So, this week has a bit of a theme...you guessed it, football. Maybe your crew is into college (Go Huskies!) or perhaps the NFL reigns supreme. Either way, when they are watching the game, people are bound to get hungry. There is a way to make some touchdown-worthy snacks that aren't too bad for their tummies (or your waistline). Here are some simple tricks and new recipes to try this weekend
-- Switch to multigrain baked chips. There are so many choices out there, you are bound to find a healthier crunchy your family will like to munch on.
-- Make a few different choices for your chili. That hearty bowl can be much better if you use lean meat or ground turkey as well as low sodium beans and tomato sauce.
-- Redo those Buffalo wings. Check out this recipe from Eating Well for a better-for-you wing.
Spicy Blue Cheese Dip
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper
Wings and Vegetables
3 tablespoons nonfat buttermilk
3 tablespoons hot sauce, such as Frank's RedHot, divided3 tablespoons distilled white vinegar, divided
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil, divided
2 cups carrot sticks
2 cups celery sticks
What to do:
For the dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
For the wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the fridge and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
-- Redo your guac with this one from Food Network
15-ounce can black beans, rinsed and drained
2 ripe Haas avocados, halved, pitted and flesh removed from skin
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 cup frozen and thawed corn (white, yellow or a combination)
2 tablespoons minced white onion
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
8 ounces whole grain tortilla chips or any multigrain chip with whole grains and seeds (i.e., flax seeds)
What to do:
Combine beans, avocados, lime juice and cumin in a food processor and puree until either slightly chunky or smooth (it's up to you). Fold in corn, onion and cilantro. Season to taste with salt and pepper.
What is your favorite but relatively healthy football day snack?