Are you ready for some football? Many fans are more than ready this time of year, and what is a football game without the proper tailgate? This season, take your staple dishes and change the lineup to score some healthy points with your fans.
• Soup — Instead of creamy soups, how about chili made with beans and lean ground beef or turkey? Also, load up on vegetables. You will be surprised how much flavor carrots, zucchini and potatoes can add to your chili dish.
• Pizza — Don’t order out; grill your own pizza. This gives you control of the ingredients and adds some fun. In advance, chop up tomatoes, onions and green and red bell peppers. Personalize the pizza with your favorites like mushrooms or olives. Have shredded cheese and a whole-wheat crust ready to go. Try Canadian bacon for a leaner protein option.
• Salsa — Whether you make your own or head to the store, salsa has less fat content and fewer calories than cheese dip. Choose a baked corn chip to complement.
MyPlate at your tailgate
Use the USDA’s MyPlate tool as your playbook when planning to keep half your tailgate full of fruits and vegetables. Grab produce that matches your team colors for a more spirited twist.
• Kabobs — Get creative and let the kids design their perfect lunch on a stick. Try pineapple chunks with chicken and peppers for a Hawaiian twist.
• Griller Trays — Throw together a perfect medley of vegetables or pick one up at your local grocery store to throw on the grill.
MVP — Greek Yogurt
Stay ahead of the game and make Greek yogurt the most valuable player at your tailgate. Try mixing plain nonfat Greek yogurt and taco seasoning ahead of time, to score a lower-calorie and protein-packed dip.
Also try stuffing your twice-baked potatoes with Greek yogurt instead of sour cream. Remember, many of your basic recipes have ingredients in them that can be traded for healthier options, making the overall dish a little more nutritious.
First-down deviled eggs
Serves 12 (1/2 egg each)
• 6 large eggs, hard-boiled
• 2 tbsp light salad dressing
• 1 tsp yellow mustard
• 1 tsp white wine vinegar
• 1/2 tsp salt
• 1/2 tsp granulated sugar
• 1/8 tsp white pepper
Peel eggs and cut in half lengthwise.
Remove yolks from eggs and place in a small bowl. Place egg whites on a platter.
Mash egg yolks with fork. Stir in salad dressing, mustard, vinegar, salt, sugar and white pepper and mix until smooth.
Fill each egg white half with 1 1/4 teaspoons of yolk mixture. Top each with your choice of topping.
Refrigerate until ready to serve.
Nutrition facts per serving: 45 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 95 mg cholesterol, 160 mg sodium, 1 g carbohydrate, 0 g fiber, 1 g sugars, 3 g protein.
Substitute toppings for your team colors:
• Black and yellow: Top eggs with ripe black olives.
• Red and Yellow: Top eggs with paprika, pimiento, roasted red pepper or half of a grape tomato.
• Green and yellow: Top eggs with a green olive, green bell pepper or diced green onion
• Purple and Yellow: Top with diced red onion.
Beth Freehill is a registered dietitian with Clinton’s Hy-Vee Store. For more information, call her at 243-6162. This information is not intended as medical advice. Please consult a medical professional for individual advice.