Our Super Bowl Menu

Hey football fans! We have a question for you – what are you planning on serving or eating during the big game? And please don’t bore us with talk of pizza and nachos. Been there, done that! Why not kick it up another level with something a little classier and totally delicious (and won’t wreck your waistline)?


The Super Bowl is the perfect occasion to lay out a big buffet of yumminess (yes, that’s a word). We like to lay out a buffet table with lots of finger foods that everyone will love. Not everything has to be made from scratch – make your life a lot easier by purchasing some items and adding your “twist” to it.

Shrimp Cocktail

Be careful where your shrimp comes from. We always purchase shrimp that’s been farmed in the USA versus shrimp that comes from Thailand or Indonesia (the water over there is very polluted). We are still wary of the Gulf shrimp in the aftermath of the big oil spill. Shrimp (laid out over ice) and cocktail sauce (one plain and one with added horseradish) is simple and elegant.


Make your own or buy 1-2 bags of frozen turkey meatballs. For the sauce, use your favorite marinara sauce. Add some red pepper flakes if you like a little heat. Pour the sauce over the meatballs and cook on the stove for 20 minutes over medium-low. The meatballs really soak up the sauce and are delicious. An easy way to make this a finger food is to poke a toothpick in each meatball.


Thread chicken breast tenders onto wooden skewers and then bake or grill them. Toward the end of cooking, paint them with some teriyaki sauce. Or buy a package or wings and drummettes and place them on a rack on top of a baking sheet. Coat with sauce and bake at 400F for 15-20 minutes.


We love the freezer section at Trader Joe’s because there are so many fun food finds there. Pick up an assortment that includes shrimp and vegetable pot stickers, vegetable pot stickers, chicken and cilantro dumplings, and cucumber dumplings. Steam each one according to directions and serve with a delicious sauce of nut butter whisked with some low-sodium tamari, lime juice, and a dash of sriracha.


Cucumber, bell peppers, jicama, carrots, celery, and grape tomatoes make for sturdy dippers. The hummus, salsa, and guacamole we buy already prepared. The spinach and artichoke dip must be made from scratch to avoid the fat- and calorie-bomb of the traditional recipe.

Spinach Artichoke Dip

Yield: 4 servings

Calories per serving: 149

Fat per serving: 7.8 g

Carbs per serving: 10.7 g

Protein per serving: 9.5 g

Fiber per serving: 1.8 g

Sugar per serving: 4.4 g

Spinach Artichoke Dip


  • 4 oz. reduced-fat cream cheese
  • 1 cup nonfat plain yogurt
  • 1/4 cup fresh grated Parmesan cheese
  • 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 can water-packed artichoke hearts, drained and chopped
  • 1 clove garlic, minced
  • pinch sea salt
  • 1/8 tsp. fresh cracked black pepper


  1. Preheat oven to 400F.
  2. Combine all ingredients in a large bowl. Mix until well combined. Transfer to a medium heat-proof dish. Bake 20-25 minutes until the top of the dip begins to brown.
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