When watching games every Sunday, it’s tough to stay on the health-food kick, especially with all the amazing tailgate food around. So, here are some of my favorite recipes that are still delicious, but on the healthier side! Enjoy and happy tailgating! All recipes can be found on
www.cooks.com
GROUND TURKEY MEATBALLS:
1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano
Mix and shape into 1 1/2-inch meatballs. Saute in large skillet until browned and no longer pink.
SAUCE:
1 (16 oz.) can whole tomatoes, cut up
1/2 c. chopped onion
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced
Add all the sauce ingredients to meatball mixture. Bring to boil. Simmer covered until sauce thickens, about 30 minutes. Salt and pepper to taste.
VEGGIE CHILI:
2 c. dry pinto beans
1 (14 oz.) cake frozen firm tofu, thawed
2 tbsp. soy sauce
1 tbsp. tomato paste
1 tbsp. peanut butter
1 tsp. onion powder
1 clove garlic, crushed
1/4 c. water
4 tsp. oil
1 lg. bell pepper, diced
1 lg. onion, chopped
2 cloves garlic, crushed
2 c. tomatoes, chopped
2 c. tomato sauce
1 tsp. salt
1/4 c. chili powder
3 tbsp. ground cumin
Check beans for rocks, wash and cover with cold water. Cook until tender (about 90 minutes). Squeeze water out of tofu and crumble into bite size pieces. Combine soy sauce, tomato paste, peanut butter, onion powder, garlic, water and oil. Add tofu and stir until tofu is coated. Fry tofu in 2 tablespoons oil until browned. Saute pepper, onion and a garlic in 1 tablespoon oil. Add this, along with tofu to cooked beans. Add remaining ingredients. Stir and cook over low heat until warm. Makes 6 to 8 servings.
TORTILLA-WRAPPED MEXICAN SANDWICHES:
6 oz. container frozen avocado dip, thawed
3 oz. pkg. cream cheese, softened
6 (8 inch) flour tortillas (warm in microwave - 10 seconds on high)
8 oz. thinly sliced cooked roast beef or turkey
Leaf lettuce
4 oz. (1 c.) shredded Monterey Jack cheese
Alfalfa sprouts
Tomato salsa
Combine avocado dip and cream cheese; blend dip. Spread each tortilla evenly with avocado mixture to within 1/2 inch of edge. Arrange slices of meat, cheese, lettuce and sprouts over avocado mixture. Spoon on desired salsa. Roll up each tortilla; secure with toothpicks. Serve immediately or wrap in plastic wrap and refrigerate.
SPICY ASIAN COLESLAW:
1 bag of shredded coleslaw vegetables
1/2 cup rice vinegar
1 tbsp. mayonnaise
1 tbsp. canola oil or vegetable oil
1 tbsp. soy sauce
1 tbsp. McCormick chinese five spice (or dash ea. ginger, curry, clove, cinnamon, star anise)
1 tbsp. brown sugar
1 tbsp. red pepper flakes
1/2 cup cashew halves and pieces
Mix all ingredients except cole slaw and cashews. Stir well with wire whisk.
Add sauce and cashews to cole slaw and toss, chill and serve. Serves 6-8.
FRUIT KABOBS:
Cut 2 apples, pears, bananas or any fruit in season, sprinkle with lemon juice. Place on kabob stick or party toothpicks.
SAUCE: 1 Dannon strawberry yogurt with 1 tablespoon strawberry cordial liqueur mix. Place in dipping bowl. Can be arranged on platter or stick into 1/2 grapefruit.
Written by: Jenn Brown