Healthier alternatives to tailgating, from Karin Hosenfeld of www.northdallasnutrition.com
High Protein Zucchini Dip
(2 oz dip + 1 oz chips = 170 calories, 4 oz protein)
1 cup zucchini, pulsed in a food processor
1 cup non-fat plain Greek yogurt
1 teaspoon garlic, minced
Salt and pepper to taste
Mix zucchini, yogurt and garlic together in a small bowl. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to let the flavors mingle. Enjoy with chips.
Ranch Style Beans Recipe:
(1/2 cup = 125 calories, 30% of the day's fiber and 8 grams of protein!)
1 pound dried pinto beans
2 ½ cup cold water
1 red chili pepper
1 medium onion, chopped
1 clove garlic, minced
1, 6 ounce can of tomato paste
1 teaspoon salt
1 teaspoon cumin seed
- Wash and pick over beans
- The morning before the game, cover with cold water and soak 8 hours.
- Put beans and water into a crockpot and bring to a boil.
- Cover, reduce heat to medium, and simmer for one hour. Stir occasionally to prevent sticking. Add more water if necessary
- Stir in remaining ingredients. Cover and simmer 6-8 hours or until tender
Shrimp, Broccoli, Cauliflower Salad Recipe:
1 medium bunch broccoli
1 medium bunch cauliflower
1 large red pepper
2 green onions
1 pound large shrimp
1/8 cup olive oil
¼ cup lemon juice
3 Tablespoons drained capers
3 Tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Splenda sugar blend
- Cut broccoli and cauliflower into small pieces.
- Thinly slice red peppers and green onions.
- Shell and devein shrimp. Rinse with cold water
- In a large pot over high heat, bring water to a boil. Add broccoli and cauliflower. Heat to boiling. Reduce heat to low; cover and simmer 2-3 minutes until vegetables are tender crisp. Drain well. Place in a large bowl.
- In same pot, heat 2 inches of water to boiling. Add shrimp, return to boiling. Turn to low and cook 1 minute until shrimp are tender and opaque.
- Drain shrimp. Add to bowl with the vegetables.
- In a small bowl, combine olive oil, lemon juice, capers, mustard, salt, pepper, and Splenda sugar blend. Add to shrimp and vegetable mixture.
- Toss to coat well. Refrigerate for 2 hours.
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