This Sunday is THE Sunday for all football fans and I cannot wait! Not because of the game… but because of the Super Bowl food.

Here are a few of my favorite appetizers to bring to a party and are sure to be crowd pleasers, because they are so darn good!
(Links are provided to view the full recipe)


8 oz. hummus (I prefer roasted red pepper or garlic)
1 tomato, diced
½ cup diced cucumber
½ cup nonfat Greek yogurt
⅛ tsp salt
¼ tsp paprika
2 canned artichoke hearts, chopped
2 roasted red peppers (4 halves), diced
¼ cup crumbled feta cheese
2 tbsp minced flat-leaf parsley
Kalamata olives, chopped (optional), for garnish




Roasted Sweet Potato Rounds with Guacamole and Bacon


1 large sweet potato, chopped into ½-inch rounds
2 slices thick-cut bacon, cooked
1 large avocado, peeled
2 tablespoons fresh lime juice
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
3 tablespoons red onion, finely chopped
1/8 to ¼ teaspoon fine sea salt, to taste
*Add a drizzle of healthy ranch dressing to make this appetizer complete! (recipe below)



Greek Yogurt Ranch Dressing
-1 package Hidden Valley Ranch dressing mix
-Nonfat plain Greek yogurt
-Low fat milk (or milk of choice)

Follow directions on the back of the Hidden Valley Ranch packet. Replace the mayo with plain Greek yogurt + add milk until you reach the consistency of dressing.



2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

Homemade Turkey Meatballs (instead of using frozen for the Spicy Cranberry Barbecue Meatballs)
-1 large egg-2 lbs. lean ground turkey
-2/3 cups Panko (Japanese bread crumbs)
-3 cloves garlic, minced
-2 teaspoons oregano
-1 teaspoon smoked paprika
-1 1/2 teaspoon salt
-1 teaspoon pepper

Mix all ingredients in a large mixing bowl until just combined- avoid over mixing.  Form into  1 1/2 inch meatballs and place onto a large lightly oiled baking sheet. Bake for 10-15 minutes or until lightly browned. Place meatballs and sauces into a slow cooker and cook on low for 4 hours or high for 2 hours, stirring occasionally.  Once they are cooked through, set to warm and enjoy!


Slow Cooker Buffalo Chicken Meatballs



1 pound ground chicken
3/4 cup Panko*
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3/4 cup buffalo sauce
1/4 cup blue cheese dressing



-Taryn Sugar






*All recipes and photos are adapted from Cookin Canuck, The Roasted Root, Just a Pinch, Yellow Bliss Road, + Damn Delicious