Super Bowl LIX is rapidly approaching and so does the search for n the very best in new snack recipes, with the added bonus of being a bit more healthy or low in calories and carbohydrates!  I’ve done the searching for you; hope you will enjoy!!  

Pepperoni Crisps

(I like to make this low carb snacks)

1 package, 8 ounce pepperoni, thin sliced, I use Turkey Roni

Fresh ground black pepper, to taste

Preheat the oven to 350 degrees.   

Arrange the pepperoni pieces on a baking sheet, or I use an actual broiler pan for crispier pieces.

In preheated oven bake about 10-15 minutes or until desired crispness, I generally cook closer to 20 minutes.  

Place the pepperoni on layer paper towels to soak up the excess fat, until cooled.  Season pepperoni with black pepper if desired.  Taste first.  Stir in an airtight container.   

Serves 8, each serving contains; Calories 138, Protein 6g., Fat 12g., Carbohydrates 2.

Buffalo Shrimp Dip

3 cups shrimp, chopped

1 teaspoon olive oil or butter

8 ounces cream cheese

7 ounces mozzarella cheese, shredded

1 cup plain Greek yogurt

½ cup buffalo sauce, I use Frank’s

½ cup green onions, sliced

½ cup blue cheese crumbles

Optional toppings; extra green onions, blue cheese crumbles, 

For serving; celery, carrots, chips or crackers

Preheat the oven to 425 degrees and spray a 9 x 9 inch baking dish or a round one of similar size.

In a sauté pan, heat the oil or butter to medium heat.  Sauté your shrimp for 2-3 minutes until about 75% cooked.  They will finish when you bake the dish.  

In a large bowl stir together the cream cheese, mozzarella cheese, Greek yogurt and buffalo sauce.  Fold in the shrimp, green onion and blue cheese crumbles at the end.  

Pour the cheese mixture into the baking dish and smooth the top.  

Bake for 20 minutes.  To get the top golden brown turn on the broiler for a few minutes in the end.  Top with blue cheese crumbles and extra sliced green onions.  Serve with dippers. 

Serves 8, each serving contains; Calories 269, Protein 22g., Fat 18g., Carbohydrates 3g.

Pickle Roll Ups

8 ounces cream cheese, room temperature

3 tablespoons dry ranch dressing mix

16 ounces dill pickles, whole with ends trimmed, medium sized

½ pound ham, deli style

Once cream cheese is softened, combine with the ranch seasoning mix until it’s smooth and creamy.  

Pat dry the trimmed pickles. Lay the ham slices flat on a cutting board and pat them dry.  

Using a knife or spatula, spread the cream cheese mixture evenly over the slices of ham, make sure the cream cheese is spread all the way to the edges.  

Place a pickle at the edge of a ham slice and roll it up tightly.  Use a toothpick to hold it together if needed.  Refrigerate for a couple of hours, it will allow the cream cheese to stiffen and make these easier to cut.  

Cut the rolled-up ham into ¾ inch pieces and place them on a serving tray in an even layer.  Continue rolling and cutting the remaining roll-ups.  

Cover the tray and refrigerate for up to two days.  

Yields 30, each roll-up contains; Calories 49, Protein 2g., Fat 4g., Carbohydrates 1g.

 Big Mac Tacos

4 pieces mini tortillas, I use the keto version

1 cup ground beef

4 cheese slices

2 tablespoons dill pickle chips

Iceberg lettuce, chopped

2 tablespoons pickle juice

¼ cup mayonnaise

1 tablespoon yellow mustard

1 teaspoon white vinegar

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon garlic powder

1 teaspoon sugar

Make a Sauce, combine mayonnaise, pickle juice, mustard, vinegar, paprika, onion powder, salt, garlic powder, and sugar in a small bowl, and set aside.  

Spread the ground beef over the tortilla, then place them onto the frying pan with the meat side down.  Smash the taco down so the meat constantly touches the pan, and cook until the beef turns brown.

Lower the heat and flip the tortilla to crisp it up.  Next, place a slice of cheese over the meat and cover the frying pan for 2 minutes or until the cheese is melty.  

Remove the pan from heat.  Top with the pickles and chopped lettuce leaves.  

Drizzle the Big Mac smash tacos with your sauce and serve.  

Serves 4, each serving contains; Calories 41, Protein 2g., Fat 1g., Carbohydrates 3g.

Bell Pepper Nachos

1 pound ground beef

1 tablespoon chili powder

2 teaspoons ground cumin

½ teaspoon dried oregano

1 teaspoon salt

½ teaspoon pepper

2 pounds bell peppers, all colors

1 ½ cups sharp cheddar cheese

For the Topping

10 cherry or grape tomatoes

1 jalapeno pepper sliced, I like to use the pickled ones

¼ cup cilantro, finely chopped

½ cup sour cream

½ cup guacamole

Preheat oven to 400 degrees.

Add the ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat.  Cook, breaking up until no longer pink, about 5-7 minutes.   

Place the pepper pieces, cut side up, on a baking sheet, spreading out as much as possible.  

Fill each pepper with the ground beef mixture.  Top with cheddar cheese.  

Bake for 5-7 minutes, or until the cheese is fully melted.  You want the peppers to be warm, but still crisp.  

Remove the nachos from the oven and top with slices of tomatoes, jalapeno pepper slices, cilantro, sour cream and guacamole.

Serves 6, each serving contains; Calories 377, Protein 25g., Fat 25g., Carbohydrates 14g

Easy Cream Cheese Sausage Balls

1 pound hot pork sausage

1 8-ounce block cream cheese

2 cups baking mix

1 cup cheddar cheese, shredded

Preheat the oven to 350 degrees.

Combine the sausage and cream cheese.  Add the baking mix and combine.  Add the cheddar cheese and mix.  

Scoop out the mixture onto the lined baking sheets.  The size of your balls will determine the yield.  

Chill the sausage balls in the fridge for 10 minutes.  

Bake the sausage balls with cream cheese in the oven for about 22 to 25 minutes.  Once they are firm and golden brown, they are done.  You can also test the doneness using a thermometer when inserted into the center reaches 160 degrees.  Serve with a side salad or as an extra appetizer. 

Chunky Monkey Popcorn

1 bag healthy popcorn, not flavored

½ cup dark chocolate chips

½ cup peanut butter chips

½ cup banana chips

Pop the popcorn according to instructions.  

Line two cookie sheets with parchment paper.

Melt the chocolate chips in the microwave by microwaving in 30 second increments.  Stir at each segment to speed melting.  

Drizzle melted chocolate over popcorn.  Wait for it to harden or pop in the freezer to speed it up.  

Put the chocolate covered popcorn in a bowl, breaking up any really large chunks.  Toss with the banana and peanut butter chips.  

Serves 4, each serving contains; Calories 291, Protein 6g., Fat 17g., Carbohydrates 30g