Healthy Super Bowl Snacks

Chicken Teriyaki Meatballs

 1 lb ground chicken
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
6 Tbsp coconut aminos (a soy free version of soy sauce)
2 Tbsp honey
2 tsp ground ginger
1 tsp garlic powder
1/2 cup chicken broth
2 garlic cloves, minced

Prepare the meatballs by mixing the ground chicken with 1 tsp each of salt, black pepper, and garlic powder.  Form the meat mixture into meatballs (should make about 20 small meatballs).  In a large skillet, heat 2 Tbsp of oil over medium-high heat.  Sear the meatballs for about 6-8 minutes, turning the meatballs for even searing.  While the meatballs are cooking, combine the remaining ingredients for the teriyaki sauce. Then, add the sauce to the skillet, cover, and cook the meatballs through (about 3-4 minutes). Remove the meatballs and keep warm.  Allow the sauce to reduce and thicken (about 5 minutes). Once reduced, add the meatballs to the pan and toss to coat.

From Living Low Carb One Day At A Time:

ORGANIC ROASTED CAULIFLOWER POPPERS RECIPE 

Serves: 4-6 servings

INGREDIENTS

• 1 very large head of cauliflower
• 2 tbsp melted grass fed butter or ghee – You can buy it here
• 2 tbsp olive oil or melted coconut oil – You can buy it here
• 1 tsp unrefined sea salt – You can buy it here
• ¾ tsp black pepper
• ½ tsp paprika

INSTRUCTIONS

1. Preheat oven to 425 degrees
2. Cut up cauliflower into small pieces and wash and dry them.
3. Place cauliflower into a large ziplock bag and pour over the melted butter and coconut oil/olive oil, salt, pepper and paprika. Shake the bag until cauliflower is well coated.
4. Place cauliflower pieces onto a baking sheet.
5. Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don’t be afraid of them getting to brown, that is what makes them good!
6. Serve with my homemade ketchup, See Recipe
7. Remove from oven and enjoy

from Whole Lifestyle Nutrition: 

Jalapeño-Lime Chicken Wings Recipe 

Ingredients

• For the Wings
• 2 lb chicken wings
• 2 jalapeño peppers, deseeded and cut into chunks
• ¼ cup coconut oil
• 2 tbsp coconut aminos
• 4 cloves garlic, peeled
• 1 tsp ground cumin
• Juice of 1 lime
• ½ cup fresh cilantro leaves

Instructions

1. Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
2. Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
3. Marinate for at least 30 minutes, up to overnight.
4. When you are ready to cook, preheat the oven to 400°F. Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
5. Place the wings onto the metal rack, and bake for 15 minutes.
6. Turn the oven up to 425°F. Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.

from Meatified and Stupid Easy Paleo:

Buffalo Chicken Egg Muffins – Low Carb, Gluten Free

Ingredients

• 8 large eggs
• 6 oz chicken, cooked and chopped
• ¼ cup blue cheese crumbles (omit cheese to make it paleo)
• 3 tbsp Buffalo Wing Sauce
• 2 green onions, chopped
• 1 rib celery, chopped
• 1 clove garlic, minced
• sea salt and black pepper, to taste
•  

Instructions

1. Preheat oven to 350° Lightly oil a muffin tin.
2. In a large mixing bowl, fork whisk eggs.  To the eggs, add chicken, blue cheese crumbles, buffalo wing sauce, green onions, celery, garlic, sea salt and pepper.  Mix until all ingredients are well incorporated.
3. Pour mixture into muffin tin.  This should be enough to fill 8 spots.
4. Bake 20 minutes or until fluffy and golden brown on top.

Notes

Per Serving – Calories: 238 | Fat: 11g | Protein: 27g | Carbs: 2.5g

Author: Kyndra D. Holley 

BACON WRAPPED BUTTERNUT SQUASH BITES (LOW CARB AND PALEO)

2 1/2 lbs butternut squash
15 slices of bacon
Olive oil
Chili powder
Garlic powder
Salt

Preheat the oven to 350 F.  Peel and trim the butternut squash.  Cut the squash into 1″ cubes (discard the seeds and pulp–makes about 30 cubes).  Place the squash in a bowl and drizzle with oil and sprinkle with chili powder, garlic powder, salt, and pepper–to taste.  Toss to coat.  Cut the bacon in half, width wise.  Wrap half a bacon slice around one squash cube and place, seal side down on a foil lined baking sheet.  Repeat for the reminder of the squash cubes.  Bake for 20 minutes.  Flip the bites over (careful not to unwrap the bacon) and bake for another 20 minutes or until the squash is tender and the bacon is cooked through.  If you want to bacon crispier, broil it for the last 3-5 minutes of baking (keep an eye on it).*You could also use toothpicks to seal the bacon, if necessary

from Living Low Carb One Day At A Time: