ready for some football?! whether you’re watching sunday’s big game for the football or for the commercials, winning snacks are always a crowd-pleaser.
sunday is the biggest snack day of the year, and while the athletes are burning major calories on the field, football fans are consuming major calories off the field. from fried chicken wings to greasy nachos, you may feel like it would take a hail mary to keep your new year’s health efforts from being derailed.
don’t sideline yourself because you’re worried about your waistline. popchips and celebrity fitness trainer, jillian michaels, are here to help you bring the fun, not the fat, to snacking this champion-chip sunday!
with all the flavor and half the fat of regular potato chips, popchips are a better for you snack that don’t sacrifice any of the taste you’re craving! so whip up these game-winning recipes your whole team (and friends and family) will go nuts for.
jillian michaels’ hot jalapeño poppers
topped with nacho tortilla or katy’s kettle corn popchips
- whole, fresh jalapeños (not canned)
- ½ tablespoon of fat free cream cheese or all-natural peanut butter
- nacho tortilla popchips
- set oven to broil at 500 degrees. cut each jalapeño in half and hallow out the seeds. fill each jalapeño slice with a ½ tablespoon of fat free cream cheese or peanut butter. top each slice with fresh ingredients. finely diced tomatoes and onions for something savory. place jalapeños on a baking sheet and broil in oven for 6-8 minutes. once complete top your savory bits with cilantro and crushed nacho tortilla popchips (and for the sweeter bites add crushed katy’s kettle corn popchips).
jillian michaels’ bbq hickory cabbage
topped with barbeque popchips for extra crunch and flavor
- cups hickory wood chips
- 1 (2-pound) head green cabbage
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 2 links hot turkey italian sausage (about 6 ounces)
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 1/4 cup barbecue sauce
- barbeque popchips
soak wood chips in water 1 hour. to prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. arrange charcoal around foil pan; heat to medium heat. crumple a 12-inch-long piece of aluminum foil with your hands to form a 3-inch ring. place foil ring on grill rack over foil pan. cut core from cabbage to create a cone-shaped cavity about 4 inches wide and 3 inches deep. discard core. place cabbage, cavity side up, in foil ring. sprinkle cavity with pepper and salt. remove casings from sausage. cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. add onion, garlic, and jalapeño to pan; sauté 3 minutes or until lightly browned. stir in barbecue sauce. spoon sausage mixture into cavity in cabbage. tent cabbage loosely with additional aluminum foil. arrange half of wood chips over coals. cover grill, and grill 40 minutes or until tender when pierced with a skewer. add additional wood chips and charcoal as needed. remove foil from top of cabbage, and grill an additional 50 minutes or until browned. remove any dried or charred leaves. present stuffed cabbage whole, then cut into wedges. top with barbeque popchips for crunch and extra flavor
jillian michaels’ black bean dip
pair with our new veggie popchips, or any of your favorite flavors!
- 1 (15 ounce) can no-sodium black beans, rinsed and drained
- ½ cup fresh cilantro leaves
- ¼ cup chopped red onion
- 1 garlic clove, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon minced, canned chipotle chile in adobo
- ¼ teaspoon salt
in the work bowl of a food processor, place the beans, cilantro leaves, onion, garlic, lime juice, orange juice, olive oil, chile, and salt. process until the dip is smooth and creamy, scraping down the sides of the bowl once or twice or as needed.
did you know? check out these fun snack facts!