken into flour, and turn to coat both sides; shake off any excess flour. Transfer chicken to milk mixture and turn to coat. Transfer to the breadcrumb-oat mixture, and turn chicken to coat. Place chicken on prepared baking sheet, and spray tops of strips with cooking spray.

4. Bake 25 minutes, until chicken is cooked through and crust is browned.

5. Meanwhile, in a medium bowl, whisk together mustard and honey.

Recipe: Mini Turkey Burgers with Gorgonzola

Ingredients: 

• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 pounds ground turkey breast 
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese
• Cooking spray 
• 1/4 cup reduced-fat mayonnaise 
• 2 tablespoons minced sweet gherkin pickle (about 2 small)
• 1/8 teaspoon freshly ground black pepper
• 12 (1-ounce) dinner rolls 
• 6 curly leaf lettuce leaves, torn in half
• 
  
• Directions: 
• 1. Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
• 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
• 3. Thaw patties overnight in refrigerator.
• 4. Preheat oven to 400º.
• 5. Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
• 6. Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.
• 
  
• Recipe: Peppered Peanut Brittle
• Ingredients:
• Cooking spray
• 1 1/2 cups sugar
• 1/3 cup light-colored corn syrup
• 3 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1 1/2 cups roasted peanuts
• 1 teaspoon baking soda
• 1 teaspoon butter
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon cracked black pepper
• 1/8 teaspoon ground red pepper
• 
  
• Directions:
• 1. 1. Coat a large jelly roll pan with cooking spray.
• 1. 2. Combine sugar and next 5 ingredients (sugar through salt) in a large saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until sugar dissolves and candy thermometer registers 325°, stirring occasionally. Remove mixture from heat; stir in peanuts and remaining ingredients. (The baking soda will cause the mixture to bubble and become opaque.)
• 1. 3. Quickly pour mixture into prepared pan, spreading to edges. Let stand 1 hour; break into pieces.