Light Super Bowl Snacks For 2nd Biggest Eating Day Of The Year!

Good grief! I heard on “The Chew” television program yesterday that Super Bowl eating is second only to Thanksgiving in calories consumed!!  Not sure I think that is so super so I had the chance to go on WSMV’s More at Midday on February 2 to share some healthy Super Bowl snacking ideas with the full segment found at Cooking With NanceSense.

Love cooking on WSMV's More at Midday with adorable host Kacy Hagerty!

These recipes were generated in response to my kiddos, Maggie and Miles, who think hummus is the new salsa.  So I took a closer look at our favorite grocery store hummus products and knew immediately I needed to create a lighter, healthier version and a chip for dipping.

What I really like about the recipes below is their shelf life. The hummus will last in your refrigerator for several days, and, thanks to the chickpeas, it has lots of good protein. However, we’ve never made it past four days to confirm its actual shelf life! The rosemary chips will stay fresh for up to a week in an air tight container. And, I’ve thrown in a bonus crab wonton to round out your Super Bowl platter for this Sunday.  Happy Eating!

Fresh Hummus Light An Easy Option

Rosemary Chips

Ingredients:  Wonton Wrappers (typically found in the refrigerated produce section), cooking spray, 1 egg white with 2 tsps of water whisked in, 1 T dried rosemary, 1 tsp of coarse salt

Directions:Fold wax paper and crush rosemary and sea salt together. Spray baking sheet. Cut wonton wrappers into chip size of your preference. Place on cooking sheet and brush with egg white. Sprinkle with rosemary/salt.  Bake at 400 degrees for 5 minutes.  Watch carefully until you figure out your oven. Store in an airtight container up to one week.

*Note – The herb choice can be varied to your own taste.

Hummus Light

Ingredients:Two 15.5 oz. cans of Chickpeas, 4 garlic cloves, minced, 1 fresh lemon, juice, 1 tsp of low-fat peanut butter, in lieu of tahini, 1 cup of plain, non-fat yogurt, Sea Salt and Cumin to taste

Directions: In food processor, combine first five ingredients. Taste test and then add sea salt and cumin to your own palate.

Crab Wontons

Ingredients: 1/8 tsp garlic salt, 1 minced garlic clove (optional), 1/8 tsp Worcestershire sauce, 14 wonton wrappers, 1 small green onion, 4 oz imitation crab, 3 oz light cream cheese

Directions: In a small bowl, combine the cream cheese, garlic salt, minced garlic and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 tsps in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.

Spray baking sheet with non-stick spray. Place wonton boats on baking sheet and spray lightly. Bake at 425 degrees for 8-10 minutes or until golden brown. Watch carefully in case your oven cooks faster. Serve warm!

 

 

 

 

 

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About Nancy McNulty

PR & marketing practitioner, wife/mom, writer, tennis player, cook & lover of the arts & pop culture. Began as a Nashville Banner & WMCP Radio Station reporter. Communications grad - Univ.of TN - Knoxville including working at WUTK & The Daily Beacon. Spent two summers interning in Washington, DC w/ one stint in the Majority Leader's Press Office - "yes, I can give you directions Mr. Kissinger." Now living, loving & working in Nashville, TN w/ my integrated marketing biz - Forest Home Media.. Love sharing great tips on what to do & where to go with folks via this NanceSense experience blog.Twitter & Instagram @NanceSense & Pinterest@NancyMcNulty
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