Friday recipe: Super Bowl snacks, Part 2

January 25, 2013 —

Game on: The Baltimore Ravens and the San Francisco 49ers will face off in this year’s Super Bowl on Feb. 3. If you’re into professional football, the game offers several interesting story lines, according to the NFL. Perhaps most interesting is the fact that for the first time in any major professional athletic event, the two competing teams are coached by brothers, the Ravens’ John Harbaugh and the 49ers’ Jim Harbaugh. One wonders which team their parents will cheer for and how the game’s outcome will affect, say, future family reunions.

What do you find most compelling and interesting about this year’s Super Bowl? For many, it will be the food served as fans gather ’round the television. While Super Bowl snacks are often deep-fried, smothered in cheese, and otherwise loaded with fat and calories, you can enjoy more healthful yet satisfying fare. That’s thanks to Iowa State University senior and DMU’s wellness intern, Kristal Mordhorst, who’s put together a great selection. Last Friday’s blog kicked off her list; below are two more worthy of any party.

Lighter buffalo wingsWings

  • 3 pounds (about 18) chicken wings
  • 1/2 cup + 2 tablespoons Frank’s hot sauce
  • 1/4 cup white vinegar
  • 2 tablespoons oregano
  • 4 teaspoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • Salt and fresh pepper
  • 2 celery stalks, sliced into strips
  • 2 carrots, peeled and sliced into strips
  • Low-fat blue cheese dressing (optional)

In a large bowl combine chicken, 2 tablespoons hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, salt and pepper. Mix well and let marinate for 30 minutes.

Place wings on a broiler rack and broil on low, about 8 inches from the flame, for about 10-12 minutes on each side. Be careful not to burn the wings, and make sure they are cooked before removing.

While chicken cooks, heat the remaining hot sauce until warm. Toss the hot sauce with the chicken and arrange on a platter. Serve with celery and carrot strips and blue cheese dressing for dipping.

Servings: 9 • Serving size: 2 chicken wings • Old Weight Watchers points: 5 pts • Points+: 5 pts •Calories: 204 • Fat: 5.4 g • Carbs: 2.3 g • Fiber: 0.6 g

 

Black bean, avocado, cucumber and tomato dipBlack bean dip

  • 1 seedless cucumber, peeled and diced
  • 2 medium ripe tomatoes, diced
  • 2 Hass avocados, diced
  • 15.5-ounce can black beans, rinsed and drained
  • 2 tablespoons minced red onion
  • 2 tablespoons minced cilantro
  • Juice of 2 limes
  • Salt and fresh pepper

Combine all the ingredients and season with salt and pepper to taste. Keep refrigerated until ready to serve. Makes 5 cups.

Servings: 10 • Serving size: 1/2 cup • Old Weight Watchers points: 2 pts • Points+: 3 pts • Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.
  • Jhonny

    I enjoyed Part 1 too…was waiting eagerly for part 2…….this is an amazing recipe……