It's September, which means it's football season. Tailgating, either at the game or in front of your television, usually means greasy, fatty foods and feeling bad about your weekend eating habits when Monday rolls around. And then you find yourself just doing the same thing the next Sunday, and again feeling bad on Monday morning. So I decided to use this football season to recreate typical tailgating foods, making them healthier, updated, and a little more fun. Lets see how the next 16 weeks go!
Lets go Steelers!
Never Stop Cooking ~Melissa
Week One Menu
Buffalo Chicken Nachos
Veggies with Buffalo Ranch Dip
Parmesan Pizza Zucchini Sticks
Buffalo Chicken Nachos
Ingredients
1.5 lbs chicken breast
1/2 cup hot sauce
Ranch seasoning packet
6 oz (about half a bag) tortilla chips
3/4 cup crumbled blue cheese
3/4 cup shredded cheddar cheese
1.5 cups chopped scallions
1.5 cups chopped celery
6 tbsp buffalo ranch (recipe below)
Directions
Boil the chicken in water for about 15 minutes. Let the chicken cool, and then shred the chicken using a fork. Combine the chicken, 1/2 cup hot sauce, ranch seasoning, and 1/4 cup of water.
Preheat the oven to 350 degrees. Spread tortilla chips on a cookie sheet sprayed with cooking spray. Top with chicken, both cheeses, celery, and scallions. Bake 15-20 minutes or until cheese has melted. Top with 6 tbsp of buffalo ranch right before serving.
Nutritional Facts
Servings per tray of nachos: 6
1 Serving: Calories 399 Fat 18.5g Cholesterol 77.2mg Sodium 1333mg Carbohydrates 29g Fiber 3.9g Sugar 3.8g Protein 28.6g
Buffalo Ranch Dip
Ingredients
1.5 cups plain yogurt
1/4 cup mayonnaise
1/4 cup light sour cream
1/4 cup chopped scallions
1/4 cup hot sauce
Directions
Mix all ingredients together and chill for at least an hour. Serve with vegetables, chips, on top of nachos, or with your favorite dippers.
Nutritional Facts
Servings per container: 36
1 Serving = 1 tbsp : Calories 16 Fat 0.7g Cholesterol 1.3mg Sodium 182mg Carbohydrates 1.5g Fiber 0g Sugar 0.8g Protein 0.7g
Pizza Zucchini Fries
Ingredients
3 small zucchini
1 cup panko bread crumbs (you will probably only use about 1/2 cup, but extra panko makes it easier to bread the zucchini)
1/2 cup egg substitute
2 tbsp parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp crushed red pepper
Directions
Preheat the oven to 350 degrees.
Slice zucchini into about three inch long pieces, about a half an inch thick. Place zucchini in a colander and sprinkle 1 tbsp of salt on it. Let zucchini sit for at least an hour to drain out excess water. Rinse the zucchini and then pat dry with a paper towel.
Combine panko, parmesan cheese, basil, oregano, garlic powder, and crushed red pepper into a shallow bowl. Place egg substitute in a separate shallow bowl. Dip zucchini in egg and then in bread crumb mixture and place on a cookie sheet sprayed with cooking spray.
Place cookie sheet in preheated oven and bake zucchini fries for about 25-30 minutes or until golden brown.
Serve zucchini fries with your favorite pizza sauce.
Nutritional Facts
Servings per container: 3
1 Serving: Calories 83 Fat 1.4g Cholesterol 0mg Sodium 117mg Carbohydrates 13.1g Fiber 1.2g Sugar 3g Protein 6g
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