Are you ready for some football? You might be, but your waistline probably isn’t. Although this sport’s season is known for its lazy weekend afternoons spent on the sofa, filling up on chips and beer, it doesn’t have to end in a ten-pound gain. Here we give some tips on how to transform your favorite football-season flavors into healthier—yet still delicious—alternatives.
The Fumble: Meatball Marinara Sub Vs. The Touchdown: Italian Spinach Balls
This Italian favorite, typically made of a high-fat beef-pork blend, can add unnecessary calories to your tailgating. A dense bun overloads your meal with carbs, too. Instead, try these meatless spinach balls dipped in marinara. One batch yields about seventy balls, making this a perfect recipe for pre-party prep. Bake, freeze a portion for next Sunday, and devour the rest.
Yields about 70 balls
Ingredients:
• 2 16-ounce packages frozen chopped spinach, thawed
• 2 cups panko breadcrumbs
• 1 cup Parmesan cheese
• ½ cup (1 stick) butter, melted
• 1 onion, finely diced
• 3 eggs
• dash of nutmeg
Directions:
1. Preheat oven to 350ºF. Grease a cookie tray.
2. Combine all ingredients thoroughly and form into quarter-sized balls. Place balls on tray with 1 inch between each.
3. Bake for 25 minutes, or until exterior is crisp and slightly browned.
4. Remove from oven and allow to cool. Serve with marinara.
The Fumble: Buffalo Chicken Dip Vs. The Touchdown: Buffalo Turkey Sliders
Cheese galore gives Buffalo chicken dip a fan-favorite status, as well as a diet-busting reputation. Slim down your dish while still retaining that signature football flavor. These Buffalo turkey sliders provide the taste you crave but reduce the calorie count. Miniature-sized sandwiches help with portion control, too.
Yields about 8 sliders
Ingredients:
For sauce:
• 1/3 cup plain nonfat Greek yogurt
• 3 tablespoons hot sauce
• 1 teaspoon ranch seasoning mix
• 1 tablespoon crumbled blue cheese
For sliders:
• ¼ cup hot sauce
• 1 tablespoon ranch seasoning mix
• 1 clove garlic, minced
• 1 egg, beaten
• ¼ cup panko bread crumbs
• 1 pound lean ground turkey
For serving:
• Crumbled blue cheese
• Sliced tomato
• Lettuce
• Slider buns, thinly sliced from the top and bottom of a dinner roll.
Directions:
1. Preheat grill or grill pan on medium-high.
2. In a bowl, combine yogurt, hot sauce, ranch seasoning mix, and blue cheese. Set aside.
3. In a bowl, combine hot sauce, ranch seasoning mix, garlic, egg, and breadcrumbs. Add ground turkey and mix thoroughly.
4. Form mixture into 8 small patties. If using a grill, place patties on greased aluminum foil for cooking.
5. Grill patties over medium high heat for about 5 minutes on each side or until firm.
6. Place grilled patties on buns, top with desired ingredients, and garnish with sauce. Finish with top of bun.
The Fumble: Chili Mac and Cheese Vs.The Touchdown: Veggie Quinoa Chili
Who doesn’t love mac and cheese? Add hearty, thick chili and it’s an instant winner—but not for long. Get that chili taste minus the fat content with this veggie quinoa chili. Beans and quinoa pack protein and fiber that will keep you satisfied through the fourth quarter and into overtime.
Yields about 8 servings
Ingredients:
• 1 cup quinoa
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 3 tablespoons cilantro, chopped
For serving:
• Plain, nonfat Greek yogurt
• Chopped cilantro
Directions:
1. Cook 1 cup quinoa according to package instructions. Set aside.
2. In a large pot, heat olive oil over medium high heat. Add garlic and onion and cook until onions are translucent, about 3 minutes.
3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper, and 2 cups water. Mix to combine and season with salt and pepper to taste.
4. Reduce heat to low. Simmer, covered, about 30 minutes or until thickened. Stir in beans, corn, and cilantro and heat until heated through, about 2 minutes.
5. Serve with a dollop of yogurt and chopped cilantro.
