5 Healthy Super Bowl Snack Recipes

Christine Zalnieraite

2022 Feb 04

5 min read

It’s hard to imagine the Super Bowl without fried, cheesy, and way-too-salty food. But for a person with diabetes, that’s not the way to enjoy this special occasion. To not leave you crunching on celery sticks while your friends enjoy a feast beside you, here are 5 healthy Super Bowl snack recipes you can whip up and enjoy the game to the fullest:

1. Bacon and mushroom quiche bites

Ingredients for 24 servings:

  • 8 slices bacon 
  • 1/4 pound fresh mushrooms, chopped
  • 1 tablespoon butter
  • 1/3 cup green onion, chopped
  • 1 2/3 cups Swiss cheese, shredded
  • Pastry for a double-crust pie (homemade or purchased)
  • 5 eggs
  • 1 2/3 cups sour cream


  1. Heat oven to 375oF (190oC).
  2. On a lightly floured board, roll out the pastry dough until it is 1/16-in. thick.
  3. Using a 3-in. cutter, cut out 42 circles; re-roll scraps as needed.
  4. Fit circles into the bottoms and slightly up sides of lightly greased 21/2-inch muffin pans.
  5. Meanwhile, fry bacon slices until crisp; drain, then crumble or chop.
  6. Chop mushrooms, sauté in butter until limp and liquid evaporates.
  7. Combine bacon, mushrooms, green onions, and cheese. Divide, filling muffin cups equally.
  8. In a large bowl, beat together eggs, add sour cream, and stir until smooth. Add about 1 tablespoon into each muffin cup.
  9. Bake until puffed and light brown, 20–25 minutes. Cool in a pan for 5 minutes and then remove.
  10. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight and refrigerate overnight.
  11. Reheat, uncovered, at 350F for about 10 minutes.
Total calories 456 kcal Serves 10
Total fat 27 g Serving size 1 slice (1,5 oz/45 g)
Total carbohydrate 13 g
Total protein 12,6 g
Sugar 3,2 g

2. Cheddar and Apple Bites

apple cheddar bites
Ingredients for 24 Servings:

  • 1 refrigerated pie crust (1/2 of a 14-ounce package)
  • 1⁄2 cup shredded Cheddar cheese
  • 1⁄4 cup apple butter
  • 24 thin apple slices, halved


  1. Preheat the oven to 450F (230C). Lightly coat a mini muffin tin with cooking spray.
  2. Unroll the pie crust onto a clean surface. Roll the dough into a circle about 12 inches in diameter. Cut twenty-four 2-inch circles out of the dough with a biscuit cutter, re-rolling the scraps if needed. Place the dough circles in the prepared muffin cups, gently pressing the dough into the bottom and sides of each cup. Prick the dough with a fork. Bake until lightly browned, 5–6 minutes.
  3. Add 1 teaspoon of cheese to each cup, then top with 1/4 teaspoon of apple butter. Bake until the cheese has melted, 3–5 minutes more. Let cool for 10 minutes. Top each bite with a few apple pieces, if desired.
Calories 50.9 kcal Serves 24
Fat 2.9 g Serving size 1 cup
Carbohydrates 5.5 g Fiber 0.2 g
Protein 0.8 g
Sugars 1.4 g

3. Roasted Butternut Squash 

roasted butternut squash
Ingredients for 4 servings:

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  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste


  1. Preheat the oven to 400F (200C)
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven, for 25 to 30 minutes, until the squash is tender and lightly browned.
Calories 176.8 kcal Serves 4
Fat 7 g Serving size 2/3 cup
Carbohydrates 30.3 g Fiber 5.1 g
Protein 2.6 g
Sugars 30,3 g

4. Beef and Blue Cheese–Stuffed Mushrooms

beef and blue cheese-stuffed mushrooms
Ingredients for 36 servings:

  • 1/2 pound 96% lean ground beef
  • 1/4 teaspoon salt
  • 36 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
  • 1/3 cup crumbled blue cheese 
  • 1/4 cup soft whole wheat bread crumbs 
  • 3 tablespoons minced chives 
  • 1/2 teaspoon steak seasoning blend


  1. Preheat the oven to 375F (190C)
  2. Remove and reserve stems from mushrooms. Season mushroom caps with salt and set aside. Mince stems to yield 1/2 cup; discard remaining stems. 
  3. Combine ground beef, minced stems, blue cheese, bread crumbs, 3 tablespoons of chives, and steak seasoning. Spoon beef mixture evenly into mushrooms.
  4. Place stuffed mushrooms on a rack in a broiler pan. Bake for 15–20 minutes. Sprinkle with additional chives, if desired.
Calories 15 kcal Serves 36
Fat 1 g Serving size 1 mushroom
Carbohydrates 1 g Fiber 0.1 g
Protein 2 g
Sugar 0 g

5. Glazed Sweet Potatoes  

glazed sweet potatoes
Ingredients for 8 servings:

  • 2 1/2 large sweet potatoes, peeled and sliced into 3/4-in. rounds
  • Kosher salt
  • 1/2 cup dark brown sugar
  • 1 cinnamon stick
  • 2 whole star anises
  • 3 whole cloves
  • 1/2 cup toasted unsweetened flaked coconut (optional)


  1. Bring a large saucepan of water to boil. Add potatoes and 1 tsp salt. Cover and return to boil, then reduce heat and simmer until just tender, for 9–11 minutes. 
  2. Meanwhile, combine sugar, cinnamon, star anise, cloves, 1/4tsp salt, and 2/3 cup water in a small saucepan on medium-high. Bring to
    a simmer and cook, for 2–3 minutes, occasionally whisking to dissolve sugar, until mixture thickens into a light syrup.
  3. Transfer sweet potatoes to a serving platter and pour half of the syrup over the top of the potatoes. Serve remaining syrup on the side. Garnish with coconut flakes.
Calories 136 kcal Serves 8
Fat 1 g Serving size 1 cup
Carbohydrates 33 g
Protein 2 g
Fiber 3 g

To Sum Up

Either if you are somebody who struggles with diabetes, or simply want to make a better choices when snacking during Super Bowl, choose these healthy snacks and share your thoughts with us. But, if you’re interested in regular diabetes meal recipes, the Klinio app offers a bunch of delicious personalized recipes with a pre-calculated nutritional value for your daily meal plan. 

Written by

Christine Zalnieraite

Christine is a registered and licensed dietitian (RD, LD) with more than eight years of professional experience. Christine is an expert in dietetics that includes human nutrition and the regulation of the proper individual diet. She alters patient's nutrition based on their medical condition and individual needs. Education: Master’s degree in Human Nutrition and Food Safety and two Bachelors of Science - Bachelor in Clinical Nutrition and Dietetics, and Human Nutrition and Food Safety. Also, she continues to deepen her knowledge in Ph.D. studies of Medical Science and Dietetics.

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