Guilt-Free Super Bowl Snacks

The Hub Today’s Anna Rossi learns how to make some healthy upgrades to your classic Super Bowl snacks. Saba’s Recipes: Healthy Nachos 1 bag organic multigrain tortilla chips 1 Bag Organic Blue Corn Chips 1 tbl canola oil 1 lb. ground turkey 1 tsp ground cumin 1/2 tsp smoked paprika 1 tsp dried oregano 1/4 tsp crushed red chillies 1 can low sodium black beans 1 small onion 2 cloves garlic minced 1 cup low sodium chicken stock 1 cup roasted sweet potato cubes 1 cub low fat colby jack cheese Toppings: Fresh cilantro Fresh sliced scallions fresh salsa/ Pico de Gallo Fresh Guacamole Chipolte Greek yogurt 1 cup non fat plain Greek yogurt 1 tbl seeded and minced chipolte in adobo 1/2 tsp garlic powder Squeeze of fresh lime juice Salt and pepper to taste Preheat your oven to Convection 325 F In a skillet over medium-high heat, add the oil, once the oil is hot, add the onion. Cook it until starting to soften, then add the ground turkey. Cook the all the way through and browned. Add the paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and chicken stock and stir. Reduce the heat to low and simmer while you prepare the other ingredients. To make the Chipotle Greek Yogurt in a medium bowl whisk together the yogurt, chopped chipotle, cumin, garlic, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside. To build the nachos, place a layer of tortilla chips on an oven proof platter, casserole dish, sheet pan or plate. Top with a layer of the turkey/bean mixture, then all but 1/3 cup of the cheddar cheese. Add another layer of chips, another layer of the turkey/bean mixture, and another 1/3 cup of cheese. Add a final small layer of chips, then a small layer of turkey and beans, then a final sprinkling of cheddar. Place the platter in the oven to melt the cheese, (8-10 minutes). Remove from the oven, finish with toppings of your choice and garnish. Healthy Spinach Artichoke Dip 8 oz reduced fat cream cheese 16 oz (2 cups) plain, non-fat Greek yogurt 1 shallot finely minced 1 tbl olive oil 2 tsb butter 1/2 cup parmesan cheese 1/4 cup freshly grated grana padano 1 cup part skim mozzarella 14 oz quartered marinated artichoke hearts, drained and chopped 1 seeded and finely diced jalapeno 1 cup (cooked) fresh spinach 2-3 garlic cloves, minced Bring a skillet to medium high temperature, add olive oil. Once the oil is hot, add shallots and sautee for 5 minutes, add garlic, then after 30 seconds add the finely diced jalapeno, salt and pepper. Once the vegetables have softened add the spinach, salt and pepper, and cook down. Remove the spinach from the pan and chop coarsely. In a medium pot over medium heat, melt the cream cheese, Greek Yogurt, butter and Parmesan and Mozzarella cheese, uncovered, stirring frequently until melted into a smooth and velvety consistency. Stir in coarsely chopped artichoke hearts and chopped spinach. Heat everything through allowing all the flavors to meld. Serve with an assortment of crudité and multigrain pita chips.