Football season is on, and where there are fans, there is food! Since the best defense is a good offense, we thought we’d give you some healthier tailgating ideas to keep you from going out-of-bounds in your eating strategy.
Guacamole with Chipotle Tortilla Chips
Yield: 16 servings (serving size: 2 tablespoons guacamole and 4 chips)
Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the buttery guacamole. Use ground cumin or regular chili powder in its place, if you prefer. Prepare the chips up to a day ahead, and store in a zip-top plastic bag.
8 (6-inch) corn tortillas
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder (such as McCormick)
1/3 cup chopped onion
1/3 cup chopped plum tomato
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 ripe peeled avocados, seeded and coarsely mashed
2 jalapeño peppers, seeded and finely chopped
1 garlic clove, minced
Preheat oven to 375°. To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.
CALORIES 57 (41% from fat); FAT 2.6g (sat 0.4g,mono 1.5g,poly 0.5g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 8.3g; SODIUM 207mg; PROTEIN 1.2g; FIBER 1.7g
Cooking Light, MAY 2003
Deviled Eggs with Shrimp and Bacon
Yield: 8 servings (serving size: 2 stuffed egg halves)
Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.
8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled
Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.
CALORIES 83 (40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); IRON 0.7mg; CHOLESTEROL 127mg; CALCIUM 23mg; CARBOHYDRATE 3.2g; SODIUM 295mg; PROTEIN 8.8g; FIBER 0.3g
Cooking Light, APRIL 2007
Yield: Makes 8 servings
These make great individual party desserts. We love it with extra wafers.
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar
1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.
CALORIES 359 ; FAT 3.6g (sat 1g,mono 0.7g,poly 0.3g); CHOLESTEROL 58mg; CALCIUM 242mg; CARBOHYDRATE 70.7g; SODIUM 234mg; PROTEIN 11g; FIBER 1.3g; IRON 1.1mg
Southern Living, JUNE 2010
Lastly, nothing says football like a steaming hot bowl of chili. Yes, the temperatures are still in the 90s, but you still enjoy that hot cup of coffee, right? Besides, any of the recipes you find here are under 300 calories per serving! Check out this game winner:
Chili with Chipotle and Chocolate
Yield: 8 servings
Smoky chipotle chiles and earthy chocolate add depth and richness to chili.
2 cups diced onion (about 1 large)
1 cup chopped red bell pepper
1 teaspoon minced garlic
1 1/4 pounds ground turkey breast
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 chipotle chiles, canned in adobo sauce, minced
2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions (optional)
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
CALORIES 257 (23% from fat); FAT 6.6g (sat 3.8g,mono 1.7g,poly 0.2g); IRON 2.6mg; CHOLESTEROL 34mg; CALCIUM 78mg; CARBOHYDRATE 26g; SODIUM 603mg; PROTEIN 23.6g; FIBER 6g
Cooking Light, DECEMBER 2007