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8 Healthy and Easy Super Bowl Snacks

Serve up these simple, satisfying snacks for the big game

  • Pam Anderson

    Pimenton-Parmesan Popcorn

    Mix 1/4 cup finely grated Parmesan cheese, 2 teaspoons pimenton, 2 teaspoons sugar, 1 teaspoon salt and 1 teaspoon black pepper. In a large heavy pot, pop 2/3 cup popcorn in 1 tablespoon oil. Immediately turn into a large bowl and toss with 2 tablespoons oil and the spice blend. Serve or place in a 200-degree oven to dry for 15 to 20 minutes. 

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  • Pam Anderson

    Mini Black-Bean-and-Corn Soft Tacos

    Cut 24 3-1/2-inch rounds (a peanut butter lid works well) from six whole-wheat flour tortillas. Simmer a 16-ounce jar of salsa with 1 cup drained and rinsed black beans and 1 cup frozen corn, until thick. Serve warm tortillas and salsa mixture with guacamole, light sour cream or Greek yogurt, sliced scallions and chopped cilantro.

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  • Pam Anderson

    Buffalo Chicken Sliders

    Heat 3 cups shredded rotisserie chicken with 1/2 cup barbecue sauce and 1 tablespoon of hot red pepper sauce. Mix 1/2 cup Greek yogurt, 1/2 cup crumbled blue cheese, 1/2 cup finely diced celery and 1/4 cup mayonnaise. Fill warm slider rolls with a portion of chicken and dressing. Garnish with celery leaves and serve.

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  • Pam Anderson

    Turkey Sausages With Pots of Mustard

    Steam 1 pound chicken Italian sausage, 1/2 cup water and 1 tablespoon oil in a large covered skillet over high heat until water evaporates, for 5 to 7 minutes. Remove lid, add 1 pound of chicken andouille or other cooked sausages; saute until both are well-browned, about five minutes longer. Cut into bite-size chunks and serve with mustards.

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  • Pam Anderson

    Peel-and-Eat Old Bay Shrimp

    Mix 2 large garlic cloves, 1 tablespoon olive oil and 1 tablespoon Old Bay Seasoning with 1 pound of peel-on uncooked shrimp. Heat a large skillet over high heat. Add shrimp and cook until spotty brown and pink. Serve with lemon wedges.

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  • Pam Anderson

    Roasted Brussels Sprouts With Horseradish Dip

    Steam 1 pound of Brussels sprouts in 1/2 cup of water, 2 teaspoons olive oil and a sprinkling of salt in a large covered skillet until bright green and tender-crisp, for about 5 minutes. Mix 1/2 cup Greek yogurt, 1/4 cup light mayonnaise, 4 teaspoons prepared horseradish, 2 teaspoons apple cider vinegar and a sprinkling of salt and pepper. Serve.

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  • Pam Anderson

    Roasted Cauliflower and Meatballs With Simple Tomato Dip

    Roast a small head of cauliflower — cut into florets and seasoned with oil, salt and pepper — in a 425-degree oven until lightly browned, for 15 to 20 minutes; sprinkle with Parmesan cheese. Simmer a 28-ounce can of crushed tomatoes, 2 tablespoons olive oil and 3 minced garlic cloves, for 8 to 10 minutes. Dip warm cauliflower and store-bought chicken meatballs in tomato sauce.

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  • Pam Anderson

    Herbed Yogurt Cheese Ball

    Mix 8 ounces light cream cheese (Neufchatel), 1/4 cup Greek yogurt, 1/4 cup thinly sliced scallion greens or chives, 1/4 cup chopped parsley, 2 tablespoons minced fresh dill and a light sprinkling of salt and pepper. Carefully form into a ball and roll in 3/4 cup toasted chopped walnuts. Serve with pita chips or your favorite crackers.

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