Barb Boose Publications Director, Marketing and Communications January 25, 2013Friday recipe: Super Bowl snacks, Part 2 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 wings3 pounds (about 18) chicken wings1/2 cup + 2 tablespoons Frank’s hot sauce1/4 cup white vinegar2 tablespoons oregano4 teaspoons paprika1 tablespoon garlic powder1 tablespoon chili powderSalt and fresh pepper2 celery stalks, sliced into strips2 carrots, peeled and sliced into stripsLow-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 dip1 seedless cucumber, peeled and diced2 medium ripe tomatoes, diced2 Hass avocados, diced15.5-ounce can black beans, rinsed and drained2 tablespoons minced red onion2 tablespoons minced cilantroJuice of 2 limesSalt and fresh pepperCombine 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 One response to “Friday recipe: Super Bowl snacks, Part 2” I enjoyed Part 1 too…was waiting eagerly for part 2…….this is an amazing recipe……Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.