Family Super bowl snacks featured on by Andrea Correale

Ideas for your football watch party that are family-friendly, healthy, or vegan.

While we don’t know who’s huddling up for Super Bowl LIV, which is scheduled to be played Feb. 2 at Hard Rock Stadium in Miami, FL, one thing’s for certain: You’ll need lots of yummy, family-friendly Super Bowl snacks to enjoy during the game. Whether you’re looking for family-friendly snacks, healthier snack options for your Super Bowl party, or a guest is vegan, we’re serving up plenty of tasty Super Bowl snack options. And more power to you if you’re just there for the commercials, the half-time show (Hello, JLo and Shakira!), and snacks!

Healthier Macaroni and Cheese Muffins

By Andrea Correale
Makes: 72 muffins

mac and cheese bites


  • 2 cups whole wheat elbow macaroni
  • 1 Tbsp. olive oil
  • 1 egg, beaten
  • 1 cup skim milk
  • 1½ cups reduced-fat cheddar cheese, shredded
  • 1½ cups part-skim mozzarella cheese, shredded
  • ½ cup whole wheat breadcrumbs
  • 1 Tbsp. olive oil
  • ½ tsp. salt


  1. Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray.
  2. In a small bowl, mix breadcrumbs, 1 Tbsp. olive oil, and salt together. Set aside.
  3. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 8 minutes, until al dente. Remove from the heat, drain, and return to the pan. Add 1 Tbsp. of olive oil and the egg and stir until the pasta is evenly coated.
  4. Add cheddar cheese (reserve some on the side for the top), milk, and mozzarella cheese into the pasta and mix until completely coated. Spoon the pasta mixture into the prepared muffin tin. Sprinkle remaining cheese and breadcrumb mixture on top of muffins.
  5. Bake for 30 minutes, or until the cheese and breadcrumbs are brown. Let cool for 10 minutes before serving.

Kobe Beef Frank ‘Lollipops’

By Andrea Correale
Makes: 48 pops

hot dog bites


  • 1 sheet puff pastry dough
  • Flour for dusting
  • 1 cup low-fat cheddar cheese, shredded
  • 3 eggs
  • 6 Tbsp. Dijon mustard
  • 6 all-beef hot dogs


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Dust work surface with flour and place puff pastry sheet on top. Sprinkle one half of the puff pastry sheet with cheddar cheese, spreading evenly. Fold the puff pastry dough in half, sealing the cheese inside.
  3. Using a floured rolling pin, roll out dough until approximately ¼-inch thick.
  4. Beat eggs together in a medium bowl, and add Dijon mustard to make a Dijon egg wash. Mix well, then brush evenly over dough.
  5. Place one hot dog at the edge of the dough. Roll the dough once over the hot dog and seal, using egg wash to help the dough adhere. Using a knife, cut the dough-covered hot dog away from the rest of the dough, pinching the dough together to seal around the hot dog.
  6. Repeat with remaining hot dogs.
  7. Cut off the ends of each hot dog (including any excess dough), then slice into ¾-inch thick pieces. Place on baking sheet and bake for 8-12 minutes or until golden brown.
  8. Serving suggestion: Insert the flat side of a wooden skewer into each frank “pop,” then place the pointed end of the skewer into a tray filled with wheatgrass.

Blackberry Plum Hoisin Turkey Meatballs

By Andrea Correale
Makes: 32 mini meatballs

turkey meatballs


  • ¼ cup milk
  • ¼ cup whole-wheat breadcrumbs
  • 1½ lbs. ground turkey
  • 2 garlic cloves, minced
  • 2 tsp. Chinese five-spice powder
  • ½ cup finely chopped scallions
  • 1 large egg, lightly beaten
  • 2 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • ½ cup hoisin sauce
  • ¼ cup blackberry jam


  1. Preheat the oven to 500 degrees. Grease a mini muffin pan with cooking spray.
  2. In a large bowl, stir together the milk and whole-wheat breadcrumbs and let stand for 5 minutes.
  3. Add the ground turkey, minced garlic, Chinese five-spice powder, chopped scallions, beaten egg, soy sauce, and sesame sauce to the bowl. Use your hands to thoroughly combine the meat mixture, and then shape it into balls using approximately 3 Tbsp. of meat for each.
  4. Place the meatballs into the baking pan and bake for 15 minutes, or until fully cooked.
  5. While the meatballs are baking, whisk together the hoisin sauce and blackberry preserves in a small saucepan over medium heat.
  6. Remove the meatballs from the oven and toss them in the blackberry hoisin sauce.

Whole Wheat Mini Pizzas in Boxes

By Andrea Correale
Makes: 6 pizzas

mini pizzas


  • 1½ cups whole wheat flour
  • ½ tsp. fresh yeast
  • 1 packet stevia
  • 1 tsp. salt
  • 1 tsp. extra virgin olive oil
  • ½ cup chopped onion
  • 1 tsp. chopped garlic
  • 1 can crushed plum tomatoes
  • Salt to taste
  • 1 tsp. dried oregano
  • 1 cup part-skim mozzarella cheese
  • ½ cup basil, chopped
  • Mini pizza boxes (can be purchased at any craft store)


  1. Preheat oven to 375 degrees. Grease a sheet pan with non-stick cooking spray.
  2. Mix flour, yeast, stevia, and salt together until smooth and elastic. Place in a bowl, cover with a wet paper towel, and set aside. Let the dough rest until it doubles in size.
  3. In a pan, heat oil and lightly sauté onions and garlic. Add tomatoes and salt. Allow all ingredients to simmer together and reduce, about 10 minutes. Stir in oregano and set aside.
  4. Divide the pizza dough into six even portions. Roll each portion into a 4-inch circle with a floured rolling pin.
  5. Spread 1 Tbsp. of tomato sauce onto each circle and sprinkle with part-skim mozzarella. Top with chopped basil.
  6. Cook the pizzas on the greased sheet pan for 20 minutes, until dough is golden brown and crispy. Allow to cool, then place in mini pizza boxes and serve.

Mini Guacamole Parfaits

By Andrea Correale
Makes 10 parfaits

guacamole parfaits


  • 4 ripe Hass avocados
  • 3 Tbsp. lime juice
  • 8 dashes hot sauce
  • ½ cup red onion, diced
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 4 plum tomatoes, seeded and chopped
  • 1 jalapeño, seeded and finely chopped
  • ½ white onion, finely chopped
  • ¼ cup cilantro, roughly chopped
  • 1 Tbsp. lime juice
  • Salt and pepper
  • Whole-wheat tortilla strips
  • Low-fat cheddar cheese

For the guacamole

  1. Cut the avocado in half, remove the pit, and scoop into a large bowl.
  2. Add hot sauce, lime juice, onion, salt, and pepper to the avocado, and toss well.
  3. Mash the mixture with a fork until all ingredients are mixed together.

For the pico de gallo:

  1. Combine all ingredients and mix well.

To assemble:

  1. Parfaits can be served in votive glasses or plastic cups for kids. Layer the guacamole and pico de gallo in your vessel of choice.
  2. Top each parfait with low-fat cheddar cheese and whole-grain tortilla strips.

Turkey Tacos

By Andrea Correale
Makes 16 mini or 8 regular tacos

turkey tacos


  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. ground turkey
  • 1 small onion, chopped
  • 1 Tbsp. chili powder
  • Kosher salt to taste
  • 5 ears fresh corn
  • 2 plum tomatoes, diced
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • 1 Tbsp. extra-virgin olive oil
  • 2 limes, juiced
  • 16 mini or 8 regular taco shells
  • 1 cup reduced-fat cheddar cheese, shredded

For the turkey filling:

  1. Heat olive oil in pan. Add onions and lightly sauté.
  2. Add ground turkey and cook through until brown.
  3. Add the salt and chili powder, and mix well.

For the corn and tomato salad:

  1. Shuck the corn and place in boiling, salted water. Boil until tender, approximately 10 minutes. Let cool.
  2. Shave off corn kernels and combine with the remaining ingredients.
  3. Set the mixture aside to marinate.

To assemble:

  1. Fill the taco shells with the turkey filling.
  2. Top with the corn and tomato salad and cheddar cheese.

Buffalo Chicken Stuffed Bell Peppers

By Andrea Correale
Makes 12 servings

buffalo chicken bites


  • 12 small bell peppers
  • 2 cloves garlic, smashed
  • 1 Tbsp. salt
  • 1 tsp. thyme (fresh or dried)
  • 4 cups water
  • 1 lb. boneless, skinless chicken breast
  • ¼ cup hot sauce
  • 2 Tbsp. coconut oil
  • 2 celery stalks, shredded


  1. Cut tops off peppers and remove all seeds. Rinse and set aside.
  2. In a pot, combine water, garlic, salt, thyme, and chicken. Bring to a boil and simmer partly covered for 12 minutes. Remove the chicken and let rest for 15-20 minutes. Shred well with a fork.
  3. Add coconut oil to a pan over medium heat. Add shredded chicken and stir. Add hot sauce and toss until coated.
  4. Stuff each pepper with chicken and top with shredded celery

Mini Tomato and Mozzarella Pita Pockets

By Andrea Correale
Makes 12 pitas

tomato mozzarella pitas


  • 12 mini whole-wheat pita pockets
  • 8 oz. fresh mozzarella cheese, cubed
  • 2 Tbsp. extra virgin olive oil
  • ½ cup sliced grape tomatoes
  • Salt and pepper to taste
  • Fresh basil for garnish


  1. Combine mozzarella, olive oil, and grape tomatoes, and toss well. Add salt and pepper to taste. Allow the mixture to marinate for 30 minutes.
  2. Stuff pitas with salad mixture and garnish with fresh basil. Serve and enjoy!