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.
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!
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.
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.
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!