Cooking with Tammy Kelly: Super Bowl Season Snacks
It’s Super Bowl Season, did you know that the Super Bowl and Thanksgiving vie for spot number one and two in favorite food seasons of the year? Yes, while all of you football fans are glued to the TV, the rest of the gang is busy sampling the yummy treats on the food table!! The Super Bowl is also a contender for the greatest number of calories consumed in a single day, yikes!!! There is no reason that you need to sacrifice taste for sticking to your New Year’s Resolution, here are some great lighten-up recipes for game day snacks.
Peanut Butter and Fruit Munchies
7 cups crispy corn and rice cereal
2 cups pretzel sticks
1 cup semisweet chocolate pieces
½ cup peanut butter
1 teaspoon vanilla
2 cups powdered sugar
½ cup dried mango, chopped
½ cup dried pineapple, chopped
¼ cup dried cranberries
¼ cup golden raisins
In a very large bowl combine cereal and pretzels; set aside. In a small saucepan combine chocolate pieces, peanut butter, and butter. Heat and stir over medium-low heat until melted and smooth. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal mixture; toss gently to coat.
Place powdered sugar in a very large resealable plastic bag. Add cereal mixture; seal bag and shake to coat. Spread cereal mixture in an even layer on a sheet of waxed paper. Let stand about 1 hour or until set.
In a very large bowl combine cereal mixture, mango, pineapple, cranberries, and raisins.
Serves 22, each serving contains; Calories 212, Fat 8g., Carbohydrates 36g., Protein 3g.
Jalapeno Popper Cheese Crisps (Keto Friendly)
4 slices bacon
1 cup finely shredded Parmesan cheese
½ cup shredded cheddar cheese
1 jalapeno, thinly sliced
Freshly ground black pepper
Preheat oven to 375º. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
Spoon about 1 tablespoon of Parmesan into a small mound on a large baking sheet and top with about tablespoon of cheddar cheese. Carefully pat down cheeses and top with a jalapeño slice. Sprinkle with bacon and season with pepper. Repeat with remaining ingredients.
Bake until crispy and golden, about 12 minutes.
Let cool slightly on pan before serving.
Yields 8 cups, each cup contains; Calories 163, Fat 13g., Carbohydrates 1g., Fiber 0g., Protein 10g.
Keto Tortilla Chips
2 cups shredded low moisture mozzarella
1 cup almond flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon chili powder
Freshly ground black pepper
Preheat oven to 350°. Line two large baking sheets with parchment paper.
In a microwave safe bowl, melt mozzarella for about 1 minute 30 seconds, stopping to stir every 30 seconds. Add almond flour, salt, garlic powder, chili powder, and a few cracks black pepper. Using your hands, knead dough a few times until a smooth ball forms.
Place dough between two sheets of parchment paper and roll out into a rectangle ⅛” thick. Using a knife or pizza cutter, cut dough into triangles.
Spread chips out on prepared baking sheets and bake until edges are golden and starting to crisp, 12 to 14 minutes.
Serves 6, each serving contains; Calories 224, Fat 18g., Carbohydrates 3g., Fiber 2g., Protein 13g.
Loaded Air Fried Zucchini Skins
2 slices bacon, turkey bacon can be used
2 medium zucchini
½ teaspoon salt
Freshly ground black pepper
1 cup shredded cheddar
1 large avocado, pitted, and flesh scooped out
3 cherry tomatoes
1 tablespoon finely chopped red onion
1 tablespoon fresh lime juice
1 teaspoon finely chopped cilantro
1 small jalapeno, seeded and finely chopped
Spray an air-fryer basket with cooking spray. Place bacon in basket and cook at 350°, flipping halfway through, until cooked through and crisp, about 5 minutes. Transfer bacon to a cutting board. Let cool slightly, then finely chop.
Meanwhile, cut zucchini in half lengthwise, then in half crosswise. Using a teaspoon, scoop out seeds, creating 8 boats with roughly 1/4"-thick sides and bottoms. Lightly spray zucchini with cooking spray; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Working in batches, if necessary, in air-fryer basket, arrange zucchini cut side up in a single layer, spacing about 1/8" apart. Cook at 400° until just tender and starting to turn golden in spots, about 7 minutes.
Remove air-fryer basket and carefully (basket will be hot) fill zucchini with cheese. Return to air fryer and continue to cook at 400° until cheese is bubbly and golden, 1 to 2 minutes more.
Meanwhile, in a medium bowl, mash avocado with a fork. Stir in tomatoes, onion, lime juice, cilantro, 2 teaspoons jalapeño, and remaining 1/4 teaspoon salt.
Arrange zucchini boats on a platter. Spoon guacamole into zucchini boats. Top with bacon, more cilantro, and remaining jalapeno. Yields 2-4 servings.
Avocado Stuffed Mushroom Caps
1 pound button or cremini mushrooms with 2 inch caps, about 12 mushrooms
3 tablespoons vinegar
2 tablespoons chopped red onion
1 teaspoon salt
1/3 cup toasted almonds
1 tablespoon fresh rosemary
1 avocado, pitted, peeled and chopped
Remove stems from mushrooms. Place stems and caps in a shallow baking pan. Drizzle with 3 Tbsp. olive oil; toss to coat. Bake at 400ºF 10 to 12 minutes or until just tender; cool. Lightly dry excess moisture from mushrooms with a paper towel.
In a medium bowl combine champagne vinegar, red onion, and salt. Finely chop stems; add to vinegar mixture along with nuts, rosemary, avocado, and 2 Tbsp. olive oil. Fill caps with avocado mixture. Makes about 12 mushrooms.
Serves 12, each serving contains; Calories 99, Fat 9g., Carbohydrates 3g., Protein 2g.
Creamy Avocado Dip
2 ripe avocados
½ cup plain Greek yogurt
2 cloves garlic, minced
Juice of 1 lime
Freshly ground pepper
Chips or vegetable sticks for dipping
In a medium bowl, mash avocados with a fork.
Stir in yogurt, garlic, and lime juice and season generously with salt and pepper.
Serve with chips and vegetables.
Serves 4, each serving contains; Calories 140, Fat 2g., Carbohydrates 9g., Fiber 2g., Protein 4g.
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