Healthy Super Bowl Recipes

Colorado’s Best
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King Soopers Registered Dietician, Jeannie Schwendtner, shared some wonderful Super Bowl snack recipes. They’re delicious and no one will know they’re eating healthy! See all the recipes below.

King Soopers offers a great program to answer your health questions.  Just email to ask your diet and nutrition questions.  You can also visit for locations and information, or call 303-778-3023.

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Cookie Dough Dip

1 can garbanzo beans, rinsed and drained

¼ cup peanut or almond butter

3 Tbsp. fat-free milk

2 Tbsp. brown sugar

1 Tbsp. honey or agave nectar

1 tsp. vanilla extract

¼ cup mini chocolate chips

 Combine all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips. Serve with apple slices, strawberries or graham crackers.

Eggplant Pizza Rolls

1 eggplant, thinly sliced vertically

¾ cup prepared pizza sauce

½ tsp. dried basil

½ tsp. dried oregano

1 cup low moisture, part skim mozzarella cheese

Cooking spray

Preheat oven to 350°F. Thoroughly spray two baking sheet with non-stick cooking spray. Place eggplant in a single layer on baking sheets. Bake for 5 minutes, flip and bake an additional 5 minutes. While eggplant is baking, combine pizza sauce, basil and oregano in a small bowl. Remove eggplant from oven and set oven to broil. Spread pizza sauce over the each eggplant slice and top with cheese. Broil until cheese is melted and starting to turn brown.  Remove from oven and allow eggplant to cool enough to touch. Roll eggplant into pinwheels and secure with a toothpick.

Salmon Cucumber Rounds

2 oz Neufchatel cheese

2 Tbsp. non-fat plain Greek yogurt

1/8 tsp. onion powder

1 Tbsp. fresh dill, chopped

1 (5oz) can salmon, well drained

1 English cucumber, sliced into rounds

Combine first four ingredients in a small bowl. Add salmon and mix well. Spoon salmon mixture onto cucumber rounds.

Black Bean Dip

1 (15 oz) can black beans, rinsed and drained

½ cup prepared salsa

2 Tbsp. lime juice

1 tsp. cumin

2 cloves fresh garlic, crushed

2 Tbsp. non-fat plain Greek yogurt

2 Tbsp. fresh cilantro, chopped

Combine all ingredients in a food processor and blend until smooth. Serve with veggies or homemade chips.

Pita/Tortilla chips

12 corn tortillas or whole wheat pitas

1 Tbsp. canola oil

1/8 tsp. salt

Preheat oven to 350°F. Spray two baking sheets with non-stick cooking spray. Brush both sides of tortillas with oil. Cut tortillas/pitas into triangles and place in a single layer on the baking sheets. Bake 6-7 minutes, flip tortillas and bake an additional 6-7 minutes or until golden brown.


Teriyaki Pineapple Chicken Skewers

2 Tbsp. reduced sodium soy sauce

1 Tbsp. rice vinegar

1 tsp. sesame oil

1 tsp. lime juice

1 clove garlic, crushed

1 tsp. fresh ginger, grated

1 lb boneless, skinless chicken breast, cut into 1 inch strips

1 cup fresh pineapple chunks

1 pineapple for garnish (optional)

Combine first six ingredients in a small bowl. Place chicken strips in a re-sealable plastic bag and add marinade. Refrigerate for at least 30 minutes. Soak skewers in water for 30 minutes to prevent burning. Place a piece of chicken strip followed by a pineapple chunks onto a skewer, repeat so there are two pieces of chicken and two pineapple chunks on each skewer. Bake for 25 minutes or until chicken is completely cooked. To serve, place skewers in a whole pineapple.

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