Waistline friendly & husband approved game day recipes
by Kirsten Evans
Here is a healthy spin on your favorite game day foods! These football season inspired recipes are waistline friendly and husband approved!
- Black Bean Quinoa Sliders
- Fabulously Light & Tasty Jalapeño Poppers
- Cauliflower Jumbo Tots
- Refreshing Avocado Cucumber Salad or Dip
Black Bean Quinoa Sliders
Yield: 12-14 sliders
Prep Time: 20 min.
Cook Time: 15-20 min.
Ingredients:
Slider
- 1 can black beans, drained
- 1 cup quinoa (tri-color makes for a nice looking slider, but any will do)
- 1 cup water
- 1 cup chicken broth
- 2 cups bread crumbs (I use whole wheat bread crumbs, seasoned)
- ½ cup chopped green onions
- ½ cup chopped culantro (very similar to cilantro, but a little stronger)
- 1 large egg
- 1 large egg white
- 1 bag of arugula
- Whole-wheat rolls or slider buns
Sriracha Yogurt Sauce
- 6 oz. plain low fat Greek yogurt
- ½ cup sour cream
- ¼ lemon wedge for flavor (or one tablespoon lemon juice)
- ½ cup sriracha
Preparation:
- Boil water and chicken broth together. Rinse quinoa and add to boiling broth. Reduce to a simmer until water and chicken broth is absorbed; quinoa will be tender. Set aside and let cool.
- Meanwhile, in large bowl, add drained beans. Lightly mash. Add cooled quinoa and bread crumbs (if unseasoned bread crumbs, season mixture with garlic powder, salt and pepper to taste). Mix.
- Sauté chopped green onions and culantro with olive oil in a nonstick, 8–12 inch pan over medium heat. Add to mixture, with egg and egg white. Mix well. Let rest until mixture is moist, not runny.
- Place ¼ cup sliders about one inch apart on a non-stick cookie sheet. Bake at 400° for 20 minutes, flipping halfway through, until slightly golden.
- While burgers are cooking, prepare yogurt sauce. In small bowl combine yogurt, lemon juice, sour cream and sriracha. Makes about 1 ¼ cups.
- To serve, add a small handful of arugula to bottom bun, place slider patty on top, add dollop of sauce and top with bun. Lastly, toothpick bun and slider together.
Fabulously Light & Tasty Jalapeño Poppers
Yield: 18-24 poppers
Prep Time: 20 min.
Cook Time: 20 min.
Ingredients:
- 12 medium jalapeños
- 8-oz. pkg light cream cheese (soft)
- 8-oz. bag of shredded cheddar cheese (2% milk)
- ½ cup chopped scallions
- 4 large eggs
- 2 large egg whites
- 8 oz. bread crumbs (I use whole wheat bread crumbs, seasoned), or panko crumbs
- 12 slices turkey bacon, cooked
Note: Create a spicier crunch by adding red pepper powder, black pepper and paprika to bread crumb or panko mixture.
Preparation:
- Preheat oven 400° F. Spray a nonstick cookie sheet with cooking spray and set aside. Rinse peppers, cut tops and then cut lengthwise down the center removing all seeds.
- In a medium mixing bowl combine cream cheese, cheddar cheese, chopped scallions and bread crumbs. Mix and let sit.
- Cook turkey bacon until crisp. Chop into pieces or crush with hands. Add turkey bacon to mixture.
- Fill pepper with cheese, packing each tightly. Combine eggs and egg whites, mixing well. Dip peppers in eggs, thoroughly coat peppers, and toss with bread crumbs or panko.
- Bake for 20-25 minutes, until golden and cheese is slightly oozing out. Serve hot with sour cream for dipping.
Cauliflower Jumbo Tots
Yield: 24 tots
Prep Time: 25 min.
Cook Time: 30 min.
Ingredients:
- 1 large cauliflower, roasted or steamed to chop into florets, or two 16-oz. fresh bags to steam or roast
- 2 cups of bread crumbs (I use whole wheat bread crumbs, seasoned)
- 1 cup of fresh, chopped parsley
- ½ – 1 lemon for flavor
- 4 large eggs
- 2 large egg whites
Preparation:
- Steam raw cauliflower 4 – 5 minutes until tender but not mushy. Pour 2 cups of water and 1 cup of chicken broth directly over top of cauliflower.
- Season with a little salt and pepper, cover with tin foil and place in oven at 375° for 20-30 minutes, until tender.
- Remove from oven, chop cauliflower into small chunks, not too fine. Be sure to remove any tough stems or cauliflower ends, mainly using floret portion.
- In a large bowl, combine with all other ingredients. Mix well and season with salt and pepper to taste.
- Scoop a teaspoon size mixture and shape in your hands. Place on nonstick cookie sheet about ½ inch apart and cook for 15-25 minutes at 400°, turning halfway through cooking until golden brown.
Refreshing Avocado Cucumber Salad or Dip
Yield: 10-12 servings
Prep Time: 10 min.
Cook Time: 0 min.
Ingredients:
- 4 medium, soft but not mushy, Hass avocados
- ½ cup culantro
- 2 medium cucumbers
- ½ package of cherry tomatoes
- 2 limes
- ½ cup chopped shallots or red onion
- Salt and pepper
- Garlic powder
- Olive oil
Preparation:
- Slice and pit avocados, cut into square chunks and scoop into bowl.
- Slice cucumbers, into 4 long quarters. Remove seeds.
- Dice tomatoes, culantro, and onion. Mix well. Squeeze lime juice over top, drizzle olive oil, and add salt, pepper and garlic powder to taste.
- Serve as a side item, burger topping or with tortilla chips.
0 Comments
You can be the first one to leave a comment.