When the football fans in your house are busy watching the Super Bowl, try serving healthy snacks like broccoli, carrots or bell peppers and combine them with tacos or pizza. A small amount will blend right into your favorite dishes and boost the nutritional value, too.
Try using the vegetables themselves as edible serving pieces. Serve veggie dips in hollowed-out bell peppers, mashed potatoes in potato skins or even squash soup in mini pumpkins.
Don't be afraid to pair up vegetables with tasty sauces or dips. Below are some recipe suggestions from Hidden Valley dip mixes.
I have also included one of my favorite recipes for Super Bowl Sunday, Tortellini Tuna Salad. I hope your favorite team wins.
Original Ranch Spinach Dip
Prep Time: 30 minutes
Chill Time: 30 minutes
Makes 2 cups
1 (1.1-ounce) packet of dip mix
16 ounces sour cream
10 ounces frozen chopped spinach, thawed and well-drained
8 ounces water chestnuts, rinsed, drained and chopped
1 round loaf French bread
Fresh vegetable sticks
Combine dip mix, sour cream, spinach and water chestnuts.
Chill 30 minutes or until just before serving.
Cut top off the bread and remove center (use firm bread pieces as dippers).
Fill bread bowl with dip.
Serve with cubed bread and vegetables.
Pick-a-Peck-of-Peppers Fiesta Ranch Dip
Prep Time: 10 minutes
1 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1/2 cup nonfat, plain yogurt
1 (1.1-ounce) packet ranch dip mix
2 each: green, red, orange and yellow bell peppers
Combine mayonnaise, sour cream, yogurt and ranch dip mix in a medium-size bowl; place in the refrigerator to chill.
Meanwhile, remove the tops of the bell peppers, rinse and remove seeds.
Slice one green, red, orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a food processor and chop until fine. Remove and drain excess water.
Add the diced bell pepper mixture to the fiesta dip and stir until well combined.
Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips.
Carrot Oven Fries
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves 4 to 6
1 pound carrots (about 5 or 6 large) peeled and cut into 4 x 1/4-inch sticks
1 teaspoon olive oil
1 (1.1-ounce) packet ranch dressing and seasoning mix
1 teaspoon corn starch
vegetable cooking spray
Preheat the oven to 400°F.
In a large bowl, combine the carrots together with the olive oil, corn starch and ranch dressing and seasoning mix, and toss until well coated.
Use a sheet tray or quarter sheet pan. Spray generously with cooking spray.
Arrange the carrots in a single layer on rack and bake for 25 to 30 minutes or until crispy. Bake for 35 minutes for extra crispy fries.
Tortellini Tuna Salad
Makes 6 servings
1 9-ounce package refrigerated cheese tortellini, cooked according to package directions
3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes
1 15-ounce can artichoke hearts, drained
1/4 cup chopped fresh basil leaves
1 12-ounce can drained Chunk Light Tuna in Spring Water
1 cup light roasted garlic and white wine dressing
1. In large bowl, combine first 4 ingredients. Gently flake and fold in tuna; add and toss in dressing.
2. Cover and refrigerate 30 minutes or up to 24 hours before serving.
3. Toss once before serving. Garnish with Parmesan cheese if desired.Copyright © 2015, CT Now