Healthy Super Bowl Snack Recipes | Village Health Club (2024)

Super Bowl LVIII is almost here! Whether you’re a loyal football fan or don’t know a thing about the game, almost everyone can agree that tasty game day sides and dishes are delicious. But if health is on your mind and you’re striving to maintain healthy habits, how can you enjoy treats without derailing your goals?

The Village’s registered dietitian Jamie Miller has some creative tips and recipe ideas to serve up at your gathering. Not only will these healthy Super Bowl snack recipes impress and satisfy your crew, but they’ll also leave you feeling your best!

• 3 strips turkey bacon

• 6 small russet baked potatoes, baked until fork tender
• Avocado oil or olive oil
• 1 1/2 teaspoon salt (separated)
• 1/4 teaspoon pepper
• 1/2 cup shredded 2% cheddar cheese
• 3 green onions, chopped

Herb Greek Yogurt

• 1/2 cup 0% Greek yogurt
• ¼ tsp garlic powder
• 1 tbsp fresh dill, finely chopped
• salt and pepper

Preheat the oven to 400° and line a baking sheet with parchment paper. Place the potatoes on the sheet pan and drizzle with a small amount of avocado or olive oil and 1 teaspoon of salt. Roll the potatoes in the salt and olive oil mixture until well coated. Bake the potatoes for 40-50 minutes until tender. Remove from the oven and let cool.

Meanwhile, in a skillet over medium heat, cook the turkey bacon until crispy, then remove from the pan. When cool enough to handle, dice into small pieces and set aside. Add the Greek yogurt, garlic powder, dill, salt, and pepper to a mixing bowl and stir until well combined. Set aside in the fridge.

Once the potatoes are cool enough to handle, use a knife to slice them in half lengthwise. Use a spoon to scoop out the flesh of the potatoes, leaving 1/4 inch of flesh remaining.(You can discard the insides or save for other recipes like mashed potatoes). Spray the potatoes with olive oil on all sides and sprinkle lightly with salt and pepper. Place cut side up on the prepared baking sheet. Bake for 10 minutes, flip the potatoes and bake for an additional 10 minutes.

Remove the potatoes from the oven, flip to skin side down, and top each with cheese and bacon. Broil for 2-3 minutes until the cheese is melted. Take the potatoes out of the oven, top each with a dollop of Greek yogurt dip and a sprinkling of green onions. Serve hot.

Note: If prepping ahead of time, do not add Greek yogurt and green onion, but refrigerate until ready to serve. Reheat potato skins in the oven or in an air fryer at 400 degrees for a few minutes until heated through, then top with Greek yogurt and green onions.

• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/8 tsp black pepper
• 1/2 tbsp avocado oil
• 8 strips chicken tenderloin (12.5 oz), cut into 1-inch pieces
• 1/4 cup Frank’s Hot Sauce
• Optional: 1/2 cup blue cheese dip

• 1 head cauliflower, cut into florets
• 1 tbsp avocado oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/8 tsp black pepper
• 1/4 cup hot sauce (such as Frank’s Red Hot)
• Optional: 1/2 cup blue cheese dip

• 1/4 cup crumbled blue cheese
• 6 oz fat-free Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1/8 teaspoon garlic powder
• Salt and freshly ground black pepper
• Assorted vegetables, like cucumber, celery, and carrots, for dipping

• 12 jalapeno peppers, halved and hollowed
• 1/2 cup 2% cottage cheese
• 2 wedges spreadable cheese, like Laughing Cow
• 1/4 cup 2% shredded cheddar cheese
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp chili powder
• ½ tsp salt
• ¼ tsp pepper
• 5 green onions, finely diced
• 1/2 cup, plus 1/4 cup Panko breadcrumbs
• ½ cup egg whites

Preheat the oven to 350 F. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane. Set aside.

In a food processor, add cottage cheese, spreadable cheese wedges, shredded cheese, and spices. Blend until the cottage cheese is smooth in texture. This step can be skipped if a more chunky texture is desired. Stir in diced green onions.

Fill each jalapeno half with the cheese mixture (the filling should be flat and even with top of pepper). Place the panko breadcrumbs in one small bowl, and the egg whites in another bowl. Dip peppers in egg whites, then dip in the panko breadcrumbs so it is evenly covered. Then, place on a baking sheet covered with parchment paper or aluminum foil.

Spray the tops lightly with cooking spray and bake for 30-40 minutes or until very tender. The longer the cook time, the less spicy the peppers will be.

• ½ cup baby spinach loosely packed
• ½ cup diced vegetables of choice (ex: bell pepper, onion, mushrooms, & olives)
• 12 slices turkey pepperoni
• 2 8-inch whole-grain or low-carb tortillas
• ¾ cup shredded part-skim mozzarella cheese
• For serving: ¼ cup marinara sauce and yogurt-based ranch dip
• Optional: chopped fresh basil for garnish

Heat a medium pan and spray it with cooking spray. Add vegetables and saute until softened and cooked through. Turn off the heat and set aside, then wipe out the pan.

Spread pizza sauce on one tortilla, then add 1/2 the cheese and all vegetables in an even layer over the entire tortilla surface. Finally, top with pepperoni. Add the rest of the cheese – this seals everything in.

Heat the same skillet that was used to sauté vegetables over medium heat. Cook quesadillas directly on a clean skillet; no oil needed. Carefully place the quesadilla in the skillet over medium heat. Cook for three to five minutes on each side until golden brown, then flip and cook until the cheese has melted. Cool for 5-10 minutes before cutting.

Serve with marinara and yogurt-based ranch sauce for dipping. Optional to garnish with chopped fresh basil.

The takeaway? Your favorite game day sides don’t have to keep you from sticking to some healthy habits. Try these healthy Super Bowl snack recipes for the big game and enjoy indulging in big flavors that pack a great nutritional punch too. That’s a touchdown, no matter which team wins.

Interested in more nutrition guidance? Reach out here!