Healthy Super Bowl snack ideas for 2015

Recipes for Buffalo Roasted Cauliflower, Zucchini Pizza Bites, more


DETROIT – Looking for some healthier options for snacks on Super Bowl Sunday? How do Buffalo Roasted Cauliflower or Zucchini Pizza Bites sound?

You can find those recipes and more below:

Buffalo Roasted Cauliflower


  • 1 head cauliflower, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/4 cup hot sauce
  • blue cheese or ranch dressing for dipping (optional)


  • Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
  • Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
  • Layered Greek Dip


    • 1 8-ounce package cream cheese, softened
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon dried Italian seasoning
    • 2 cloves garlic, minced
    • 1½ cups prepared hummus
    • 1 cup chopped cucumber
    • 1 cup chopped tomato
    • ½ cup chopped pitted Kalamata olives
    • ½ cup crumbled feta cheese
    • ? cup sliced green onions
    • Pita chips


  • Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
  • Spread cream cheese mixture onto a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
  • Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.
  • Notes:

    • I used an oval gratin dish, but feel free to use whatever dish you have on hand: a pie plate, an 8-by-8-inch or 11-by-7-inch baking dish or even a large plate or platter.

    Zucchini Chips


    • Cooking spray
    • 2 medium zucchini (about 1 pound total)
    • 1 tablespoon olive oil
    • 1/4 cup freshly grated Parmesan (3/4-ounce)
    • 1/4 cup plain dry bread crumbs
    • 1/2 teaspoon salt
    • Freshly ground black pepper


  • Preheat the oven to 400 degrees.
  • Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/8-inch thick rounds.
  • In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.
  • Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes (longer if at a lower temp). Remove with spatula.
  • Serve immediately.
  • Variations:

    • Salt & Vinegar -  (no crumb mixture) Soaked in vinegar for one hour, sprinkled with salt
    • Chipotle - Added chipotle powder
    • Curry - Add curry powder - leave out Parmesan

    Zucchini Pizza Bites


    • 2 large zucchini, cut into 1/4-inch thick rounds
    • Nonstick cooking spray
    • Kosher salt and freshly cracked pepper
    • 1/4 cup marinara sauce (look for lower sugar varieties with less than 6 grams of sugar per serving or less)
    • 1/2 cup shredded part-skim mozzarella
    • 1/4 cup mini pepperoni pieces, optional
    • Italian seasoning, for sprinkling


  • Spray both sides of zucchini rounds lightly with nonstick cooking spray. Sprinkle with salt and pepper.
  • Broil or grill the zucchini rounds (I used a grill pan set to medium-high) for 2 minutes on each side.
  • Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired.
  • Broil for an additional 1-3 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.
  • Sweet and Sour Turkey Meatballs



    • 4 (8-ounce) cans tomato sauce
    • 1 small onion, minced
    • 1/2 red bell pepper, seeded and minced
    • 1/2 green bell pepper, seeded and minced
    • 1/4 cup packed brown sugar
    • 1/4 cup lemon juice
    • 1/4 cup minced fresh parsley
    • 2 cloves garlic, minced
    • 1 teaspoon Italian seasoning blend
    • 1/2 teaspoon freshly ground pepper


    • 1 medium-sized red potato, peeled
    • 1 small onion, cut into large chunks
    • 2 egg whites
    • 1 teaspoon Italian seasoning blend
    • 1 clove garlic
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 2 1/2 pounds ground turkey


  • To make sauce: Combine tomato sauce, onion, red and green bell pepper, sugar, lemon juice, parsley, garlic, Italian seasoning blend and pepper in a large saucepan. Simmer over medium-low heat for 30 minutes.
  • To make meatballs: Puree potato, onions, egg whites, Italian seasonings, garlic, salt and pepper in a food processor or blender until smooth. Transfer to a large bowl. Add turkey and mix thoroughly. Shape the mixture into 1-inch balls.
  • Add the meatballs to the sauce. Shake to coat meatballs with sauce. Partially cover and simmer on low heat without stirring for 30 minutes. Uncover and simmer until sauce thickens, about 30 minutes longer. Shake the pot several times during cooking to avoid sticking.