Are there any football fans among the Preggers mamas out there? Rumor has it that there is a big football game this weekend. They say it will be pretty super! 😉
Football party food is usually not the healthiest, and many mamas may opt to pass on the chicken wings, and definitely the beer. But with a few healthy twists on these classic recipes, you can enjoy some munchies, too, while you cheer on the Falcons or Patriots. Or maybe you’re more of a commercial fan. Either way, give these delicious treats a whirl!
Traditional Buffalo Chicken Wings
2 lbs. of chicken wings or drumsticks
¼ cup of Frank’s Hot Sauce
Low fat blue cheese dressing
1. Rinse and pat chicken dry and trim off any visible fat.
2. Put chicken in a pot of cold water. (Make sure chicken is covered by 2 inches of water.)
3. Bring to boil and boil for 10 minutes.
4. Set broiler to high and place rack 6 inches from flame.
5. Remove chicken from water and place on baking sheet.
6. Broil for 6 minutes on each side until crisp.
7. Cover chicken with Frank’s Hot Sauce in a large bowl.
8. Serve with blue cheese and celery.
Or for an even healthier version, try Buffalo Chicken Cauliflower!
Buffalo Chicken Cauliflower
1 cup of water
½ tsp. garlic powder
2 heads of cauliflower cut into chunks
2 tbsp. of butter
½ cup of Frank’s Hot Sauce
1 tsp. of honey
salt and pepper
1. Preheat oven to 450° and spray baking sheet.
2. Mix flour, water, garlic powder, salt and pepper in a large bowl and whisk until smooth.
3. Add cauliflower and mix until coated.
4. Spread on baking sheet and bake for 20 – 25 minutes.
5. While cauliflower is cooking, melt butter in a saucepan over medium heat.
6. Remove from heat and stir in hot sauce and honey.
7. Brush on each cauliflower piece.
8. Bake for an additional 10 minutes.
9. Remove from oven and allow to cool for 10-15 minutes.
Healthy Potato Skins with Broccoli
8 small Idaho potatoes
4 tsp. vegetable oil
¼ tsp. salt
4 cups of chopped broccoli florets
3 pieces of cooked turkey bacon, finely chopped
¾ cups of grated cheddar cheese
1 tub of Greek yogurt
1 jar of your favorite salsa
1. Preheat oven to 450°.
2. Pierce each potato several times with a fork.
3. Wrap in paper towel and microwave for 15 minutes or until potatoes and cooked through.
4. Let potatoes cools.
5. Slice potatoes in half lengthwise and scoop out most of the insides. Leave skin intact and a little bit (approximately 1/8 inch) so that you have 16 little “boats”. (The scooped out potato won’t be used, but it will make great mashed potatoes for the kiddos!)
6. Brush potato boats both inside and out with vegetable oil and then sprinkle with salt.
7. Place on a baking sheet and bake for 20 minutes or until edges are golden brown.
8. While skins are cooking, steam broccoli for 3-4 minutes. Drain and set aside.
9. When potatoes are done, divide broccoli and cheese evenly among them.
10. Lower oven temperature to 400° and bake for 5 minutes or until cheese is melted.
11. Top with turkey bacon.
12. Serve with Greek yogurt (in place of sour cream), salsa or eat plain.
Healthy 6 Layer (Instead of 7) Dip
1 tbsp. olive oil
2 cloves of garlic, chopped
2 15-ounce cans red kidney beans, drained and rinsed
2 tsp. chili paste
2 cup shredded cheddar (you can use low-fat)
2 ripe avacados
2 tsp. lemon juice
4 scallions, thinly sliced (use white and green parts)
¾ cup fresh cilantro
1 ½ cups of Greek yogurt (you can use non-fat)
2 cups of shredded lettuce
3 medium tomatoes, diced
1. Heat oil in skillet over medium heat.
2. Add garlic, beans and chili paste and heat for about 3 minutes.
3. Mash the beans and remove from heat.
4. Add 2 tbsp. of water and continue mashing until smooth.
5. Spread in bottom of 2 quart casserole dish.
6. Sprinkle cheese over beans.
7. Mash avocado flesh and mix with 1 tsp. of salt the lemon juice.
8. Spread mixture over cheese.
9. In a food processor or blender, pulse yogurt, scallions, and cilantro.
10. Spread over avocado.
11. Sprinkle top with lettuce and then tomato.
12. Serve with healthy tortilla chips or pita chips.
Ginger Beer Mocktail
1/3 cup of lemon juice
3/4 cup of rough chopped ginger
3/4 cup of honey
3/4 cup of sugar
1 1/4 cup of orange juice
4 cups of sparkling mineral water
2 cups of boiling water
2 tbsp. each of lemon and orange zest (can use from fruit above)
1. Combine ginger, honey and sugar in food processor.
2. Add orange juice and lemon juice and process again.
3. Pour mixture into lidded container.
4. Add orange and lemon zest and boiling water.
5. Stir until sugar dissolves and cool to room temperature.
6. Secure lid and refrigerate for at least 24 hours.
7. To serve, strain base into a pitcher.
8. Slice lemon and orange and add to pitcher along with mineral water.
9. Serve over ice.