Host a Healthy Tailgate
Football season is a great time to bring food, family, and friends together, but many traditional party foods aren’t very nutritious. Never fear – we’ve put together some good-for-you options that taste terrific!
Savory Spinach Balls
- 2 10 oz. pack chopped frozen spinach thawed and squeeze dry
- 2 cups herbed stuffing mix
- 1 cup firmly packed freshly grated Parmesan or Romano cheese
- 1/2 cup (1 stick) melted butter
- 4 green onions finely chopped
- 3 eggs, lightly beaten
- dash of grated nutmeg
- honey mustard or dijon mustard
- Combine all ingredients except mustard in a medium bowl and use your hands to mix well.
- Shape into 1″ balls, and place evenly on a cookie sheet.
- Bake at 350F on an ungreased cookie sheet for 15 minutes, turning once.
- Serve with honey mustard or dijon mustard.
Chicken Satay with Peanut Sauce
- 8 boneless chicken thighs, cut into small, thin piece
- 1 package wooden skewers
- 1/4 cup minced lemongrass, fresh or frozen
- 2 shallots or 1/4 onion, sliced
- 4 cloves garlic
- 1 to 2 fresh red chiles, sliced, or 1/2 teaspoon to 1 teaspoon cayenne pepper, to taste
- 1 thumb-size piece ginger, thinly sliced
- 1/2 teaspoon turmeric
- 2 tablespoons ground coriander
- 2 teaspoons cumin
- 3 tablespoons dark soy sauce (available at Asian food stores) – regular will work, but this is best
- 3 tablespoons fish sauce
- 6 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Blend well.
- Place skewers in shallow pan of water so they don’t burn on the grill. Soak an hour or so.
- Cut beef or chicken into small pieces or strips—thinner is better. Place in a bowl and pour the marinade over. Stir well to combine.Allow at least 2 hours for marinating, or longer (up to 24 hours).
- When ready to cook, thread meat onto the skewers. Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the chicken.
- Grill the chicken, basting the first time you turn it with a little of the leftover marinade from the bowl.
- Serve with Thai peanut sauce for dipping.
- 1 1″ piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar
- 1/4 -1/2 teaspoons crushed red pepper flakes
- Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.
Caprese Salad Skewers
- Cherry tomatoes
- Mozzarella balls
- Fresh Basil
- Olive Oil
- 1 cup balsamic vinegar
- salt and pepper
- Assemble, tomatoes, basil (roll from one end to the other), and mozzarella balls on medium-sized toothpicks.
- Drizzle with olive oil and sprinkle with salt and pepper.
- To make balsamic glaze, add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes
until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it’s done.
- As it cools, it will thicken a bit more then drizzle on top of caprese salad skewers.
- 3 T. fat free plain yogurt
- 2 T. water
- 1 T. lemon juice
- 1 T tahini
- 1/2 t. ground cumin
- 1/4 t. salt
- 1 can garbanzo beans (chickpeas)
- 2 cloves garlic
- Blend in food processor until smooth.
- Refrigerate until ready to serve.