20 Healthy(ish) Super Bowl Snacks to Fuel Your Watch Party

Don’t mind me, just drooling over these BBQ meatball sliders.

Pernille Pedersen / Mitch Mandel

Whether you’re a hardcore football fan or just show up to socialize, we all know one of the best parts about a game day watch party is the food. Usually people indulge in cheesy dips, messy chicken wings, and savory sliders—and ignore the untouched plate of raw veggies in the corner. But here’s a PSA: healthy appetizers can be absolutely delicious. It’s easy to lighten up many of your favorite dishes with just a few simple ingredient swaps, and we promise your friends and family won’t even notice the difference. So whether it’s Super Bowl Sunday or any other kind of watch party, try these healthier game day snacks that’ll keep your guests happy and satisfied. They’re so good, you’ll want to add them to your regular party menu lineup.

Advertisement – Continue Reading Below

PREP TIME: 5 minutes / TOTAL TIME: 11 minutes / SERVINGS: 8

8 oz fat-free cream cheese, at room temperature
1 sm onion, finely chopped
1 can (16 oz) vegetarian chili, with beans
1 can (2 oz) chopped mild green chiles, drained
½ cup (2 oz) shredded reduced-fat Monterey Jack cheese

1. LAYER the cream cheese, onion, chili, chopped chiles, and cheese in a 9″ glass pie pan.
2. MICROWAVE on high power for 6 minutes or until heated through.

NUTRITION (per serving) 99 cal, 9 g pro, 12 g carb, 3 g fiber, 2 g sugars, 1.8 g fat, 1.2 g sat fat, 417 mg sodium


Slimmed-Down Veggie Quesadillas

1 lg carrot
¼ lb mushrooms, thinly sliced
1 lg zucchini, halved and thinly sliced
1 tsp garlic powder
8 plain or flavored 99% fat-free tortillas (8″ in diameter)
1 c (4 oz) reduced-fat shredded Mexican cheese
1 c salsa
1 c fat-free sour cream

1. PREHEAT the oven to 450°F. Coat a baking sheet with cooking spray.
2. COAT a skillet with cooking spray and place it over medium heat. Add the carrot and cook for 1 minute. Add the mushrooms and zucchini; cook for 4 minutes or until the carrots are tender. Toss with the garlic powder.
3. PLACE 4 tortillas on the baking sheet and sprinkle them with half the cheese. Add a layer of the vegetables and top with the remaining cheese. Gently press the remaining tortillas on top.
4. BAKE for 6 to 8 minutes or until the tortillas look crisp and the cheese is melted.
5. CUT the quesadillas into wedges. Serve with the salsa and sour cream.

NUTRITION (per serving) 295 cal, 20 g pro, 61 g carb, 6 g fiber, 8 g sugars, 2 g fat, .7 g sat fat, 870 mg sodium


Green Tea Dip

PREP TIME: 5 minutes / TOTAL TIME: 1 hour, 5 minutes / SERVINGS: 8

3 green tea bags
1 c reduced-fat cream cheese or part-skim ricotta cheese
2 Tbsp finely chopped fresh chives or basil leaves

1. BOIL 1 cup water. Add tea bags, steep 5 minutes, and cool.
2. MIX cream cheese and chives in small bowl. Gradually blend in tea until smooth.
3. REFRIGERATE 1 hour so flavors can blend. Serve at room temperature.

NUTRITION (per serving) 61 cal, 2 g pro, 2 g carb, 0 g fiber, 2 g sugars, 4.5 g fat, 2.5 g sat fat, 142 mg sodium


Super-Creamy Deviled Eggs

PREP TIME: 20 / TOTAL TIME: 1 hour, 32 minutes / SERVINGS: 6

6 lg eggs
⅓ c canned butter beans or white kidney beans, rinsed and drained
1½ Tbsp light mayo
½ tsp mustard powder
¼ tsp freshly ground black pepper
¼ c finely chopped celery
¼ c shredded carrots
1 Tbsp thinly sliced chives or scallions

1. PLACE the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to low and simmer slowly for 12 minutes. Cool under cold running water.
2. SHELL by tapping the eggs against the side of the pan and gently removing the shells. Cut the eggs lengthwise in half.
3. PLACE 4 whole yolks in the bowl of a mini food processor and discard the remaining 2 yolks.
4. ADD the butter beans or kidney beans, mayonnaise, mustard, and pepper. Blend the mixture until smooth.
5. ADD the celery, carrots, and chives or scallions. Process using pulses, just until the vegetables are incorporated.
6. SPOON the filling into the hollows of the whites, mounding to fill.
7. PLACE the egg halves on a platter, cover with plastic, and refrigerate at least 1 hour. (Can be made up to 1 day in advance.) Serve cold.

NUTRITION (per serving) 97 cal, 7 g pro, 3 g carb, 1 g fiber, 1 g sugars, 6.1 g fat, 1.8 g sat fat, 157 mg sodium


Buffalo Chicken Bites

3 Tbsp (1¼ oz) crumbled blue cheese
⅓ c reduced-fat sour cream
2 tsp finely chopped green onion
½ tsp white wine vinegar

2 boneless, skinless chicken breast halves (10 oz), cut into 1″ cubes
1 scallion, finely chopped
2½ Tbsp mild cayenne pepper sauce
1 Tbsp butter, melted
3 ribs celery, cut into 2″ sticks
1 c baby carrots

MASH together the blue cheese and sour cream with the back of a spoon in a small bowl. Stir in the green onion and vinegar until blended. Set aside.

1. PREHEAT oven to 400°F.
2. TOSS together the chicken cubes, scallion, and 1 Tbsp of the pepper sauce in a medium bowl.
3. THREAD the chicken on a dozen 6″ bamboo skewers, using two pieces of chicken per skewer.
4. ARRANGE on a foil-lined baking sheet. Bake for 15 minutes or until cooked through.
5. MEANWHILE, in a small bowl, toss together the remaining 1½ Tbsp pepper sauce and the butter.
6. ARRANGE the cooked chicken skewers on half of a serving platter in a single layer. Brush the chicken cubes with the pepper sauce.
7. PLACE the celery and carrots on the platter and serve with the blue cheese dressing.

NUTRITION (per serving) 177 cal, 19 g pro, 5 g carb, 1 g fiber, 2 g sugars, 8.8 g fat, 5.2 g sat fat, 476 mg sodium


Speedy Baked Brie With Peach-Zinfandel Chutney

PREP TIME: 2 minutes / TOTAL TIME: 32 minutes / SERVINGS: 12

1 round (15 oz) Brie cheese
1 jar (8 oz) peach-zinfandel chutney
½ c drained jarred or canned peaches in juice
¼ c raw slivered almonds
Plain or wheat crackers

1. PREHEAT oven to 350°F.
2. LINE a 9″ pie pan with aluminum foil. Coat with cooking spray.
3. PLACE the cheese in the pan. Top with the chutney, peaches, and almonds.
4. BAKE for 30 minutes or until the chutney is bubbly and the cheese is heated through.
5. TRANSFER the cheese to a serving dish with a large spatula. Spoon the sauce over the top. Serve with the crackers. Note: The dish can be assembled, covered with plastic wrap, and refrigerated, for up to 24 hours before baking.

NUTRITION (per serving) 167 cal, 8 g pro, 10 g carb, 1 g fiber, 8 g sugars, 11 g fat, 6.3 g sat fat, 228 mg sodium


Hummus Phyllo Tartlets

PREP TIME: 5 minutes / TOTAL TIME: 11 minutes / SERVINGS: 15

1 container (8 oz) scallion-flavored hummus
4 oz (about ⅔ c) Camembert or Brie cheese, rind removed, chopped
1 box (30 oz) frozen miniature phyllo dough shells (15 shells), thawed
1½ tsp sesame seeds
2 Tbsp chopped roasted red pepper

1. PREHEAT the oven to 350°F.
2. PUT the hummus and cheese in a microwaveable bowl. Microwave on high power for 1 minute, or until the cheese melts and can be stirred into the hummus.
3. PUT the phyllo shells on a baking sheet and spoon the hummus filling into them.
4. SPRINKLE with the sesame seeds and top with red pepper.
5. BAKE for 5 minutes or until heated through.

NUTRITION (per serving) 286 cal, 8 g pro, 40 g carb, 1 g fiber, 0 g sugars, 13.6 g fat, 1.3 g sat fat, 377 mg sodium


Cajun Chicken Fingers

PREP TIME: 15 minutes / TOTAL TIME: 1 hour 21 minutes / SERVINGS: 4

½ c fat-free sour cream
½ c coarsely shredded hot-house cucumber
1 Tbsp minced scallions
1 tsp lemon juice
⅛ tsp salt
⅛ tsp ground black pepper

1 lb chicken breast tenders
2 tsp olive oil
2 tsp Cajun seasoning rub
Hot-pepper sauce (optional)

To prepare the dip:
COMBINE the sour cream, cucumber, scallions, lemon juice, salt, and pepper in a bowl. Stir to mix. Cover and refrigerate for at least 1 hour.

To prepare the chicken:
1. PLACE chicken, oil, and seasoning rub in a resealable plastic bag. Seal the bag and massage to coat the chicken evenly. Refrigerate for 1 hour.
2. PREHEAT a grill or stovetop griddle pan.
3. COOK the chicken on the grill or in a grill pan for 2 to 3 minutes on each side, or until no longer pink and the juices run clear.
4. SERVE with the dip and hot-pepper sauce, if using.

NUTRITION (per serving) 161 cal, 28 g pro, 6 g carb, 1 g fiber, 3 g sugars, 3.2 g fat, 0.6 g sat fat, 549 mg sodium


Cheddar-Bacon Potato Wedges

3 med russet potatoes, cut into thick wedges
Pinch of ground red pepper
2 tsp olive oil
¾ c reduced-fat sharp cheddar cheese
2 Tbsp crumbled cooked bacon
1 Tbsp chopped scallions
Pinch of salt

1. PREHEAT oven to 400°F. Coat a large baking sheet with cooking spray.
2. PAT the potatoes dry and place on the baking sheet.
3. MIX pepper with oil in a small dish. Drizzle on the potatoes. Toss to coat evenly.
4. BAKE for about 20 minutes, or until golden on the bottom. Then turn potatoes and bake for 20 minutes more or until golden and crisp. Sprinkle the cheese and bacon on top.
5. BAKE for another 5 minutes or until the cheese melts. Remove potatoes to a serving platter and sprinkle with the scallions and salt.

NUTRITION (per serving) 191 cal, 9 g pro, 21 g carb, 2 g fiber, 1 g sugars, 8.5 g fat, 3.5 g sat fat, 276 mg sodium

8 cloves garlic, unpeeled
1 tsp olive oil
4 shallots
1 c fresh spinach leaves
½ c ricotta cheese
1 egg white
2 tsp dried oregano
½ tsp ground black pepper
½ tsp dried dill
¼ tsp ground nutmeg
¾ lb lean ground beef
⅓ c fresh whole wheat bread crumbs

1. PREHEAT oven to 400°F.
2. COMBINE garlic and oil in a custard cup, cover with foil, and bake for 15 minutes or until soft when tested with the tip of a knife. Do not allow garlic to brown.
3. LET cool slightly, then slip off the skins and trim off the hard stem ends. Leave the oven on.
4. PUREE the garlic, shallots, spinach, ricotta, and egg white in a food processor.
5. ADD oregano, pepper, dill, and nutmeg. Process briefly to combine.
6. COMBINE beef and bread crumbs in a large bowl. Add the spinach mixture and mix well.
7. SHAPE into 32 meatballs. Coat a large nonstick skillet with cooking spray.
8. COOK the meatballs, in batches if necessary, until browned on all sides, about 15 minutes.

NUTRITION (per serving) 27 cal, 9 g pro, 2 g carb, 0 g fiber, 0 g sugars, 1 g fat, 0.4 g sat fat, 22 mg sodium


Tailgate Party Nut Mix

PREP TIME: 35 minutes / TOTAL TIME: 1 hour 5 minutes / SERVINGS: 12

1 c pumpkin seeds
1 tsp canola oil
1 c whole almonds
1 c pecan halves
2 Tbsp maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp sea salt
1 c orange-flavored dried cranberries

1. PREHEAT oven to 350°F.
2. COAT a baking sheet with cooking spray.
3. PUT pumpkin seeds in a bowl and coat with oil. Spread seeds on baking sheet and roast for about 20 minutes, stirring several times.
4. PLACE pumpkin seeds, almonds, and pecans in a medium bowl and stir in the maple syrup to coat.
5. MIX cinnamon, nutmeg, allspice, and salt in a small bowl. Add to the nuts and stir well.
6. SPREAD the mixture on the baking sheet and roast for 15 minutes, stirring occasionally, until dry. Check often to avoid burning.
7. COOL in the pan for 20 minutes. Place the mix in a bowl and stir in the cranberries.

NUTRITION (per serving) 261 cal, 7 g pro, 16 g carb, 3 g fiber, 9 g sugars, 20 g fat, 2.2 g sat fat, 99 mg sodium


Chicken “Not” Wings

8 boneless, skinless chicken thighs, trimmed
½ c buffalo wing sauce
4 ribs celery, cut into thin 3″ strips
¼ c fat-free blue cheese dressing

1. PREHEAT oven to 375°F.
2. CUT thighs into wing-size strips, about four or five”wings” per thigh.
3. HEAT a large ovenproof skillet coated with cooking spray over high heat. Cook thighs, stirring often, for 5 minutes or until browned. Add the sauce, tossing to coat well.
4. PLACE skillet in the oven and bake for 20 minutes or until browned. Serve with the celery and dressing.

NUTRITION (per serving) 198 cal, 9 g pro, 6 g carb, 1 g fiber, 2 g sugars, 6 g fat, 1.5 g sat fat, 998 mg sodium


Spinach & Cheese Poppers

1 tsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
½ c shredded reduced-fat mozzarella cheese
⅓ c whole wheat panko bread crumbs
¼ c grated Parmesan
¼ c part-skim ricotta cheese
1 lg egg white
1 c cherry or grape tomatoes

1. PREHEAT oven to 350°F.
2. COAT a large baking sheet with cooking spray.
3. HEAT oil in a large nonstick skillet over medium-high heat. Cook onion for 6 minutes, stirring, or until lightly browned.
4. STIR in garlic and cook for 1 minute. Let cool.
5. COMBINE spinach, mozzarella, panko, Parmesan, ricotta, egg white, and onion mixture in a food processor. Process until well blended and the mixture holds together easily.
6. SHAPE spinach mixture by level 1-tablespoon measuring spoon into 24 1¼” balls. Place 1½” apart on the baking sheet.
7. BAKE for 13 minutes, or until firm. Remove from baking sheet with a spatula and serve warm. Serve 6 poppers per person, with the tomatoes.

NUTRITION (per serving) 164 cal, 13 g pro, 16 g carb, 3 g fiber, 4 g sugars, 6.7 g fat, 3.2 g sat fat, 333 mg sodium


Spiced Chickpea Snack Mix

Kim Kang for Women’s Health

1. MIX chickpeas, oil, sugar, paprika, salt, cayenne pepper, and black pepper.
2. BAKE in a single layer at 425°F for 22 to 24 minutes.

NUTRITION (per serving) 132 cal, 5 g pro, 19 g carb, 4 g fiber, 3 g sugars, 4.1 g fat, .5 g sat fat, 167 mg sodium


BBQ Meatball Sliders

PREP TIME: 15 minutes / TOTAL TIME: 30 minutes / SERVINGS: 8

1 lb frozen fully cooked turkey, beef, or vegetarian meatballs
1 pkg (14.4 oz) frozen sliced bell peppers and onions
⅔ c barbecue sauce
8 slider buns or small whole wheat rolls, split and toasted
½ c shredded Monterey Jack

1. BROWN meatballs in large skillet coated with olive oil spray over medium-high heat, turning, until golden, 5 minutes. Put on plate.
2. ADD vegetables to skillet. Cook over medium heat, stirring, until water from vegetables evaporates, 5 minutes.
3. STIR in sauce and meatballs. Simmer, covered, stirring once, until heated through, 2 to 3 minutes.
4. HEAT broiler. Put bun bottoms on sheet pan, top evenly with meatball mixture, and sprinkle with cheese.
5. BROIL 8″ from heat to melt cheese, 2 minutes. Add bun tops.

NUTRITION (per serving) 256 cal, 17 g pro, 33 g carb, 3 g fiber, 10 g sugars, 7.4 g fat, 3 g sat fat, 775 mg sodium


Vegan Onion Dip

1 c soft silken tofu (8 oz)
1 Tbsp avocado oil or extra light olive oil
1 sm onion, coarsely chopped
3 cloves garlic, smashed and peeled
1 Tbsp white wine vinegar
1 Tbsp chopped parsley
¾ tsp salt
¼ tsp pepper

1. DRAIN the tofu for 5 to 10 minutes in a coffee filter or a sieve lined with cheesecloth or paper towels.
2. MEANWHILE, in a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook, stirring, until the garlic just begins to brown, about 3 minutes. Remove from heat.
3. PLACE the sautéed onions and garlic in a mini food processor and process until almost smooth.
4. ADD the drained tofu and process until smooth.
5. ADD the vinegar, parsley, salt, and pepper and process briefly to blend.

NUTRITION (per serving) 25 cal, 1 g pro, 1 g carb, 0 g fiber, 1 g sugars, 1.7 g fat, .2 g sat fat, 147 mg sodium


Old Bay Grilled Shrimp

2 c water
¼ c salt
¼ c sugar
24 med peel-on shrimp (about 1 lb)
Salt and pepper to taste
½ c ketchup
Juice from half a lemon, plus halved lemons for grilling
1 Tbsp prepared horseradish
1 tsp Sriracha or other hot sauce
1 tsp Old Bay seasoning

1. COMBINE the water, salt, and sugar in a medium saucepan and heat just enough to dissolve the sugar and salt.
2. LET the brine cool completely and then add a cup of ice to further chill the water.
3. ADD the shrimp to the brine and let them soak for 30 minutes (any longer and they’ll be too salty) before cooking.
4. MEANWHILE, combine the ketchup, lemon juice, horseradish, and Sriracha. Taste and adjust the spice level to your preference.
5. PREHEAT a grill or grill pan on high.
6. DRAIN the shrimp and dry them thoroughly with paper towels. Season them with Old Bay and add them to the grill along with the halved lemons.
7. COOK the shrimp until the shells are lightly browned and the meat just turns pink, about 2 minutes on each side; cook the lemons until grill marks appear.
8. TO SERVE family-style, spread newspaper on the table and set out the shrimp and grilled lemons on a platter with the cocktail sauce alongside. Place an empty bowl on the table for the shrimp shells.

NUTRITION (per serving) 157 cal, 8.7 g pro, 10 g carb, .3 g fiber, 8 g sugars, 2 g fat, 0.4 g sat fat, 724 mg sodium


The Ultimate Guacamole

PREP TIME: 10 minutes / TOTAL TIME: 10 minutes / SERVINGS: 6

½ c chopped white onion
3 avocados
Small handful of chopped fresh cilantro
1 minced jalapeño or serrano chile
1 squeeze of lime juice
Salt to taste

1. SCOOP chopped onion into a strainer and run it under cold water for 30 seconds (this removes sulfurous compounds that can overpower the guacamole’s taste).
2. PEEL and dice avocados. In a bowl, combine with cilantro, onion, jalapeño or serrano chile, lime juice, and salt. Mix vigorously and serve.

NUTRITION (per serving) 167 cal, 2 g pro, 10 g carb, 7 g fiber, 1 g sugars, 15 g fat, 2.1 g sat fat, 34.1 mg sodium

Another recipe to try: Easy Smoky Guacamole

2 whole wheat pitas (6″ diameter)
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
¼ c shredded mozzarella cheese
¼ c crumbled feta cheese
¼ c sliced black olives
1 tomato, diced
¼ c thinly sliced red onion

1. PREHEAT oven to 400°F.
2. PRICK pitas several times with a fork.
3. SPREAD spinach over pitas. Sprinkle with mozzarella, feta, olives, tomato, and onion.
4. PLACE pitas on a baking sheet and bake for 10 minutes.
5. CUT each pizza into 8 slices to serve.

NUTRITION (per serving) 192 cal, 11 g pro, 24 g carb, 5 g fiber, 3 g sugars, 7.3 g fat, 3.5 g sat fat, 490 mg sodium


Black Pepper and Parmesan Popcorn

Charles Masters for Women’s Health

3½ Tbsp coconut oil
½ c popcorn kernels
¼ c Parmesan
1½ tsp pepper
1 tsp salt

1. MELT coconut oil in a pot over medium-high heat.
2. ADD popcorn kernels. Cover and shake it occasionally until popping stops, about 3 to 5 minutes.
3. REMOVE from heat and sprinkle with Parmesan, pepper, and teaspoon salt.

NUTRITION (per serving) 89 cal, 2 g pro, 7 g carb, 1 g fiber, 0 g sugars, 6 g fat, 4.7 g sat fat, 277 mg sodium

Advertisement – Continue Reading Below

This content was originally published here.