Whether you are watching ACC Basketball or the upcoming Super Bowl, you are surely going to want to have plenty of snacks! Here are some healthy snack recipes to keep your diet in the win column.

Oven Fried Dill Pickles

(This is one of my favorites)

Ingredients

• 8 ounces sliced dill pickles (about 1⅓ cups)
• 1 cup whole-wheat panko breadcrumbs
• ⅓ cup all-purpose flour
• 2 eggs, lightly beaten
• Cooking spray
• ½ cup sour cream
• 1 tablespoon chopped fresh dill
• 1 teaspoon dried minced garlic
• 1 teaspoon lemon juice
• ¼ teaspoon salt, divided

Directions

1. Preheat oven to 425° F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
2. Pat pickle slices dry. Place panko, flour and eggs in three separate shallow dishes. Working in batches, dredge the pickles in the flour, coat with the egg and then the panko, patting the crumbs to adhere. Place on the prepared rack. Coat liberally with cooking spray. Bake until crisp and beginning to brown, about 10 minutes.
3. Meanwhile, combine sour cream, dill, dried garlic, lemon juice and ⅛ teaspoon salt in a small bowl.
4. To serve, transfer the pickles to a platter and sprinkle with the remaining ⅛ teaspoon salt. Serve with the sauce.

Serves 8. Each serving contains Calories 89, Fat 5 g, Fiber 1 g, Carbohydrates 9 g, Protein 3 g, Cholesterol 38 mg, Sodium 328 mg.

Greek Stuffed Mushrooms

Ingredients

• 20 large fresh mushrooms, 1 ½ to 2 inches in diameter (about 1-1 ½)
• Nonstick cooking spray
• 1 cup finely chopped broccoli
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 3 tablespoons crumbled feta cheese
• 2 tablespoons fine dry bread crumbs

Directions

1. Clean mushrooms. Remove stems from mushrooms. Set stems aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan lined with foil. Bake in a 425°F oven for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
2. Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt, and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese, bread crumbs, and fresh oregano (if using).
3. Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Bake in the 425°F oven for 8 to 10 minutes more or until heated through.

Serves 20. Each serving contains Calories 19, Fat 1 g, Fiber 0 g, Carbohydrates 2 g, Protein 2 g, Cholesterol 1 mg, Sodium 51 mg.

Skinny Caramel Corn

Ingredients

• ½ cup packed brown sugar
• 3 tablespoons lower-fat tub-style margarine (50 percent to 70 percent vegetable oil)
• ½ teaspoon salt
• 1 teaspoon vanilla
• 12 cups air-popped popcorn

Directions

1. Preheat oven to 300°F. In a small saucepan, combine brown sugar, margarine, and ¼ teaspoon of the salt; cook and stir over medium heat just until boiling and sugar is dissolved. Stir in vanilla.
2. Place popcorn in a shallow roasting pan. Drizzle brown sugar mixture over popcorn; toss to coat. Bake, uncovered, for 20 minutes, stirring once. Sprinkle with the remaining ¼ teaspoon salt. Transfer to a large piece of foil or a large roasting pan; let cool for 1 hour. Immediately place in an airtight container; cover and store at room temperature for up to 2 days.

Tips:

• Sugar Substitute: Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to ½ cup brown sugar.
• To make ahead: Store airtight at room temperature for up to 2 days.

Serves 11. Each serving containsCalories 95, Fat 3 g, Fiber 1 g, Carbohydrates 17 g, Protein 1 g, Cholesterol 0 mg, Sodium 134 mg.

Nutrition per serving with substitute: same as above, except 79 cal., 131 mg sodium, 11 g carbohydrates.

Cauliflower Pizza Bites

Ingredients

• 4 cups grated cauliflower
• 3 eggs
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)

Fillings

• Meat (about 4 oz.): pepperoni, beef, sausage, bacon, ham, etc.
• Veggies: bell peppers, onion, olives, artichokes, spinach, etc.

Directions

1. Preheat oven to 400° F. Combine grated cauliflower, eggs, oil, and seasonings in a large bowl.
2. Add in your desired fillings. Be sure to not use too many or they won’t hold together. (I use 4 ounces of meat, and about a cup of veggies.)  Fill the muffin tin by packing the filling into them. Be sure to press down to help them form.
3. Bake for 30-35 minutes or until the tops are golden brown. Serve with your favorite marinara sauce.

Parmesan Cups with BLT Salad

Ingredients

• Cherry or Grape Tomatoes, quartered
• Arugula
• Bacon, cooked and chopped
• Shredded Parmesan

Directions

For the cups

1. Preheat oven to 375° F. Line a baking sheet(s) with parchment paper.
2. Create piles of Parmesan cheese with roughly 3 Tablespoons of cheese each and ~2″ apart
3. Bake for around 6 minutes (until the cheese is melted, but not brown). Remove from oven; allow to cool for just about 1 minute.
4. Then, scrape cheese from paper using a spatula and lay over each muffin tin cup.
5. If the cheese doesn’t dip down into the cups, pop the muffin tins back into the hot oven for ~30 seconds.
6. Once out of oven, let cups cool and harden, then stuff with salad!

Salad

• Toss in arugula, chopped bacon, tomatoes, and sprinkle with Parmesan cheese