S uper Bowl Sunday means one thing: It’s time to throw your annual party that’s as outrageous as the game is overhyped.

There’s one problem, though. A beer bust will not cut it anymore.

It could be that women have infiltrated your guest list. Maybe it’s that you’ve been feeling more metrosexual than fraternity brother recently. Or it might be that serving cheap beer and pizza doesn’t seem appropriate when you’re watching the game on that envy-inducing flat-screen you just purchased.

Whatever the reason, it’s time for a new game plan.

Don’t get nervous, we’re hardly talking sit-down dinner with cloth napkins. Super Bowl Sunday still is the ultimate guy day, and the real reason you and your friends are getting together is to watch The Game – and hurl a few snarky remarks at the exorbitantly priced commercials.

So while you’re willing to cross the threshold and step into the kitchen – without the tether of a significant other’s help – you want your menu to be easy to prepare and impressive to your guests.

By choosing idiot-proof recipes that cut corners by making use of packaged foods, a few clever interpretations of old standbys and a spruced up drinks menu, the only thing you’ll be leaving to chance is the quality of the football.

“I think you want to keep it light, keep it easy, keep it simple. You want food that they think you spent hours on, but really only spent five, six minutes,” says Sandra Lee, host of the Food Network’s “Semi-Homemade Cooking with Sandra Lee.”

Keep it light? Fear not. No one’s expecting you to put out a crudite tray.

There are several givens when you’re getting a group of guys together to watch a major sporting event. Whether it’s drinking too much or eating foods that would make a cardiologist cringe, they like to indulge.

“If you want to keep things relatively healthful you should have a health-based line, something where you start and you don’t kind of cross that line,” said Matt Goulding, assistant editor and resident foodie at Men’s Health magazine. “If I was throwing a Super Bowl party I’m not going to serve wings, but I might take boneless, skinless chicken and skewer it and grill it with a spicy peanut sauce.”

It’s not a burden to eliminate some of what Goulding calls “caloric calamities.” Instead of cheese dip, try guacamole or hummus. Looking for a substitute for potato chips? Broil a batch of Lee’s Creole curly chili fries, using store-bought frozen fries. Even a childhood favorite, pigs in a blanket, can be made into a healthier finger food in little time.

Brett McKee, chef-owner of Oak Steakhouse in Charleston, S.C., says it’s as easy as cutting up Nathan’s hot dogs and wrapping them in crescent-roll dough. You can use turkey dogs or lean beef hot dogs as a trimmer alternative.

And with a little creativity you don’t have to ditch that old standby, the buffalo chicken wing – at least in spirit. Using a packet of buffalo wing spice, Lee, whose speedy cooking methods rely on incorporating prepared foods and seasonings into her recipes, turns shrimp into a reasonable substitute for the fatty favorites.

Of course, the healthiest approach would be to cut out the snacks altogether, but with a bevy of rowdy guests that would be next to impossible. One way to limit the monotonous dipping, Goulding said, is to move up the main course.

“I think rather than starting with the snacking and moving on to something larger, it’s nice to get things fired up right there in the first quarter or even during the pregame,” Goulding said. “By providing something like a big thing of chili or using the crock-pot to do something like pulled pork shoulder, you help pad the stomach before you get into the major football watching.”

Linda Gassenheimer, the author of “Prevention’s Fit and Fast Meals in Minutes,” has a hearty pork chili that takes about 40 minutes, including cooking time. She recommends using canned beans and tomatoes, and prechopped onions to cut down on prep time. Leave a pot on the stove and put out a few garnishes like sour cream and onions, and as Gassenheimer said, your guests can “graze” throughout the game.

Still afraid of the kitchen? Fire up the grill – the real guy’s domain. McKee likes to do a rack of lamb and a chateaubriand for his high-end party clients.

The rack of lamb cuts into “lollipops” and look impressive on a tray, and the grilled beef can be sliced and put on bite-sized pieces of grilled bread (bruschetta) and topped with a salsa verde, a basic sauce of green herbs.

He says grilling is “absolutely the easiest way to go,” for beginner cooks, and it’s convenient.

“Most people have these motherload grills right outside the sliding door. You throw the stuff on. People are passing you beers, you’re looking at the TV, you’re turning the meat – you’re right in there.”

You’ve snazzed up the menu, dazzled your friends with some simple yet tasty treats. Don’t skimp on the drinks.

There’s a whole range of microbrews and imported beers that will go nicely with your spread. Don’t be afraid to open a few bottles of wine or make a batch of mojitos, too, Goulding said. For Mckee’s steak, he serves Palmetto Amber Ale, a local beer, or a wine that is lighter on the tannins and “friendly drinking during the day.” His choice: a Spanish tempranillo.

Gassenheimer recommends a zinfandel to go with her chili, “something that can handle spicy.” She prefers imported beer. Try a Negro Modelo instead of the ubiquitous Corona.

The choices are plentiful and with a little organization the results could be memorable – especially when the game’s another big blowout.

2 teaspoons olive oil

1 cup chopped yellow onion, divided

1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes

1 celery stalk, chopped

1 small green pepper, chopped

2 cups canned red kidney beans, rinsed and drained

2 cups canned no-salt diced tomatoes

1/2 cup frozen or canned corn kernels (if canned, drain)

1 1/2 tablespoons chili powder

2 teaspoons ground cumin

Salt and freshly ground black pepper

In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.

Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes. Season with salt and pepper to taste. Serve in large bowls.

Makes 2 servings

Nutrition information per serving: 598 cal., 15 g fat, 84 mg chol., 727 mg sodium, 44 g pro., 77 g carbo., 29 g dietary fiber.

Recipe from Linda Gassenheimer’s “Prevention’s Fit and Fast Meals in Minutes”

1 pound peeled and deveined fresh large shrimp

1.6-ounce package buffalo wing seasoning

5 tablespoons unsalted butter

2 teaspoons bottled minced garlic

1/4 teaspoon (or more, to taste) red pepper flakes

1/4 cup coarsely chopped fresh cilantro

2 teaspoons lime juice

Lime wedges (optional)

Rinse the shrimp with cold water, drain and pat dry with paper towels. Combine shrimp and buffalo wing seasoning in a large plastic bag and shake to coat evenly. Set aside.

In a large skillet over medium heat, combine butter, garlic and red pepper flakes. When butter has melted, increase heat to medium-high, being careful not to burn butter or garlic.

Add the shrimp when the butter begins to pop and sizzle. Cook and stir for 4 to 5 minutes, or until shrimp is opaque and cooked through. Be careful not to overcook.

Remove the pan from the heat and stir in cilantro and lime juice. If desired, garnish with lime wedges. Serve hot.

Makes 4 servings

Recipe from Sandra Lee’s “Sandra Lee Semi-Homemade 20-minute meals”

Creole curly fries

2tablespoons extra-virgin olive oil

1 tablespoon Cajun seasoning,

1 teaspoon salt

Half of a 28-ounce bag frozen curly french fries

Jarred chili sauce, for dipping

Preheat the oven to broil. Line a baking sheet or broiler pan with aluminum foil.

In a small bowl, whisk together the olive oil, Cajun seasoning and salt.

In a large bowl, combine the fries and oil mixture. Toss to coat evenly, then spread the french fries in a single layer on the baking sheet. Place the pan 6 inches from the broiler and cook for 9 to 11 minutes. After 4 to 5 minutes, use a spatula to flip the fries.

Serve fries immediately with chili sauce.

Makes 4 servings.

Recipe from Sandra Lee’s “Sandra Lee Semi-Homemade 20-minute meals”

1/2 cup extra-virgin olive oil

9 anchovy filets, drained, patted dry, minced

6 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh rosemary

3 tablespoons finely chopped fresh thyme

3 tablespoons finely chopped fresh mint

1 teaspoon white wine vinegar

1/8 teaspoon freshly ground black pepper

In a small bowl, mix together all ingredients. Serve with chips or grilled meats.

Makes 3/4 cup.

Recipe from Brett McKee, chef and owner of Oak Steakhouse in Charleston, S.C.