IT'S ALMOST GAME TIME! 🏈 Which means it's time for ALL 👏🏻 THE 👏🏻 SNACKS!!! I’ll be honest when I say I have no idea who's playing in this year's Super Bowl, I just show up for the food! 😆 Not sure what to make for the big game? We've put together a full Super Bowl Menu just for you! We're talking Garlic Parmesan Wings with Veggies & Dip, Buffalo Chicken Smashed Potato Cups, Pepperoni Pinwheels, BBQ Chicken Meatballs, Buffalo Chicken Salad, Artichoke Spin Dip, Brownie Batter Buddies, and Salted Caramel Corn!

Garlic Parmesan Wings with Veggies & Dip 

Makes 15 servings
300 calories / 12F / 22C / 24P / per serving 

Wings:
2 lbs. wings or drumettes
1 cup Parmesan cheese, freshly grated
1 lemon, zested
1 Tbs. baking powder
1 Tbs. garlic powder
1 Tbs. fresh parsley, finely chopped
1 tsp. onion powder
1 tsp. salt, kosher
½ tsp. pepper

Veggies & Dip:
3 lbs. carrots
3 lbs. cucumbers
2 lbs. cauliflower
2 lbs. broccoli
2 lbs. celery
1 ½ cups low-fat cottage cheese
½ cup nonfat, plain Greek yogurt
3 Tbs. Ranch seasoning powder (or one full packet)

1. Pat the chicken pieces dry with a paper towel.
2. Combine Parmesan cheese, lemon zest, baking powder, garlic powder, onion powder, fresh parsley, salt and pepper. Mix to combine.
3. Coat chicken with seasoning mixture and cook using preferred cooking method.

Oven Instructions: Preheat oven to 425 degrees with the oven rack in the middle-upper position. Line a baking sheet with aluminum foil and place a wire baking rack inside the baking sheet. Spray the rack with olive oil spray. Arrange wings in a single layer on a wire rack. Spray wings with olive oil spray and bake for 40 minutes, flipping wings and spraying once again with olive oil spray.

Air Fryer Instructions: Preheat air fryer to 400 degrees. Cooking the chicken in batches, place chicken wings in the bottom of the air fryer basket in a single layer and spray with olive oil spray. Set the air fryer to 400 degrees and cook for 24 minutes flipping the wings halfway through. While making other batches, place wings on a sheet pan in a 180 degree oven to keep warm.

4. While the chicken is cooking, cut and prepare the carrots, celery, cucumbers, broccoli, and cauliflower.
5. Add cottage cheese, Greek yogurt, and Ranch seasoning to a high-powered blender.  Blend on high until smooth and creamy. Add ¼ cup water if the mixture is too thick.
6. Once chicken is done baking, serve with cut vegetables and dip. Enjoy! 

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

PEPPERONI PIZZA PINWHEELS

Makes 4 servings
335 calories / 12.5F / 32C / 26.5P / per serving

3⁄4 cup white whole wheat flour
1 tsp. baking powder
1⁄4 tsp. sea salt
Dash garlic powder
Dash onion powder
3 Tbs. nutritional yeast flakes 
1⁄2 cup nonfat, plain Greek yogurt
1⁄2 cup traditional marinara sauce
2 oz. turkey pepperoni
1 1⁄4 cup mozzarella cheese, shredded
Side:
4 cups broccoli
1 Tbs. olive oil
1 Tbs. nutritional yeast flakes
Sea salt

1. Preheat oven to 450 degrees.

2. Whisk the flour, baking powder, sea salt, garlic powder, onion powder, and nutritional yeast flakes together in a bowl. Add the Greek yogurt and use rubber spatula to fold it in until well combined. If the dough is too dry, add a tiny bit of water, if it’s too sticky, flour the surface before rolling out.

3. Roll the dough out into a large rectangular shape. Spread the marinara sauce evenly over the dough, add the pepperoni and cheese. Carefully roll the dough up lengthwise and slice into eight equal pinwheels. Place on a greased baking sheet or muffin tin. Bake for 12-15 minutes. Two pinwheels per serving.

4. Chop the broccoli into florets and place on a baking sheet lined with parchment paper. Drizzle the olive oil over the top then spray with cooking spray. Sprinkle with sea salt and 1 tablespoon nutritional yeast (this will give it a cheesy flavor and added nutritional value). Bake for 15-20 minutes. Enjoy on the side of your pinwheels.

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!

BUFFALO CHICKEN SALAD

Makes 4 servings

340 calories / 12F / 33C / 25P / per serving 

8 oz. cooked chicken breast (10.6 oz. raw)
2 Tbs. Frank’s hot sauce
4 cups romaine lettuce
4 cups broccoli or cabbage slaw
2 diced celery sticks
1cup matchstick carrots
20 cherry tomatoes
160g diced avocados
4 Tbs. diced red onion
4 Tbs. bleu cheese or feta cheese crumbles
8 Tbs. Bolthouse Farms Classic Ranch or Bleu Cheese Dressing
300g apples

1. Cook chicken to your preference or use the white meat from a rotisserie chicken.

2. Combine the chicken and hot sauce together in a bowl. Set aside.

3. Chop the romaine lettuce, celery, cherry tomatoes and red onion.

4. Mix all ingredients together, except for avocado and dressing.

5. When ready to eat, spoon the salad out onto a plate. Add 40g avocado and two tablespoons of dressing to the salad. Enjoy 75g of apple slices on the side.

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!

BROWNIE BATTER BUDDIES

Makes 16 servings / 1⁄2 cup (45g) per serving

185 calories / 5F / 29C / 7P / per serving

3⁄4 cup raw honey
1⁄2 cup CSE Sweet Classic Peanut Butter or natural peanut butter 
1 tsp. vanilla extract
1 serving CSE Brownie Batter Protein Powder
1 Tbs. cocoa powder
8 cups Rice Chex cereal
1 cup CSE Powdered Peanut Butter

1. In a small saucepan, melt together the honey, peanut butter and vanilla over low heat. Stir until melted together and smooth then remove from heat. Stir in the protein powder and cocoa powder.

2. Place Chex cereal into a large bowl. Pour the hot mixture over the top and gently stir until the cereal is well-coated.

3. Pour the chocolate Chex mixture into a large zip top bag, then dump the powdered peanut butter over the top. Seal the bag and shake until the cereal is well-coated. Pour out onto wax or parchment paper to cool. Store leftovers in the fridge. Enjoy!

SALTED CARAMEL CORN

Makes 12 servings

140 calories / 5F / 24C / 2P

12 cups air-popped popcorn
½ cup CSE Salted Caramel Butter
½ cup raw honey
1 tsp. vanilla
¼ cup dark chocolate chips
¼ cup white chocolate chips
Dash sea salt

1. Add the nut butter, honey and vanilla to a saucepan and heat on low. Stir constantly until melted together and smooth.

2. Place the popcorn in a large bowl. Pour the mixture over the top and stir until well coated. Dump onto a large baking sheet lined with parchment paper.

3. Place the chocolate chips in two separate bowls. Melt the chocolate chips in the microwave for 30 seconds at a time, stirring in between until smooth.

4. Pour each flavor of chocolate into a separate ziplock bag and cut a small hole in the corner. Drizzle over the popcorn and then sprinkle sea salt over the top. Let the chocolate harden, then dig in!

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