Healthy Game Day Recipes

Buffalo Sliders with Chipotle Corn and Mango Salsa

It's no surprise that many of us indulge WAY too much on Superbowl Sunday.  If there's ONE day of the year that people are inactive and GLUED to the television...this is the day!

These are a few of my (and your) favorite recipes from days past that are delicious, healthy dishes you can serve your guests on Superbowl Sunday!

Buffalo Sliders with Chipotle Corn and Mango Salsa

Prep Time: 20 minutes /  Cook Time: 10 minutes / Servings: 8

Ingredients:
Sliders:

• 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

Salsa:

• 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

Steps:
For the salsa:

1. In a large mixing bowl, combine all ingredients and mix well until combined.  Set aside.

For the sliders:

1. Heat grill to high heat
2. Combine ground buffalo, onion and garlic powder, barbeque sauce and salt & pepper.  Mix well with your hands and separate into 8 small slider pattys.
3. Grill on high heat for about 4-5 minutes on each side, depending on your meat temperature preference. 
4. 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. 

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Ingredients:

• 10 oz. whole Crimini mushrooms, center stems removed
• 15-20 large basil leaves
• 1/2 cup fresh flat-leaf parsley
• 1 scallion chopped
• 1 large garlic clove, pressed
• juice and zest of 1 lemon
• 2/3 cup raw cashews (plus a few for garnish)
• 1/3 cup olive oil
• salt and pepper to taste

Steps:

1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.
   
   
    
    
   Baked Buffalo Chicken Tenders
   
   
   Prep time: 15 minutes / Cook Time: 20 minutes / Servings: 2
   
   
   Ingredients:

   

   Baked Buffalo Chicken Tenders

4. 6 chicken tenders
5. 1 cup all-purpose flour
6. 1/2 cup egg substitute or egg whites
7. 7 oz. Panko bread crumbs
8. 6 tbsp. Frank's RedHot Sauce (can be more or less to your taste)
9. 1 tsp. garlic powder
10. 3/4 cup Light Ranch Dressing
11. salt and pepper
12. cooking spray

Steps:

1. Spray a cookie sheet or glass baking dish with cooking spray and preheat oven to 375 degrees.
2. Rinse the chicken tenders and pat dry with a paper towel.
3. Make three different stations with three plates.  Spread the flour onto one plate.
4. In a mixing bowl, combine the egg substitute or egg whites and 2 tbsp. RedHot Sauce.  Whisk until combined.  Transfer to the second plate.
5. In a second mixing bow, 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.
6. 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.
7. 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.
8. FOR DIPPING Sauce:  Mix 3/4 cup Light Ranch Dressing and 2 tbsp. RedHot Sauce.  Stir until combined and serve.

 Healthy White Bean and Chipotle Chicken Chili

 

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 6-8

Healthy White Bean and
Chipotle Chicken Chili

Ingredients:

• 4 cups Cannellini, Navy or Great Northern beans, cooked or canned
• 16 oz. boneless, skinless chicken tenderloins
• 1 orange or yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
• 6 scallions, chopped and separated
• 2 large garlic cloves, pressed or finely chopped
• 1 ear white or yellow corn (or 1 cup frozen roasted corn kernels)
• 32 oz. low-sodium chicken broth
• 1 1/2 tsp. black pepper
• 1 tbsp. ground cumin
• 1 tbsp. chipotle chile powder (can be more or less to taste) 
• olive oil cooking spray

Garnish:

• avocado slices
• chopped fresh cilantro
• lime slices

Steps:
If you're using fresh bell peppers and corn:

1. Preheat oven to broil.
2. Slice the bell pepper in half and remove the seeded center.  Remove the husks from the corn. 
3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly.  Remove from heat, allow to cool for 5 minutes.  
4. Chop the bell pepper, remove the kernels from the ear of corn and set aside.  Discard the empty ear.

Steps:
For Chili:

1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white halves of scallions and garlic.  Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes.  Remove from the heat, shred the chicken with a fork and set aside.
2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels.  Stir until combined, season with remaining black pepper, cumin and chipotle powder.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.

Steps:
To Serve:

1. Spoon chili evenly into 6 bowls.
2. Sprinkle chopped cilantro on top of chili.
3. Place three avocado slices on top.
4. Cut a slice of lime half-way up, to the center of the slice, twist, and place on top of avocado slices (see photos).

Grilled London Broil Tacos with Mango Salsa

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 8 tacos
Ingredients:

• 1 lb. London Broil steak
• 8 corn tortillas
• 2 ripe mangoes, chopped
• 2 Roma Tomatoes, chopped
• 2 green onions, chopped
• 2 tbsp. finely chopped cilantro
• 1/2 jalapeno pepper, seeded, membrane removed and chopped
• 1 lime, juiced



Grilled London Broil Tacos with Mango Salsa

• salt and pepper to taste

Steps:

1. Season the steak with salt and pepper, and rub with olive oil.  Place on a hot grill and cook on high heat for 7-10 minutes per side, depending on thickness and desired temperature.  Medium rare is about 130 degrees. Thinly slice the meat after allowing it to sit for about 5-10 minutes.
2. In a mixing bowl, combine the mangoes, tomatoes, green onions, cilantro, jalapeno and lime.  Season with salt and pepper to taste and stir until combined.
3. Heat the corn tortillas on the grill for about 30 seconds per side.  
4. Place a few slices of steak into each tortilla, top with the salsa and serve.

Mango Salsa

Grilled Artichokes

 

Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 2

Grilled Artichokes

Ingredients:

• 1 large artichoke
• 1/4 cup olive oil
• 1 tsp. garlic powder
• 1 tsp. each salt and pepper

Steps:

1. Cut the artichoke in half lengthwise with a large knife.  Remove the fuzzy centers by scooping them out with a spoon or by cutting them out with a paring knife.
2. Place the artichoke halves into a large pot with about 3" of boiling water or into a prepared steaming basket.  Steam the artichokes for about 20 minutes until soft.  Remove from the water and allow to dry/cool for a few minutes.
3. Drizzle both sides of the artichokes with olive oil and then sprinkle them with salt, pepper and garlic powder.  Gently rub the oil and spices into the artichokes.
4. Preheat the grill to high heat.
5. Place the artichokes on a plate and place them in the freezer for about 10-15 minutes.
6. Remove the artichokes from the freezer and place on the heated grill face down for about 5-7 minutes, until the artichokes have nice, brown grill marks on them.  Flip them over and repeat on the other side.  Serve with honey mustard dipping sauce (recipe below).

Honey Mustard Dipping Sauce

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients:

• 1/4 cup yellow mustard
• 1/4 cup spicy brown mustard or Dijon mustard
• 1/2 cup honey
• 3 tbsp. olive oil
• 2 tbsp. apple cider vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. each salt and pepper

Steps:

1. In a large mixing bowl combine all ingredients except for the olive oil.  Whisk until well combined and then drizzle in the olive oil while continuing to whisk vigorously.  
2. Mix until dressing is smooth and creamy.

Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:

Vegetarian Black Bean Tacos

• 12 corn tortillas
• 15 oz. can of black beans
• 1 cup cooked brown rice
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 scallions, chopped
• 1/4 cup chunky salsa
• 1/2 tbsp. smoked paprika
• 1/2 tbsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tbsp. chili powder 
• 1/2 cup shredded Mexican cheese blend
• 2 Roma tomatoes, chopped
• 3 lettuce, chopped
• salt and pepper to taste
• olive oil cooking spray

Steps:

1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray and add the peppers and scallions.  Stir and cook for 2-3 minutes.  Add the black beans, brown rice, salsa, paprika, cumin, garlic powder and chili powder.  Season with salt and pepper to taste. Stir until combined and simmering.  Cover and allow to simmer for about 10-15 minutes, until veggies are soft.  Adjust the seasoning if needed, stir and remove from heat.
2. Heat the tortillas on a gas stove or in the microwave for about 1 minute. 
3. To serve: Place three tortillas on a serving dish, spoon some of the bean mixture into the center of each of the tortillas.  Top with a sprinkle of cheese, some chopped tomato and lettuce.  Serve immediately.

Grilled Peaches with Sweet Vanilla Drizzle 

Grilled Peaches with Sweet Vanilla Drizzle

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 8

Ingredients:

• 4 large peaches (firm)
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1-2 tbsp. of water (white wine optional)

Steps:

1. 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.
2. In a large mixing bowl, combine the powdered sugar, vanilla and water. Whisk until smooth.
3. Drizzle the sauce lightly over the grilled peaches and serve.