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Super Bowl Snacks: Fit Edition

Serious Super Sunday Snacks That Won't Wreck Your Diet










Well, sports fans, it’s that time of year again. The big game is just around the corner, and, whether borne from a sense of team pride or just an unhinged gambling habit, many of us are concerned with the potential outcome of the contest. Some would argue the final score is the most important factor on Super Sunday, but we at Meal Team Fit know the truth. Sure, A LOT of folks are deeply invested in whether an Eagle or a Patriot hoists the Lombardi Trophy Sunday night, but the question that EVERY SINGLE person has in mind, regardless of their devotion to the game is this: Well, what’re we eatin’, Chuck?

We all know that a lot of Super Bowl party favorites aren’t always the healthiest of fare. A litany of greasy, fried, hideously tasty items come to mind. But what if you want to enjoy the festivities without stepping “outside the hashmarks” of your diet?

Here are a few delicious and healthy options guaranteed to make your Super Sunday experience a Hail Mary touchdown with no flags (or extra calories) in sight.     


PREGAMERS (sides/apps)


Serves 16

Nutrition (Per Serving)

164 Calories; 2g Fat (8.5% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 170mg Sodium


2 pounds roasted butternut squash
2 teaspoons oil
8 oz unsweetened almond milk silk vanilla
1 oz nutritional yeast
4 oz minced onion
1/2 oz minced garlic
1 teaspoon salt
2 pinches nutmeg
8 fluid oz chicken stock
48 oz cooked macaroni



  1. Preheat oven to 350 and Roast butternut squash whole in the on foil lined sheet pan until tender 
  2. Half the squash and allow to cool until able to handle
  3. Remove the seeds and discard, remove the meat of the squash and set aside
  4. In a stock pot add 2 teaspoons of oil to sweat onion and garlic on low heat until thoroughly cooked down
  5. Add stock, almond milk, all seasonings (including nutritional yeast), and squash
  6. Allow to simmer together at least 20 minutes then blend with a hand immersion blender or countertop blender (blend in batches if necessary)
  7. Return blended mixture to pot to keep warm, blanch macaroni noodles in salted water 
  8. Combine cooked noodles and sauce in a dish to serve, top with chopped parsley for color



Serves 6

Nutrition (Per Serving)

251 Calories; 7g Fat (24.5% calories from fat); 14g Protein; 33g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 359mg Sodium


6 medium sweet potatoes
6 slices cooked bacon
8 oz low fat cheddar cheese
1/2 cup Greek yogurt
1 tsp ranch seasoning



  1. Preheat oven to 375
  2. Wash sweet potatoes and prick with a fork before placing on a foil lined baking sheet
  3. Roast until tender, remove and slice the sweet potatoes partially in half, being careful not to burn yourself
  4. Cook and chop your bacon and distribute it, along with your cheese, evenly over your potatoes
  5. Return to hot oven until cheese is melted
  6. Combine ranch seasoning and Greek yogurt before drizzling over the top of potatoes

Tip: Serve with sliced scallion and/or jalapeno for color and an extra bite.


RED ZONERS (mains)



Serves 12

Nutrition (Per Serving)

341 Calories; 10g Fat (26.7% calories from fat); 41g Protein; 23g Carbohydrate


4 lbs chicken tenderloins
8 whole eggs
3 cups gluten free AP flour (such as Bob’s Red Mill)
4 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper
2 cups buffalo sauce for tossing


  1. To set up your breading station mix flour and seasonings together until well combined
  2. Beat eggs and place in separate dish
  3. Coat the tenders (one or two at a time) with the flour mixture, submerge into the beaten eggs, and coat with flour again
  4. Place on a parchment lined sheet pan
  5. Allow chicken to sit for 15 minutes. This will give the egg time to hydrate the flour for optimal crispness
  6. Place in a 350-degree oven until golden brown (texture like sun)
  7. Sauce and serve

Tip: Carrot, celery, and Greek yogurt ranch make for great low-calorie accompaniments.



Serves 10

Nutrition (Per Serving)

280 Calories; 12g Fat (38.6% calories from fat); 21g Protein; 23g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 547mg Sodium


3 large diced onions
8 oz diced carrot
8 oz diced celery
1/2 oz minced garlic
1 ½ pound 90/10 cooked ground beef
1 lb great northern beans, cooked
1 lb diced tomato
2 tablespoons olive oil
4 oz chopped kale
2 oz tomato paste
24 oz tomato sauce
16 oz chicken stock
1/4 teaspoon salt


  1. Brown meat in side skillet or pot (in batches if necessary)
  2. Meanwhile, sauté onion, carrot, and celery in olive oil with salt until veggies start getting tender
  3. Add garlic until aromatic, then add tomato paste
  4. Stir and cook for 2 minutes or so before adding stock, beans, tomatoes, and tomato sauce, as well as your browned meat
  5. Allow to simmer for at least 30 minutes before adding kale to finish
  6. Simmer an additional 4 minutes with kale before serving