Football Food! (that won’t kill your diet)

{thank you!}

I know what you’re thinking.

I thought so, too.

You go on a diet and your football snacks are instantly reduced to carrot sticks and refrigerated grapes. No more cheese dips, hot wings, or brownies. No more pop. No more “good stuff”.

I’m here to tell you, it’s not true!

Here are some fantastic recipes to keep your waist small and your football fun!

My husband would eat hot wings every day, breakfast, lunch, and dinner if it didn’t destroy his esophagus. So, I had to think of something. Football isn’t football without hot wings and blue cheese dressing for my dear ol’ hubster. The Healthy Spicy Hot Wings recipe came from Oprah.com. These wings are so delicious. In the last 15 minutes, watch them and turn frequently to avoid burning and to cover them in the sauce. These are more in the style of barbecue wings than Buffalo style. I included a recipe below for Healthy Buffalo Wings, too,  if you prefer that spicy vinegar tang.

Hate wings, but long for chicken fingers?

Me. Too!

I came up with a way to satisfy my craving by creating  Healthy Chicken Fingers with Honey Mustard. To die for. I’m telling you.  Roast some potatoes, cut lengthwise, with 1 T. olive oil, salt, pepper, and herbs, at 400 degrees, and you have a great substitute for french fries. Heinz, the loves, created a low carb ketchup, too, which is great for dipping.

I hope these recipes help you stay on track with your weight loss goals during football season! Tonight, we’re trying our hand at cauliflower pizza crust. (Thank you, Pinterest!)

I’ll let you know how it turns out!

GO BADGERS!

Ranch Dip (just add reduced fat blue cheese crumbles!)

12-16 oz. 2% Greek Yogurt (I use FAGE because it tastes just like sour cream.)
(or 32 oz. Fat-free Plain Yogurt strained overnight in a coffee filter yields 16 oz. yogurt cheese)
1 T. Garlic powder
1 T. Onion powder
1 T. Dried onion flakes (or finely chopped onion)
Celery Salt and white pepper (to taste)
1/4 t. each of: (optional)
Dried mustard
Paprika
Dill Weed
Celery Seed

Stir ingredients together in a bowl. Let chill in refrigerator for 1 hour.
Serve with cut up veggies. (or with hot wings!)

(If you don’t love Dill, you can certainly leave it out and any of the other optional ingredients.)

Healthy Spicy Hot Wings

Ingredients
3 pounds chicken wings (have your butcher clip off the tips or cut or chop them off yourself)
2 Tbsp. grape seed oil or canola oil
1/2 cup low-sodium soy sauce
2 Tbsp. Sriracha sauce (a hot chili paste found in the Asian section of your market or specialty market)
1 cup agave syrup
1 tsp. garlic powder
3 Tbsp. lemon juice
2 tsp. sesame seeds

Directions
Preheat oven to 400°.

Rub the chicken wings with oil. Line up wings in a baking pan and bake for 15 minutes;.

Combine the next 4 ingredients in a bowl and whisk together. Pour over the wings.

Lower the heat to 375° and bake uncovered for an hour, or until the sauce has become thick and has caramelized and is able to make a coating over the wings. The color should be a deep golden brown.

Remove from oven and let cool for 10 minutes. Arrange the wings on a platter. Squeeze the lemon juice over the top and sprinkle with sesame seeds. Serve immediately.

Note: This recipe has a desirable low-glycemic index. This means that when consumed, it won’t cause a sharp rise or fall in blood sugar.

Healthy Buffalo Wings

Roast chicken wings as stated above.

Combine 3 T. Frank’s Red Hot Sauce and 3 T. white vinegar.

Pour over the wings.

Lower heat to 375° and bake uncovered for 45 minutes or until chicken is done.

Remove from oven and arrange on a platter with celery sticks and blue cheese dip. Sprinkle additional 1 T. Frank’s Red Hot Sauce with 1 T. vinegar over wings, if desired.

Healthy Chicken Fingers with Honey Mustard

Serves 4

1 lb. chicken tenderloins (or 1 lb. chicken breasts, cut into strips.)
1/2 c. egg whites, beaten (I use egg beaters whites because they’re already separated and beaten.)
1/2 c. Reduced Fat Parmesan Cheese
Cayenne pepper
Salt and Pepper

Preheat oven to 350 degrees.

In a bowl, combine parmesan cheese and a dash (or more, if desired) of cayenne pepper. In another bowl, beat egg whites.

Season chicken with salt and pepper.

Dredge in egg whites and then in parmesan, pressing it into the chicken, so it stays.

Place the chicken on a parchment lined baking sheet sprayed with cooking spray.

Spray all of the chicken with cooking spray to coat.

Bake at 350 for 20 minutes until chicken is done and crust is golden. (If crust isn’t browning after 15 minutes, turn up the oven to 400 degrees and finish cooking.)

Serve with French’s Honey Dijon mustard.

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