12 Low-Calorie Super Bowl Recipes That Won’t Break the Diet

Are you ready for the Super Bowl? You want to eat yummy food while watching the game, but you also want to stay healthy. You’re in luck because we have some great ideas for you.

We found 12 super cool recipes that are low in calories, like baked chicken wings and cauliflower nachos. These foods are fun to eat and won’t ruin your diet. You can enjoy the game with your friends and family while still being healthy.

Baked Chicken Wings With Spicy Sauce

Crispy baked chicken wings tossed in a spicy sauce, perfect for a low-calorie Super Bowl snack.

Ingredients

• 2 pounds chicken wings
• 1/2 cup Frank’s RedHot sauce
• 1/4 cup plain Greek yogurt
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken wings and pat them dry with paper towels.
3. In a large bowl, mix together the chicken wings, garlic powder, onion powder, salt, and pepper.
4. Line a baking sheet with aluminum foil and spray with cooking spray.
5. Arrange the chicken wings on the baking sheet in a single layer.
6. Bake for 30 minutes, then increase the oven temperature to broil and cook for an additional 10-15 minutes.
7. In a large bowl, whisk together the Frank’s RedHot sauce and Greek yogurt.
8. Add the honey to the bowl and whisk until smooth.
9. Remove the chicken wings from the oven and toss them in the spicy sauce mixture.
10. Serve hot and enjoy!

Cauliflower Nachos With Avocado Salsa

Cauliflower nachos with avocado salsa is a delicious low-calorie twist on traditional nachos.

Ingredients

• 1 head of cauliflower
• 1 ripe avocado
• 1/2 red onion
• 1 jalapeño pepper
• 1 lime
• 1/2 cup low-fat cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles tortilla chips.
4. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until crispy.
5. While the cauliflower is roasting, dice the avocado, red onion, and jalapeño pepper.
6. Squeeze the lime juice over the diced ingredients and mix well.
7. Once the cauliflower is ready, remove it from the oven and top with low-fat cheese.
8. Return the cauliflower to the oven and bake for an additional 2-3 minutes, or until the cheese is melted.
9. Remove the cauliflower from the oven and top with the avocado salsa and chopped cilantro.
10. Season with salt and pepper to taste and serve immediately.

Low-Calorie Queso Dip With Veggies

A healthier twist on the classic queso dip with added veggies.

Ingredients

• 1 cup low-fat cream cheese
• 1/2 cup low-fat shredded cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1 jalapeno pepper, diced
• 1/2 cup chopped fresh tomatoes
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix together the cream cheese and shredded cheese until well combined.
3. Add the diced bell peppers, onions, and jalapeno pepper to the cheese mixture and stir until smooth.
4. Transfer the mixture to a baking dish and top with chopped fresh tomatoes.
5. Drizzle the olive oil over the top and sprinkle with cumin.
6. Season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Serve warm with low-calorie tortilla chips or veggies.

Grilled Shrimp Skewers With Mango Salsa

Grilled shrimp skewers with mango salsa are a sweet and savory Super Bowl appetizer.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 ripe mango, diced
• 1/2 cup red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread shrimp onto skewers, leaving a small space between each shrimp.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. In a medium bowl, combine mango, red onion, jalapeño, and cilantro.
5. Squeeze lime juice over mango mixture and toss to coat.
6. Brush grilled shrimp with olive oil and season with salt and pepper.
7. Serve shrimp with mango salsa for dipping.

Spicy Turkey Meatballs With Whole Wheat Subs

Spicy turkey meatballs served on whole wheat subs with melted mozzarella cheese.

Ingredients

• 1 pound ground turkey
• 1/2 cup whole wheat breadcrumbs
• 1 egg
• 1/2 cup grated mozzarella cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 cup marinara sauce
• 4 whole wheat subs
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground turkey, whole wheat breadcrumbs, egg, mozzarella cheese, parsley, basil, salt, black pepper, and red pepper flakes.
3. Mix everything together with your hands or a wooden spoon until just combined.
4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through.
7. While the meatballs are baking, toast the whole wheat subs in the oven for 2-3 minutes.
8. Spread a layer of marinara sauce on each sub, followed by 3-4 meatballs.
9. Top each sub with shredded mozzarella cheese and return to the oven for an additional 2-3 minutes, or until the cheese is melted.
10. Remove from the oven and serve immediately.

Roasted Veggie Sliders With Guacamole

Roasted veggie sliders with guacamole are a healthy twist on classic Super Bowl snacks.

Ingredients

• 1 cup mixed veggies
• 4 whole wheat sliders
• 1 ripe avocado
• 1/2 red onion
• 1 jalapeño pepper
• 1/2 lime
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss mixed veggies in olive oil and roast for 20 minutes.
3. Mash avocado and mix with diced red onion and jalapeño.
4. Season with salt, pepper, and lime juice.
5. Assemble sliders with roasted veggies and guacamole.
6. Serve immediately and enjoy.

Black Bean and Corn Dip With Baked Chips

A delicious and healthy dip made with black beans and corn, served with crispy baked chips.

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 bag whole wheat tortilla chips

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, mix together the black beans, corn kernels, red bell pepper, onion, and jalapeno pepper.
3. In a small bowl, whisk together the olive oil, cumin, and paprika.
4. Pour the oil mixture over the bean mixture and stir until combined.
5. Season with salt and pepper to taste.
6. Arrange the tortilla chips in a single layer on a baking sheet.
7. Bake the tortilla chips for 10-12 minutes, or until crispy and lightly browned.
8. Serve the black bean and corn dip with the baked tortilla chips.

Zucchini Fries With Homemade Ranch Dressing

Crispy zucchini fries with a side of creamy homemade ranch dressing make a delicious low-calorie snack.

Ingredients

• 2 large zucchinis
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 cup low-fat mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the zucchinis into fry shapes and place them on a baking sheet lined with parchment paper.
3. In a bowl, mix together almond flour and Parmesan cheese.
4. Dip each zucchini fry into the almond flour mixture, coating evenly.
5. Bake the zucchini fries for 20-25 minutes, or until crispy and golden brown.
6. In a separate bowl, whisk together mayonnaise, sour cream, dill, chives, garlic powder, salt, and pepper to make the ranch dressing.
7. Serve the zucchini fries with the homemade ranch dressing for dipping.

Grilled Chicken and Veggie Kabobs With Quinoa

Grilled chicken and vegetables on skewers served with quinoa.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup mixed vegetables (bell peppers, onions, zucchini, mushrooms)
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat grill to medium-high heat.
2. Cut chicken into bite-sized pieces and thread onto skewers with vegetables.
3. In a small bowl, whisk together olive oil, salt, pepper, and paprika.
4. Brush the mixture onto both sides of the chicken and vegetables.
5. Grill kabobs for 10-12 minutes, turning occasionally.
6. Cook quinoa according to package instructions.
7. Serve kabobs with quinoa and enjoy.

Caprese Skewers With Fresh Mozzarella and Tomatoes

Colorful Caprese skewers with fresh mozzarella and tomatoes.

Ingredients

• 1 pint cherry tomatoes
• 8 ounces fresh mozzarella cheese
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped fresh basil
• 10-12 bamboo skewers
• Salt and pepper to taste

Instructions

1. Cut the mozzarella cheese into 1/2-inch balls.
2. Wash and dry the cherry tomatoes.
3. Thread a cherry tomato, a mozzarella ball, and a basil leaf onto each skewer.
4. Drizzle the skewers with olive oil and balsamic vinegar.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Spinach and Artichoke Dip With Pita Chips

A healthier twist on the classic spinach and artichoke dip.

Ingredients

• 1 (14.5 oz) can of artichoke hearts
• 1 package of frozen spinach, thawed and drained
• 1 cup of low-fat cream cheese
• 1/2 cup of low-fat mayonnaise
• 1/2 cup of shredded reduced-fat cheddar cheese
• 1/4 cup of chopped fresh parsley
• 1/2 teaspoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 bag of whole wheat pita chips

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine artichoke hearts, spinach, cream cheese, mayonnaise, cheddar cheese, parsley, lemon juice, salt, and pepper.
3. Mix well until all the ingredients are fully incorporated.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. While the dip is baking, arrange the pita chips on a baking sheet and toast in the oven for 5-7 minutes, or until crispy.
6. Remove the dip and pita chips from the oven and let cool for a few minutes.
7. Serve the spinach and artichoke dip with the toasted pita chips.

Mini Bell Pepper Boats With Hummus and Veggies

Mini bell pepper boats filled with hummus and veggies make a healthy snack.

Ingredients

• 12 mini bell peppers
• 1 cup hummus
• 1/2 cup sliced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced carrots
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Fill each bell pepper with 1-2 tablespoons of hummus.
4. Arrange the sliced cucumber, cherry tomatoes, and carrots on top of the hummus.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the bell peppers are tender.
7. Serve warm and enjoy.

Conclusion

You’re on a roll with these low-calorie Super Bowl recipes, a touchdown for your taste buds and diet. With cauliflower nachos and grilled shrimp skewers, you’ll be the MVP of healthy snacks, scoring big with flavor and nutrition, a winning combination that’s the icing on the cake.