I’ve put a healthier spin on seven crowd-pleasing party snacks and I PROMISE with all the goodness happening, you cannot tell the difference - they are SO dang good! Make these for your NYE celebrations! 🎊

Buffalo Chicken Smashed Potato Cups

Makes 6 servings
270 calories / 10F / 24C / 26P / per serving

⅓ cup fresh Parmesan cheese, finely grated
1 Tbs. butter, melted
1 tsp. olive oil
18 oz. baby Yukon Gold potatoes
12 oz. chicken breast
⅕ cup nonfat, plain Greek yogurt
50g low-fat cream cheese
1 Tbs. Ranch Seasoning or DIPS Mix
1 tsp. garlic powder
3 ½ Tbs. Frank’s RedHot Buffalo Sauce
¼ tsp. salt
85g part-skim mozzarella cheese
2 Tbs. fresh chives, finely chopped

1. Cook the chicken using one of the methods below, or another method of choice. Shred chicken after cooking.

Crockpot: Place chicken in the crockpot with one cup water or low-sodium chicken broth. Turn the crockpot on low and cook for 5-6 hours or on high for 3-4 hours. Chicken is done when it is no longer pink in the center. Chicken should be soft and easy to shred.

Instant Pot: Place raw or frozen chicken in the Instant Pot with one cup of water or low-sodium chicken broth. Seal lid. Press the manual button and cook on high pressure for 8 minutes if raw and 12 minutes if frozen. Keep in mind the Instant Pot will take several minutes to heat up and seal before cooking. Let it run its course and once it’s done, let it naturally release for 1-2 minutes, then manually vent and remove the lid.

2. Pre-heat oven to 400 degrees.

3. In a stock pot add water, baby potatoes, and salt. Bring to a boil. Allow to boil for 15-18 minutes until fork-tender. Drain and allow to cool slightly.

4. While potatoes are cooling, finely grate Parmesan cheese. Pour melted butter and olive oil over top and mix until combined. Spray mini muffin tin with cooking spray and then brush the inside of each mini muffin tin with Parmesan-butter mixture.

5. Place a small potato in each cavity and smash the potato, so that the potato forms a thin cup shape. Sprinkle with salt and bake for 20-30 minutes until crispy.

6. In a small bowl, combine Greek yogurt, cream cheese, buffalo sauce, ranch seasoning, garlic powder, and salt. Mix until incorporated. Shred mozzarella cheese and place half of the cheese into the sauce along with the shredded chicken. Fold mixture until combined.

7. Once potato cups are crispy, fill each cup with buffalo chicken mixture and top each cup with the remaining mozzarella cheese. Place back in the oven for 3-5 minutes until buffalo chicken has warmed and cheese has melted. Sprinkle each cup with finely chopped chives. Divide evenly and enjoy warm!

Brownie Batter Frosting Dip 

Makes 8 servings
190 calories / 6.5F / 11.5C / 23P / per serving

8 servings CSE Chocolate Brownie Batter Protein Powder
8 servings CSE Sweet Classic Peanut Butter or natural peanut butter

1¼ cups water 

1. Add protein powder, peanut butter, and water to a small bowl.

2. Stir together until well combined. Add more water for better consistency, if needed. Enjoy with fruit, graham crackers, or pretzels.

Artichoke Spin Dip

Makes 16 servings
115 calories / 8F / 4C / 6P / per serving 

3 cups fresh spinach, chopped
14 oz. can artichoke hearts, chopped
1 cup freshly grated Parmesan cheese
1 cup freshly grated, part-skim Mozzarella cheese
1/2 cup nonfat, plain Greek yogurt
1/2 cup olive oil mayo
1 cup Neufchâtel cream cheese
1 Tbs. minced garlic
1 Tbs. lemon juice
Salt & pepper to taste

1. Preheat oven to 375 degrees.

2. Mix the spinach, artichokes, Parmesan and 3/4 cup of the mozzarella cheese together in a bowl; set aside.

3. In a separate bowl, beat the cream cheese, yogurt, mayo, garlic, lemon juice, salt, and pepper together. Add all of the ingredients to one bowl, and mix until well combined.

4. Pour into a greased 8x8 glass baking dish. Sprinkle with the remaining 1/4 cup of mozzarella cheese. Bake for 20 minutes. Serve with your favorite chips and veggies. Enjoy!

Sticky Sweet Meatballs

Makes 16 servings
335 calories / 12F / 31C / 26P / per serving 

3 lbs. lean ground chicken or turkey
1 cup oat flour
1 cup fresh, minced onions
1/2 cup part-skim, shredded mozzarella cheese
2 Tbs. minced chives
1 tsp. sea salt
Dash black pepper
2 cups Stubb’s Sticky Sweet BBQ Sauce

1. Add the ground meat, oat flour, minced onions, mozzarella cheese, chives, sea salt and pepper to a bowl. Mix well with hands. Using your hands or a small cookie scoop, form into meatballs.

2. Heat a skillet or pan over low-medium heat. Spray with cooking spray and place meatballs in the pan; cover. Rotate every couple minutes, browning all sides. Add the BBQ sauce to the pan. Toss the meatballs in the sauce until well coated. Remove from heat once cooked through.

3. Add the meatballs to a crockpot and keep warm until ready to serve. Serve with toothpicks or skewer sticks.

*These would be awesome served up with some grilled pineapple kabobs!

Easy Oven-Baked Cheeseburgers

Makes 4 servings
365 calories / 14F / 33C / 26.5P / per serving 

8 oz. lean ground turkey
4 oz. lean ground beef
¼ cup yellow onions, chopped
½ tsp. sea salt
¼ tsp. garlic powder
¼ tsp. dried minced onion
4 whole wheat hamburger buns
2 oz. shredded cheddar cheese
4 romaine lettuce leaves
8 tomato slices
4 red onion slices
16 pickle chips
Burger Sauce:
1 Tbs. olive oil mayo
1 Tbs. nonfat, plain Greek yogurt
1 Tbs. ketchup
½ Tbs. sweet relish
½ tsp. white vinegar

1. Heat oven to 400 degrees.

2. Add ground turkey and ground beef to a frying pan or skillet over medium heat. Add seasonings and yellow onions. Cook until the meat is brown and onions are tender.

3. Lay the hamburger buns out on a baking sheet. Evenly distribute the cooked meat over the top of the buns, then add the cheese. Place the top of the bun on each burger and pop into the oven. Cook for 10 minutes or until the buns are crispy and the cheese is melted.

4. While the burgers are baking, prepare the toppings. Slice the lettuce, tomatoes, onions and pickles. Add all the Burger Sauce ingredients to a small bowl and whisk until smooth. Weigh the sauce and divide the weight by four to get the amount needed to fill one serving. Set aside.

5. Remove the burgers from the oven and add the sauce and toppings. Enjoy!

Mini Churro Donuts

Makes 36 donuts
45 calories / 2F / 5C / 2P / per serving 

2 cups CSE Buttermilk or Gluten-Free Buttermilk Pancake & Waffle Mix
1 tsp. cinnamon
1 cup water
1 large egg
4 oz. nonfat, plain Greek yogurt
Topping:
¼ cup grass-fed butter, melted
⅓ cup organic sugar
1 Tbs. ground cinnamon

1. Heat electric donut maker.

2. Add the pancake mix, cinnamon, water, egg and yogurt to a mixing bowl. Whisk until smooth. Using a small cookie scoop, add batter to a greased donut pan. Cook until lightly browned. Transfer to a plate and repeat until all the batter has been used.

3. Add all the donuts to a mixing bowl and pour the melted butter over the top. Gently toss until well coated.

4. Add the sugar and cinnamon to a small bowl and stir. Toss each donut in the cinnamon sugar mixture and transfer to a plate. Best enjoyed warm.

*PRO TIP: for a crispy churro effect, reheat in an air fryer at 400 degrees for 2-3 minutes.

Peanut Butter Cup Popcorn

Makes 8 servings / about 85g per serving
400 calories / 19.5F / 42.5C / 14P / per serving

12 (72g) cups air-popped popcorn
1 cup (8 oz.) CSE Chocolate Peanut Butter Cup Butter or natural peanut butter
3⁄4 (6 oz.) cup raw honey
2 Tbs. grass-fed butter
1 tsp. vanilla extract
Pinch sea salt
1 Tbs. cocoa powder
1 serving CSE Chocolate Peanut Butter Protein Powder

Toppings:
60g dark chocolate chips
1⁄4 (32g) cup powdered peanut butter
1 serving CSE Chocolate Peanut Butter Protein Powder

1. Pop the popcorn kernels (about 1⁄3 cup) into a large bowl. Remove all unpopped kernels from the bowl. Set aside.

2. Add the peanut butter, honey, butter and vanilla to a small sauce pan over low-medium heat. Whisk until well combined and melted down. Remove from heat.

3. Add the sea salt, cocoa powder and protein powder to the pot with the peanut butter mixture. Stir until combined. Pour over the top of the popcorn while the sauce is still warm and stir until the popcorn is well coated.

4. Sprinkle the dark chocolate chips, powdered peanut butter and protein powder over the top of the popcorn. Stir until the popcorn is well coated and all the dry powder is incorporated. Weigh the entire batch and divide by eight to get the amount needed for one serving. Enjoy!

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