"Healthier" Recipes For The Big Game

Spinach Artichoke Dip

Recipe Makes 8 Servings. Per Serving: Cal: 438, Carbs: 11g, Protein: 8g, Fat: 40g.

spinach artichoke dip
  • 1 cup Cashews, raw, soaked overnight
  • 1 ¼ cup Mayonnaise
  • ¼ cup Water
  • 16 oz Spinach, frozen, thawed, and drained
  • 13.5 oz Artichoke hearts, chopped and drained
  • ⅓ cup Onions, finely chopped
  • 4 Garlic cloves, minced
  • ½ tsp Salt
  • ½ tsp Pepper

Preheat oven to 400 degrees Fahrenheit.

Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, or until creamy.


Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.


Transfer the dip to an oven-proof dish and bake for 20 minutes. Serve with tortilla chips, cucumber slices, or other vegetables.

Buffalo Chicken Dip

Recipe Makes 8 Servings. Per Serving: Cal: 185, Carbs: 4g, Protein: 17g, Fat: 11g.

Buffalo Chicken Dip
  • 1 lb Chicken, cooked and shredded
  • ⅔ cup Buffalo sauce
  • 1 cup Greek yogurt ranch dressing
  • ½ cup Cottage cheese
  • ¼ tsp Black pepper
  • ¾ cup Mozzarella cheese, shredded
  • ¾ cup Cheddar cheese, shredded
  • Green onion
  • Celery
  • Carrots
  • Tortilla chips 

Preheat oven to 350°F and spray a baking dish with cooking spray.

Blend together cottage cheese and ranch dressing until smooth in a food processor or blender.

Combine chicken, buffalo sauce, blended cottage cheese mixture, pepper, mozzarella cheese, and ¼ cup cheddar cheese in a large mixing bowl.

Transfer the dip to an oven-proof dish, and top with remaining ½ cup cheddar cheese. Bake for 25-30 minutes.


Recipe Makes 16 Servings. Per Serving: Cal: 166, Carbs: 18g, Protein: 6g, Fat: 9g.

  • 2 (15-ounce cans) Chickpeas, drained with liquid reserved
  • ⅓ cup Chickpea liquid
  • ½ cup Tahini
  • ¼ cup Olive oil
  • 2 Lemons, juiced
  • 2 Garlic cloves
  • 1 tsp Cumin
  • ½ tsp Kosher salt

Add all the ingredients to a high-powered blender and secure the lid. Remove the lid cap and insert the tamper.

Turn the blender on high for 30 seconds (or more for a creamier texture), and use the tamper to push the hummus into the blades. 


Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley.

Zucchini Pizza's

Recipe Makes 4 Servings. Per Serving: Cal: 190, Carbs: 6g, Protein: 13g, Fat: 14g.

Zucchini Pizza
  • 2 medium Zucchinis
  • 1 Egg
  • ¾ cup Almond flour
  • ¼ tsp Garlic powder
  • ½ tsp Salt
  • 2 tsp Italian seasoning
  • ⅓ cup Pizza sauce
  • ¾ cup Mozzarella cheese, shredded
  • 2 Italian pepperoni sticks, thinly sliced

Preheat oven to 350°F and spray a baking dish with cooking spray.

Slice each zucchini in 1/4 inch thick rounds, trying to keep them all around the same size.

Grab two shallow bowls. Whisk the egg in one bowl and mix almond flour, garlic powder, salt, and Italian seasoning in the other.

Dip each zucchini slice into the egg wash and shake off any excess before sprinkling the almond flour mixture on each side of the zucchini. Don’t dredge the zucchini in the almond flour mixture, or it will start clumping.

Place coated zucchini pieces onto the baking sheet and repeat with the remaining zucchini slices until done.

Bake at 400°F for 30-40 minutes, flipping half way through. Remove from oven.

Turn oven to broil and add pizza sauce, cheese and mini pepperonis to each pizza bite.

Broil for 4-5 minutes total or until cheese is bubbling and turning golden brown. Remove from oven and cool. Sprinkle on crushed red pepper and Italian seasoning for serving, if desired.

Asian Chicken Lettuce Wraps

Recipe Makes 4 Servings. Per Serving: Cal: 471, Carbs: 28g, Protein: 28g, Fat: 29g.

Asian chicken lettuce wraps
  • 1 Onion, diced
  • 3 Garlic cloves, minced
  • 1 tbsp Ginger, freshly grated
  • 1 lb. Ground chicken
  • 1/2 cup Water chestnuts, drained and sliced
  • Butter, Bibb, or Iceberg lettuce, for serving
  • 2 Green onions, thinly sliced, for serving
  • 1/4 cup Peanuts, crushed for serving
  • 1/4 cup Peanut butter
  • 2 tbsp Maple syrup
  • 3 tbsp Hoisin sauce
  • 4 tbsp Soy sauce, low-sodium
  • 2 tbsp Rice wine vinegar
  • 3.5 tsp Sriracha
  • 1 tsp Sesame oil
  • 1 tbsp Avocado or olive oil
  • Sea salt and black pepper, to taste
  • Water

Whisk together hoisin sauce, 2 tbsp soy sauce, rice wine vinegar, 1 tbsp sriracha, and sesame oil in a small bowl. Set aside.

In a large skillet over medium-high heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up the meat with a wooden spoon.

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts. Taste mixture and season with salt and pepper, if needed.

Make peanut sauce by whisking together; peanut butter, 2 tbsp soy sauce, maple syrup, 1 garlic clove, 1 tsp Sriracha in a small bowl. For a thinner sauce, add water 1 tbsp at a time to create the desired consistency.

Serve chicken mixture with lettuce leaves and spoon about 1/4 cup into the center of each leaf. Top with crushed peanuts and green onions. Serve with peanut sauce.

Honey Garlic Wings

Recipe Makes 4 Servings. Per Serving: Cal: 492, Carbs: 48g, Protein: 25g, Fat: 23g.

Honey Garlic Chicken Wings
  • 1/2 cup Honey
  • 1/3 cup Soy sauce
  • 1 tbsp Avocado oil
  • 4 Garlic cloves, minced
  • 1 tbsp Ginger, finely diced
  • 2 lbs Chicken wings
  • 1/4 cup Water
  • Salt and Pepper, to taste

Preheat oven to 425°F.

Use a paper towel to remove any moisture from the chicken wings.

Toss the wings with the oil, salt, and pepper.

Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.

Bake for 40-45 minutes until crispy.

While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low, letting it simmer for 10 minutes – or until slightly reduced and thickened.

Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.

Remove the wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.

Buffalo Chicken Meatballs

Recipe Makes 1 Servings. Per Serving: Cal: 541, Carbs: 16g, Protein: 57g, Fat: 26g.

Buffalo Chicken Meatballs
  • 3/4 tbsp Butter
  • 1 Egg
  • 1/2 tbsp Hot sauce
  • 2 Carrots, divided
  • 1/2 Green onion
  • 1/2 Garlic clove
  • 6 oz Ground chicken
  • 1 tbsp Almond flour
  • 2 ribs Celery
  • Salt & Pepper to taste

Preheat oven to 400°F and spray a baking sheet with cooking spray.

Add all meatball ingredients to a bowl and mix well. Place mixture into the freezer for 5-10 minutes to thoroughly chill.

Form mixture into 1-½” meatballs and place on baking sheet.

Bake in the oven for 15-20 minutes or until meatballs reach an internal temperature of 165ºF. 

Broil for 2-3 minutes until lightly browned on the tops, if desired.


Add the butter and the hot sauce to a small pot and heat over medium. Whisk together.

Add meatballs and ½ of buffalo sauce together in a large bowl and toss until coated.

Transfer to a platter and serve with the reserved buffalo sauce, ranch or blue cheese dipping sauce, cut-up carrots, and celery.

Simple Turkey Chili

Recipe Makes 4 Servings. Per Serving: Cal: 438, Carbs: 44g, Protein: 43g, Fat: 12g.

Simple & Healthy Turkey Chili
  • 1 lb Ground turkey
  • 14 oz Corn
  • 1 tsp Olive oil
  • 1 Onion, chopped
  • 14 oz can Black beans, drained and rinsed
  • 2 Garlic cloves
  • 1 tsp Salt and Pepper
  • 14 oz Canned tomatoes
  • 2 tbsp Tomato paste
  • 1/2 tbsp Chili flakes
  • 3/4 cup Cheddar cheese

Heat a non-stick skillet on medium heat. Add olive oil, onion, and garlic.

Cook for about 3 minutes.

Add ground turkey and break it into pieces.

Brown the meat for about 5 minutes. Season with salt and pepper.

Stir in diced tomatoes, tomato paste, corn kernels, black beans, and hot chili flakes.

Cover with a lid and cook for 10 to 15 minutes.

Remove from heat, add shredded cheese, and mix well.

Garnish with cilantro and serve.

Optional: top with sour cream and additional cheese.

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