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The Best Healthy Snacks for the Big Game

Atlanta vs. New England — it’s happening this Sunday! And if you’re hosting a party or attending one, you’re probably looking for some quick and easy party food recipes right about now.

We’ve compiled some healthy snacks with just a few ingredients, that take minutes to make and will have partygoers cheering for more.

One-Bite Wedge Salad with Blue Cheese and Bacon


3/4 cup plain low-fat yogurt

1/2 cup crumbled blue cheese

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

4 slices crispy cooked bacon

1 head iceberg lettuce


In a bowl, combine yogurt with blue cheese, kosher salt and black pepper; mix well. Crumble bacon; set aside. Cut lettuce into quarters; slice small wedges from each quarter. Place wedges on plates or platter and top each with a dollop of the blue cheese mixture and some crumbled bacon.


Grilled Shrimp with Lime, Orange and Basil Oil


2 oranges

2 limes

1/2 cup olive oil

3 tablespoons chopped fresh basil

60 medium or large shrimp, peeled and deveined

1 teaspoon kosher salt

1/2 teaspoon black pepper

Garnishes: additional lime and orange zest


In a large bowl, combine zest of 2 oranges and 2 limes, olive oil and chopped fresh basil. Add shrimp, kosher salt and black pepper; refrigerate for 30 minutes. Remove shrimp from oil; discard oil. Grill shrimp over medium heat until opaque and slightly charred (about 2 minutes per side). Garnish, if desired.


Greek Nachos with Feta


2 pounds tomatoes, seeded and finely chopped

1/2 small red onion, finely chopped

1 garlic clove, minced

1/2 cucumber, seeded and finely chopped

1/2 teaspoon kosher salt

1 (6.5-ounce) bag pita chips

3/4 cup finely crumbled feta cheese

2% reduced-fat Greek yogurt


Combine tomatoes, red onion, minced garlic, cucumber and kosher salt. Preheat oven to 375 degrees Fahrenheit. Place pita chips on a baking sheet. Top chips with feta cheese and bake until just melted (about 5 minutes). Remove from oven; top with tomato and cucumber salsa and a dollop of yogurt. 


Grilled Zucchini with Parmesan Pesto


1 cup basil leaves

1 small garlic clove

1/4 cup toasted pine nuts

1/2 cup olive oil

3/4 cup grated Parmesan cheese

Salt and black pepper, to taste

6 zucchini

Olive oil


Combine basil leaves, garlic and pine nuts in a food processor; pulse until well blended. Gradually pour in 1/2 cup olive oil and Parmesan cheese; pulse again. The pesto should be very thick. Adjust seasoning with salt and black pepper, as desired. Thinly slice zucchini lengthwise; brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Grill until marked on both sides and tender (about 1 minute per side); remove and cool. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.


Greek Yogurt Onion Dip


1 tablespoon olive oil

1 cup chopped shallots (about 2 large shallots; 1/3 pound)

Kosher salt

1 teaspoon balsamic vinegar

1 cup 2% Greek yogurt

1/4 cup 1% milk

1/4 cup chopped fresh chives

Freshly ground black pepper

Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving


Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.

Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

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