Your Favorite Football Appetizers Slimmed Down

With football season in full swing, there’s no shortage of game day appetizers to tempt even the most diligent dieters. Fortunately, you don’t have to forego your favorite snacks to spare your waistline.

Check out these easy recipes that save you calories, but still retain their entire flavor:

Baked Wings:


3/4 cup all-purpose flour

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

20 chicken wings

1/2 cup melted butter

1/2 cup hot pepper sauce


Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly. Makes 20 wings. (Recipe courtesy of

Spinach and Artichoke Dip:


1 (8 ounce) container reduced-fat sour cream
1 cup fat-free mayonnaise
1/2 cup chopped canned artichoke heart
1/2 cup frozen spinach, thawed, squeezed and dried
3 scallions, diced
1 teaspoon garlic powder
1 tablespoon sun-dried tomato, finely chopped
1 tablespoon asiago cheese, shredded


Preheat oven to 350 degrees. Combine ingredients in an oven-safe casserole dish, sprinkling cheese on top. Bake until heated through and cheese is bubbling; serve with veggies [] and baked tortilla chips. Serve and enjoy! (Recipe from .)



1 large zucchini, cut into 1/2-inch cubes

1 large ripe avocado, cubed

1/4 cup coarsely chopped fresh cilantro

1/4 cup finely chopped onion

2 cloves garlic, minced

2 tablespoons lime juice

1/2 teaspoon hot sauce, such as Tabasco, or more to taste

1/4 teaspoon salt


Place zucchini in a microwave-safe dish, cover with a damp paper towel and microwave on High until tender, 4 to 5 minutes. Drain in a sieve, pressing lightly on the zucchini to extract any liquid. Transfer the zucchini to a large bowl; add avocado, cilantro, onion, garlic, lime juice, hot sauce and salt and coarsely mash until combined. (Recipe from



1 pound lean ground beef, I used 96%

1 cup onions, chopped

1 tablespoons garlic, minced

1 (1 oz) package taco seasonings mix

⅔ cup water

7 ounces reduced-fat tortilla chips, (about 100 chips)

1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can Ortega fire roasted diced green chiles, see shopping tip

1¼ cups salsa, I like Pace Chunky Salsa, medium hot

1½ cups (6 ounces) reduced-fat cheddar cheese, shredded

6 tablespoons fat-free sour cream

Tabasco Sauce, optional


Preheat oven to 350 degrees. In a large pan or skillet, cook ground beef with onions and garlic until meat is browned. Stir often. Pour cooked meat into a colander in the sink and drain off all excess fat. Add meat mixture back to pan. Add taco seasoning, water and mix well. Bring to a boil, turn heat down to simmer and cook for 5 minutes.

Place the tortilla chips evenly on a large oven proof serving plate or baking sheet coated with a little cooking spray. Top the chips with ground beef mixture. Sprinkle beans evenly over the meat. Next, spoon over beans the fire-roasted chilies and then salsa. Sprinkle the cheese all over the top.

At this point, you can place in the fridge until you’re ready to serve it. When ready to serve, bake in preheated 350 degrees oven for 15 – 20 minutes until the cheese is melted and the nachos are hot. Dollop with sour cream and add a bit more salsa. If you really like food spicy, sprinkle a bit of Tabasco sauce over the top! Makes 12 servings. (Recipe from

Do you have a favorite slimmed down recipe to share? Tell us about it in the comments section!