Healthy Sunday-Fun Day Football Snacks

Kicking off football season means Sunday-Fun Day in the homes of sports fans across the country. We’ve found some fun and delicious ways to watch the game (and your waistline) with healthy twists on some of your favorite football foods, along with some new ones that are sure to please.

Lemon Drop Wings

These delicious lemony chicken wings are perfect for tailgating or watching the game in the comfort of your living room.

Lemon Drop Wings

Makes 8 servings

Ingredients:

½ cup vodka                                 1 teaspoon salt

¼ cup fresh lemon juice                ¼ teaspoon freshly ground black pepper

3 tablespoons sugar                      2 ½ pounds chicken wings (tips trimmed off)

1 tablespoon olive oil

Preparation:

In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2-4 hours.

Preheat oven to 400 degrees. Line a 9″ x 13″ baking pan with two layers of foil. Arrange chicken wings in a single layer in the pan and pour the marinade evenly over everything. Bake until meat is well browned and pulling away from the bone (about 1 hour and 15 minutes). Serve hot or warm.

Nutritional Information

Amount per serving:

Calories: 173                   Fat: 11g/Sat fat 3g          Carbohydrate: 2.7g

Sodium: 189mg               Cholesterol: 45mg         Protein: 14g

Recipe and photo courtesy of myrecipes.com


Mini Turkey Burgers with Gorgonzola

Try on toasted potato rolls or dinner rolls for a delicious game day hand-held snack.

Mini Turkey Burgers with Gorgonzola

Makes 12 servings (serving size: 1 burger)

Ingredients:

½ teaspoon garlic powder                       ¼ cup reduced-fat mayo

¼ teaspoon salt                                       2 tablespoons minced sweet gherkin

¼ teaspoon freshly ground pepper         pickles (about 2 small)

1 ¼ lbs. ground turkey breast                 1/8 teaspoon freshly ground pepper

½ cup (2oz.) crumbled Gorgonzola         12 (1-ounce) dinner rolls

Cooking spray                                          6 curly leaf lettuce leaves (torn in half)

Preparation:

Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a ¼ inch-thick patty.

Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. (At this point, patties can be cooled, then covered with plastic wrap and frozen for up to 3 months.)

Combine mayo, pickle and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon of mayo mixture on the bottom of each half of each roll; top each with 1 turkey patty and 1 piece of lettuce. Cover with tops of rolls and serve immediately.

Nutritional Information:

Amount per serving:

Calories: 169                             Fat: 4.9g/Sat 1.9g            Carbohydrate: 17.1g

Sodium: 374mg                        Cholesterol: 23mg              Protein: 14.5g

Recipe and photo courtesy of myrecipes.com


Chili Con Queso

Enjoy this Tex-Mex dip without all the fat and calories.

Low Fat Chili Con Queso

Makes 4 cups

Ingredients:

2 teaspoons extra-virgin olive oil                       1 teaspoon salt

1 medium onion, chopped                                 1 teaspoon chili powder

2 cloves garlic, minced                                       Cayenne pepper, to taste (optional)

½ cup pale ale, or other light-colored beer         ¼ cup sliced scallions

1 ½ cups low-fat milk, divided                             2 tablespoons chopped fresh cilantro

3 tablespoons cornstarch

1 ¾ cups shredded sharp orange cheddar

1 10-ounce can of diced tomatoes with green chilies (drained), or 1 ¼ cups of drained petite-diced tomatoes. (See “Tips & Notes.”)

2 tablespoons lime juice

Preparation:

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until soft and beginning to brown (about 4-5 minutes). Add beer and cook until reduced slightly (about 1 minute). Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining ½ cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened (1-2 minutes). Reduce heat to low, add cheese and cook, stirring until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

Tips & Notes:

Make Ahead Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on medium in the microwave.

Note: We like the flavor of Rotel brand diced tomatoes with green chilies the best in this dip. Choose “Original” or “Mild,” depending on your spice preference (and based on availability in your area).

Nutritional Information (per ¼ cup serving):

Calories: 84                     Fat: 5g/Sat 2g             Carbohydrate: 5g

Sodium: 36mg                 Cholesterol: 14mg       Protein: 4g

Recipe and photo courtesy of eatingwell.com


Oven Fried Zucchini Sticks

They taste as good as they look. Serve with your favorite marinara sauce for dipping.

Healthy Oven Fried Zucchini Sticks

Makes 4 Servings

Ingredients:

Canola or olive oil cooking spray             1 teaspoon salt

½ cup whole-wheat flour                          ½ teaspoon freshly ground pepper

½ cup all-purpose flour                            2 large egg whites, beaten

2 tablespoons cornmeal

1 ½ pounds zucchini (about 3 medium), cut into ½ inch x 3 inch sticks

Preparation:

Preheat oven to 475 degrees. Coat a large baking sheet with cooking spray.

Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange (not touching) on the backing sheet. Coat all exposed sides with cooking spray.

Bake on the center rack for 10 minutes. Turn zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender (about 8-10 minutes). Serve hot.

Tips & Notes:

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutritional Information:

Amount per serving:

Calories: 127                     Fat: 2g/Sat 0g         Carbohydrate: 23g

Sodium: 427mg               Cholesterol: 0mg       Protein: 7g

Recipe and photo courtesy of eatingwell.com

 


Fudgy Chocolate Brownies

For all those football fans with a sweet tooth – these chocolatey sensations will have you cheering for more!

Healthy Fudge Brownies

Makes 20 Servings

Ingredients:

5 tablespoons stick margarine                                    1 large egg, lightly beaten

1 oz. unsweetened chocolate                                     1 cup all-purpose flour

2/3 cup Dutch process or unsweetened cocoa          ½ teaspoon baking powder

1 ½ cups sugar                                                           Cooking spray

3 large egg whites, lightly beaten

Preparation:

Preheat Oven to 325 degrees.

Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder. Add flour mixture to chocolate mixture, stirring well.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325 degrees for 30 minutes (do not overbake). Cool on a wire rack.

Nutritional Information:

Amount per serving:

Calories: 132                    Fat: 4.3g/Sat1.3g             Carbohydrate: 21.7g

Sodium: 46mg                 Cholesterol: 11mg             Protein: 2.5g

Recipe and photo courtesy of myrecipes.com