We all know that Super Bowl Sunday isn’t just about the touch downs and field goals - it’s about the party food too! But, just because it is game day, doesn’t mean you have to pack on the pounds and put your heart at risk. In fact, you can do a lot to keep your party heart-healthy without giving up the fun or the flavor.

Over one-third of adults in the U.S are obese, that’s nearly 75 million adults. And one in three U.S. children ages 2 to 19 are considered overweight or obese putting them at a higher risk for heart disease and stroke. Offering healthy food choices can help people maintain a healthy weight. And when your weight is in a healthy range your body more effectively circulates blood and you are less likely to develop diabetes, heart disease, certain cancers and sleep apnea.

This year, fill your Super Bowl party buffet with foods that will give everyone a healthy option while celebrating the big game. Try these healthy variations of classic party recipes and cooking tips from the American Heart Association.

HEART HEALTHY PARTY FOOD TIPS:

• Have plenty of fresh cut vegetables and fruits around the buffet table, served on platters or place long veggies like carrots, celery and red pepper strips upright in tall glasses for visual interest (and it saves table space).

• Choose assorted unsalted nuts, fiber-rich crackers and hummus or low-fat dressing for quick snacks or appetizers.

• Use low-fat or fat free sour cream and cheeses in your recipes.

• Use brown rice and whole grains in your recipes instead of white rice and refined flours.

• Toast slices of whole wheat baguette and top with roasted vegetables for quick & easy bruschetta.

• Add low-fat crumbled cheeses, dried fruit and nuts to your mixed green salads and use a bottled fat-free dressing for a “super” gourmet salad.

• Make vegetable main courses or use lean meats for your sandwiches and entrees.

• Bake or roast, sauté or steam, but don’t fry foods. Use canola or olive oil when sautéing.

• Buy store bought angel food cake and add cut up fresh fruit for a heart healthy dessert.

HEALTHY AND DELICIOUS PARTY RECIPES

FETA & HERB DIP
Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and cauliflower florets.

Ingredients

1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

Cooking Instructions

Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

© 2012 Eating Well, Inc. All rights reserved. Reprinted with permission.

TAILGATE CHILI

Ingredients
1 pound 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium jalapeno, chopped (optional, only if you like spicy chili)
2 teaspoons minced garlic from the jar or 4 cloves minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1 (15.5 oz) can no-salt-added or low-sodium pinto or kidney beans, undrained
1 (14.5 oz) can  no-salt-added or low-sodium diced tomatoes, undrained 
3/4 cup jarred salsa (lowest sodium available)

Cooking Instructions
Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes. Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

© 2011 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program.

THAI CHICKEN PIZZA

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Ingredients

20 ounces prepared whole-wheat pizza dough (see Cooking Tips)
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast, trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese

Cooking Instructions

Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

© 2012 Eating Well, Inc. All rights reserved. Reprinted with permission.

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