Healthy Game Day Eating

October 10, 2016


Football season is well underway and this often means an abundance of tempting snacks, over-sized burgers, and rich desserts.  Don’t let the traditionally fatty foods and alcoholic beverages sideline you this season.  Here are some tips and recipes to help you have a winning season!


Offer to Bring Something


Bring something healthy that you know you can eat and others will enjoy or help to organize the party.  Make sure you assign someone to bring fruit and a salad or vegetable tray.


Think Healthy Grilling


  1. Select a lean meat  (93% lean or more or ground turkey)

  2. Opt for healthy burger fixings like avocado, tomato, and lettuce

  3. Forgo the cheese and save about 100 calories and 5 grams of saturated fat

  4. Pick up some whole wheat buns

  5. If opting for brats, sausages, or hot dogs, choose those that have less than 3 grams of fat per ounce

  6. If beef is your meat of choice, choose a leaner cut like sirloin, t-bone, or flank steak

  7. Try sliders instead of full-size burgers

  8. Grill up some chicken kabobs and include zucchini, squash, peppers, and onions to each skewer

  9. Keep the idea of a healthy chili or stew for the colder months


Healthy Snacking


  1. A veggie tray with healthy dips like a Greek yogurt based ranch dressing, guacamole, and hummus

  2. Fruit salad

  3. Salsa with baked tortilla chips

  4. Unbuttered popcorn


Lightened Up Taco Dip




8 ounces light cream cheese, softened                  1 cup reduced fat shredded cheese

1 cup reduced fat plain Greek yogurt                     1 Roma tomato, diced

1 cup of salsa                                                            1 small avocado, diced

1 Tbsp taco seasoning                                             2 green onions, sliced

1 cup shredded lettuce                                            1 Tbsp sliced olives



Combine cream cheese, Greek yogurt, salsa, and taco seasoning until smooth and well combined.  Spread into an 11 x 7 rectangle baking dish or pie plate. Refrigerate for 1 hour to let flavors combine (optional).  Top with remaining ingredients.  Serve with baked or multigrain tortilla chips.  Serves 8-10 people. 


Source:  Yellow Bliss Road



Crock-Pot White Chicken Chili




1 large yellow onion, chopped

1 can (15 ounces) low sodium Great Northern Beans, drained and rinsed well

1 can (15 ounces) low sodium Red Kidney Beans, drained and rinsed well

2 cans (10 ounces each) diced tomatoes with green chilies

1 can (15 ounces) sweet corn kernels

¼ tsp chili powder

¼ tsp ground cumin

¼ tsp garlic powder

1/8 tsp paprika

Salt and pepper to taste

1 cup Low sodium chicken broth

1 bottle (12 ounces of beer) – can substitute with non-alcoholic beer or additional chicken broth

4 chicken breast halves

1 avocado, diced for garnish

Reduced fat shredded cheese for garnish

Plain green yogurt for garnish, optional



  1. Place chopped onions, beans, tomatoes, and corn in the crockpot

  2. Stir in chili powder, cumin, garlic powder, paprika, salt, and pepper

  3. Add chicken broth and beer

  4. Place chicken breasts on top

  5. Cover and cook for 3.5 to 4 hours on high or until chicken is thoroughly cooked.  Or cook on low for 5-6 hours.

  6. Remove chicken breasts from the pot and place on a cutting board;  let cool for a few minutes

  7. Shred chicken and stir it back into the pot;  cover and continue to cook for 15 minutes

  8. Ladle chili into bowls and garnish with avocado, shredded cheese, and sour cream

Recipe Source:  Diethood


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