We have reached the biggest game of the year. You can be like me and not have a particular dog in the fight or have a huge rooting interest in the winner. Either way, the Super Bowl is the one game where you can get even those with just a passing interest to watch. Maybe just for the halftime show. Especially if you’re a fan of Jennifer Lopez or Shakira. The one common thing though is there is inevitably food involved. Food of all kinds and all degrees of spiciness. So as the hour approaches, let’s discuss some of the the items that might be included as well as some of the recipes for them.

So let’s not kid ourselves here. Generally speaking, people are not concerning themselves with their caloric intake for this one time. But, because we are all about covering everyone here at Geek Vibes Nation, we will mention the nutritional factor. First off, let’s hit MY go to dip during the playoffs and the Super Bowl. The iconic Rotel Queso Dip.


A creamy, cheesy and spicy dip made with just 2 ingredients–a Ro*Tel signature recipe. Velveeta® is a registered trademark of Kraft Foods, Inc.


You could make your own meatballs if you are of the culinary mind, but if not, here’s a quick recipe for store bought meatballs. That’s the way that I would roll. Actually, that’s a lie. My wife does all the cooking in our world. Thankfully for me.


1 c. leftover cranberry sauce
1/4 c. red wine vinegar
2 tbsp. low-sodium soy sauce
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. brown sugar
1/4 c. water
2 lb. frozen precooked cocktail-size meatballs


  1. In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
  2. Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.

Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes. PER SERVING: 360 calories, 24 g fat (10 g saturated fat), 14 g protein, 960 mg sodium, 21 g carbs, 1 g fiber.

So we have dip, we have meatballs and although I find them a waste of time, we should have wings, or bone sickles as I call them. But because they are a Super Bowl Staple, let’s talk wings. Now I’m sure all you wing worshippers have your own recipe that you rock for this event. Because I don’t have one (because of my aforementioned thoughts on wings) I offer this one, Smokey Grilled Chicken Wings.


You can cut the fat to save 10 grams of fat per serving, and swap the wings for four 6 oz boneless, skinless chicken breasts. Grill until cooked through, 5 to 7 minutes per side.

1/2 c. Ketchup
2 tbsp. cider vinegar
1 tbsp. dark brown sugar
2 tsp. Worcestershire sauce
1 chipotle pepper in adobo, finely chopped
1/2 c. sour cream
1 lime
1/4 c. Fresh cilantro, chopped
1 oz. feta cheese, crumbled
3 lb. chicken wings (about 36) split
2 tbsp. olive oil
kosher salt
black pepper
4 ears fresh corn, halved


  1. Heat grill to medium-low. In a small bowl, combine the ketchup, vinegar, sugar, Worcestershire, and chipotle.
  2. Place the sour cream in a bowl. Finely grate the zest of the lime on top, then squeeze in juice (about 2 tablespoons). Add cilantro and feta and mix to combine; set aside.
  3. In large bowl, toss the wings with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Brush the remaining tablespoon oil on the corn.
  4. Grill the chicken wings, covered, turning occasionally for 12 minutes.
  5. Place the corn on the grill. Grill the wings and corn, basting the wings with some of the sauce and turning the corn occasionally, until the chicken is cooked through and the corn is slightly charred, 4 to 6 minutes. Serve the corn with the wings, any remaining chipotle sauce and sour cream sauce, for dipping.

So, since I have covered the obligatory Wings, so let’s hit another iconic favorite: Nachos. Also more popularly known as the Best Fiesta BBQ Chicken Nachos.


This BBQ chicken nachos recipe is from The Dude Diet chef and author Serena Wolf. For those who are interested in cutting calories, there are a few simple swaps you can make. With those changes, the  nachos would have half the calories, fat, saturated fat, sodium, and carbs of a typical serving. Score one for the nutrition conscience.

2 8-oz. boneless skinless chicken breasts
Kosher salt and pepper
1 tbsp. Extra virgin olive oil
4 whole wheat or brown rice tortillas
1 tbsp. plus 1 tsp. extra virgin olive oil
Kosher salt and pepper
3/4 c. corn kernels (from 1 ear, or thawed if frozen)
1/2 c. barbecue sauce
6 oz. Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 c. cherry or grape tomatoes, quartered
1/4 c. pickled jalapeños, chopped
1/2 small red onion, finely chopped
3 scallions, thinly sliced
1/2 c. fresh cilantro, finely chopped
Hot sauce, for serving

  1. Make the chicken: Pat the chicken dry with paper towels and season with 1/2 teaspoon each salt and pepper. Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon oil, swirling to coat the pan. Lower the heat to medium, add the chicken and cook for 1 minute. Turn the chicken, cover the skillet, reduce heat to low, and cook for 12 minutes (do not open lid). Turn off the heat and let rest, covered, for an additional 12 minutes (do not open the lid). Once cool enough to handle, cut into small pieces.
  2. Make the chips: Heat oven to 400°F. Line 2 large rimmed baking sheets with foil. Using 1 tablespoon oil, brush both sides of each tortilla. Cut each into 3 wide strips, then cut each strip crosswise into 4 to 6 pieces. Transfer the tortillas to the prepared baking sheets in a single layer, then sprinkle with 1/4 teaspoon salt. Bake until lightly browned, 5 to 7 minutes. Turn the chips and bake until crisp, 2 to 3 minutes more. Transfer the chips to one baking sheet or another broiler-proof pan.
  3. Meanwhile, heat the remaining teaspoon oil in a small skillet over medium-high heat. Add the corn and a pinch each of salt and pepper and cook, tossing occasionally, until lightly golden brown, 4 to 5 minutes. In a medium bowl, toss the chicken with the barbecue sauce to coat.
  4. Heat broiler. Sprinkle the chips with half the cheese, then the corn, chicken, tomatoes, and pickled jalapeños. Top with the remaining cheese and broil until the cheese melts, 2 to 3 minutes.
  5. Sprinkle the onion, scallions, and cilantro on top and serve with hot sauce, if desired.

PER SERVING: About 564 CAL, 25.5 G FAT (10.5 G SAT FAT), 101 MG CHOL, 1,427 MG SOD, 38 G PRO, 47 G CAR, 5 G FIBER

These are just a small sample of the many different snacks that can be made for the Super Bowl. The whole point is to have fun and enjoy the game. But, as a courtesy, help whoever supplied all the great food to clean up when necessary. You’ll become THEIR Super Bowl MVP!

Source: WomansDay.Com, Readyseteat.Com

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