Jenn Sherman's Favorite Game Day Snacks

1 Medium Cauliflower, cut into bite-sized pieces

1/2 cup flour

1/2 cup water

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter, melted

2/3 cup Buffalo Sauce

Preheat oven to 450 degrees.

Spray a large cookie sheet with cooking spray and set aside.

In a large bowl, whisk together flour, water, garlic powder, salt, and pepper. Add cauliflower florets and toss to coat. Spread evenly onto cookie sheet and place in the oven. Bake for 15 minutes, flipping once. Then, remove from the oven.

In a separate bowl, stir together melted butter and buffalo sauce. Add baked cauliflower and toss to coat. Spread evenly onto cookie sheet. Place back into the oven and bake for 25-30 minutes or until crispy, flipping once.

Remove from oven and let sit for 10 minutes before serving.

Serve with your favorite dressing and enjoy!

Two (15-ounce) cans of chickpeas

2 tablespoons of olive oil

1 teaspoon of Spanish smoked paprika

1 teaspoon ground cumin

1 pinch cayenne pepper

Kosher salt

Preheat oven to 400 degrees.

Rinse and drain the chickpeas and dry by rolling them around in a paper towel.

Combine the oil, paprika, cumin, cayenne pepper, and salt in a large bowl.

Add chickpeas and toss to coat evenly.

Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 20-25 minutes, shake the tray to toss 15 minutes in.

Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

1/2 cup fat-free plain Greek Yogurt

1/2 cup light/reduced fat cream cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

One 14-ounce can of artichoke hearts packed in water, drained and chopped

1/2 cup shredded part-skim mozzarella cheese

3 tablespoons grated parmesan cheese

1 cup finely chopped onion

1/4 cup finely chopped shallots

10 cups chopped spinach

1 teaspoon of chopped garlic

Preheat oven to 350 degrees.

Spray an 8-inch by 8-inch baking pan with nonstick spray.

In a large bowl, combine yogurt, cream cheese, salt, and pepper. Mix until smooth. Stir in chopped artichoke hearts, mozzarella, and 2 tablespoons of parmesan.

Bring an extra large skillet sprayed with nonstick spray to medium-high heat. Add onion and shallots. Cook and stir until softened, about 3 minutes.

Add spinach and garlic to the skillet. Cook and stir until spinach has wilted and garlic is fragrant for about 2 minutes. Pat dry, if necessary.

Add skillet contents to the large bowl. Mix thoroughly.

Transfer mixture to the baking pan. Bake until hot and bubbly, 20 to 25 minutes!