Food & Drink

Healthy Super Bowl Snacks

Chef instructor John Abels of Le Cordon Bleu in Chicago provides recipse for healthy and tasty Super Bowl snacks.

Game Day Chili with Turkey and Tequila

Ingredients

  • 2 lbs. organic ground turkey
  • 1 large can (28 oz.) garbanzo beans
  • 1 large can (28 oz.) kidney beans
  • 1 large can (28 oz.) northern white beans
  • 1 sweet onion, diced medium
  • 3 bell peppers, varying colors, diced
  • Garlic to taste
  • Salt and pepper to taste
  • 1 qt. low or no sodium chicken stock
  • 5 cans diced tomatoes
  • 1 cup premium silver tequila
  • 1 can kernel corn
  • Chili powder, to taste
  • Cayenne pepper, to taste
  • 1 package baked tortilla chips, to thicken chili
  • Thinly sliced scallions, cilantro and plain low fat yogurt for garnish

Method of Preparation

1. In a large saucepot or kettle, brown ground turkey.

2. Add onions, peppers and chopped garlic to sweat.

3. Add tequila and allow to simmer five minutes. Add al diced tomatoes, beans, corn and chicken stock, and allow to simmer for approximately 45 minutes to an hour to ensure full flavor.

4. Add crumbled baked tortilla chips, one by one, until your chili reaches desired consistency.

5. Make a cilantro cream sauce by blending 8 oz. plain yogurt and approximately a half bunch of cilantro leaves in food processor.

6. Season to taste with salt and pepper. Finally, ladle chili into bowls, swirl cilantro cream around bowl and top with a sprinkling of scallions.

Boneless Buffalo Wings With Low-Fat Bleu Cheese Dipping Sauce

Spicy Low-Fat Bleu Cheese Dip Ingredients

  • 6 cups reduced fat sour cream or plain low-fat yogurt
  • 6 cups crumbled bleu cheese
  • 5 oz. white vinegar
  • 2.5 tsp. cayenne pepper

Wings and Vegetable Garnishes Ingredients

  • 15 oz. non-fat buttermilk
  • 15 oz. hot sauce
  • 10 oz. white vinegar
  • 12 chicken tenders
  • 16 oz. whole wheat flour
  • 16 oz. cornmeal
  • 2 tbsp. canola oil, divided
  • 4 cups carrot sticks
  • 4 cups celery sticks

Method of Preparation

1. To prepare dip, whisk reduced fat sour cream, bleu cheese, six ounces of vinegar and cayenne in a mixing bowl. Cover and refrigerate until ready to serve.

2. To prepare wings, whisk non-fat buttermilk, hot sauce and vinegar in a large bowl until combined. Add chicken and toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to one hour, stirring occasionally.

3. Meanwhile, whisk flour and cornmeal in a shallow dish. Separately, whisk the remaining hot sauce and vinegar in a small bowl and set aside.

4. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. Discard remaining marinade and flour mixture and sprinkle both sides of the chicken with a light dusting of cayenne.

5. Heat two tablespoons of oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil.

6. Cook until golden brown and cooked through, three to four minutes per side. Transfer to a serving platter.

7. Repeat with the remaining oil and chicken, reducing the heat if necessary to prevent burning.

8. Transfer to the platter. Drizzle or toss the chicken with the reserved hot sauce mixture. Serve with carrot sticks, celery sticks and spicy low-fat bleu cheese dip. 

Avocado Corn Black Bean Salsa with Baked Corn Tortilla Chips

Ingredients

  • 8 medium size ripe avocados, diced
  • 3 cups frozen or canned kernel corn
  • 1 28 oz. can black beans, draned and rinsed
  • 2 pints cherry or grape tomatoes, quartered
  • 2 jalapenos, seeded and minced
  • 1 bunch fresh cilantro, chopped
  • 1 red onion
  • 4 fresh limes, juiced and zested
  • Kosher salt and cracked black pepper to taste

Method of Preparation

1. Toss first six ingredients in a large mixing bowl and add lime juice to taste. The juice will also inhibit the avocadoes from oxidizing too quickly.

2. Add lime zest and season to taste.

3. Serve with baked corn tortilla chips for a no-fat option.

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