Guest Blog: Clean Party Snacks for Super Bowl 2014

All bets are on for the upcoming Seahawks vs Broncos matchup. The Super Bowl – and its parties – are a huge American tradition, and we’re willing to wager that it’s also one of the most calorie-packed eating extravaganzas.

These party-perfect snacks pack in flavor, not calories, so that you can indulge in game-day favorites – such as crisp-creamy Smashed Potatoes, succulent Baked Shrimp Cocktail and Sausage-Stuffed Mushrooms – without gambling away your waistline!

1. Touchdown Smashed Potatoes

This recipe is a healthier and easier twist on twice-baked potatoes. Boiling and then roasting the potatoes yields a fluffy interior and crisp exterior, and you’ll still get a creamy-savory mash up of “fully loaded” toppings, but with lower-fat ingredients.

Serves: 6
Hands-on time: 10 minutes
Total time: 60 minutes

INGREDIENTS:

• 12 to 15 baby red or white potatoes, scrubbed (NOTE: These are about 1½ to 2 inches in diameter.)
• 2 tsp kosher salt, divided
• 3 tbsp olive oil, divided
• 1 tsp fresh ground black pepper
• 3/4 cup reduced-fat sharp cheddar cheese, finely shredded
• Olive oil cooking spray
• 4 oz turkey bacon (TRY: Applegate Organic Turkey Bacon)
• 1 cup reduced-fat Greek yogurt
• Fresh chives, chopped (TIP: Use scissors to snip just before serving.)

INSTRUCTIONS:

1. Preheat oven to 450°F.
2. Place potatoes in a large saucepan and fill with cold water, covering potatoes by an inch or two; add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork tender, about 30 minutes. Drain and place on a layer of clean kitchen towels to dry for a couple of minutes. (MAKE AHEAD: You can boil and flatten the potatoes up to 8 hours ahead. Be sure to let the potatoes cool completely before storing – you can even store them on the baking sheet that will be used for roasting.)
3. Using a fork (or the back of your hand covered by a towel), gently press down on each potato to flatten to about 1/2-inch thickness. Set potatoes aside to cool completely.
4. Line a large, rimmed baking sheet with foil; spread 1 tbsp oil evenly over foil. Arrange smashed potatoes in a single layer on the tray. (NOTE: If you’ve made potatoes ahead of time and stored them on the sheet, make sure to get oil underneath the potatoes.) Top potatoes with remaining 2 tbsp oil and sprinkle with remaining 1 tsp salt, pepper and cheese. Bake for 20 to 25 minutes, until cheese is bubbly and melted, potato edges are browned and bottoms are crisp. (TIP: Larger potatoes may need an additional 5 to 10 minutes.)
5. Meanwhile, mist a medium nonstick skillet with cooking spray and heat to medium-high. Add bacon and cook, turning halfway, until lightly crisp and cooked through, about 5 minutes. Remove and let drain on a paper towel. When cool enough to handle, roughly chop into small pieces.
6. Remove potatoes from oven and transfer to a serving dish. Top each potato with yogurt, bacon and chives, dividing evenly. Serve warm.

Nutrients per serving (1/6 of recipe):Calories: 212, Total Fat: 11 g, Sat. Fat: 3 g, Monounsaturated Fat:6 g, Polyunsaturated Fat: 1 g, Carbs: 15 g, Fiber: 1 g, Sugars: 2 g, Protein: 13 g, Sodium: 335 mg, Cholesterol: 27 mg

2. Tight End Sausage-Stuffed Mushrooms

Earthy cremini mushrooms lend this bite-size snack a natural meatiness while hot Italian chicken sausage packs in plenty of flavor, but with less fat than pork or beef sausage.

Serves: 6
Hands-on time: 15 minutes
Total time: 35 minutes

INGREDIENTS:

• 1 tsp plus 1 tbsp olive oil, divided
• 1/2 pkg (about 7 oz) fresh (not precooked) hot Italian chicken sausage, casings removed
• 1 pkg (10 oz) cremini mushrooms, stemmed (NOTE: Remove stem entirely to create a cavity for filling.)
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. In a large skillet on medium-high, heat 1 tsp oil. Add sausage to pan, stirring and breaking up with the back of a wooden spoon. Cook until just browned, about 4 minutes. Remove from heat and transfer to a cutting board; let cool slightly then roughly chop and set aside.
3. Line a large, rimmed baking sheet with foil and drizzle with remaining 1 tbsp oil. Arrange mushrooms cavity side up, then spoon in sausage and top with cheese. Roast mushrooms for 20 minutes; remove from oven, transfer to a tray and let cool 5 minutes. Arrange on a platter and serve warm.

Nutrients per serving (1/6 of recipe):Calories: 120, Total Fat: 8 g, Sat. Fat: 3 g, Monounsaturated Fat:4 g, Polyunsaturated Fat: 1.5 g, Carbs: 3 g, Fiber: 0 g, Sugars: 1 g, Protein: 9 g, Sodium: 306 mg, Cholesterol: 33 mg

3. Quarterback Sneak-Baked Shrimp Cocktail with a Trio of Dipping Sauces: Sriracha Mayonnaise, Maple Miso Mustard & Cocktail Sauce

Our zesty lemon baked shrimp have a succulent texture, and this trio of dipping sauces goes beyond the basic store-bought cocktail sauce with a zippy homemade version and wild card additions of Sriracha mayonnaise and maple miso mustard. Prepare the sauces the day before and refrigerate in covered containers.

Serves: 6
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:

SHRIMP:

• 2 lb fresh large or extra-large shrimp, peeled and deveined (tails on)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1 tsp lemon zest

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Rinse shrimp with cold water and pat dry. To a bowl, add shrimp, oil, salt, pepper and lemon zest; toss well to combine. On a large baking sheet, arrange shrimp in a single layer. Bake for 6 to 8 minutes (large shrimp) or 8 to 10 minutes (extra-large shrimp) until cooked through. (NOTE: Shrimp should be pink and firm.) Set aside to cool.
3. Arrange shrimp on a platter and serve at room temperature with dipping sauces.

Nutrients per serving (1/6 of recipe):Calories: 117, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 0.5 g, Fiber: 0 g, Sugars: 0 g, Protein: 23 g, Sodium: 426 mg, Cholesterol: 180 mg

SRIRACHA MAYONNAISE: In a bowl, stir to combine 1/3 cup olive oil mayonnaise, 1/4 cup Sriracha sauce and a pinch of kosher salt. (TIP: To make it less spicy, add in extra mayonnaise a teaspoon at a time to achieve desired heat level. If you want more heat, follow the same tip but with Sriracha.)

Nutrients per serving (1/6 of recipe):Calories: 98, Total Fat: 10 g, Sat. Fat: 1 g, Monounsaturated Fat:3 g, Polyunsaturated Fat: 5 g, Carbs: 2 g, Fiber: 0 g, Sugars: 2 g, Protein: 0 g, Sodium: 285 mg, Cholesterol: 4 mg

MAPLE MISO MUSTARD: In a bowl, add 1 tbsp white miso paste, 2 tsp reduced-sodium soy sauce, 2 tsp rice wine vinegar, 1/4 cup pure maple syrup and 1/2 tsp garlic powder. Whisk until miso dissolves. Add 1/2 cup Dijon mustard and whisk again to combine.

Nutrients per serving (1/6 of recipe):Calories: 60, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 10.5 g, Fiber: 0 g, Sugars: 10 g, Protein: 0 g, Sodium: 361 mg, Cholesterol: 0 mg

COCKTAIL SAUCE: In a bowl, add 1/4 cup chile sauce, 1/4 cup ketchup (TRY: Dr. Fuhrman Ketchup), 1 to 2 tbsp prepared horseradish, 1 tsp fresh lemon juice, 1/4 tsp Worcestershire sauce and 1/4 tsp hot sauce . Stir to combine.

Nutrients per serving (1/6 of recipe): Calories: 27, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 6 g, Fiber: 1 g, Sugars: 4 g, Protein: 0.5 g, Sodium: 278 mg, Cholesterol: 0 mg

Layla Khoury-Hanold, of Glass of Rosé, is a NYC-based food writer and blogger whose obsession with food started early. As an American growing up in Tunisia, the Congo, France, Scotland, and Indonesia, she counts escargots and foie gras among her first memorable meals. Her beverage of choice is a glass of rosé (no surprise there!) and nothing makes her swoon more than a luxurious plate of pasta or a freshly baked pain au chocolat. When she’s not eating or cooking, she’s documenting her food adventures: follow her on Twitter: @glassofrose and Instagram: @theglassofrose. She has contributed to Saveur.com, CityEats New York, Our Town Downtown and New York City’s Crowdsourced Dessert Guide (BiblioCrunch).

Like the spicier things in life? Try out homemade jerky recipe, too!