top of page
  • Writer's pictureKurtney Noonan

Healthy Super Bowl Recipes

We've rounded up our favorite healthy Super Bowl recipes—the ones with all the comfort-food goodness but without a lot of the excess fat, carbs, salt, and calories to weigh you down. Whether you’re looking for an entirely healthy feast, or just a few lighter additions to your usual spread, we have you covered.

Scroll below for a few of our favorites, and click the link at the bottom for the full list of 45 recipes.

Avocado Shrimp Salsa



1 tbsp butter

1 lb shrimp large, shells removed and deveined

1/4 tsp salt or to taste

1/4 tsp pepper or to taste

2 tbsp lemon juice freshly squeezed

Salsa 2 medium avocados peeled and chopped

1 cup tomatoes chopped

1 English cucumber chopped

1/3 cup red onion chopped

1/3 cup cilantro fresh, chopped

Dressing 1/3 cup orange juice freshly squeezed

2 tbsp lime juice freshly squeezed

1 tsp garlic powder

2 cloves garlic minced

1 tsp salt

1 tsp pepper


  1. Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss.

  2. Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.

  3. To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro. In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.

  4. Serve immediately with tortilla chips.


Buffalo-Marinated Bacon Lettuce Cups


Cooked bacon, chopped

Wing sauce

Lettuce leaves

Grape tomatoes

Crumbled Blue Cheese


  1. Toss chopped cooked bacon in wing sauce.

  2. Place in lettuce leaves along with sliced grape tomatoes and crumbled blue cheese.


Mozzarella, Red Pepper, and Bacon Skewers


6 whole roasted red peppers

32 fresh basil leaves

11 slices cooked bacon, cut into thirds

32 (about 12oz) ciliegine

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper


  1. Top pepper strips with basil, bacon, and mozzarella, dividing evenly. Roll pepper around filling and secure with a wooden pick.

  2. Arrange on a platter and drizzle with oil. Season with salt and pepper.


Pretzel-Crusted "Fried" Chicken


1 whole chicken

1 lb. unsalted fat-free sourdough pretzels

2 tbsp. paprika


Freshly ground pepper

1 c. low-fat buttermilk

2 egg whites

2 tbsp. Dijon mustard


  1. Preheat oven to 350 degrees F. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside.

  2. Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Mix in paprika, 1 1/4 teaspoons salt, and 2 teaspoons pepper. Divide pretzel crumbs between 2 shallow dishes.

  3. In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 teaspoon salt. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish.

  4. Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degrees F, 40 to 50 minutes depending on piece.


Pesto Turkey Burger Sliders on Sweet Potato Buns


For the turkey

1 pound 94% lean ground turkey

2 cloves garlic, minced

¼ cup white onion, finely diced

2 tablespoons Blue Moose Basil Pesto

For the sweet potato buns:

2-3 medium sweet potatoes, sliced into ⅛ inch rounds (you’ll want about 28 round total)

½ tablespoon olive oil

¼ teaspoon salt

For the avocado pesto sauce:

½ avocado

1 tablespoon Blue Moose Basil Pesto

Salt and pepper to taste

For the toppings:

2 roma tomatoes, sliced

1 cup arugula

For the hummus dip:

½ cup Blue Moose Original Hummus

2 tablespoons Blue Moose Pesto

2 tablespoons fresh lemon juice


  1. Preheat grill to medium high heat. In a large bowl add lean ground turkey meat, garlic, onion, pesto and salt and pepper and mix with clean hands until just combined.

  2. With turkey mixture form 2 inch round slider patties, you should get about 14. Set aside.

  3. In a medium bowl, combine sweet potato rounds with olive oil and salt.

  4. Place sliders on grill for about 4-5 minutes each side or until fully cooked. If you have room, you can also cook the sweet potato rounds at the same time; they should take about 3-4 minutes per side; just watch carefully so they do not burn.

  5. Next make the pesto guacamole by mixing together the avocado and Blue Mouse Pesto. Add salt and pepper to taste.

  6. Assemble the sliders by placing the cooked turkey slider on the grilled sweet potato rounds, then top with a teaspoon of pesto guacamole, 1 slice of tomato and arugula. Makes about 14 sliders.

  7. Enjoy with the hummus dip if you’d like.

Click here for the full list for recipes.

6 views0 comments

Recent Posts

See All
bottom of page