It’s almost Super Sunday! Superbowl XLVII is Sunday with the San Fransisco 49ers battling the Baltimore Ravens in New Orleans. With this big event comes parties, get-togethers and elaborate tailgating sessions. What usually ensues is an obscene amount of calorie consumption and subsequent heartburn, guilt, and regret.
Good news! There is a way for you to enjoy mouth watering treats without breaking your diet or busting your waistline.
Here are some healthy tailgating snacks for your Superbowl Sunday!
This is a great way to use up leftover vegetables and cheese. Use any vegetable or veggie combination you want – I really like the mixed vegetables for stir-fry (like bell peppers and onions) sold next to the other mixed vegetables in the freezer aisle.
Olive oil cooking spray
2 cups fresh or frozen broccoli florets, thawed if frozen
1 pound fresh or frozen bread or pizza dough, thawed according to package directions
1 1/2 cups shredded part-skim mozzarella cheese
1 1/2 teaspoons garlic and herb seasoning or Italian seasoning (preferably salt-free)
1 tablespoon grated parmesan cheese
Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
If using fresh broccoli, blanch the florets in boiling water for 30 seconds or steam in the microwave for 2 minutes. Drain and set aside.
Roll dough out into a large circle, about 1/2-inch thick, and transfer to prepared baking sheet (don’t worry if some dough hangs over the edge – you’ll be folding it in half).
Combine mozzarella cheese and seasoning and toss to combine. Top one half of dough with mozzarella mixture. Top mozzarella mixture with broccoli. Fold over side of dough without toppings and pinch edges together to seal.
Spray top of calzone with cooking spray and sprinkle parmesan cheese all over top.
Bake 15-20 minutes, until crust is golden brown. Let stand 5 minutes before cutting crosswise into slices.
Cheesy Kale Chips
Tear kale leaves into large pieces and arrange on a baking sheet. Spritz with olive oil and bake in a 350° oven until crisp. While still warm, sprinkle with grated parmesan.
Dress bagged coleslaw mix with jarred salsa and roll up in a corn tortilla.
1 (1.25 lb) Pack extra-lean ground turkey1
1 (16 oz) Salsa (any kind will work, but I used corn and black bean salsa!)
1 cup Celery, chopped
1 Small white onion, chopped
1 Green bell pepper, finely chopped, (or a red or yellow bell pepper)
1 (28 oz) Can crushed tomatoes
1 (28 oz) Can diced tomatoes
1 (15.5 oz) Can pinto beans, drained
1 (15.5oz) Can red kidney beans, drained
1 (15 oz) Can corn
1/2 tsp Garlic powder
1/2 tsp Salt (or to taste)
2 tbs Chili powder2
1pkt Sugar substitute of choice3
Optional Toppings: light sour cream, 2% shredded cheddar cheese, shredded lettuce, a few baked tortilla chips crushed on top, or a few saltine crackers!
Place meat and chopped onion in a large saute pan, sprayed with non-stick cooking spray. Cook over medium high heat until meat is browned.
Place meat and onion mixture, and all of the rest of the ingredients into a Crock Pot and cook on high heat for 4 hours or low heat for 8 hours
Take chili off the heat when all of the veggies are translucent and soft. Top with optional toppings if desired, and enjoy!!!
Here’s to Your Health!
Dr. K Bennett