Healthy Game Day Snacks
Trout Skin Crisps
These smoky crisps are an ideal happy hour snack.
Spicy Spinach Dip with Pine Nuts
Lump Crab Salsa
Most crab dips are full of mayonnaise, but Michael Symon’s lighter version is more like a salsa since it’s prepared without mayo and laced with flecks of shallot, cilantro, jalapeño and red bell pepper. “Although I love mayo,” he says, “I’m not a fan of it with crab, since it tends to muddle the flavor. If I’m spending big bucks on crab, I want it to be the star.”
Fried Peanuts with Asian Flavors
To make these addictive peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them with tart shredded lime leaves.
Herb-Marinated Chicken Skewers with Harissa
Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.
Tomato Salsa with Cucumber "Chips"
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.
Sesame-Chile Kettle Corn
Besides the huge boxes of candy, movie theaters often turn popcorn—a fiber-rich food—into a sponge for fat. Grace Parisi adds a fiery kick to her healthier sweet-and-salty version of kettle corn by tossing it with whole red chiles.
Oven Fries with Roasted Garlic
Skin-on potatoes, like the ones used for these crispy, low-fat fries, are high in vitamin C and potassium; they’re also a good source of dietary fiber and vitamin B.
Caesar Salad Spears
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.
Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
To create this tasty dip, Lee Anne Wong blends soft or silken tofu (which has an especially custardy texture) with high-potassium avocado and a little bit of low-fat sour cream and yogurt. For extra fiber, she serves the dip with raw vegetables and rosemary whole wheat pita chips.
Chipotle Shrimp Tostadas
To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.
With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeño to create a tangy guacamole-like dip that’s great with baked tortilla chips.
Beef Tenderloin "Dogs" with Corn Relish
David Burke grills beef tenderloin, cuts it into long, thick slices about the length and width of a hot dog, then cradles each piece in a soft bun. One summery relish, made with kernels of sweet corn and bits of red onion tossed with cider vinegar, goes on top of all the “dogs.”
These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator.
Soft Pork Tacos with Spicy Black Beans
Black beans are rich in cholesterol-lowering fiber and loaded with protein, as is pork tenderloin, a very lean cut. Chef Nichole Birdsall uses chiles from her garden to give the beans a spicy kick.
Fresh Herb-and-Tomato Salsa with Smoked Cheese
Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It’s so chunky it could be eaten on its own with a fork, but it’s also wonderful with shredded chicken.
Ginger-Garlic Shrimp with Tangy Tomato Sauce
The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.
Open-Face Steak Sandwich with Pickled Green Tomatoes
“If I don’t have good food at hand, I always eat the wrong thing,” Quinn Hatfield says. That’s why he keeps grilled meats in his fridge for sandwiches.
Turkey Kibbe Kebabs with Two Sauces
Kibbe kebabs are made from chopped meat and (very often) bulgur and formed into sausage-like shapes. Here, turkey replaces the traditional lamb.
Israeli Hummus with Paprika and Whole Chickpeas
To make his hummus luxuriously smooth, chef Michael Solomonov soaks the chickpeas overnight with baking soda to soften them.
Winter Vegetable Chili
This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.