Healthy Tailgating Recipes and Food Swaps
As we all the summer pass on get ready for the kiddos going back to school, we’re also anxiously ushering in the new fall season. And that means one thing – college football! The past couple of Saturdays have presented some difficult challenges for most of us while either tailgating or at a watch part with friends for college football, and that means stadium parking lots and backyards alike will be fired-up with team spirit and plenty of food. As we will explain below, it is possible to socialize without blowing your diet, and without feeling deprived.
So as you grocery shop for snacks and cookout grub, consider some of these healthy tailgating recipes and food swaps. Odds are, they’ll taste better and no one will recognize the difference as they polish off a platter of leaner foods.
Tailgating Food Swaps
· Pork Bratwurst for Turkey Brats: It’s a difference of 450 calories and 37 grams of fat for the pork, versus 160 calories and 9 grams of fat for the turkey. Still boil in beer and soak in mustard and they’re really quite tasty.
· Burgers for Chicken Sandwiches: A 6 oz. angus beef patty yields 500 calories and 43 grams of fat, whereas a 6 oz. grilled chicken breast yields 281 calories at 6 grams of fat. Season any way you like, and still add a slice of reduced-fat cheese!
· Queso for Salsa: Choose a baked corn chip and feel free to dip into a fresh or store-bought salsa. Just two tablespoons of the cheese dip has 40 calories and 2.5 grams of fat. Hearty salsas offer about 10-15 calories and zero fat per two tablespoons. Also consider guacamole or hummus.
Healthy Tailgating Recipes
Here are a couple of our favorites that are sure to please your company or any of the ‘passer-by’ tailgaters.
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Tunisian Spiced California Raisin Hummus
A healthy appetizer with the sweet taste of golden raisins.Nutrition Facts per 2 Tbsp. Serving: 74 Calories, 3g Fat, 0mg Cholesterol, 4g Protein, 12g Carbohydrates, 2g Fiber, 125mg Sodium, 12mg Calcium
Yield: Serves 25
Ingredients
· 1 can (15 ounces) garbanzo beans, drained
· 1/3 cup tahini
· 3 tablespoons lemon juice
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1 teaspoon red curry powder
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground cloves
· 1 large shallot, chopped
· 1 tablespoon olive oil
· 1 cup California golden raisins, plus 2 Tbsp. for garnish
· 2 tablespoons fresh chopped parsley; for garnish
· 4 pita pocket breads, cut into 24 triangles
Instructions
1. Combine garbanzo beans, tahini, lemon juice, salt, pepper, curry powder, cinnamon, cloves, shallot, oil and raisins in food processor. Process until smooth.
2. Transfer to a bowl.
3. Cover and refrigerate at least 1 hour or up to 24 hours.
4. To serve, allow hummus to warm to room temperature. Garnish with raisins and chopped parsley. Serve with pita bread triangles.
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Black Bean Mushroom Quesadillas
Yield: Serves 1
Ingredients
· 1 whole grain tortilla
· 1/4 cup black beans (if canned, rinse)
· 1/4 red pepper, chopped
· 4 small mushrooms, sliced
· 1/4 cup fresh spinach, chopped
· 2 Tbsp. reduced-fat cheddar cheese, shredded
· cooking spray
· 1/4 cup fresh salsa
· 1/2 avocado sliced
· 1 Tbsp. fat-free sour cream
Instructions
1. In a small saute pan, set to medium heat and spray with cooking spray.
2. Add black beans, peppers, mushrooms and spinach, cook for about 3-5 minutes.
3. In a larger skillet, lay the tortilla flat and cover one half with 1 Tbsp. cheese.
4. Top half with vegetable mixture. Then cover with remaining cheese and fold tortilla.
5. Flip after about 2 minutes. (Do not put oil or butter on tortilla, this should toast dry.)
6. Slice in half. Serve with salsa, avocado and sour cream, if desired.
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