Healthy Superbowl Recipes

I searched the web and found some delicious and nutritious recipes for you to try for this years Superbowl.

Guacamole (from www.mohrresults.com)

Avocado have numerous health benefits.  Just watch you serving size since they are high in fat and try and use vegetables for dipping instead of chips.

Instead, here’s a super simple guacamole recipe you can try for the game tonight:

Ingredients

2 fully ripened Avocados, halved, pitted and diced
1 tsp salt
1 TBS fresh lime juice
2 TBS, chopped cilantro
Dash cayenne pepper (optional if you want some added kick)

Directions:
In a bowl, combine all ingredients.  Cover and chill until ready to serve (NOTE: the avocado might get slightly brown in the fridge.  No problem, just stir it up.
Prep time: 5 minutes.  Yields 1 ½ cups

Pizza (from www.mohrresults.com)

It’s estimated that at least 58% of Americans order pizza on Game Day.

Save some money.  Save the hassle.  And save a ton of fat and calories by making your own – with a tortilla base rather than a thick, doughy, fiber free crust.

Try this super simple recipe.

Ingredients
Sprouted grain tortillas
Favorite tomato sauce
Mozzarella cheese
Favorite toppings (ideally choose veggies over meats)

Directions
Preheat your oven to 500 degrees
Top each tortilla with sauce, cheese, and your favorite topping
Place in oven for about 10 minutes, or until the cheese starts to brown.  Enjoy!

Lemon Drop Chicken Wings (from www.myrecipes.com)

Ingredients
1/2 cup vodka
3 tablespoons stevia
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 1/2 pounds chicken wings

Preparation

1. 1. In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.
2. 2. Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.

Pulled Pork Sandwich With Mustard Sauce (from www.myrecipes.com)

Ingredients

• 7 to 8 cups hickory wood chips
• 2 tablespoons brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon smoked paprika
• 1 tablespoon black pepper 
• 1 1/2 teaspoons kosher salt
• 1 (5-pound) boneless Boston Butt pork roast 
• 2 tablespoons olive oil 
• 3/4 cup finely chopped onion 
• 1/3 cup packed brown sugar
• 2/3 cup Dijon mustard2/3 cup cider vinegar
• 1/3 cup molasses
• 1 teaspoon hot sauce 
• 1/2 teaspoon kosher salt
• 16 (1 1/2-ounce) whole-wheat hamburger buns
• 
  
• Preparation
• 1. Soak the wood chips in water at least 1 hour; drain.
• 2. Combine sugar and the next 4 ingredients (through 1 1/2 teaspoons salt) in a bowl. Pat pork dry, and rub with sugar mixture.
• 3. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium. Maintain temperature at 300°. Place grill rack on grill. Place pork on grill rack over unheated side. Close lid cook for 6 hours at 300° or until a meat thermometer registers 195°, covering pork loosely with foil after 5 hours. Drain and add 1 cup additional wood chips every 45 minutes. Refill water pan and add charcoal to fire as needed. Remove pork from grill; let stand 20 minutes. Unwrap pork; trim and discard fat. Shred pork.
• 4. Heat oil in a medium saucepan over medium heat; swirl to coat. Add onion; cook for 2 minutes, stirring frequently. Add 1/3 cup sugar and the next 5 ingredients (through 1/2 teaspoon salt); bring to a simmer. Cook 15 minutes or until thickened. Arrange about 3 ounces pork and 2 tablespoons sauce on each bun.

Butternut Squash Cincinnati-Style Chili (from www.familycircle.com)

Ingredients

• 1/2 of a large butternut squash, seeds removed, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 2 large onions, peeled and chopped
• 2 large green bell peppers, cored, seeds removed, and chopped
• 4 cloves garlic, chopped
• 2 14 1/2 ounce cans no-salt-added diced tomatoes
• 1/4 cup chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1/2 teaspoon ground allspice
• 2 15 1/2 ounce cans pinto beans, drained and rinsed
• 1 14 ounce box whole-wheat spaghetti, cooked following package directions
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup reduced-sodium oyster crackers
• 4 large scallions, trimmed and thinly sliced

Directions

1. Heat oven to 400 degrees F. Place squash in a large rimmed baking pan and toss with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Bake at 400 degrees F. for 30 minutes. Set aside.

2. In a large pot, heat remaining tablespoon oil over medium-high heat. Add onions, peppers and garlic. Cook 8 minutes, stirring occasionally. Add tomatoes, chili powder, cinnamon, sugar, allspice and remaining 1/2 teaspoon salt. Simmer 15 minutes over medium-low heat, with lid ajar. Stir occasionally.

3. Stir in cooked squash and beans. Simmer 5 minutes.

4. Serve chili over cooked spaghetti. Scatter cheese, oyster crackers and scallions over the top.