Updated on English Recipes

8 Winning Super Bowl Treats

Looking for some delicious treats for the big game? These tasty and healthful snacks are sure to win over any fan.

Orange Glazed Skinless Chicken Wings

plate of grilled chicken wings with green garnish on the wings

Nothing says football like some chicken wings. The orange glaze makes these wings a touchdown!

Ingredients:

Serves 5

  • 10 chicken wings (skin removed)
  • 3 tablespoons butter
  • 1 teaspoon seasoned salt
  • 8 tablespoons orange marmalade (1/2 cup)

Instructions:

  1. Wash hands with soap and water.
  2. Tuck the chicken wing tip under the larger joint to form a triangle.
  3. Wash hands and any surface that touched the chicken with soap and water.
  4. Heat butter in skillet (200°F on temperature-controlled gas burner).
  5. Sprinkle wings with seasoned salt and place in heated butter in skillet with tongs.
  6. Wash tongs with soap and warm water.
  7. Sauté chicken wings on temperature-controlled gas burner (325°F) until evenly brown on both sides, about 20 minutes.
  8. Spread with orange marmalade, continuing to sauté while basting frequently for another 20 minutes.
  9. Remove from skillet. Serve hot.
  10. Hold at serving temperature on automatic burner or in ‘Keep-Warm’ oven set at 170°F. They will be glazed and “sticky” good.

Notes:

Leg pieces or whole chicken may be prepared this way and served as an entree.

 Orange Glazed Chicken Wings Recipe [1]

Three Bean Slow Cooker Chili

bowl of chili with shredded cheese on top
This vegetarian chili is made in a slow cooker for an effortless meatless meal.

Ingredients:

  • 1 onion
  •  1 bell pepper
  •  2 cloves garlic or 1 teaspoon minced garlic.
  •  1  (15 ounce) can black beans
  •  1 (15 ounce) can kidney beans
  •  1 (15 ounce) can garbanzo or pinto beans
  •  1 (8 ounce) can low sodium tomato sauce
  •  1 (14 ounce) can low sodium diced tomatoes (undrained)
  •  1 tablespoon chili powder

Instructions:

  1. Wash hands with soap and water.
  2. Wash onion and bell pepper with a vegetable brush under cold running water.
  3. Peel onion and chop into small pieces.
  4. Remove stem and seeds from pepper and chop into small pieces.
  5. Peel and mince garlic.
  6. Drain and rinse beans.
  7. Combine all ingredients in a 4-5 quart slow cooker.
  8. Cover and cook on low heat for 5-6 hours.
  9. Serve with low-fat cheese and nonfat plain Greek yogurt as “sour cream.”

 

Southern Salsa

salsa made with black eyed peas on a bed of iceberg lettuce

Also called Cowboy Caviar, this homemade dip will spice up your next gathering!

Ingredients:

Serves 6

  • 1 can (15.5 oz.) black-eyed peas
  • 3 green onions
  • 1 green bell pepper
  • 1 small tomato
  • 1⁄2 bunch cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon vegetable oil
  • 1⁄2 teaspoon salt-free seasoning
  • 1⁄4 teaspoon black pepper

Instructions:

  1. Wash hands with soap and water. 
  2. Wipe top of black-eyed peas can with a damp paper towel and open. Rinse black-eyed peas into a colander and then pour into medium bowl. 
  3. Gently rub green onions, bell pepper, tomato, and cilantro under cool, running water.  
  4. Thinly slice green onions to make 1/3 cup. Dice the bell pepper and tomato. Chop cilantro (about ½ cup). Add the 1/3 cup green onions and all the bell pepper, tomato, and cilantro to black-eyed peas. 
  5. Combine lime juice, oil, salt-free seasoning, and black pepper in small bowl. Stir well. Pour lime juice mixture over black-eyed pea mixture in medium bowl.  
  6. Stir well and enjoy immediately or store in the refrigerator at or below 40-degrees Fahrenheit until ready to serve. Serve as a salad or with baked flour tortilla chips.

Colorful Quesadillas

three cut quesadillas with veggies and poultry filling on a wooden cutting board

These quesadillas are super simple, colorful, and cheesy. Try adding your own colorful vegetables to this appetizer.

Ingredients:

Serves 8

  • 8 ounces fat-free cream cheese
  • 1/4 teaspoon garlic powder
  • 8 flour tortillas (6″ across)
  • 1 cup diced sweet red pepper
  • 1 cup shredded low-fat cheese
  • 2 cups spinach leaves (fresh, or 9 oz. frozen, thawed, and squeezed dry)

Instructions:

  1. Wash hands with soap and water.
  2. In a small bowl, mix the cream cheese and garlic powder.
  3. Spread about 2 tablespoons of the cheese mixture on each tortilla.
  4. Sprinkle about 2 tablespoons bell pepper and 2 tablespoons cheese on one half of each tortilla.
  5. Add spinach: 1/4 cup if using fresh leaves OR 2 Tablespoons if using frozen. Fold tortillas in half.
  6. Heat a large skillet over medium heat until hot. Put 2 folded tortillas in skillet and heat for 1-2 minutes on each side or until golden brown.
  7. Remove quesadillas from skillet, place them on the platter, and cover with foil to keep warm while cooking the remainder.
  8. Cut each quesadilla into 4 wedges. Serve warm.

Notes:

  • Add chicken and/or black beans for additional protein.
  • Try corn, tomatoes and cilantro for tasty optional add-ins.

Colorful Quesadilla Recipe [2]

Turkey Pinwheel Appetizers

4 cut tortillas rolled up with turkey, spinach and cheese inside on a black plate

Is it even a party if there aren’t pinwheel sandwiches? Your friends and family will love these handheld snacks during the game.

Ingredients:

Serves 16

  • 8 ounces cream cheese, low-fat (garlic and herb)
  • 6 flour tortillas (8 inches)
  • 6 slices turkey (low sodium)
  • 3 Roma tomatoes (medium)
  • 3 cups baby spinach leaves (fresh)

Instructions:

  1. Wash your hands with soap and water.
  2. Wash tomatoes and spinach under cold running water.
  3. Dice tomatoes.
  4. Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH for 10 – 15 seconds to soften.
  5. Spread about 2 Tablespoons cream cheese over each tortilla.
  6. Top with a slice of turkey, chopped tomatoes, and spinach.
  7. Roll up lightly; then wrap in plastic wrap.
  8. Refrigerate 2 – 3 hours to blend flavors.
  9. Cut each roll into eight 1-inch slices. Arrange with cut side down on serving plate.

Notes:

  • Can use whatever fresh vegetables you have on hand in these yummy pinwheels.
  • Try beans mashed and spread on the tortilla in place or turkey for a vegan pinwheel.

Turkey Pinwheel Appetizer Recipe [3]

Greens with Beans Dip

warm southern bean spread in a white bowl served with pieces of flatbread on a white plate with sliced tomatoes on the plate

This recipe uses a blender to amp up the flavor and make leftover greens and beans new again. The result is a fiber-rich dip that brings color to sandwiches, chips, and more! 

Ingredients: 

Serves 4 

  • 1 cup cooked collard greens (leftovers or canned, or 2 cups uncooked fresh or frozen) 
  • 1 tablespoon olive or avocado oil, divided 
  • 1/8 teaspoon salt 
  • 1/8 teaspoon black pepper 
  • ½ cup cooked butter beans 
  • 1 medium ripe avocado  
  • ½ teaspoon paprika 
  • ½ teaspoon garlic powder 
  • ½ teaspoon onion powder 
  • 1/3 cup water or no-salt-added vegetable broth 
  • 1 medium tomato (optional)

Instructions: 

  1. Wash hands thoroughly with soap and water. 
  2. If using fresh, raw collard greens, rinse the collards and rub the leaves under cold running water. 
  3. In a large pan on medium heat, add collards, ½ tablespoon oil, salt, and pepper, and cover with water. Cook until tender and heated through, about 10 minutes if pre-cooked or about 25-30 minutes if using fresh collards. 
  4. In a high-speed blender or food processor, add collards (be careful- collards will be hot!). 
  5. Wipe top of can and open can of butter beans. Drain, rinse, and add to blender with the collards. 
  6. Wash whole avocado under cold running water. Peel and cut avocado into slices and add to blender. 
  7. Add remaining ½ tablespoon oil, paprika, garlic powder, onion powder, and water or vegetable broth to blender. Blend until smooth (scrape down the sides of the blender with a spatula to ensure all the spices are combined in the mixture). 
  8. Serve with whole-grain crackers or spread mixture onto a flatbread (like our Yeast-Free Skillet Flatbread). Add tomatoes (optional) or other toppings. Fold flatbread in half to cover the dip and enjoy on the go!  

Notes: 

  • Use your leftover collards or any other dark leafy greens if you want a spread with more flavor and tender texture. If you don’t have cooked greens on hand, frozen options are great to keep on hand. 
  • Use the Slow-Cooker Stew Peas recipe for a cooked bean or try another type of bean—we think cannellini or chickpeas would be delicious! 
  • Store leftovers in an airtight container in the fridge and serve leftovers warm or cold.

Fruit Dip

small glass bowl filled with yogurt fruit dip surrounded by an assortment of fruit on a stick

Lime juice and orange concentrate give this yogurt dip a tangy and sweet flavor. Pair this dip with your favorite sliced fruit! It’s healthy and delicious.

Ingredients:

Serves 4

  • 1 cup yogurt, low-fat vanilla (8 oz)
  • 1 us fluid ounce orange juice, 100% juice, frozen concentrate (thawed)
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons brown sugar
  • 2 cored and sliced apples
  • 1  cored and sliced pear
  • 1 pitted and sliced peach

Instructions:

  1.  Wash hands with soap and water.
  2. In a small bowl, combine yogurt, orange juice concentrate, lime juice, and brown sugar.
  3.  Mix well.
  4. Place bowl containing dip on a large plate and surround with fruit.

Notes:

  • Enjoy this dip with any fruits you have on hand.
  • Kids love to help make this yummy dip.

Fruit Dip Recipe [4]

Italian Eggplant Sliders

3 pieces of eggplant covered in tomato sauce and cheese in a cast iron skillet

Let the family help you prepare dinner tonight! As the eggplant is being sliced, someone else can spread sauce on top of each slice, and a third person can sprinkle each slider with cheese and breadcrumbs. Yummy and quick preparation, too!

Ingredients:

Serves 6

For the sliders:

  • 1 eggplant
  • non-stick cooking spray
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup breadcrumbs

For the tomato sauce:

  • 1 (8 ounce) can crushed tomatoes, low sodium
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper (just a dash!)

Instructions:

  1. Wash hands with soap and water.
  2. Wash eggplant under cold running water.
  3. Preheat oven to 400°F
  4. Slice eggplant into thick slices. Spray baking sheet with non-stick cooking spray and arrange eggplant on baking sheet.
  5. Combine crushed tomatoes, Italian seasoning, garlic powder, and black pepper.
  6. Top each eggplant slice with 1 tablespoon of tomato sauce. Sprinkle 2 tablespoons of cheese and 1 teaspoon of breadcrumbs on top of each slider.
  7. Bake for 15-20 minutes until cheese is melted and golden brown.

Notes:

  • Select small, smooth, and shiny eggplants that feel heavy for their size.

african american man and boy cooking together in kitchen

Have fun making these snacks with your family.  These flavorful, easy-to-make treats can be enjoyed any time of year. Take them to a get-together or whip them up for a healthy snack.

Written by Taylor Newman, Ph.D., RDN, LD and Leslie Davis, MS, RDN, LD, CDCES| Edited by Laurel Sanville, MS, RDN, LD, Darci Bell, RDN, LD and the Nutrition Education Team

Source:  U.S. Department of Agriculture

  1. Orange Glazed Chicken Wings
  2. Colorful Quesadillas
  3. Turkey Pinwheel Appetizer
  4. Fruit Dip

 

Content from the U.S. Department of Agriculture