Add these recipes to your Super Bowl Sunday lineup!

A few months ago, while gearing up for the holiday season, I shared a little bit about how I stay on track with healthy eating at social events. This can be a challenge, because other people factoring into situations makes having full control over myself difficult. The Super Bowl is another example of one of those gatherings that can make me feel like my healthy lifestyle is being threatened.

But it doesn’t have to be that way!

Here’s what I do to put myself in control of what I eat:

  • Before the get together: Plan to bring something healthy – the operative word being “plan” – so you can fall back on that.
  • During the get together:
    • Scan the spread, and identify the following:
      • The nutritious food.
      • The less-than-nutritious food that you want to eat.
      • The less-than-nutritious food that you want to avoid.
    • Try not to park yourself right near the food, but, if you must, sit near the nutritious things so you’re more likely to eat that – and allow yourself to eat the less-than-nutritious things in moderation.

Here are two of my own favorite football game-friendly foods to add to your Super Bowl Sunday recipe lineup!

Healthier BUFFalo Chicken Dip

Here’s how I use healthy swaps to make my recipe healthier than the original:

Original Buffalo Chicken Dip Healthier BUFFalo Chicken Dip
1 block of cream cheese ½ block of reduced-fat or fat-free cream cheese OR 2 cups of cottage cheese
Cheddar cheese Reduced-fat bleu cheese (lower in calories per ounce than cheddar)
Dressing Nonfat plain Greek yogurt and spices that mimic flavor of Ranch seasoning

With the Greek yogurt or cottage cheese and chicken, this is packed with protein – hence the “buff”! I love this recipe, because it’s so full of healthy swaps without compromising taste or texture.

Serves 8


  • 4 oz. (half a block) reduced-fat or fat-free cream cheese, softened
  • 1 cup nonfat plain Greek yogurt
  • ½ cup hot sauce
  • ½ cup crumbled reduced-fat bleu cheese
  • 1 pound or 3 cooked chicken breasts shredded or chopped
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • Carrots and celery, crackers or baked tortilla chips for dipping
  • Optional:
    • Swap out the cream cheese and Greek yogurt for 2 cups 2% milk fat, reduced-sodium cottage cheese
    • 1 cup shredded part-skim mozzarella cheese

footballfoodI’ve tried a lot of buffalo chicken dip in my time, and there still isn’t a consensus on how best to make it. People argue about canned vs. real chicken and, for those who agree on real chicken, one person likes cubed, and the other person likes shredded. My husband’s friend from college [thinks he :)] makes the best recipe. It is very good. He shreds his chicken with a fork while I typically chop the chicken before cooking it in a skillet and pick it apart with a spatula, and he bakes his, while I make mine on the stove. I find that baking it in the oven tends to dry it out a little. However, in this recipe, I’m providing options to choose from based on the amount of time you have.


  • 15 minutes – on the stove: Stir all ingredients together in a medium nonstick saucepan. Cook over medium-low heat, stirring occasionally, for 10-15 minutes (cheese melted and dip simmering).
  • 30 minutes – in the oven: Preheat oven to 350 degrees F. In a large bowl, stir all ingredients together. Spray a small baking dish with oil, and place mixture in it. Bake for 30 minutes (cheese melted and edges light brown).
  • 4 hours – in the crockpot: Stir all ingredients together in a crockpot. Turn the crockpot on low for 4 hours or until the cheese is melted.

[Sweet] Potato Pigskins

Here’s how I use healthy swaps to make my recipe healthier than the original:

Original Potato Skins [Sweet] Potato Pigskins
White potatoes Sweet potatoes
Cheddar cheese Part-skim mozzarella (lower in calories per ounce than cheddar)
Bacon Reduced-sodium turkey bacon
Sour cream Nonfat plain Greek yogurt

Since this recipe calls for eating the skin (make sure you scrub the potatoes!), you get the added bonus of fiber.

footballfood1Serves 6


  • Extra virgin olive oil
  • 6 sweet potatoes, scrubbed
  • Ground pepper to taste
  • ½ cup nonfat milk
  • 1 cup shredded part-skim mozzarella cheese
  • 6 strips turkey bacon, crisp
  • 1 cup nonfat plain Greek yogurt
  • Green onions and/or chives to taste


  1. Poke holes in potatoes with a fork a few times (make sure skins stay in tact), and microwave for 3-4 minutes on one side and 3-4 minutes on the other. If baking the potatoes, rub them with extra-virgin olive oil, and bake at 400 degrees for 45 minutes.
  2. Cut sweet potatoes in half lengthwise, and let cool.
  3. Once potatoes are cool, scrape the potato out of the skin, leaving a thin layer inside with the skin so that it keeps its form and can stand on its own. Mash the sweet potato, stir in the milk and mix in plenty of pepper.
  4. Coat potato skins with a drizzle of oil, and bake at 350 degrees F for about 5 minutes to make the outside crispier. Remove from oven, fill each skin with the sweet potato mixture and top with cheese.
  5. Bake again for 15 minutes, or until cheese is melted.
  6. Cook bacon per package directions or in skillet until crispy. Set on paper towel to drain excess fat.
  7. Top with bacon, Greek yogurt, green onions and/or chives and ground pepper.


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