Healthy Super Bowl recipes
by Minneapolis registered dietitian Christina Meyer-Jax
Zucchini & Parmesan Bites
- 4 medium zucchini sliced in half (do not peel off the skin)
- 2 tablespoons of olive oil
- 1/2-cup Parmesan Cheese (grated)
- 1 to 2 tablespoons of fresh Rosemary and Thyme (minced) and to taste
- Black pepper
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil.
Place the zucchini slices (skin down) onto the baking sheet and brush lightly with olive oil.
In a separate bowl, mix the Parmesan cheese, Rosemary and Thyme.
Place the cheese mixture on top of each slice of zucchini and top with a sprinkle of pepper (to your taste).
Place the baking sheet into the oven for about 12 minutes and then transfer to the broiler for 3 to 5 minutes longer (keep an eye on them).
Grilled Lime Mojito
In a tin muddle 6 to 10 mint leaves with a grilled lime wedge, add ½ oz lime juice, ½ oz of agave nectar, 1 ½ oz of anejo rum, shake with ice, strain into a tall glass with ice, top with lemon-lime fruitwater, garnish with a long mint sprig and an additional grilled lime wedge.
Tropical KIND Cinnamon Oat Parfait
-1 pinch cayenne pepper
-1 cup of pineapple, 1/2" chunks
-1 cup of mango, 1/2" chunks
-2 cups yogurt
-1 banana, sliced
-2 cup KIND Healthy Grains Cinnamon Oat Clusters with Flaxseeds
-Fresh mint sprigs, for garnish
In a small bowl stir together pineapple, mango, and cayenne pepper; set aside.
Scoop 1/2 cup of spiced fruit salad into the bottom of 2 wine or parfait glasses. Add ½ cup yogurt, add 1/4 of the banana, and top with 1/2 cup of KIND Healthy Grains Cinnamon Oat Clusters with Flaxseeds. Repeat layers.
Serve immediately garnished with a sprig of fresh mint.
Caesar Salad Bites
-2 romaine lettuce hearts
-2/3 cup bottled refrigerated creamy Caesar dressing
-1/2 English cucumber, chopped
-1 1/4 cups small seasoned croutons
-1 cup halved grape tomatoes
-1/4 cup coarsely chopped fresh parsley
-Freshly ground pepper to taste
Separate romaine hearts into 24 medium leaves, and arrange on a large platter. Spoon dressing lightly down center of each leaf. Top with chopped cucumber and next 3 ingredients. Sprinkle with pepper to taste.
Lima Bean Dip
Adapted from Food Network
-1 10 -ounce box frozen lima beans
-2 cloves garlic
-1/4 cup loosely packed fresh parsley
-Grated zest and juice of 1/2 lemon
-1/4 cup extra-virgin olive oil
-2 slices bacon, cooked and crumbled
-Pita chips and/or vegetable sticks, for serving
Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.
Chocolate Protein Power Mousse
-1/2 package silken-firm tofu (or 6 oz silken tofu)
-1/2 tsp cocoa powder
-3/4 c chocolate chips, or 1 and 1/4 chocolate bars in the flavor of your choice (3-oz bars)
-1/2 tsp pure vanilla extract
-1 tbsp milk of choice (cow, almond, or soy milk)
-1/16 tsp salt
-1-2 tbsp agave or other sweetener (I omitted, but everyone has a sweetness preference)
Melt the chocolate, either on the stove or in the microwave. Then throw everything into a Magic Bullet or food processor and blend until super-smooth. (I used a Magic Bullet. If your food processor is really big, or if you're using a blender, it might be a good idea to double the recipe in order for the contents to blend.)
Serve in small (shot size) glass (or clear plastic) cups. Garnish with a fruit slice.