Super Snacks for Super Bowl Sunday

Broadcast in 182 countries (more than 88 percent of the countries in the world), the Super Bowl could be considered an international celebration. Super Bowl Sunday (this year on February 5) is one of the biggest party days of the year, and snacking is often an important part of enjoying the event.

Fun facts about Super Bowl feasts

Here are some fun facts about celebrating the Super Bowl:

• Except for Thanksgiving, people eat more food on Super Bowl Sunday than any other day of the year.
• More parties are held on Super Bowl Sunday than any other holiday, even New Year's Eve.
• If you laid all the hot dogs eaten at the Super Bowl end to end, they would make a line 5 miles long. It would take longer than an hour to walk the weenie line!

Healthy snack ideas

If the thought of all those parties fills you with anticipation (or if the thought of all those hot dogs makes you feel bloated), you might want to start thinking about your own menu. To make your Super Bowl snacks healthier, consider these ideas:

• Make sure your vegetable plate is fresh and appealing. Instead of the usual array of slimy baby carrots, curling celery sticks, and wooden broccoli crowns, try other veggies, such as sugar snap pea pods, lightly steamed asparagus stalks, or jicama peeled and cut into sticks.
• Alternate cherry tomatoes or grape tomatoes with pitted, black and green olives on a toothpick for a colorful, flavorful appetizer.
• Wrap thin strips of prosciutto or low-fat, pre-cooked ham around figs or firm chunks of melon for a healthier, sweet and salty combination.
• Put out bowls of unbuttered popcorn and low-salt pretzels instead of high-fat, salty chips.
• Offer lemon-lime sparkling water in place of sugary soft drinks.
• Use reduced-fat or fat-free versions of cream cheese, sour cream, and mayonnaise in your recipes; or try substituting plain, non-fat yogurt.

Recipes

Detroit Wheels

In honor of "the Motor City," experiment with different fillings to create colorful wheels (tortilla pinwheel appetizers) for Super Bowl XL.

1 (8 oz.) pkg. Neufchatel or reduced-fat cream cheese
1/2 cup reduced fat mayonnaise
1/2 cup reduced fat sour cream
4 green onions, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme
1/2 cup smoked salmon, minced
salt and freshly ground pepper to taste
1 bag (6 oz.) pre-washed, fresh baby spinach leaves
1 pkg. (6 count) tortilla wraps, any flavor or plain

In a small bowl, mix together all ingredients except spinach leaves and tortilla wraps. Adjust herbs and spices to taste. Spread mixture onto tortilla wraps, then layer baby spinach leaves on top. Roll up each tortilla wrap tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut into 1/2" slices and place on an appetizer plate.

Motown Beans-and-Rice Salad

The combination of beans and rice makes this salad a good source of protein and fiber.

2 cups cooked (1 cup dry) basmati rice or brown rice
1 cup (1/2 of a 1-lb. pkg.) frozen, French-cut green beans, thawed and rinsed
1 stalk celery, sliced diagonally
1 can (15 oz.) garbanzo beans or black beans, drained and rinsed
1/2 cup pimento-stuffed green olives, sliced
1 cup fresh parsley (stems removed), minced (do not substitute dried parsley flakes)
1/3 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/2 tsp. Dijon mustard
1 garlic clove, minced
1 tsp. oregano
1/2 tsp. grated lemon peel
1 Tbs. lemon juice (or to taste)

Cook rice according to package directions, then set aside to cool. In a large bowl, mix together green beans, celery, garbanzo beans or black beans, green olives, and minced parsley. Add rice and mix well.

Put remaining ingredients in a small jar with a lid. Close lid tightly and shake to blend. Pour over salad and stir to mix well. Chill for several hours.

End-Zone Edamame Dip

Edamame (eh-dah-MAH-meh), which is the name for green soybeans, has been proven to lower cholesterol and reduce the risk of heart disease. This dip looks like guacamole, but it provides an excellent source of protein, vitamins A and B, calcium, iron, and dietary fiber.

1 pkg. (8 oz.) frozen, shelled edamame
2 garlic cloves, minced
1/2 tsp. each of chili powder, ground cumin, and ground coriander
dash of cayenne pepper, or to taste
3 Tbs. extra-virgin olive oil
juice of 1 lime
1 Tbs. mild or medium-hot salsa
1/8 cup chopped cilantro

Cook edamame according to package directions, then rinse in cold water and drain. In a food processor or blender, mix together all ingredients to make a thick puree. If necessary, drizzle extra olive oil or add salsa to achieve the consistency of a thick dip, similar to guacamole. Spoon into a small bowl and chill for at least one hour. Serve with fresh, raw vegetables or reduced-fat crackers.

February 2006