It just doesn’t feel like football season without chicken wings, nachos, burgers and high-calorie favorites. Sure, these fatty foods might taste good at the time, but they put you at risk for high cholesterol, high blood pressure and weight gain. Plus, greasy, fatty foods mindlessly munched (with beer) while you watch the game, can leave you bloated.
The best seat in the house is not in front of a table filled with food. Stake out a seat near the game but away from the food. When you want something to eat, get up and put a portion on your plate.
Watch the game. Talk to your friends. Cheer for your team. The more involved you are in the real action, the less likely you’ll be to absentmindedly eat too much.
Beer will be flowing. Slow it down and ward off a hangover by drinking a tall glass of water between each beer.
Enjoy watching the games with healthier finger foods and savory snacks and they will be just as tasty and enjoyable as the not-so-healthy versions.
Blue Cheese Walnut Balls
This easy-to-make appetizer will be a big hit at your next get-together. Use a cookie scoop to shape the cheese balls.
Makes: 8 servings
- 6 ounces reduced-fat cream cheese (Neufchatel)
- 1/4 cup crumbled blue cheese (1 ounce)
- 12 dried apricots, finely chopped
- 5 tablespoons finely chopped toasted walnuts
- 1/4 teaspoon salt
- 1/2 teaspoon finely snipped fresh rosemary
- Triscuit crackers (whole wheat crackers)
In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts and salt.
Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture. Serve with crackers.
Pizza Lettuce Wraps
- 2 cups cherry tomatoes or grape tomatoes, quartered
- 2 cups canned cannellini beans, rinsed and drained
- 1 ½ cups shredded reduced-fat mozzarella cheese (6 ounces)
- 2 ounces thinly sliced, cooked turkey pepperoni, cut into thin strips (1/2 cup)
- 1/2 cup snipped fresh basil
- 2 tablespoons snipped fresh oregano
- 16 large Bibb lettuce leaves
In a medium bowl combine tomatoes, beans, cheese, pepperoni, basil and oregano.
Divide tomato mixture among lettuce leaves. Roll up or leave open as cups.
- 3 cups peanuts
- 3 cups almonds
- 2 tablespoons olive oil
- 4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees F.
In a mixing bowl, combine nuts and oil; stir to coat nuts evenly.
In a small bowl, stir together chili powder, garlic powder, cumin, cayenne pepper, celery salt and cinnamon. Sprinkle over nut mixture; toss to coat nuts evenly.
Spread nuts in a single layer in a 15 x 10 inch baking pan. Bake for 15 minutes, stirring twice; cool.
Store in an airtight container at room temperature for up to 2 weeks.
- Nonstick cooking spray
- Two 10 ounce package frozen chopped spinach, thawed
- One 14 ounce can quartered artichoke hearts, drained and coarsely chopped
- 1 cup chopped onion (1 large)
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced fat mayonnaise
- 1/2 cup reduced fat sour cream
- 1/2 cup shredded Parmesan cheese (2 ounces)
- 1 tablespoon lemon juice
- Toasted Pita Chips
- Sliced red bell peppers
Preheat the oven to 350 degrees F.
Coat a an 8 inch baking dish with cooking spray; set aside.
Squeeze spinach dry and mix with the artichokes, onion, mustard, garlic, oregano and pepper in a bowl. Add remaining ingredients and mix well.
Pour into the prepared baking dish and bake for 30 minutes.
Serve warm with pita chips and sliced red bell peppers.
Chicken Fingers with Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 4 teaspoons rice wine vinegar
Olive oil cooking spray
- 4 large eggs
- 1/4 cup water
- 2 lbs. chicken breast tenders, skinless
- 2 cups Panko bread crumbs (Japanese-style bread crumbs)
- 1 cup finely chopped sliced almonds
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Combine honey, mustard and vinegar in a serving bowl; mix well. Chill.
Preheat oven to 425° F.
Line several baking sheets with foil; lightly coat with spray.
Combine eggs and water in a large bowl; whisk to blend.
Soak chicken in the egg mixture for 30 minutes, turning once; set aside.
Combine bread crumbs, almonds, salt and pepper in a large resealable plastic bag; shake to combine.
Working with a few pieces at a time, lift chicken from the egg mixture, letting excess drip back into bowl, and drop into bag containing the bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
Place chicken on prepared baking sheets. Bake for 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
Serve with the honey mustard sauce.
Makes 4 dozen
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups uncooked regular oats
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 (10-ounce) package toffee bits
Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.
Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.
Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 375° for 10 minutes. Cool on wire racks.