Game day doesn’t mean you have to make it a cheat day or resort to plain celery sticks. Whether your favorite team makes it to the championship or not, you’ll probably still want to enjoy yourself a little. There are plenty of healthy alternatives to the classic binge-worthy snacks.
Here are five recipes that take a healthy twist on those classic football favorites:
Baked Buffalo Wings with Blue Cheese Dip
A classic! This healthier recipe is adapted from MyFitnessPal and oh so delicious!
For the Buffalo Wings:
- ½ cup low-sodium hot sauce
- 1 Tbsp. white wine vinegar
- ½ tsp. garlic powder
- 2 pounds chicken wings
- • 1 Tbsp. orange marmalade
For the Blue Cheese Dip: (If you want to save some time, try Walden Farms Blue Cheese Dressing as an zero-calorie alternative)
- 3 Tbsp. nonfat Greek yogurt
- 3 Tbsp. blue cheese crumbles
- 1 Tbsp. milk (we recommend fat-free or skim)
- ¼ tsp. dried dill (optional)
Combine hot sauce, vinegar and garlic powder in a small bowl; set aside 1/3 cup. Combine chicken wings and remaining sauce in a plastic zip-top bag. Seal and refrigerate at least 1 hour and up to 8 hours.
While chicken wings are marinating, make the blue cheese dip by combining Greek yogurt, blue cheese crumbles, fat-free milk and dill in a bowl. Cover and chill in the fridge until ready to serve.
When chicken wings are ready to bake, preheat the oven to 400 degrees. Line a baking sheet with foil and set aside.
Drain marinade from chicken, and discard liquid. Place wings in a single layer on baking sheet. Bake for 40 minutes, turning once. Turn oven temperature to broil; broil wings for 3 to 5 minutes until crispy and golden brown. Drain on paper towels.
Stir marmalade into reserved hot sauce mixture; toss cooked wings in sauce.
Serve wings with sauce or dressing and celery and carrot sticks for a true game-day meal.
Slow Cooker Spinach Artichoke Dip
Swapping out a few ingredients for healthier options makes this dip extra special.
Recipe adapted from Kim’s Cravings.
- 1 Tbsp. minced garlic
- 1 small onion, diced (about 1 cup diced)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (12 ounce) bag or 9 ounce box chopped frozen spinach (if you use frozen, thaw it and squeeze out extra water with a towel)
- ½ cup almond milk (skim can be used instead if you prefer cow’s milk)
- ½ cup crumbled feta cheese
- ¾ cup grated parmesan cheese
- ¼ tsp. pepper or to taste
- 8 oz. Greek yogurt light cream cheese, softened (1/3 less fat cream cheese can be used instead)
Sauté onion and garlic in small pan (you can add to crockpot without cooking, but it will taste better to precook).
Place sautéed onion and garlic in slow cooker along with artichoke hearts, spinach, almond milk, feta, parmesan, and pepper. Stir to combine. Top with cream cheese. Cover and cook on high heat for 2 hours or on low heat for 3-4 hours.
Uncover and stir until everything is well combined. Keep on warm setting until you are ready to serve.
If you are re-heating the dip, you may need to add 1-2 Tbsp. of milk if dried out. Enjoy with your favorite low-calorie bread, chips or pretzels, or vegetables. For this or any other dip, serve with these chips and pretzels, low-calorie bread and/or vegetables.
Bacon-Wrapped Jalapeno Poppers
Many popper recipes have cream cheese, which adds fat to a recipe, but this recipe doesn’t. Be ready for some spice!
Recipe adapted from Fit Foodie Finds.
- 12 jalapeños, seeded
- 6 pieces of thick-cut bacon, sliced in half
- ½ pound ground beef (we recommend a lean beef, such as 90/10 or 85/15)
- ½ cup yellow onion, diced
- 1 tsp. garlic powder
- 1 tsp. cumin
- salt and pepper to taste
First, preheat oven to 400 degrees and spray a baking sheet with coconut oil cooking spray.
Next, slice the tops off your jalapeños and remove seeds. Give the inside of the jalapeños a rinse to remove all seeds. Set aside.
Place ground beef, onion, garlic powder, and cumin into a large skillet and brown. Sauté for about 5 minutes, or until the beef is cooked all the way through. Take off heat and use a paper towel to remove any excess grease.
Using a teaspoon, spoon ground beef mixture into the inside of the jalapeños. Use your fingers to push beef all the way down to the bottom of the jalapeño. Repeat until all are filled.
Wrap the jalapeños with a half-slice of thick-cut bacon and place on baking sheet. Season with ground pepper.
Bake at 400 degrees for about 30 minutes.
Be careful when you work with the jalapeños; don’t touch your eyes when you’re cutting and seeding them.
Bourbon Apple Cider Glazed Turkey Meatballs
A twist on the classic meatball – this bourbon glazed alternative is as healthy as it is delicious! It also makes the perfect finger food, just add toothpicks for easy serving (and munching).
Recipe adapted from Recipe Runner.
For the meatballs:
- 1 pound lean ground turkey
- 1 egg, lightly whisked
- 1 apple, grated
- ¼ cup apple cider
- ¼ cup panko
- 2 tsp. Dijon mustard
- ¾ tsp. kosher salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. black pepper
For the glaze:
- 1 cup apple cider
- ¼ cup low sodium soy sauce (you can also try coconut aminos)
- 2 Tbsp. pure maple syrup (use Walden Farms Syrup for a calorie save)
- 2 Tbsp. bourbon (optional but recommended)
- ½ tsp. ground ginger
- 1/8 tsp. ground cinnamon
- 2 tsp. cornstarch whisked together with 1 tsp. of water until dissolved
Preheat oven to 425 degrees and line a baking sheet with parchment paper or foil and spray it with cooking spray.
In a large bowl mix together the egg, apple cider, panko, Dijon, grated apple, salt, pepper, garlic and onion powder.
Add in the ground turkey and combine everything together with your hands, being careful not to overwork the meat.
Scoop out approximately 2 teaspoons of the meat mixture and roll into a ball, then place it on the prepared baking sheet.
Bake the meatballs for 12-15 minutes or until cooked through. While the meatballs are baking prepare the bourbon apple cider glaze.
In a medium sized saucepan whisk together the apple cider, soy sauce, maple syrup, bourbon, ginger and cinnamon.
Bring the mixture to a boil then slowly pour in the cornstarch/water slurry whisking the entire time.
Lower the heat to medium and whisk the glaze until it’s thickened.
Add the baked turkey meatballs to the glaze, lower the heat to medium-low and let them simmer for several minutes.
Zucchini Pizza Bites
Who said pizza has to be unhealthy? Plus, this recipe can easily be doubled if you have a big group to serve, or if you just want some yummy leftovers.
Recipe adapted from Damn Delicious.
- 1 Tbsp. olive oil
- 3 zucchini, cut into 1/4-inch thick rounds
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup marinara sauce
- ½ cup finely grated mozzarella
- ¼ cup pepperoni minis (optional)
- 1 Tbsp. Italian seasoning (optional)
Preheat oven to broil.
Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis (if adding).
Place into oven and cook until the cheese has melted, about 1-2 minutes.
Serve immediately, sprinkled with Italian seasoning, if desired.
To balance out all the savory food, add one of our desserts to the menu.
When you’re game-day ready, share your spread with us! Snap a photo and tag @nashuanutrition on Instagram.
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