Are you ready for Super Bowl 50? Which team are you rooting for?
We’ve decided to do a massive roundup of our favorite recipes to make for the big occasion! Whether you’re a fan of chicken drumsticks, or you’re the type to drown your food in ranch, we’ve got you covered. Make some of them tomorrow and let us know what you think!
Crock-Pot Chicken Drumsticks
Everybody loves drumsticks – but it’s hard to deal with the sodium content a lot of takeout chicken options carry. Here is a great, low-sodium alternative for drumsticks that you can make at home in your Crock-Pot!
In a pot on medium heat combine all the ingredients for the BBQ sauce. Bring to a boil and turn off heat.
Place drumsticks inside crockpot, it’s okay if some overlap. Cook on low for 4-5 hours or high for 2-3 hours.
Once drumsticks are done in the crockpot, turn on oven to broil. Line a baking sheet with foil and place drumsticks. Brush drumsticks with sauce left from crockpot with a pastry brush. Broil for 7-9 minutes until lightly browned and crispy on the outside.
Serve with roasted veggies and enjoy!
Recipe makes six servings
Serving Size: 2 drumsticks
Protein: 28.5 g
Carbs: 19.3 g
Fat: 12.7 g
The night before mix the marinade ingredients in a medium sized bowl. Cut meat into chunks and place inside a gallon sized ziploc bag. Pour marinade on top and cover evenly. Place in fridge and marinade for 24 hours. *You will still have good flavor with at least 4 hours of marinating, but the longer the better. You can even let them marinade up to 48 hours.*
To prepare the kabobs, place wooden kabob sticks in a shallow pan of water (I use a glass casserole pan). Allow them to soak for 30-60 minutes. This helps to prevent the sticks from burning and falling apart while on the grill.
Cut vegetables into 1-2 inch cubes. Keep in mind that they will shrink some when cooking. Place the meat and veggies on the kabob sticks. Make sure that you leave a little bit of space between each item (meat chunk or veggie) so that it can cook evenly. When putting the veggies on the kabob stick, try to make sure the stick is in the center of the veggie so it doesn’t fall off while cooking.
Put the grill on medium to medium high heat. Place kabobs on grill and cook 5-6 minutes per side. Use tongs to carefully flip kabobs over to cook other side.
Note: you can use this same recipe with chicken breast, or tofu for a vegan option (which is why we also labeled this recipe as vegetarian).
Appx Nutritional Information
(this will vary widely depending on vegetables and meat used):
Serving Size: 2 kabobs (appx 4oz of meat)
Servings per Recipe: 6
Healthy Deviled Eggs
6 hard boiled eggs
½ large avocado, or 1 medium avocado (150g)
1 Tbsp horseradish mustard (or dijon)
1 tsp hot sauce (such as Frank’s)
½ tsp salt
½ tsp pepper
Paprika for garnish
Remove the shells from the hard boiled eggs and slice them in half (long-ways). Place the yolks in a medium sized bowl. Add the remaining ingredients except for the paprika. Whip everything together with a fork or an electric mixer until everything is free of lumps and creamy. Using a spoon, generously fill the hard boiled egg white with the avocado mixture, and garnish with Paprika. If you are feeling extra rebellious, you can use cayenne pepper instead of paprika for an extra kick!
*Nutritional info will vary depending on size of avocado used, we used 150g for these calculations*
Recipe makes six servings
Serving size: two egg halves
Baked French Fries
Preheat oven to 450 degrees; line a cookie sheet with foil and spray with nonstick spray.
Wash potatoes, you may peel them if you prefer, but it’s not necessary, and slice into 1 inch thick long pieces.
Place in a large bowl with olive oil and seasonings. Toss till well coated.
Place on greased cookie sheet, lying flat so no pieces are on top of one another.
Bake for 15 minutes. After 15 minutes use a spatula to move around and flip. Bake another 10 minutes.
After the last 10 minutes, turn oven up to broil, bake for 5 more minutes.
Remove fries from oven after 5 minutes and enjoy!
Protein: 2 g.
Fat: 10 g.
Carbs: 20 g.
Healthy Ranch Dressing
Mix all ingredients together in a bowl. You can keep dressing stored in the fridge for 2-3 weeks. We often will use old salad dressing containers that are washed to keep our homemade dressings in. You will just use less almond milk if you want this to be more of a dip consistency than a dressing consistency. This recipe will save you a ton of calories and cash by making it yourself at home compared to traditional Ranch dressing. Hidden Valley Ranch Dressing has 145 calories per serving and ours has just 11 calories per serving. Much better!
Recipe makes appx 16 servings
Serving size: 2 Tbsp
Healthy and Dairy-Free! You will be surprised when you make this, it really tastes just like a cheese dip! My kids (and I) loved dipping broccoli and other vegetables in this dip.
Put ingredients in a blender and blend until smooth. If you want it thicker add a pinch of xanthum gum.This is great to dip your veggies in or use as a sauce for pasta. We boiled brown rice pasta and used the cheese to make “Mac n’ Cheese”.
Recipe makes appx 12 servings
Serving Size: ¼ cup
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika before serving.
This is such a tasty recipe! Just be careful because the serving size is only 2 Tbsp, it is really easy to overeat on hummus and have larger portion sizes than you were planning!
Recipe makes appx 30 servings
Serving size = 2 Tbsp