This Sunday, no matter which team you're rooting for, there is one thing you and your fellow viewers can agree on – delicious snacks are key.

Piedmont Hospital executive chef Darryl Start prepared an entire menu of heart-healthy dishes that are great for the big game or any time you want a healthy, delicious meal or snack.

Chipotle and Lime-Glazed Chicken Lollipops

Yield: 12 servings Ingredients:

• 12 chicken wings or drumsticks, prepared as “lollipops”
• 1 tbsp of Canola oil
• 1 pinch of salt
• 2 tbsp of Chipotle paste or spice
• 12 limes, peeled. Julienne the rinds, then juice limes and remove pits.
• 1 pinch of black pepper
• 2 ounces of granulated sugar
• 1 pinch of salt
• 1 tbsp of honey

Heat oven to 375 degrees. Coat baking pan with foil, then spray or oil the foil (to prevent sticking). Toss wings in oil and salt. Heat lime juice and sugar in saucepan, add lime rind curls. Season with honey, chipotle and salt. Toss wings after they have been removed from oven. Toss in glaze and serve with dip.

Feta Dip

Yield: 12 servings Ingredients:

• 2 cloves of fresh minced garlic
• ½ tsp of Worcestershire sauce
• 4 droplets of hot sauce
• 2 cups of feta cheese
• 2 tbsp of milk

In a food processor, combine ingredients for the dip. Blend well and serve chilled.

Green apple fennel salad with golden raisins

Yield: 12 servings Ingredients:

• 6 green apples: peeled, cored and diced. Place in lemon juice and water.
• 1 fennel bulb: remove greens and core, wash well, and dice.
• 2 cups of golden raisins
• 1.5 cups of low-fat mayonnaise
• 2 tbsp of cider vinegar
• 2 tbsp of orange juice
• 1 pinch of salt
• ½ tsp of celery seeds

Remove apples from water and drain well. Combine fennel, apples and the rest of the ingredients and mix well. Place in an air tight container for 12 hours and serve.

Grilled low-sodium hot dogs with red onion, cabbage marmalade and whole-grain mustard

Yield: 12 servings Ingredients:

• 12 low-sodium hot dogs, grilled
• 12 ounces of whole-grain mustard
• 12 whole wheat hot dog buns: brush buns with mustard
• 3 whole red onions, julienned
• ¼ head of green or Napa cabbage, shredded
• 1 green apples: cored, peeled and diced
• 1 cup of brown sugar
• 4 ounces of apple juice
• ¼ tsp of fennel seed
• ¼ tsp of celery seed
• 1 pinch of salt
• 1 tbsp of Canola oil

Grill hot dogs, place in bun coated with mustard Heat oil in saucepan. Sautee onions, then cabbage and apples until slightly tender. Season and stir. Add brown sugar and cook for five minutes. Add juice and reduce to simmer for 15 minutes (until mixture becomes thick)

Smoked turkey and Havarti panini with spinach, plum tomatoes and low-cal pickle spread

Yield: 24 pieces Ingredients:

• 4 four-inch squares of focaccia or sourdough bread, split
• 16 ounces of sliced smoked turkey
• 8 ounces of sliced Havarti cheese
• 8 ounces of fresh spinach, washed and stemmed
• 4 Roma tomatoes, sliced
• 1 cup of dill pickles, drained
• 2 ounces of pimientos, drained
• 2 tbsp of low-fat mayonnaise

Combine drained pickles, pimientos and mayonnaise in food processor. Spread mixture on focaccia bread. Assemble sandwiches. Press in a panini maker. Place toothpicks in sandwich to hold it together, cut into 4 triangles per sandwich. Serve

Turkey chili with shredded, low-fat cheese

Yield: 1 gallon Ingredients:

• 4 ounces of Canola oil
• 1 diced onion
• 2 diced green peppers
• 8 ounces of lima beans: grade A, frozen
• 1 tsp of minced garlic
• 1 pound of ground turkey
• 4 ounces of brown sugar
• 8 ounces of kidney beans
• 6 ounces of black beans
• 12 ounces of diced tomato in juice
• 6 ounces of ketchup
• 1 tsp of salt-free seasoning
• 1 tsp of meat and poultry seasoning
• ½ tsp of granulated onion
• ½ tsp of chili powder
• ½ tsp of Cajun spice
• 1 tbsp of Worcestershire sauce
• 1 tbsp of liquid smoke
• Shredded, low-fat cheddar cheese

Heat oil in large pot or crock pot. Brown turkey meat and drain juices. Sauté onion, peppers and beans; add seasonings. Add diced tomatoes and juice, ketchup, Worcestershire sauce, and liquid smoke. Bring to a boil and reduce to simmer; cover for one hour. Taste and add seasonings as needed. Serve with low-fat/skim shredded cheddar cheese

Baked Tortilla chips with charred tomato guacamole, cilantro pesto and smoked tomatillo salsa

Yield: 24 portions Ingredients:

• 2 pounds of raw, 6-inch fresh corn or flour tortillas: cut into 12 triangles
• 1 ounce of olive oil
• 1 pinch of cumin
• 1 pinch of chili powder
• 5 avocados: ripened, peeled, cored and diced. Toss in lemon juice and pinch of salt.
• 2 5x6 ripe tomatoes
• 1 red onion
• 2 ounces of chopped cilantro
• ½ tsp of minced garlic
• 1 tsp of olive oil
• 1 pinch of salt
• 4 drops of hot sauce
• 1 cup of olive oil
• 1 bunch of cilantro: wash and remove stems
• 8 peeled cloves of fresh garlic
• 1 tbsp of lemon juice
• 1 pinch of salt
• 1 pound of tomatillos
• 1 tbsp of chopped cilantro
• 1 tsp of lemon juice

Preheat oven to 375 degrees. Toss olive oil, tortillas cumin and powder, Place on baking pan and bake for 20 minutes until slightly toasted. Place on paper towels and set aside. When serving place in bowl.

Prepare the guacamole: Coat tomatoes with olive oil. Place on stove gas top or char-grill and blacken outside of tomato. Set aside to cool. Peel tomato and take out seeds and chop. Drain avocados from lemon juice, place in bowl. Add diced tomato, red onions, chopped cilantro, garlic, salt and hot sauce. Place in bowl for dipping.

Prepare the cilantro pesto: In a food processor. Combine garlic, cilantro and lemon juice. Puree and pulse well. While processor is on low speed, drizzle oil until complete. Add salt. Place in bowl for serving

Prepare the tomatillo sauce: Place tomatillos in smoker or use 1 tsp of smoked flavoring. Combine all ingredients in food processor and puree. Place in bowl to serve.

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