Healthy Super Bowl Snacks
With the Super Bowl just around the corner, we have found 3 great (and healthy) recipes for you to make for your family while watching the big game in your Glenwood apartment! Since viewing parties will be held with just those in your household this year, it is a good time to experiment with some new recipes! Keep reading to find out more.
Sweet Potato Skins
Replacing the potato chips on the table with a healthier, savory snack will be a hit! These sweet potato skins are still loaded with salsa and cheese, but the ingredients used to make them are healthy. Try this recipe from the foodnetwork.com out!
-6 medium sweet potatoes (about 2 1/2 pounds)
-3 tablespoon extra-virgin olive oil
-1 cup shredded part-skim mozzarella
-2 tablespoons grated Parmesan
-2 scallions, thinly sliced
-1/2 cup salsa verde
-1/2 avocado, pitted and cut into small pieces
-1 cup black bean chips, crushed
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
Vegetarian Green Beans in Blankets
Pigs in a blanket are a favorite in my household, but this year I will be putting a healthy spin on them. With replacing the hot dog meat with green beans, you get a nice flavor profile and crunch in every bite! This recipe from foodnetwork.com is delicious!
-3/4 pound (12 ounces) green beans, trimmed and halved crosswise
-1 teaspoon extra-virgin olive oil
-2 cups whole-wheat pastry flour, plus more for kneading
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
-2/3 cup low-fat milk
-4 ounces dill Havarti cheese, shredded
-1 large egg, lightly beaten
-1/2 teaspoon caraway seeds
-2 tablespoons country Dijon mustard
-1 tablespoon sour cream
- Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Line a rimmed baking sheet with paper towels.
- Put the green beans in a large microwave-safe bowl with a splash of water, cover and microwave until bright green and crisp-tender, about 5 minutes. Drain the beans on the paper towel-lined baking sheet. Let cool, then toss with the oil and a large pinch of salt.
- Meanwhile, whisk together the flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl. Add the butter, and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center, and pour in the milk. Stir the dry ingredients into the wet with a fork.
- Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll it out to a little thinner than 1/8 inch. Cut it into as many 1 1/2-by-3-inch rectangles as you can; discard any scraps. On each rectangle, lay 4 green bean halves crosswise (the tips should poke out a little) and top with about 1 teaspoon of the cheese; roll the rectangle up, making sure the ends overlap; seal and arrange, seam-side down, 2 inches apart on the prepared baking sheets. Brush each with egg, and sprinkle with caraway seeds.
- Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes.
Meanwhile, stir together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.
Baked Buffalo Wings with Blue Cheese-Yogurt Dip
It wouldn’t really be Super Bowl Sunday without chicken wings, would it? Try this great recipe featuring a blue cheese yogurt dip! With a healthier dip, you are free to double dip your chicken wings (since this year it would be a good idea to serve everyone with their own side dish of dip to prevent germs from spreading even within your own household!) This recipe is from the foodnetwork.com.
-3/4 cup plain nonfat Greek yogurt
-1/4 cup crumbled blue cheese
-2 tablespoons mayonnaise
-1 small clove garlic, chopped
-1 tablespoon skim milk or buttermilk
-Juice of 1/2 lemon
-Kosher salt and freshly ground pepper
-Cooking spray, for the baking sheet
-3 pounds chicken wings, split at the joints, tips removed
-4 stalks celery, cut into thirds
-4 carrots, cut in half
-2 bay leaves
-1 cup fat-free low-sodium chicken broth
-1 cup Frank’s RedHot sauce (or 1/2 cup other hot sauce)
-2 tablespoons paprika
-2 tablespoons unsalted butter
-1 tbs honey
- Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
- Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.
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