Are you ready for some football? If you are like me, you are certainly ready for Game Day FOOD!
I often enjoy foods that are conducive to mindless eating. To avoid calorie overload, I simply cook with the right ingredients, so I can indulge, guilt-free.
Here are a few highlights from my repertoire of healthy tailgating treats. Each fits the bill for being delicious and nutritious!
Remember: use the proper equipment to keep foods at safe temperatures when tailgating (140°F or warmer for hot foods and 40°F or below for cold foods).
Beer Chicken Drumsticks (Hold the Sauce)
Makes: 12 servings
Prep Time: <5 minutes
Total Time: 40 minutes
- 4.75 pounds of chicken drumsticks, with bone and skin
- 12 ounces lager (preferably a dark lager)
- 1 tablespoon cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon chili powder
- 2 teaspoons coarse ground black pepper
- 1 teaspoon salt
- Preheat oven to 425°F.
- In a large bowl, mix all spices. Add chicken drumsticks and coat thoroughly with the rub.
- Assemble all in a deep baking dish and pour in lager.
- Roast for 30 minutes, or until cooked through, turning over once.
- When ready to eat, reheat drumsticks on the grill!
Nutrition Facts Per Serving: 134 Calories, 6 g Fat (1.5 g Sat), 260 mg Sodium, 59 mg Cholesterol, 1 g Carbohydrate, <1 g Fiber, 14 g Protein
Spicy Bean & Butternut Squash Chili (Minus the Beef)
Makes: 10 Servings
Prep Time: 15 minutes
Total Time: 50 minutes
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans black beans, low-sodium, rinsed
- 1 (15-ounce) can kidney beans, low-sodium, rinsed
- 2 cups butternut squash, chopped into ½-inch thick pieces
- 2 cups rice, uncooked
- 2 cups vegetable stock
- 1 fluid ounce red wine
- 1 bunch kale, stems removed
- 1 green or red pepper, chopped
- 1 small Spanish onion
- ¼ cup fresh basil
- ½ tablespoon garlic, minced (about 2 cloves)
- 2 tablespoons honey
- 2 tablespoons cumin
- ½ tablespoon cayenne pepper
- 1 teaspoon Frank’s Red Hot Sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- In a large pot, heat olive oil, garlic, onion and chopped peppers over medium-high heat.
- Add 4 cups of water, red wine, and rice. Bring to a boil, then simmer and cover.
- Once the rice has absorbed most of the liquid, add the remaining ingredients to the pot. Return to a rolling boil and cover incompletely to let some steam escape from the pot.
- Continue to cook for about 25 minutes or until squash softens.
- Season with salt, pepper and basil towards and serve!
Nutrition Facts Per Serving: 270 Calories, 3.5 g Fat (<1 g Fat), 0 mg Cholesterol, 347 mg Sodium, 50 g Carbohydrate, 10 g Fiber, 10 g Protein
Nacho Dip (Sans Sour Cream)
Makes: 6 Servings
Prep Time: <5 minutes
Total Time: 17 minutes
- 1 (16-ounce) can of spicy refried beans, fat-free
- 8 ounces shredded cheese, Mexican blend
- 4.5 ounces green chiles, chopped
- 1 (12-ounce) tub of Greek yogurt, plain, nonfat
Optional: 1 teaspoon of hot sauce
- Preheat oven to 375°F.
- In a 7 x 11-inch (2-quart) baking dish, layer ingredients in the following order from bottom to top: Greek yogurt, refried beans, and shredded cheese.
- Bake in the oven for 12 minutes or until cheese begins to bubble.
- Allow to cool for 5 minutes and serve with tortilla chips!
Nutrition Facts Per Serving: 137 Calories, 4 g Fat (2 g Sat), 510 mg Sodium, 10 mg Cholesterol, 13 g Carbohydrate, 3.5 g Fiber, 13 g Protein
Article originally published on the Pathmark Wellness Blog