Super Bowl Sunday – what’s on the menu?

Here are some delicious protein forward options for you and your family!

Enjoy!

Which one of these sounds the most yummy?

Lightened up Buffalo Chicken Dip

Ingredients

• 3 cups (10 oz) chicken, cooked and shredded
• 3/4 cup (170g) nonfat Greek yogurt
• 4 oz (112g) 1/3 reduced-fat cream cheese, softened
• 1 cup (112g) fat free feta cheese
• 1/4 cup + 2 tbsp (90g) Frank’s red hot buffalo sauce

Directions

• Preheat oven to 350 °F.
• In a medium sized bowl, combine all ingredients until they are well mixed.
• Spray an oven safe dish with cooking spray (I used an 8 inch/11.5 oz ramekin) and add buffalo chicken dip.
• Bake in the oven for 20-25 minutes, or until hot and bubbly.

5 Ingredient Slow Cooker Honey-Garlic Meatballs

Ingredients

• 1/2 cup honey
• 1/4 cup ketchup
• 1/4 cup soy sauce or tamari
• 4 cloves garlic, chopped
• 1 (24- to 28-ounce) bag frozen meatballs

Directions

• Turn a 5-quart or larger slow cooker to the HIGH setting.
• Add the honey, ketchup, soy sauce, and garlic, and stir to combine. Add the meatballs and stir to coat with the sauce.
• Cover and cook on the HIGH setting until the meatballs are cooked through, 75 to 90 minutes.
• Stir again to coat with the sauce and serve warm.

Healthy Chicken Quesadilla

Ingredients

• 4 large tortillas (10”), whole wheat preferred
• 12 ounce chicken, shredded or breast, diced
• 1 cup green bell peppers
• ½ cup broccoli
• 1-ounce cheddar cheese
• 1-ounce pepper jack cheese
• Optional:Red salsa

Directions

• If using chicken breast, dice the chicken into small squares, as even as possible. Keep aside. Portion and mix the vegetables into a separate bowl and keep aside. Similarly, weigh and mix the cheddar and pepper jack cheese into a separate bowl.
• Lay the tortilla on a cutting board. Spread on one side the cheese mix, about ⅓ cup of the vegetable mix, and 3 ounces of the Trifecta chicken. Make a flat as much as possible.
• Fold the tortilla in half. Set aside. Repeat the process with the remaining three tortillas.
• Spray a large non-stick pan with some spray oil and heat over medium heat. Working with one or two at a time, transfer the quesadillas to the pan and toast for about 3-4 minutes on each side.
• Adjust heat as needed. If the quesadilla begins to burn, remove the pan from heat or flip the quesadilla.
• Repeat with all quesadillas, remove from pan and let stand for 1 minute. Cut each quesadilla into four equal triangles. Serve with your favorite salsa or as is.

Herb-Marinated Chicken Skewers with Harissa

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon rosemary leaves
• 1 teaspoon chopped thyme
• 1 teaspoon chopped oregano
• 1 teaspoon ground cumin
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
• Salt

Harissa

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 2 roasted red peppers from a jar, coarsely chopped
• 1 red Thai chile, with seeds, chopped
• 1 garlic clove, chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Salt
• Hummus for serving

Directions

• In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
• In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
• In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
• Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.

BBQ Chicken Sliders

Ingredients

• 12 dinner rolls or Hawaiian sweet rolls
• 3 cups shredded cooked chicken
• ⅓ cup barbecue sauce
• ½ red onion, thinly sliced
• 6 slices pepper jack cheese
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons butter

Directions

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.