Super Bowl Recipes

Super Bowl Recipes 

Finding healthier alternatives to the usual Super Bowl party line up may feel challenging. I have 3 great recipes here that will you keep you on track and won’t make you feel sluggish or sick from over indulging 😆 

Cauliflower Buffalo Bites

What you’ll need:

* 1 large head cauliflower, cut into bite-size florets

* Olive oil to drizzle

* 2 teaspoons garlic powder

* ¼ teaspoon salt

* ⅛ teaspoon pepper

* 1 tablespoon melted butter (Use coconut oil for vegan option)

* ½ to *3/4 cup hot sauce or other hot wing sauce of choice

* Other: 1 gallon or larger size plastic bag

* *about ⅔ cup of hot sauce and they have just enough heat

Instructions 

1. Preheat oven to 450F degrees.

2. Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.

3. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.

4. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don't want them to be soggy!

5. Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce. Start with about half the sauce and add more to your taste.

6. Return to oven and cook for additional 5 minutes.

8. Serve with any dip you like, ranch dressing or Blue Cheese dip. Just make sure your indulging in one portion here 😜

Zucchini Chips 

What you’ll need:

1 large zucchini

2 tbsp olive oil

Kosher salt

Instructions:

1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (two 17" baking sheets work) with silicon baking mats or parchment paper.

3. Slice your zucchini. Try to keep the slices even and a medium thinness. 

4. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.

5. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

7. In a small bowl, pour your olive oil in and take a pastry brush or something similar to brush the olive oil on each zucchini slice.

8. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.

9. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.

10. Let cool before removing and serving.

11. Keep in an airtight container for no more than 3 days.

Mini pepper taco bites 

Ingredients 

* 1 (2 pound) package mini sweet peppers

* 1.5 pounds ground chicken (or turkey, beef, or veggie crumbles)

* 2 teaspoons onion powder

* 1 teaspoon salt

* 1 teaspoon chili powder

* 1/2 teaspoon cumin

* 1/2 teaspoon garlic powder

* 1/2 teaspoon smoked paprika

* 1/2 teaspoon cornstarch

* 1/2 cup water

* 1 cup canned black beans, drained and rinsed

* 1 cup frozen corn, thawed

* 1 cup shredded Mexican blend cheese

* favorite taco toppings: sliced green onions, olives, sour cream, etc

Instructions:

1. Preheat oven to 350 °F.

2. Halve each of the mini-peppers lengthwise.  Scoop out the seeds and membranes.

3. In a large skillet, cook the ground chicken over medium-high heat until browned and cooked through.  Stir in all the spices and water.  Cook over medium heat an additional 5 minutes, stirring occasionally, until mixture has thickened.  Stir in the black beans and corn.

4. Line cut peppers along a baking sheet.  Fill each pepper with 1-2 tablespoons of the taco mixture and bake for 15 minutes, until peppers are soft.

5. Remove baking sheet from the oven.  Sprinkle shredded cheese over the peppers; return to the oven for 2-3 minutes, until cheese is melted.

6. Top with desired taco toppings.