Healthier Super Bowl Sunday Recipes

Guacamole Ingredients:

• 3 Avocados
• 1 Small Onion (minced)
• 1 Clove Garlic (Or minced from a jar)
• 1 Tbsp. Fresh Lime Juice
• 1 Tbsp chopped cilantro
• 1/8 tea sea salt
• 1/2 Tbsp jalapeno (optional)
• 2 Tbsp chopped tomatoes (optional)

Directions:

1. Cut open avocados and scoop them out. Discard skin and pits. Use a fork or mixer to blend the avocados until smooth.
2. You can add: onions, jalapeno, cayenne, cumin, red peppers, cilantro – as you wish. 

Baked Buffalo Chicken Wings - It wouldn’t be a football party with out chicken wings! This baked chicken wing recipe is crispy and delicious!

Ingredients
:

• 3 pounds chicken wings

• 6 tablespoons butter

• 1/2 cup hot sauce

• 1 teaspoon salt
• Creamy Blue Cheese dressing

1. Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for stock. If you'd like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions.
2. Take the chill off the wings: Leave the wings on the counter while you prepare the sauce to take the chill off. Otherwise, the butter sauce will congeal when you toss them. If this happens, though, it's fine! Just continue with the recipe.
3. Make the buffalo sauce: Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in the hot sauce and salt.
4. Coat the wings with the sauce: Transfer the wings to a mixing bowl. Pour half the buffalo sauce over them and toss to coat.
5. Marinate the wings: Cover the bowl and marinate on the counter for 20 to 30 minutes, or in the refrigerator for up to 24 hours. Reserve the remaining buffalo sauce. (If you refrigerate the wings, the butter sauce will congeal; that's fine.)
6. Heat the broiler: When ready to cook the wings, position an oven rack 6 to 8 inches below the broiling element and turn on the broiler. Line a baking sheet with aluminum foil.
7. Transfer the wings to the baking sheet: Remove the wings from the marinade and shake off any excess. Arrange the wings on the foil-lined baking sheet, spaced a little apart. Discard the marinade.
8. Broil for 10 to 12 minutes, then flip.
9. Broil for another 10 to 12 minutes. The wings are done when the skin is crispy and the meat pulls easily from the bones.
10. Toss with remaining buffalo sauce: Pour the remaining hot sauce over the wings and toss to coat.
11. Serve immediately: Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks alongside.

Chicken Club Ranch Roll - Wrapped up and rolled out! This chicken club wrap recipe from The Food Network is quick and easy to make and will definitely score some points with your guests.

• 1 pound sliced bacon
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons chopped chives
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• A few dashes Worcestershire sauce
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/2 pound chicken tenders
• Kosher salt and freshly ground black pepper
• 4 tablespoons vegetable oil
• 2 square or rectangular flatbreads, such as lavash
• 2 leaves green-leaf lettuce, halved vertically

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2. Lay the bacon slices in a single layer on the prepared baking sheet. (It's OK if they overlap a little.) Bake until browned but still pliable, 15 to 18 minutes. Transfer the bacon with tongs to a paper towel-lined plate.
3. Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside.
4. Set up a breading station with the flour in 1 medium bowl, the beaten egg with a splash of water in another medium bowl and the panko in a third. Generously season the chicken pieces with 1/4 teaspoon each salt and pepper. Dredge the tenders in the flour a few pieces at a time. Tap off the excess flour before dipping the tenders into the egg. Allow the excess egg to drip off, then coat the tenders in the panko. Set the breaded pieces on a plate. Repeat until all the tenders have been coated.
5. Heat the oil in a large skillet over medium heat, then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 minutes more. Transfer to a wire rack or paper towel-lined plate.
6. Lay out a flatbread with the shorter side facing you. (If your flatbread seems dry, moisten it slightly with a damp paper towel.) Spread half the ranch dressing on the bottom third. Line the wrap with half the bacon strips, then add half the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with the remaining flatbread.

• 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
• 1/2 cup mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• 2 inner celery stalks and leaves, finely chopped
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 rolls, cut in half, split and lightly toasted
• Melted butter, for brushing

1. Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
2. Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.
3. Brush cut sides of the rolls with melted butter and fill with the lobster salad.

Slow Cooker Chocolate Fondue – This dessert from The Food Network is perfect for feeding a large crowd. Be creative and serve different sweets and treats as dippers – everything taste delicious when dipped in chocolate!

Ingredients:

• 12 ounces semisweet chocolate, coarsely chopped
• 4 ounces bittersweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 2 tablespoons bourbon or orange, coffee or hazelnut liqueur, optional
• Dippers like pretzels, pound cake, crisp bacon, potato chips, strawberries, waffles and cookies for dipping

Directions:

1. Put the semisweet chocolate, bittersweet chocolate, cream, milk, vanilla and salt in a 6-cup heatproof glass bowl that will fit completely inside a 3- to 4-quart slow cooker. Cover and cook on low for 45 minutes.
2. Uncover and stir the chocolate mixture until smooth. Stir in the bourbon or liqueur if using. Continue to cook, covered, until the chocolate is completely melted and warm, 15 to 30 minutes. Whisk the mixture until smooth. Switch the slow cooker to the warm setting and either spoon the chocolate mixture into small serving bowls or serve it right out of the slow cooker with assorted dippers on the side.

Tip: While keeping the fondue warm, water will collect on the inside of the lid of the slow cooker; when you remove the lid to stir the fondue, wipe the excess water off as too much water dripping into the chocolate will eventually cause it to seize or separate.

Cook's Note: The fondue can be kept for several hours on the warm setting. If the chocolate seems to be getting too warm or starts to simmer around the edges, remove the lid and stir well to cool the chocolate slightly.