{"id":421,"date":"2023-11-07T15:18:38","date_gmt":"2023-11-07T15:18:38","guid":{"rendered":"https:\/\/mydiabetes.health\/blog\/?p=421"},"modified":"2023-11-21T12:29:25","modified_gmt":"2023-11-21T12:29:25","slug":"5-healthy-super-bowl-snack-recipes","status":"publish","type":"post","link":"https:\/\/mydiabetes.health\/blog\/5-healthy-super-bowl-snack-recipes\/","title":{"rendered":"5 Healthy Super Bowl Snack Recipes"},"content":{"rendered":"\r\n
It\u2019s hard to imagine the Super Bowl without fried, cheesy, and way-too-salty food. But for a person with diabetes, that\u2019s not the way to enjoy this special occasion. To not leave you crunching on celery sticks while your friends enjoy a feast beside you, here are 5 healthy Super Bowl snack recipes you can whip up and enjoy the game to the fullest:<\/p>\r\n\r\n\r\n\r\n
1. Bacon and mushroom quiche bites<\/strong><\/h3>\r\n\r\n\r\n\r\n
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Ingredients for 24 servings:<\/strong><\/p>\r\n\r\n\r\n\r\n
On a lightly floured board, roll out the pastry dough until it is 1\/16-in. thick.<\/li>\r\n\r\n\r\n\r\n
Using a 3-in. cutter, cut out 42 circles; re-roll scraps as needed.<\/li>\r\n\r\n\r\n\r\n
Fit circles into the bottoms and slightly up sides of lightly greased 21\/2-inch muffin pans.<\/li>\r\n\r\n\r\n\r\n
Meanwhile, fry bacon slices until crisp; drain, then crumble or chop.<\/li>\r\n\r\n\r\n\r\n
Chop mushrooms, saut\u00e9 in butter until limp and liquid evaporates.<\/li>\r\n\r\n\r\n\r\n
Combine bacon, mushrooms, green onions, and cheese. Divide, filling muffin cups equally.<\/li>\r\n\r\n\r\n\r\n
In a large bowl, beat together eggs, add sour cream, and stir until smooth. Add about 1 tablespoon into each muffin cup.<\/li>\r\n\r\n\r\n\r\n
Bake until puffed and light brown, 20\u201325 minutes. Cool in a pan for 5 minutes and then remove.<\/li>\r\n\r\n\r\n\r\n
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight and refrigerate overnight.<\/li>\r\n\r\n\r\n\r\n
Reheat, uncovered, at 350F for about 10 minutes.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n\r\n\r\n
2. Cheddar and Apple Bites<\/strong><\/h3>\r\n
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Ingredients for 24 Servings:<\/strong><\/h3>\r\n\r\n\r\n\r\n
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1 refrigerated pie crust (1\/2 of a 14-ounce package)<\/li>\r\n\r\n\r\n\r\n
1\u20442 cup shredded Cheddar cheese<\/li>\r\n\r\n\r\n\r\n
1\u20444 cup apple butter<\/li>\r\n\r\n\r\n\r\n
24 thin apple slices, halved<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Instructions:<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n
Preheat the oven to 450F (230C). Lightly coat a mini muffin tin with cooking spray.<\/li>\r\n\r\n\r\n\r\n
Unroll the pie crust onto a clean surface. Roll the dough into a circle about 12 inches in diameter. Cut twenty-four 2-inch circles out of the dough with a biscuit cutter, re-rolling the scraps if needed. Place the dough circles in the prepared muffin cups, gently pressing the dough into the bottom and sides of each cup. Prick the dough with a fork. Bake until lightly browned, 5\u20136 minutes.<\/li>\r\n\r\n\r\n\r\n
Add 1 teaspoon of cheese to each cup, then top with 1\/4 teaspoon of apple butter. Bake until the cheese has melted, 3\u20135 minutes more. Let cool for 10 minutes. Top each bite with a few apple pieces, if desired.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
Ingredients for 4 servings:<\/strong><\/p>\r\n\r\n\r\n\r\n
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1 butternut squash, peeled, seeded, and cut into 1-inch cubes<\/li>\r\n\r\n\r\n\r\n
2 tablespoons olive oil<\/li>\r\n\r\n\r\n\r\n
2 cloves garlic, minced<\/li>\r\n\r\n\r\n\r\n
salt and ground black pepper to taste<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Instructions:<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n
Preheat the oven to 400F (200C)<\/li>\r\n\r\n\r\n\r\n
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.<\/li>\r\n\r\n\r\n\r\n
Roast in the preheated oven, for 25 to 30 minutes, until the squash is tender and lightly browned.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
Preheat the oven to 375F (190C)<\/li>\r\n\r\n\r\n\r\n
Remove and reserve stems from mushrooms. Season mushroom caps with salt and set aside. Mince stems to yield 1\/2 cup; discard remaining stems.<\/li>\r\n\r\n\r\n\r\n
Combine ground beef, minced stems, blue cheese, bread crumbs, 3 tablespoons of chives, and steak seasoning. Spoon beef mixture evenly into mushrooms.<\/li>\r\n\r\n\r\n\r\n
Place stuffed mushrooms on a rack in a broiler pan. Bake for 15\u201320 minutes. Sprinkle with additional chives, if desired.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
Ingredients for 8 servings:<\/strong><\/p>\r\n\r\n\r\n\r\n
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2 1\/2 large sweet potatoes, peeled and sliced into 3\/4-in. rounds<\/li>\r\n\r\n\r\n\r\n
Kosher salt<\/li>\r\n\r\n\r\n\r\n
1\/2 cup dark brown sugar<\/li>\r\n\r\n\r\n\r\n
1 cinnamon stick<\/li>\r\n\r\n\r\n\r\n
2 whole star anises<\/li>\r\n\r\n\r\n\r\n
3 whole cloves<\/li>\r\n\r\n\r\n\r\n
1\/2 cup toasted unsweetened flaked coconut (optional)<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Instructions:<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n
Bring a large saucepan of water to boil. Add potatoes and 1 tsp salt. Cover and return to boil, then reduce heat and simmer until just tender, for 9\u201311 minutes.<\/li>\r\n\r\n\r\n\r\n
Meanwhile, combine sugar, cinnamon, star anise, cloves, 1\/4tsp salt, and 2\/3 cup water in a small saucepan on medium-high. Bring to a simmer and cook, for 2\u20133 minutes, occasionally whisking to dissolve sugar, until mixture thickens into a light syrup.<\/li>\r\n\r\n\r\n\r\n
Transfer sweet potatoes to a serving platter and pour half of the syrup over the top of the potatoes. Serve remaining syrup on the side. Garnish with coconut flakes.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
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