|Low-Fat Game Day Favorites|
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Baked Buffalo Chicken Tenders
- 6 chicken tenders
- 1 cup all-purpose flour
- 1/2 cup egg substitute or egg whites
- 7 oz. Panko bread crumbs (or crushed chips of your choice)
- 6 tbsp. Frank's RedHot Sauce (can be more or less to your taste)
- 1 tsp. garlic powder
- 3/4 cup Light Ranch Dressing
- salt and pepper
- cooking spray
- Spray a cookie sheet or glass baking dish with cooking spray and preheat oven to 375 degrees.
- Rinse the chicken tenders and pat dry with a paper towel.
- Make three different stations with three plates. Spread the flour onto one plate.
- In a mixing bowl, combine the egg substitute or egg whites and 2 tbsp. RedHot Sauce. Whisk until combined. Transfer to the second plate.
- In a second mixing bowl, combine the bread crumbs, garlic powder and 2 tbsp. RedHot Sauce. Season with salt and pepper and stir until combined. Transfer to the third plate.
- Dredge one chicken tender through the flour and shake off the excess. Dip into the egg mixture and then coat in the bread crumbs. Transfer to the cookie sheet or baking dish. Repeat with the other chicken tenders.
- Spray both sides of all the chicken tenders liberally with cooking spray. Bake in the oven at 375 degrees for 20 minutes. Remove from the oven and serve immediately.
- FOR DIPPING Sauce: Mix 3/4 cup Light Ranch Dressing and 2 tbsp. RedHot Sauce. Stir until combined and serve.
Buffalo Sliders with Chipotle Corn and Mango Salsa
|Buffalo Sliders with Chipotle Corn and Mango Salsa|
Prep Time: 20 minutes / Cook Time: 10 minutes / Servings: 8
- 1 lb. ground buffalo
- 8 small dinner rolls
- 1 tsp. each salt and pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 cup Kansas City style barbeque sauce
- 1 mango, peeled, sliced and chopped
- 1 cup corn kernels (frozen or fresh)
- 1/2 cup roasted red pepper, chopped
- 1/4 medium red onion, chopped
- 1/4 cup finely chopped fresh cilantro
- 1 tsp. apple cider vinegar
- 1/2 tsp. each salt and pepper
- 1/4 tsp. chipotle chile powder
For the salsa:
- In a large mixing bowl, combine all ingredients and mix well until combined. Set aside.
- Heat grill to high heat
- Combine ground buffalo, onion and garlic powder, barbeque sauce and salt & pepper. Mix well with your hands and separate into 8 small slider pattys.
- Grill on high heat for about 4-5 minutes on each side, depending on your meat temperature preference.
- Slice the dinner rolls in half and place one of the burgers on each of the buns. Top with chipotle corn and mango salsa and serve.
Greek Yogurt Spinach and Artichoke Dip
|Greek Yogurt Spinach and Artichoke Dip|
Prep Time: 20 minutes / Cook Time: 0 minutes / Servings: 6
- 1 large container (17.6 oz.) plain Greek yogurt
- 1 bag (16 oz.) chopped frozen spinach, thawed and drained
- 3 scallions, finely chopped
- 1 cup artichoke hearts, chopped
- 1/3 cup roasted red peppers, chopped
- 1/2 cup pepperoncinis, chopped
- 2 garlic cloves, pressed
- 1 tbsp. fresh dill, chopped
- salt and pepper to taste
- In a strainer, thaw and drain the spinach with warm water. Squeeze the spinach with your hands to remove the excess water.
- In a large mixing bowl, combine the Greek yogurt, spinach, scallions, artichoke hearts, red peppers, pepperoncinis, pressed garlic and fresh dill. Stir well to combine.
- Season with salt and pepper to taste, stir until combined. Serve with fresh vegetables and pita chips, spread on baguette toast or place in a bread bowl.
|Low-fat Game Day Desserts|
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|Peanut Butter S'mores Shooters|
- 4 ounce(s) of Philadelphia Light Cream Cheese
- 12 Graham Cracker Sheets (48 individual crackers)
- 10 ounce(s) of bag of peanut butter morsels
- 7 ounce(s) of jar marshmallow creme
- 1/2 cup(s) of low-fat milk
- 1/2 cup(s) of chocolate syrup
- In a medium saucepan, combine peanut butter morsels, milk and Philadelphia Cream Cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside.
- Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined.
- Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow creme. Finish with another 1 tbsp. of the graham cracker mixture.
- Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.
Grilled Peaches with Sweet Vanilla Drizzle
|Grilled Peaches with Sweet Vanilla Drizzle|
Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 8
- 4 large peaches (firm)
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1-2 tbsp. of water (white wine optional)
- Cut the peaches in half with a large, sharp knife. Place them face down on a hot grill for 5 minutes. Turn them over and grill for another 5 minutes until soft.
- In a large mixing bowl, combine the powdered sugar, vanilla and water. Whisk until smooth.
- Drizzle the sauce lightly over the grilled peaches and serve.
Baked Caramel Apples
Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 8
- 4 large Braeburn, Gala or Fuji Apples
- 2 cups crushed granola bars or graham crackers
- 1/2 cup fat-free caramel syrup
- Preheat oven to 400 degrees.
- Cut the apples in half and use a sharp paring knife or a melon-baller to scoop out the seeds and insides. Leave about 1/4 inch of fruit attached to the skin.
- In a large mixing bowl, combine the granola and caramel syrup. Stir until combined.
- Evenly spoon the granola mixture into the apple halves. Arrange the stuffed apples on a baking sheet or in a muffin tin tray.
- Drizzle with more caramel syrup and bake in the oven at 400 degrees for about 20 minutes. Cover with tin foil if they begin to brown too much. Allow the apples to cool for about 5 minutes before serving.