Sunday, February 1, 2015

What's Cookin' Sunday: Super Bowl Edition

I know that by the time this is posting that the Super Bowl is long over.  But, these snacks are good for other parties too, not just the Super Bowl.  The Super Bowl is just what prompted me to look for healthier alternatives to the regular Super Bowl party fare.  Usually, every year, I make some sort of healthy Super Bowl food.  In the past, I have made turkey/black bean/avocado nachos with baked tortilla chips (if I make this again in the future, I will bake my own tortilla chips and make it even healthier!).  I've also made different versions of baked chicken wings.  I've made mini pizzas completely from scratch (stay tuned in the next few weeks, now that I have my new Kitchenaid mixer, I'm itching to make pizza dough).  No one ever comes over to my place for the Super Bowl.  I am hosting a party of 1.  So, usually, I'm eating whatever I cook up for the Super Bowl for the majority of the week following Super Bowl.  SO,  I have to make sure it's something I want to eat for a few days!  I think I have succeeded again this year with the 2 options I chose.  Here we go!


• 4 medium zucchinis, cut in half lengthwise
• 1/4 cup mild salsa
• 1 lb lean ground turkey
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, diced finely
• 4 oz no salt added tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped cilantro (optional...I don't like cilantro so I never add it)

• bring a large pot of water to a boil.  add a pinch of salt.
• hollow out the zucchini halves using a spoon, leaving a 1/4 inch thick shell on each.
• chop the scooped out flesh of the zucchini into small pieces.  discard all by 3/4 cup.  squeeze out any excess water using paper towels.
• boil zucchini halves for 1 minutes, then remove and set aside.
• preheat oven to 400°.
• brown turkey in a large skillet, breaking up any chunks.  when browned, add spices and mix well.
• add bell pepper, onion, zucchini flesh, water and tomato sauce.  stir and cover.
• simmer on low heat for 20 minutes, stirring occasionally.
• place 1/4 cup of salsa in the bottom of an 11x13 baking dish.
• use a 1/3 cup measuring cup to fill the hollowed out zucchini boats with the turkey mixture, dividing equally (about 1/3 cup each).
• top each zucchini boat with 1 tbsp of shredded cheese.
• cover with foil.  bake for 35 minutes, or until cheese is melted and zucchini is cooked through.
• top with fresh, chopped cilantro.  if planning to reheat later, add cilantro after reheating at 400° for approx 20 minutes.


• 3 medium russet baking potatoes
• 1 large sweet potato (you'll need 1 cup of cooked sweet potato)
• 3 cloves garlic, smashed and minced
• 1/2 cup finely chopped onion
• 1/2 cup frozen peas
• 1/2 cup frozen carrot cubes/slices
• 1/4 cup low sodium veggie broth (plus a little extra if needed)
• 1 tbsp olive or coconut oil (plus a little extra if needed)
• 1.5 tsp curry powder
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp cayenne pepper
• a few cranks of black pepper, if desired

• scrub and wash your potatoes and pierce a few times with knife/fork.
• rub each lightly with olive oil.
• sprinkle skins with a pinch of salt and bake for an hour, or until tender, at 400°.
• once they are done, slice in half and allow to cool.
• while the potatoes bake, tackle your prep work.
• saute your onions in a tbsp of your favorite oil or butter, along with your frozen peas and carrots.  the carrots take the longest to cook so if you prefer super-soft carrots to ones with a bit of texture then start sauteeing those first before adding the peas and onions.
• once the sauteed veggies are tender and your onions are translucent, add in an extra splash of oil (if needed), your minced garlic, and your herbs & spices.
• stir in a cup of baked sweet potato, stir and set aside.
• once your potatoes are cool enough to handle, gently remove the insides with a spoon or melon baller, leaving a thin border of potato still intact to maintain sturdiness.
• spoon the insides into a bowl, add your veggie broth and whip/mix.  you can add a bit more if the potatoes seem dry (I'm going to be honest here...I missed this step while cooking these myself, so when I did the nutrition info, I didn't include the whole 3 potatoes).
• next add in your sweet potato and veggie mixture and stir to incorporate.
• taste test the filling and add additional curry powder and spices as you desire.
• spoon the potato mixture into the skins and bake at 350-400° for 20 minutes (I just did 375°).

1 comment:

  1. Oh wow, you did WAY better than me! I did get baked potato chips & made dip with low fat sour cream, and put turkey lil Smokeys in the crockpot with BBQ sauce. And I only had 2 slices of the cheap small frozen pizza. It was just us at home for the game, so we didn't do anything elaborate.


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