20+ Healthy Super Bowl Party Food | Super Bowl Food | Superbowl Party Food Ideas (2024)

Copycat Pioneer Woman's Whiskey Mustard Glazed Meatballs

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Easy Cauliflower Crust Barbequed Chicken Pizza

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Easy From Scratch Greek Layered Hummus Dip

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Quick and Easy Healthy Mexican Taco Salad in an Edible Bowl

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:Mexican

Serves:30

Ingredients

• 2 Pounds of Ground Turkey Breast
• 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
• 1 Can of Black Beans, Rinsed & Drained (Equals 1¾ Cups of Beans)
• 1 Can of Sweet Corn, Drained
• Cup of Fat Free Salsa
• 1 Tablespoon of Taco Seasoning Mix
• 1 Tablespoon of Ground Cumin
• 30 Egg Roll Wrappers
• Vegetable Cooking Spray
• Dipping Sauce:
• 2 Cup of Fat Free Greek Plain Yogurt
• ½ Cup of Fat Free Sour Cream
• 1.5 Cups of Salsa Verde
• 1 Teaspoon of Dried Cilantro or Fresh Cilantro
• ¼ Teaspoon of Cayenne Pepper

Instructions

1. Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
2. In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here's a super easy tutorial showing how to do this.
3. Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
4. Combine all dipping sauce ingredients and stir well.
5. This makes 30 egg rolls at 1 Point per Egg Roll on the WW Plan.

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:American

Serves:8

Ingredients

• 6 Cups of Grated (Riced) Cauliflower (Fresh)
• ¾ Cup Each of Kraft Fat Free Shredded Cheddar & Mozzarella Cheese
• 1 oz Kraft Reduced Fat Grated Parmesan Cheese
• 1 Egg, Beaten
• Teaspoon each of Dried Basil, Parsley & Salt
• ½ Teaspoon of Ground Pepper
• Minced Garlic Clove

Instructions

1. Preheat oven to 425 degrees. Microwave cauliflower in a covered bowl about 8 minutes or until tender. When it’s cool, dump into a flour sack towel or cheesecloth and squeeze until the liquid comes out. Return it to the bowl when done.
2. In a separate bowl, combine cheeses. Stir half of the cheese mixture into the bowl of cauliflower. Reserve the remaining cheese mixture. Add the egg, basil, parsley, garlic, salt and pepper and stir into the cauliflower.
3. Line a baking sheet with parchment paper and shape the cauliflower mixture into a 11 x 9 rectangle. Bake until the edges are browned – about 20 minutes. Top with the remaining cheese and bake until cheese is melted and bubbly – about 10 more minutes.
4. This makes 8 big breadsticks.
5. On the WW (Weight Watchers) Plan, each breadstick is 1 Point. Enjoy!!!

Lightened Up Copycat Applebee's Spinach Artichoke Dip

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Air Fryer Peachy Rum Wings

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Healthy Mexican Layer Dip - 0 Points on Weight Watchers

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Author:DeeDeeDoes

Recipe type:Appetizer

Cuisine:Middle Eastern

Serves:8

Ingredients

• 2-15 oz Cans of Chickpeas, Drained & Rinsed in Ice Water
• ⅛ to ¼ Cup of Greek Fat Free Plain Yogurt
• 4 Garlic Cloves, Minced
• 3-4 Tablespoons of Fresh Lemon Juice
• Himalayan Pink Sea Salt to taste
• Fresh Cracked White Ground Pepper
• ¼ Teaspoon of Sweet Paprika (Optional)
• ⅛ Teaspoon of Cumin (Optional)
• Crushed Red Pepper Flakes, (Optional)
• Ice Cubes

Instructions

1. Before beginning, drain and rinse the chickpeas in ice water using a colander. Shake well and lay them out on paper towels. Take a few paper towels and dab the tops of the . Let the chickpeas dry out for about 1 hour. After 1 hour, it will be easy to "peel" the skins off the chickpeas. It is not mandatory to peel them, but I do and I think it produces a very creamy silky taste to the hummus as opposed to not doing peeling them. Also, I think peeling the chickpeas results in a lighter hummus too (if that matters to you).
2. In a food processor, combine ½ of the chickpeas and start pureeing. While pureeing, add a ice cube and continue pureeing. Add remaining chickpeas and another ice cube and puree.
3. Add in the yogurt, garlic cloves, lemon juice and pink sea salt.
4. Taste and adjust ingredients using more of what you like. Add ground white pepper and cumin and mix again (if adding).
5. Garnish with a sprinkling of sweet paprika, cumin or red pepper flakes if using.
6. If you are going to eat the next day, then refrigerate. If you are going to eat soon after making, leave at room temperature or refrigerate. Promptly refrigerate any leftovers.
7. This entire recipe is 0 Points and it makes about 2 cups., Enjoy!

Lightened Up Buffalo Chicken Dip

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Air Fryer Jalapeno Pepper Poppers

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:10

Ingredients

• 1 Recipe for 2 Ingredient Dough (https://bit.ly/3aohHr1)
• Additional Flour for Countertop (Sprinkling)
• 2 Cups of Kraft Fat Free Shredded Mozzarella Cheese
• 46 Slices of Turkey Pepperoni
• Up to 1.5 Cups of 0 Point Pizza Sauce
• 1 Teaspoon each Dried Parsley + Garlic Powder
• Vegetable Cooking Spray

Instructions

1. Preheat oven to 400 degrees.
2. After you made the 2 ingredient dough, roll it out onto a floured countertop into a rough rectangle. Then take a normal size parchment lined cookie sheet and use this as a template for your dough. Place your rectangle of dough onto cookie sheet and using your fingertips spread out the dough to fit the sheet. Try to keep it as even as possible. Remove dough along with the parchment paper and put it back on the countertop.
3. Top with mozzarella, pepperoni, sauce and spices.
4. Beginning with the long end of dough, tightly roll up the dough. Remove parchment paper.
5. Using a sharp knife, slice dough into pinwheels. Place pinwheels, cut side up onto another parchment lined cookie sheet. Spray pinwheels with vegetable cooking spray and bake for about 20 minutes or until dough is golden and cheese is melted.
6. Cut into 10 slices On the WW Plan, each serving is 3 Points. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:8

Ingredients

• 24 White Stuffing Mushrooms (Stems removed)
• Butter Flavored Cooking Spray
• ½ Onion, Minced
• 3 Garlic Cloves, Minced
• 6 Ounces of Reduced Fat Cream Cheese
• Salt/Pepper to Taste
• Pinch of Ground Nutmeg and Cayenne Pepper
• 2¼ Cups of Kraft Fat Free Mozzarella Shredded Cheese
• 10 Ounce Package of Frozen Chopped Spinach, Thawed and Squeezed
• Fresh Parsley, Optional

Instructions

1. Preheat oven to 400 degrees.
2. Lay mushroom caps out stem side down on a parchment lined baking sheet. Spray mushrooms with butter flavored cooking spray. Bake for about 10 minutes until mushrooms are soft and start to sweat.
3. In a skillet sprayed with cooking spray over medium high heat, add onion and cook for about 5 minutes. Add garlic and cook for 1 minute, stirring. Add cream cheese, spices and 1 cup of shredded mozzarella cheese. Stir in chopped spinach. Heat through and remove from heat.
4. Flip mushrooms over and stuff with spinach mixture. Top with remaining cheese and fresh parsley.
5. Bake until filling is golden and cheese is melted - about 15 minutes.
6. The filling was just enough for 24 mushrooms. This serves 8 people/3 Stuffed Mushrooms per person and are 3 Points on the WW Program. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer, Side Dish

Serves:5

Ingredients

• 2 Russet Potatoes, Large (Peeled)
• 3 Cups of Shredded Zucchini (About 2-3 Large Zucchini)
• 1.5 Teaspoons of Salt
• 1 Teaspoon Each of Garlic Powder + Onion Powder
• Olive Oil Flavored Cooking Spray

Instructions

1. Grate the potatoes on a box grater over a large bowl. Grate the zucchini in another bowl. Place the zucchini in a clean kitchen towel or flour sack towel to squeeze out the liquid. Once you squeeze all the liquid out, put the zucchini in the potato bowl. Add the salt and garlic + onion powder. Mix it all together with your hands.
2. Line a cookie sheet with parchment paper. Scoop out about a tablespoon of the tater tot mixture and form into a cylinder (tater tot shape). Put all the tots on the cookie sheet and then place in your freezer for 10 minutes for them to get firm.
3. Remove from the freezer and spray the tots with olive oil flavored cooking spray. Sprinkle a bit more salt onto the tots.
4. Set your air fryer to 400 degrees. Working in batches, place the tots in a single layer and bake for 10 minutes or longer if you like them to be deep golden brown.
5. This makes about 30 tater tots (depending on the size of your zucchini, potatoes and how big you formed them). On the WW Plan, each serving is 3 Points. Enjoy!

Pioneer Woman's Pimento Cheese Made Healthy

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:48

Ingredients

• 2 Cans of Pillsbury Crescent Roll Sheet Dough
• 1 Pound of Ground Turkey Breast
• 5 Slices of Center Cut Bacon, Chopped
• ½ Cup of G. Hughes Sugar Free Barbecue Sauce
• ½ Teaspoon Each of Onion & Garlic Powder
• 2 Cups Kraft Fat Free Shredded Cheddar Cheese
• Vegetable Cooking Spray

Instructions

1. Spray 48 mini muffin cups in 1 (48 cup pan) or 2 (24 cup pans) with vegetable cooking spray.
2. Preheat oven to 375 degrees.
3. On a lightly floured surface, roll out crescent roll dough sheets to 12 x 8 rectangles. Then cut each sheet into 2" squares (24 each). Press the dough squares into the muffin cups.
4. Spray a large skillet with vegetable cooking spray and brown turkey breast and bacon over medium heat until meat is browned. Crumble up the meat into small pieces as you cook. Drain off any water/fat.
5. Stir in barbecue sauce, onion and garlic powder and ½ cup of the cheese.
6. Spoon mixture into the cups and press down lightly. Sprinkle each cup with the remaining cheese.
7. Bake until lightly brown about 10-15 minutes. Let them cool in the mini muffin pan for 5 minutes. Serve warm.
8. This makes 48 mini muffin cups. 1 Barbecue Bacon Cheese Biscuit is 2 Points on the WW Plan and 2 Biscuits are 3 Points.

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:4

Ingredients

• 2 Pounds of Boneless, Skinless Chicken Breasts, Cut into Big Chunks
• 4 Tablespoons of Cornstarch
• 1 Cup of Walden's Zero Calorie Ranch Dressing or Walden's Zero Calorie Blue Cheese Dressing
• 2 Teaspoons of Baking Powder
• ½ Cup of Frank's Red Hot Buffalo Wing Sauce
• I Can't Believe It's Not Butter Spray
• Vegetable Cooking Spray

Instructions

1. Heat your air fryer to 425 degrees.
2. Combine cornstarch and baking powder in a zipper bag. Add in chicken. Shake to coat chicken well.
3. Spray your air fryer basket with vegetable cooking spray. Take half of the chicken pieces and place in basket. Shake off excess coating.
4. Spritz the chicken with I Can't Believe It's Not Butter Spray. Cook about 10 to 15 minutes or until browned. When browned on both sides, remove from basket and continue with your second batch repeating the steps.
5. When second batch is done, do not remove them from the basket. Combine the first batch of chicken into basket as well. Cook about 3 minutes to reheat.
6. Remove from air fryer and coat with Frank's Red Hot Buffalo Wing Sauce. Serve with celery and any zero calorie Walden's Dressing.
7. This makes about 4 servings as an appetizer. On the WW Plan, each serving is 1 Point. Enjoy!.

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:8

Ingredients

• 1 8 oz. Package of Light Cream Cheese, Softened
• ½ Cup Sweet Onion, Chopped Finely
• 6 Teaspoons Kraft Reduced Fat Grated Parmesan Cheese
• ¼ Cup of Light Mayonnaise
• 2 Minced Garlic Cloves
• 2 Teaspoons of Splenda
• ½ Teaspoon of Fresh Cracked Black Pepper
• 1 Can of Crabmeat, Drained & Flaked (6oz)
• Thinly Sliced Green Onions

Instructions

1. In a 1.5 qt. slow cooker, combine all ingredients, except crabmeat and green onions.
2. Stir in the crabmeat.
3. Cover and cook on low for 2-3 hours or until heated through. Sprinkle with green onions and serve.
4. This makes about 8 servings (about ¼ Cup each).. Per ¼ cup serving, it is 4 Points on Weight Watchers.

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:18

Ingredients

• 1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
• 1 Onion Sliced in Half & Thinly Sliced
• 2.5 Cups of Enchilada Sauce
• 1 Jalapeno, Diced Small
• 28 Ounce Can of Pinto Beans, Rinsed & Drained
• 1 Can Each of Diced Green Chilies (Undrained) & Diced Red Pimento (Drained)
• 4 oz of Light Cream Cheese
• ½ Cup of Greek Fat Free Plain Yogurt
• 2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
• ½ Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
• Vegetable Cooking Spray

Instructions

1. In a large skillet that has been sprayed with vegetable cooking spray, add all ground turkey. Saute until brown and strain off any liquid.
2. Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
3. Cook on low for 4 hours.
4. Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
5. Sprinkle in cheddar cheese and cover for 15 minutes.
6. This makes 18 servings at 2 Points each on Weight Watchers

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:4

Ingredients

• 1 Cup of Fat Free Beef Broth
• 3 Tablespoons Each of Hoisin Sauce* + Soy Sauce
• 6 Chopped Green Onions
• 1 Egg, Beaten
• ½ Onion, Chopped Fine
• ¼ Cup of Fresh Cilantro Leaves, Chopped + Extra for Garnishing
• 2 Garlic Cloves, Minced
• 2 Teaspoons of Kitchen Bouquet
• ½ Teaspoon Each of Salt & Pepper
• 2 Pounds of Ground Turkey Breast

Instructions

1. Pour the beef broth, hoisin sauce and soy sauce into the base of your Instant Pot. Whisk together. Bring to a boil then reduce heat and simmer until the liquid has reduced a little bit.
2. In a mixing bowl, combine all remaining ingredients and mix well. Shape into 16 meatballs (mine were about 2 ounces each). Put into your Instant Pot and lock lid (make sure vent is closed). Set to manual and adjust pressure to high and time for 10 minutes.
3. When done, quick release the pressure. Add extra cilantro leaves on top and serve.
4. This makes about 16 meatballs (4 Meatballs per serving). This makes about 16 meatballs (4 Meatballs per serving).
5. On the WW Points Plan, each serving is 2 Points. The amount of your serving depends on how big you formed your meatballs. So, I would just divide the amount of meatballs by 4. Enjoy!

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Author:DeeDeeDoes

Recipe type:Appetizer

Serves:12

Ingredients

• 1 Cup of Water
• Dozen of Large Eggs
• ⅔ Cup of Hellmann's Light Mayonnaise
• 4 Teaspoons of Dill Pickle Relish
• 2 Teaspoons of Dijon Mustard
• ¾ Teaspoon of Dried Dill Weed
• 1 Teaspoon of Ground White Pepper
• ¼ Teaspoon Each of Garlic Powder & Onion Powder
• ½ Teaspoon Each of Salt, Paprika + Cayenne Pepper or more according to taste

Instructions

1. Place 1 cup of cold water into your Instant Pot or electric pressure cooker. Put eggs into trivet and place into cooker. Lock the lid and close the vent. Select manual for the setting and put the pressure on low. Set timer to 4 minutes. When cooking is complete, let the pressure naturally release for about 6 minutes - then quick release the remaining pressure. Have an ice water bath ready and place eggs into it to cool.
2. Peel eggs when cool enough to handle. Cut eggs in half lengthwise. Remove the yolks and place the whites aside. In a bowl, mash the yolks and stir in all remaining ingredients except the paprika and cayenne pepper. Using an iced tea spoon or small measuring spoon, evenly divide the yolk mixture among the egg whites. If you want to get fancy, you can surely pipe the egg mixture into the egg white halves.
3. Refrigerate for at least 1 hour, covered. Just before you serve them, sprinkle paprika and cayenne on the tops.
4. This makes 24 deviled eggs and it is 1 Point on the WW Plan. Enjoy!