Last week, we asked you all to submit your favorite healthy Super Bowl recipe for folks to whip up this weekend for the big game. Today, we’re bringing you the winning recipes that we’d love to see on your coffee tables this Sunday.

Let’s bring on the food . . .

Mini Layered Dip

 
Submitted by: Nicole Culver. Nicole is a nutriton counselor and owner of Pure Bliss Eats. For more healthy recipes, check out her blog Making Good Choices.

Makes 8 servings.

Ingredients:

8 small clear cups
3 avocados, mashed with a touch of salt and pepper
2 large tomatoes, diced
1 can black beans, drained and rinsed well
1 can refried beans
Shredded cheddar or mexican cheese
0% plain Chobani greek yogurt

Instructions:

Layer the ingredients in the cup as desired. Enjoy with chips or with a fork!

Spinach Artichoke Dip

 
Submitted by: Jill Hanner. Jill is a fitness vlogger who loves dark chocolate, dogs, cats, boxing, working out, and eating healthy and gluten-free. Watch Jill’s videos on her website.

Ingredients:

2 packages frozen spinach
2 packages frozen artichoke hearts
3 cloves of garlic
1/2 lemon
1/2 cup nonfat chobani greek yogurt
Salt/pepper
Feta cheese
Udi’s gluten-free bread crumbs

Instructions:

In a blender add spinach and artichoke hearts, add in garlic, lemon, salt/pepper, greek yogurt and blend again. Place into a dish and add feta and breadcrumbs.
Bake for 30 minutes at 350 degrees.

Chocolate Dipped Clementines

 
Submitted by: Jaime Doornbos.

Makes 12 servings.

Ingredients:

6 clementines, peeled and segmented
1 3.5-ounce chocolate bar (I used Lindt 70% cocoa)
Coarse sea salt

Instructions:

Melt chocolate in a double boiler over low/med heat.
Dip half the clementine segment in the chocolate.
Lay clementine slices on a parchment paper lined baking sheet then sprinkle with sea salt.
Continue with remaining slices.
Refrigerate for 10 minutes before serving.

Peanut Butter Granola

 
Submitted by: Julie Fagan. Julie is a healthy living blogger from Florida. Catch up with Julie and find more recipes on her blog, Peanut Butter Fingers.

Makes four 1/4 c. servings

Ingredients:

2 tbsp. creamy peanut butter
2 tbsp. honey
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
1 c. oats

Instructions:

Preheat oven to 325 degrees.
Spray cookie sheet with non-stick cooking spray and set aside.
Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
Stir cinnamon and vanilla into peanut butter and honey mixture.
Add oats and stir until oats are completely covered in peanut butter mixture.
Spread out oat mixture onto prepared cookie sheet and bake for 7 – 8 minutes until granola is slightly browned.
Let cool until granola is crunchy.

Greek Eggplant Dip

 
Submitted by: Christina Provo. Christina is known around the web as “the running foodie”. Read more about Christina on her blog, where she posts her race reports along with recipes for active people.

Taking inspiration from moussaka, the classic Greek eggplant-lamb dish, I created a dip featuring ground turkey and eggplant layered between tzatziki, a fresh cucumber-yogurt sauce.

Prep Time: 50 minutes
Serves 6-10

Ingredients:

Yogurt layer
2 1/2 cups yogurt, strained for 2 hours or overnight
1 cucumber, peeled and seeded
1/2 teaspoon coarse salt
1/2 teaspoon dried oregano
1 garlic clove, finely minced

Turkey layer
1/2 pound ground turkey
3 tablespoons olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound eggplant, peeled and chopped into 1/2-inch cubes
1 1/2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1 1/4 teaspoon coarse salt
1 14.5 ounce can diced tomatoes, pulverized with liquid briefly in food processor

Pita chips, soft pita wedges, baguette slices, crackers, or chips

Instructions:

For yogurt: Grate the cucumber (if the yogurt has not been strained for at least 2 hours, press the liquid out of the grated cucumber with paper towels) and mix with yogurt, oregano, garlic, and salt in a bowl. Place in fridge.

For eggplant and turkey: Meanwhile, on medium heat brown turkey in a large skillet until almost completely browned. Add 2 tablespoons olive oil to turkey along with the onion and garlic; saute for 1 minute. Mix in the oregano, cinnamon, allspice, nutmeg, red pepper flakes, and salt. Once mixed, stir in the eggplant with remaining tablespoon olive oil and toss to coat. cook for 5-7 minutes, until eggplant begins to cook down. Pour in the tomatoes, stir, and cook for 15 minutes, covered. remove lid and cook for 5 minutes so any liquid evaporates. Remove from heat and let cool for 15 minutes.

In a 9-inch glass pie dish, spoon half of the eggplant-turkey mixture onto bottom and spread to edge of dish. Dot half of the yogurt layer on top of the turkey and carefully spread to edges. Repeat with remaining eggplant-turkey mixture, and finally the yogurt, carefully spreading to the edges. (Dotting the mixture around the entire surface helps make spreading easier.) Chill in refrigerator for at least an hour before serving.

Serve with pita chips, soft pita wedges, baguette slices, crackers, or chips.

Note: actual recipe not pictured.

Hearty, Healthy Turkey Chili

 
Submitted by: Jessica Houston. Jessica is nutritionist currently living in Miami. Read more about her active lifestyle and her recipes at her blog, Healthy Urbanista.

Makes 8 servings.

Ingredients:

1 teaspoon extra virgin olive oil
1 clove garlic, chopped
1 yellow onion, chopped
5 baby bella or crimini mushroom, chopped
1 can fire roasted tomatoes with green chilis, low sodium
1 cup vegetable stock, low sodium
2 green onions, chopped
1 pound lean, ground white turkey
1 can kidney beans, low sodium, drained
1 can black beans, low sodium, drained
1 can cannellini beans, low sodium, drained
1 tablespoon ground cumin
1 tablespoon of turmeric
1 teaspoon ground paprika
1 teaspoon chili powder
1 teaspoon ground garlic
1 pinch cayenne
1 pinch sea salt and pepper

Instructions:

Have vegetables pre-chopped and spices mixed to decrease your cooking time. In a large pot, heat olive oil on medium and add garlic. Add ground turkey and brown. While turkey is cooking, add spices. Adding the spices now will ensure that these are evenly distributed throughout. Add onions then mushrooms to the pot and place lid on pot for 1 minute, until onions are translucent and mushrooms start to cook down. Add tomatoes and beans, turn heat to medium-low. Simmer for 15-30 minutes. Serve and garnish with chopped green onions.

Notes from Jessica:

Try a whole wheat bread bowl to increase your fiber. For a vegetarian alternative, skip the turkey and add more of your favorite beans!

Turmeric is an excellent addition to help with any post-game inflammation.

Cayenne will get your metabolism moving to help with digestion and burn off excess calories that you may have consumed during the SuperBowl Watch Party!

Garlic might be the MVP, as it supercharges fat-burning and iron metabolism, has heart protective properties and reduces inflammation!

Thanks for your contributions everyone! Have fun watching the big game this weekend!