Whether your team made it into the Super Bowl or not (mine didn’t), chances are you’ll be tuning in. It’s the last hoorah for America’s game in what has been a wacky season. But, lo and behold, we adjusted to the cardboard cut-outs, the recorded crowd noise, abrupt schedule shake-ups and players in and out of quarantine. It’s been one for the books, and we hope it’s the last like this we have to experience, that football — all our sports — return in full throttle next time around. That being said, we have one more game to watch. Super Bowl Sunday is the second largest food consumption day of the year, second only to Thanksgiving, according to the National Chicken Council. (The No. 1 food typically served during a Super Bowl party is chicken wings, more than one billion, says the Council.)
But for this Sunday, which will be just immediate family at my household, I’m favoring a warm, filling soup, accompanied by snacks. If you’re serving more than one type of appetizer, try to offer some contrasting colors, textures and flavors, says University of Arkansas Extension. One tabletop combo might be sweet and sour meatballs, a creamy cheese dip, fresh veggies and your favorite chips or crackers.
It’s easy to go overboard and load up on the calories when it comes to Super Bowl grazing, but spare a thought to those trying to hold on to a New Year’s resolution or two. Suggestions from North Dakota State University Extension include:
Back to the warming soup, may I suggest a super-easy chicken tortilla soup, rich with vegetables. Find a recipe below. The same for a hot popper dip, touted to be one of the country’s favorite Super Bowl snacks. And if you like garlic, you’ll probably enjoy the white bean dip, a fiber-rich change of pace
SIX CAN CHICKEN TORTILLA SOUP
Makes 6 servings
1 (15 ounce) can corn, drained
2 (14.5 ounce) cans chicken broth, low sodium
1 (10 ounce) can chicken, drained
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chilies, drained
6 ounces tortilla chips
3 ounces low-fat cheddar cheese, shredded
(Source: food.unl.edu)
WHITE BEAN DIP
Makes 8 servings
1 tablespoon olive oil
3 medium garlic cloves, minced
1 (15.5-ounce) can cannellini beans, rinsed and drained (or can substitute Great Northern or navy beans)
4 teaspoons lemon juice
1 1/2 tablespoons water
1/8 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/2 teaspoon cumin or chili powder (optional, or to taste) Paprika (optional, as garnish)
Carrot sticks, celery sticks, cucumber rounds, green and red pepper strips
(Source: Julie Garden-Robinson, Ph.D., L.R.D., North Dakota State University Extension Service food and nutrition specialist)
HOT POPPER DIP
2 (8 ounce) packages cream cheese, room temperature
1 cup mayonnaise
1 cup Mexican blend shredded cheese
1/2 cup Parmesan cheese
1 4-ounce can diced green chilies
1 4-ounce can diced jalapenos or 4 fresh jalapenos, seeded and chopped
1 cup Panko crumbs
1/2 cup Parmesan cheese
1/4 cup butter, melted
(Source: University of Arkansas Extension, Dana Newberg, Twilight EHC Club)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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