Getting ready for the big game? I’m thrilled to share some of my delicious recipes for snacks that your family and friends will love.

Check out some of my family favorites:

Buffalo Chicken Tenders
Serves 4

¼ cup hot sauce
1 teaspoon gluten-free hot paprika
¼ teaspoon salt
1 pound chicken tenders
1 tablespoon salted butter

1. Preheat the oven to 375 degrees F.

2. Combine the hot sauce, paprika, and salt in a small bowl. Brush this marinade over all surfaces of the chicken.

3. Grease an 11 x 7-inch baking dish with the butter, and spread the chicken out in the dish. Cover, and marinate in the refrigerator for 50 minutes.

4. Bake, uncovered, for about 15 minutes or until the chicken is no longer pink in the center.

Nachos and Guacamole
Serves 8

Guacamole
4 large ripe avocadoes, preferably Hass
½ teaspoon sea salt, plus more if needed
3 ripe tomatoes, seeded and finely chopped
¼ minced red onion
2 jalapenos, seeded and finely chopped
3 tablespoons minced fresh cilantro

Nachos
1 tablespoon olive oil
1 pound ground beef
1 tablespoon gluten-free mild chili powder
1 tablespoon gluten-free ground cumin
1 tablespoon cornstarch
½ teaspoon cornstarch
½ teaspoon salt
2 large tomatoes, diced (about 2 cups)
Nonstick cooking spray
1 13-ounce bag gluten-free tortilla chips
½ cup pickled jalapeno slices
1 cup shredded sharp chedder cheese
1 cup shredded Monterey Jack or pepper Jack cheese
1 cup gluten-free prepared salsa, for serving
1 cup gluten-free light sour cream, for serving

1. Prepare the guacamole: Cut the avocadoes in half, remove the pits, and scoop the flesh into a large wooden or metal bowl. Add the sea salt and mash with the back of a wooden spoon until the desired texture is reached— I like mine a bit chunky. Stir in the finely chopped tomatoes, onion, jalapenos, and cilantro. Taste, and add more salt if needed. To keep the guacamole for up to 3 ours, cover the surface of the dip directly with plastic wrap and store in the refrigerator.

2. Make the nacho filling: Heat a large skillet over high heat and add the oil. Add the ground beef and cook, stirring occasionally, until it is browned, 3 to 4 minutes. Sprinkle the chili, cumin, and cornstarch over the beef. Add the salt, diced tomatoes, and ¼ cup of water.

3. Cook for 2 to 3 minutes more, until the tomatoes start to break apart and a thick sauce forms.

4. Preheat the oven to 400 degrees F.

5. Coat a rimmed baking sheet or a large ovenproof platter with a thin layer of cooking spray. Spread the tortilla chips out on the baking sheet. Spoon the filling over the tortilla chips, and sprinkle with jalapenos and cheeses. Bake for 5 to 8 minutes, or until the cheeses have melted. Serve immediately with the guacamole, salsa, and sour cream.

Kale Chips
Serves 4

Ingredients

1 large bunch kale (about 1 pound)
2 tablespoons olive oil
¼ teaspoon salt

1. Preheat the oven to 400 degrees F.

2. Trim off and discard the tough stems of the kale and rinse the leaves under cold running water. Wrap the leaves tightly in a dish towel to dry them.

3. Place the olive oil in a large bowl. Unwrap the kale leaves and coarsely chop them. Add them to the bowl and toss them in the oil, rubbing them to coat them well. Sprinkle with salt.

4. Divide the kale between two ungreased baking sheets and bake for 8 to 10 minutes, until the leaves are crisp. Serve immediately.
 

What are you planning on serving at your Super Bowl Party? And more importantly, who are you rooting for? Share in the comments!