While watching the big game, it’s easy to mindlessly snack on greasy, fat-filled food — especially when your favorite team isn’t playing too well. The more intense game, the more excitement, and the more tempted you are to eat whatever is in front of you. With a few substitutions, you can have healthier game-day snacks without sacrificing flavor.
Instead of stuffed potato skins: Homemade Potato Wedges
Peel 4 sweet potatoes. Cut lengthwise into chunks about ½-inch thick. Place on a nonstick baking sheet. Lightly coat with olive oil. Bake at 400 degrees F for 15 to 20 minutes, or until tender.
Instead of Fatty Dips: “Salsamole”
Just mix together 1 cup salsa, 4 smashed avocados, and 2 tbsp each lime juice and chopped cilantro.
Instead of buffalo chicken wings: Cauliflower Buffalo “Wings”
1 Cup 1% Milk
3/4 Cup Whole Wheat Flour
1/2 Cup Frank’s Red Hot Sauce
1 Tablespoon Garlic Powder
1 Tablespoon Butter
1/2 Cup Blue Cheese Dressing (recipe below)
Preheat oven to 450 Degrees. Trim the head of cauliflower into appetizer sized bites and set aside. In a bowl stir together milk, flour and garlic powder. Dip each piece of cauliflower into the batter and allow the extra batter to drip off. Place on a greased baking sheet. Spray the tops of the florets with cooking oil. Bake for 18 minutes.
Melt the butter in a saucepan over low heat and add the Frank’s hot sauce and stir. Toss cooked cauliflower pieces with the sauce. Put back on cookie sheet and bake for 5 to 7 more minutes in the oven. Remove and serve with a side of Blue Cheese Dressing.
Blue Cheese Dressing
1/2 Cup Maytag Blue Cheese
1/2 Cup English Stilton
1 Cup Low-fat Buttermilk
2 Tablespoons Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Salt
6-8 Grinds of Fresh Pepper
Let both cheeses come to room temperature. In a medium bowl add the room temperature cheese and smash with a spoon until semi smooth with a few chunks. Add the remaining ingredients. Stir together until combined. Transfer to a container with a tight seal and refrigerate until ready to use.
Instead of Chili: Super-Bean Vegetarian Chili
1 cup water
1 14 1/2ounce canno-salt-added diced tomatoes
1 cup canned organic, no-salt-added black beans, rinsed and drained
¾ cup canned black-eyed peas, rinsed and drained
1 cup chopped onion
1/4 cup no-salt added tomato paste
1 tablespoon chili powder
¼ teaspoon ground cumin
1/4 cup shredded reduced-fat cheddar cheese (optional)
In a medium saucepan combine water, undrained tomatoes, beans, black-eyed peas, onion, tomato paste, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Ladle chili into bowls. If desired, sprinkle each serving with cheese
By Nora Patwell