It’s that time of year again! Football season is in its final act and regardless of whether your team has made its way to the big game (or you’re just there for the commercials), you’ll likely be viewing the Super Bowl. Typically, the Super Bowl is your first tempting “event” post-holidays. So, don’t let all the hard work you’ve put in over the past month sticking to your New Year’s Resolution go to waste. You’ve got this!
Slow Cooker Spinach Artichoke Dip
You can’t go wrong with a good spinach and artichoke dip. My favorite part about this recipe? Vegetables! Any appetizer that is chock full of veggies is a win in my book. To make this traditionally indulgent recipe healthier, use low-fat cream cheese and low-fat Greek yogurt in place of sour cream. Greek yogurt scores bonus points by providing extra protein! Serve with whole-wheat pita bread triangles or veggie sticks.
- 1 10 oz. bag fresh baby spinach, roughly chopped
- 1 13.75 oz. can quartered artichoke hearts, chopped and drained
- 1 8 oz. brick low-fat cream cheese, cut into 1-inch cubes
- 1 cup light sour cream or plain Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ⅓ cup finely-chopped white or red onion
- 4 cloves garlic, minced
- ½ tsp. black pepper
- ¼ tsp. salt
- Combine all ingredients in a large mixing bowl and stir until evenly combined. Lightly mist the bowl of your slow cooker with cooking spray. Transfer the mixture into your slow cooker.
- Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.
- Give the dip a good stir and season with extra salt and pepper if needed.
Approximate nutrition information per serving (no toppings): 243 calories, 15 grams of fat, 10 grams of carbohydrates, 17 grams of protein
Recipe adapted from Gimme Some Oven: www.gimmesomeoven.com/slow-cooker-spinach-artichoke-dip
Slow Cooker Cocktail Meatballs
This is a fix it and forget it kind of recipe that contains just a few simple ingredients. Meatballs are SO versatile and are always a crowd pleaser. You can make your own meatballs OR take the easy route and use prepared/frozen ones. Use ground turkey or extra lean ground beef (93/7) for reduced calories and fat. Serve individually on a tooth pick with a side of celery and carrots sticks for a protein-packed, healthier, and less messy version of wings!
- 1 cup cranberry sauce, homemade or store-bought
- ½ cup ketchup
- 2 Tbsp. brown sugar, packed
- 2 Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1 Tbsp. apple cider vinegar
- 1 tsp. Worcestershire sauce
- ¼ tsp. ground cinnamon
- Kosher salt and freshly ground black pepper, to taste
- 1 32 oz. package frozen, fully cooked meatballs, homemade or store-bought
- 2 Tbsp. chopped fresh chives
- In a medium bowl, whisk together cranberry sauce, ketchup, brown sugar, Dijon, maple syrup, apple cider vinegar, Worcestershire and cinnamon. Season with salt and pepper to taste.
- Place meatballs into a 3-quart slow cooker. Stir in cranberry mixture.
- Cover and cook on low heat for 3-4 hours, or until bubbly and the meatballs are heated through.
- Serve immediately, garnished with chives if desired.
Approximate nutrition information per serving (no toppings): 331 calories, 14 grams of fat, 29 grams of carbohydrates, 21 grams of protein
Recipe adapted from Damn Delicious: https://damndelicious.net/2015/12/10/slow-cooker-cocktail-meatballs