I won’t lie and say I’m super pumped about this year’s Super Bowl line up because my Steelers aren’t playing… BUT I’m ALWAYS excited about the commercials and the FOOD. I mean who doesn’t LOVE the Super Bowl Commercials right? My favorite was years ago with the soda machine and a guy trying to get a Coke or Pepsi (I cant remember what brand) but he’d put a dollar in and it would come back out, in and out, in and out. It went on for almost 15 seconds and then the dollar went in and he thought he was going to get a soda then the camera panned away and all you heard was the dollar spit back out and the man scream. Idunno why but I found that to be the most hilarious commercial ever, probably because I could relate to it. Have you ever had a commercial that you just found so incredibly funny that you couldn’t forget it no matter how hard you tried.
But lets get back to food…If you know me you know that I’m a foodAHOLIC and I am always excited to make food for game day. I spend most of my morning in the kitchen making food for friends and family and I know that I am serving food that is healthier than the local delivery chains. Through the years I’ve done a lot of searching for healthier versions of the foods I enjoy. I LOVE some serious junk food and any chance to make it healthier is fabulous in my book. I found Beachbody in July of 2013 and one of the BEST parts of being apart of this amazing company is the fact that they have crazy awesome nutritionists who make SUPER tasty versions of all the junk food we love.
First of all what kind of Super Bowl party would it be without Buffalo wings right!! Take a look at these! Tasty looking right??
Total Time: 50 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings
2 Tbsp. white vinegar
1 tsp. garlic powder
1 tsp. paprika
1 dash cayenne pepper (to taste; optional)
1 lb. raw chicken tenders
¼ cup nonfat plain yogurt
1 Tbsp. crumbled blue cheese
4 medium celery stalks, cut into sticks
2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
3. Preheat oven to 375° F.
4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
5. Combine yogurt and cheese in a small bowl; mix well. Set aside.
6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
7. Serve chicken with dip and celery.
Ok now I’ve wet your appetite for tasty and healthy foods let me taunt you with some delicious build your own nachos. Who doesn’t love nachos right. I mean I for one would have nachos every day if I could get away with it. But let’s be real, we need more variety then nachos right. Give these a try!
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
2 tsp. olive oil
½ medium lime
1 dash chili powder
Sea salt (to taste, optional)
½ cup cooked pinto beans, warm
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped
½ medium green bell pepper, chopped
½ medium jalapeno, seeds and veins discarded, finely chopped
¼ medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. nonfat plain Greek yogurt
2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.
So many of you have kiddos who come to your Super Bowl Events and what do kids like more than having fun? Chicken Fingers. I know that my nephew LOVED chicken fingers when he was little, my smaller nephews now are chicken finger feeens. I don’t honestly know that ive ever met a kid who didn’t love chicken fingers really. These don’t take long at all to make and they would be perfect for any occasion and not just the Super Bowl. Teaching kids healthy habits when they are small goes a long way when they become adults and start making their own choices for foods!
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings
2 Tbsp. Dijon mustard
2 tsp. rice wine vinegar
Nonstick cooking spray (or olive oil cooking spray)
2 large eggs
2 Tbsp. water
1 lb. raw chicken breast tenders, skinless
1 cup whole wheat Panko bread crumbs (Japanese-style bread crumbs)
½ cup finely chopped sliced almonds
1 dash tsp. sea salt
1 dash tsp. ground black pepper
2. Preheat oven to 425° F.
3. Line baking sheet with foil; lightly coat with spray.
4. Combine eggs and water in a medium shallow bowl; whisk to blend.
5. Soak chicken in egg mixture for 30 minutes, turning once; set aside.
6. Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.
7. Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
8.Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
9. Serve with honey mustard dipping sauce.
Alright so now that we have two proteins and a full put together nacho dish lets cover some chips and dips sorta things. I grew up in West Virginia and summers on the river were what we lived for. Being able to get together down by the river with friends, fun, and sun was the highlight of anyone’s summer. Dips and chips were always great additives to any summer event, family get together, church events, you name they are perfect for groups and super easy to throw together. Did you know that 28 million pounds of chips and 8 million pounds of Guacamole is served on Super Bowl Sunday. That’s a LOT of chips and dips!!!! So lets not grab for the bag of chips and store bought dip, lets change it up a bit with these two dip recipes and a tortillas recipe :-)
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 10 servings
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 10 servings, ¼ cup each
1 medium tomato, seeds removed, finely chopped
½ sweet white onion, finely chopped
2 medium chiles (like jalapeno, Serrano, or Anaheim), seeds and veins removed, finely chopped (optional)
¼ cup chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
Sea salt and ground white pepper (to taste; optional)
Hot pepper sauce (like Tabasco) (to taste; optional)
2. Season with salt, pepper, and hot sauce if desired.
3. Serve with fresh carrots sticks, jicama sticks, or baked tortilla chips.
Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 10 servings
Nonstick cooking spray
1 tsp. sea salt (or Himalayan salt)
2. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp.
3. Sprinkle with salt.
So we have some protein, some chips and dips, and now lets get some veggies into your system! You need some dip for those veggies too!
Total Time: 3 hrs. 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 7 servings, about 3 Tbsp. each
2 medium onions, chopped
¼ cup low-sodium organic beef broth
1 Tbsp. Worcestershire sauce
¼ tsp. garlic powder
Sea salt and ground black pepper (to taste; optional)
1 cup nonfat plain Greek yogurt
2. Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown.
3. Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely.
4. Combine onion mixture and yogurt in a medium bowl; mix well.
5. Chill, covered, for 1 hour (or overnight).
6. Serve with raw vegetables for dipping.
I hope that you find some of these recipes as tasty as we have over the past year and a half. It’s not easy to change your eating habits over night but you can change them with a recipe or two at a time. I hope that whomever you are routing for WINS and I’d LOVE to know what your favorite commercial from this year is!!
Happy Super Bowl!
Xoxo
Lauren
But lets get back to food…If you know me you know that I’m a foodAHOLIC and I am always excited to make food for game day. I spend most of my morning in the kitchen making food for friends and family and I know that I am serving food that is healthier than the local delivery chains. Through the years I’ve done a lot of searching for healthier versions of the foods I enjoy. I LOVE some serious junk food and any chance to make it healthier is fabulous in my book. I found Beachbody in July of 2013 and one of the BEST parts of being apart of this amazing company is the fact that they have crazy awesome nutritionists who make SUPER tasty versions of all the junk food we love.
First of all what kind of Super Bowl party would it be without Buffalo wings right!! Take a look at these! Tasty looking right??
Buffalo Chicken Tenders with Blue Cheese Dip
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
4 Tbsp. hot pepper sauce (like Frank’s®), divided use2 Tbsp. white vinegar
1 tsp. garlic powder
1 tsp. paprika
1 dash cayenne pepper (to taste; optional)
1 lb. raw chicken tenders
¼ cup nonfat plain yogurt
1 Tbsp. crumbled blue cheese
4 medium celery stalks, cut into sticks
Preparation:
1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne in a small bowl; mix well.2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
3. Preheat oven to 375° F.
4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
5. Combine yogurt and cheese in a small bowl; mix well. Set aside.
6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
7. Serve chicken with dip and celery.
Ok now I’ve wet your appetite for tasty and healthy foods let me taunt you with some delicious build your own nachos. Who doesn’t love nachos right. I mean I for one would have nachos every day if I could get away with it. But let’s be real, we need more variety then nachos right. Give these a try!
Nachos
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
4 corn tortillas, cut into wedges2 tsp. olive oil
½ medium lime
1 dash chili powder
Sea salt (to taste, optional)
½ cup cooked pinto beans, warm
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped
½ medium green bell pepper, chopped
½ medium jalapeno, seeds and veins discarded, finely chopped
¼ medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. nonfat plain Greek yogurt
Preparation:
1. Heat oven to 375° F.2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.
So many of you have kiddos who come to your Super Bowl Events and what do kids like more than having fun? Chicken Fingers. I know that my nephew LOVED chicken fingers when he was little, my smaller nephews now are chicken finger feeens. I don’t honestly know that ive ever met a kid who didn’t love chicken fingers really. These don’t take long at all to make and they would be perfect for any occasion and not just the Super Bowl. Teaching kids healthy habits when they are small goes a long way when they become adults and start making their own choices for foods!
Almond Crusted Chicken Fingers with Honey Mustard Dipping Sauce
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings
Ingredients:
2 Tbsp. raw honey2 Tbsp. Dijon mustard
2 tsp. rice wine vinegar
Nonstick cooking spray (or olive oil cooking spray)
2 large eggs
2 Tbsp. water
1 lb. raw chicken breast tenders, skinless
1 cup whole wheat Panko bread crumbs (Japanese-style bread crumbs)
½ cup finely chopped sliced almonds
1 dash tsp. sea salt
1 dash tsp. ground black pepper
Preparation:
1. Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.2. Preheat oven to 425° F.
3. Line baking sheet with foil; lightly coat with spray.
4. Combine eggs and water in a medium shallow bowl; whisk to blend.
5. Soak chicken in egg mixture for 30 minutes, turning once; set aside.
6. Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.
7. Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
8.Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
9. Serve with honey mustard dipping sauce.
Alright so now that we have two proteins and a full put together nacho dish lets cover some chips and dips sorta things. I grew up in West Virginia and summers on the river were what we lived for. Being able to get together down by the river with friends, fun, and sun was the highlight of anyone’s summer. Dips and chips were always great additives to any summer event, family get together, church events, you name they are perfect for groups and super easy to throw together. Did you know that 28 million pounds of chips and 8 million pounds of Guacamole is served on Super Bowl Sunday. That’s a LOT of chips and dips!!!! So lets not grab for the bag of chips and store bought dip, lets change it up a bit with these two dip recipes and a tortillas recipe :-)
Healthier Seven-Layer Dip
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 10 servings
Ingredients:
2 medium ripe avocados2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
Preparation:
1. Mash avocados in a medium bowl.2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.
Guacamole
Prep Time: 10 min.
Cooking Time: None
Yield: 10 servings, ¼ cup each
Ingredients:
4 ripe medium avocados, peeled, seeds removed, mashed1 medium tomato, seeds removed, finely chopped
½ sweet white onion, finely chopped
2 medium chiles (like jalapeno, Serrano, or Anaheim), seeds and veins removed, finely chopped (optional)
¼ cup chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
Sea salt and ground white pepper (to taste; optional)
Hot pepper sauce (like Tabasco) (to taste; optional)
Preparation:
1. Combine avocados, tomato, onion, chiles (if desired), cilantro, lime juice, and cumin in a large bowl; mix well. Mixture may be slightly chunky.2. Season with salt, pepper, and hot sauce if desired.
3. Serve with fresh carrots sticks, jicama sticks, or baked tortilla chips.
Baked Corn Tortilla Chips
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 10 servings
Ingredients:
15 corn tortillas, cut into wedgesNonstick cooking spray
1 tsp. sea salt (or Himalayan salt)
Preparation:
1. Heat oven to 375° F.2. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp.
3. Sprinkle with salt.
So we have some protein, some chips and dips, and now lets get some veggies into your system! You need some dip for those veggies too!
French Onion Dip
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 7 servings, about 3 Tbsp. each
Ingredients:
1 Tbsp. olive oil2 medium onions, chopped
¼ cup low-sodium organic beef broth
1 Tbsp. Worcestershire sauce
¼ tsp. garlic powder
Sea salt and ground black pepper (to taste; optional)
1 cup nonfat plain Greek yogurt
Preparation:
1. Heat oil in medium saucepan over very low heat.2. Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown.
3. Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely.
4. Combine onion mixture and yogurt in a medium bowl; mix well.
5. Chill, covered, for 1 hour (or overnight).
6. Serve with raw vegetables for dipping.
I hope that you find some of these recipes as tasty as we have over the past year and a half. It’s not easy to change your eating habits over night but you can change them with a recipe or two at a time. I hope that whomever you are routing for WINS and I’d LOVE to know what your favorite commercial from this year is!!
Happy Super Bowl!
Xoxo
Lauren
0 comments:
Post a Comment