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Healthy Super Bowl Recipes Pt. 2

Twice Baked Potato Footballs


4 Red bliss potatoes

¼ Onion, yellow, small dice

½ Red bell pepper, small dice

1 teaspoon Garlic, minced,

¼ cup Broccoli

1 teaspoon Rosemary, fresh, minced

2 ounces Mozzarella cheese, shredded

1 teaspoon Salt

¼ teaspoon Black pepper

1 tablespoon H3 Sour Cream (1 cup 1% cottage cheese and 1 tablespoon lemon juice, puree)


  • Set oven to 400 degrees.
  • Roast potatoes for 35 minutes or until fork tender.
  • Meanwhile, sauté onion, red bell pepper, garlic, broccoli, rosemary, salt and pepper at medium high heat until softened.
  • Cut potatoes in half, scoop out potato filling.
  • Combine potato filling with sautéed vegetable mixture.
  • Stuff potato mixture into potato skins.
  • Create 8 potato “footballs” by drawing football like strings onto the potato with H3 Sour Cream.

Servings: 8

Serving size:  1 each

Calories: 220

Carbohydrates: 37 grams

Sodium: 690 milligrams

Fiber: 5 gram

Protein:  10 grams


Pita/Tortilla Chips


1Pita pocket, whole wheat, or corn tortilla cut into triangles

2 sprays Spray oil 

1 teaspoon Garlic powder

¼ teaspoon Paprika

1 teaspoon Onion powder

¼ teaspoon Salt             


  • Preheat oven to 400º.
  • Cut pita bread in half (round way). Then cut each round into eight chips.
  • Place chips on baking sheet. Lightly spray with oil and sprinkle with spices
  • Toast in oven 5-10 minutes or until golden brown.

Servings: 2

Serving Size: 8 chips

Calories: 80

Fat (g): trace

Baked Bean Chili Dip


1/2 cup Onion

1 teaspoon Cumin

1 teaspoon Chili powder

¼ teaspoon Cayenne pepper

1 teaspoon Garlic, minced

1 teaspoon Oregano, dried

1 teaspoon Sea salt

4 cups Vegetable stock

Pinch Black pepper

1/2 cup Bean juice (after you have cooked the beans)

2 cups Pinto beans, raw, uncooked

8 ounces Fat free cream cheese

½ cup 2% Sharp cheddar cheese

¼ cup Green onions, diced

3 each Pita bread, whole wheat, cut into 16 pieces each (optional)


  • Rinse beans in colander.
  • Then place beans in container and fill container with about four cups of water.
  • Let sit overnight.
  • Drain off water and re-rinse beans one more time.
  • Then fill sauce pot with four cups of water and add beans.
  • Cook slowly on a medium heat.
  • Once beans have been cooked half way through, add salt.
  • When beans are done cooking, drain off water and reserve about 1/2 cup of the bean juice.
  • Mince onion in food processor.
  • Sauté onions. Meanwhile, place beans in food processor to make a smooth paste.
  • After onions are translucent, add pureed beans, cumin pepper, and a pinch of salt.
  • If a smoother consistency is desired, slowly add your bean juice to the dip.

Servings: 4

Serving size: ½ cup

Calories: 160

Fat grams: 4

For more healthy tailgating recipes, check out Super Bowl Ready – H3 Game Day Recipes

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