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It’s game time, ya’ll!
After all the miserable heat we’ve been having this summer, I’m so ready for some fall weather AND some Fall Ball! (Let’s go, LSU Tigahs!)
We can’t even think about football without thinking about all the feel good party foods and snacks, right? If you’re like me, you often might be a bit anxious about the regular overly indulgent offerings at these kinds of events. Today, I thought I’d fix that for us with some fun and delicious recipes that won’t kill your hard earned progress in the gym!
Let’s geaux, shall we?!
First off, I want to say that there is NOTHING wrong with throwing caution to the wind and indulging on occasion. Afterall, good food brings us all together and is part of the overall experience. BUT, if you’re looking to serve up a few dishes that you can feel a little better about in terms of your health goals, these four apps might be fun substitutes for you.
My Tips for Healthy Game Day Snacking
- Prioritize Protein. It’ll help with feeling satiated and will keep you on point with your daily intake goals for strength and health.
- Look for a good flavored sparkling water with lots of bubbles to add to the pleasure factor.
- Go for the fruits and veggies dippers.
- Seek out individual pre-portioned options.
- Go for filling up the small plate instead of grazing at the food table.
- Be mindful as you’re eating and really ENJOY it rather than mindlessly grabbing for the next chip while socializing.
I hope these recipes and tips help you this season! Laissez les bons temps rouler!
Shoot me an email if you run into any questions. I’m always here to help!
BBQ Chicken Bacon and Ranch Wonton Cups
- 12 Individual Wonton Wrappers
- 6 oz shredded, cooked boneless chicken breast
- 2.5 TBL Bolthouse Farms Ranch Yogurt Salad Dressing Find in refrigerated section of produce section
- 3 TBL Light Barbeque Sauce
- 6 Slices Turkey Bacon, chopped
- 1/3 cup Reduced Fat Shredded Cheese
- Preheat oven to 350F. Lightly spray a 12 hole regular sized muffin tin.
- Place wonton wrappers in muffin holes and push down.
- In a small bowl, mix chicken, chopped turkey bacon, BBQ sauce and 2 TBL of your dressing. (Leave 1/2 TBL aside for drizzle). Mix well and divide over your 12 wonton cups.
- Sprinkle cheese evenly over the 12 cups.
- Bake in oven for 10-12 minutes, making sure wonton wrappers don't burn.
- Remove from oven and once semi-cooled, drizzle with remaining dressing (place in a small ziplock bag and cut a tiny hole).
Pre-Portioned Pepper Jelly Cheese Dip Cups
- 2 8 oz Cream Cheese packages, softened feel free to use reduced cal if you like
- 4 oz Sharp Cheddar Cheese, shredded (thicker) I suggest to buy a small block and shred at home. It will taste better and you can get thicker shreds this way.
- 4 oz Pepper Jack Cheese, shredded (thicker) I suggest to buy a small block and shred at home. It will taste better and you can get thicker shreds this way.
- 1 jar Pepper Jelly of your choice
- 1/4 tsp Dry Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Celery Salt
- 1/2 TBL Onion Powder
- 1/2 tsp Dried Parsley
- 1 package Fresh Chives, thinly sliced
- Soften the cream cheese and whip on high speed with a hand mixer or stand mixer.
- Add all seasoings and herbs except the chives.
- Add shredded cheese a little at a time until all well blended.
- Whip for one minute on high.
- Add roughly 2 TBL of mixture to individual ramekins or cups. When ready to serve, top with 1/2 TBL pepper jelly and a few chopped chives.
- Serve with butter round crackers, like Ritz.
Lightened Up Cajun Spice Deviled Eggs
- 6 Hard boiled eggs
- 1 TBL Dijon Mustard
- 1/4 cup Nonfat Plain Green Yogurt
- 1/4 cup Mayonnaise Can sub light mayo if desired.
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 tsp Cajun Seasoning (I use Tony Chachere's)
- Garnish Pinch of additional Cajun seasoning & chopped chives
- Peel hard-boiled eggs, then cut in half lengthwise, removing yolks. Place egg white halves on a serving plate: set aside.
- Place yolks in a food processor or medium bowl. Add mustard, Greek Yogurt, Mayo, and seasonings to yolks. Pulse or mash with a fork until combined and smooth.
- Add yolk mixture to a piping bag or large plastic zipper bag with the corner snipped. Fill egg white halves with yolk mixture.
- Sprinkle with additional Cajun seasoning and garnish with a few chives. Refrigerate until ready to serve.
Pre-Portioned Brownie Batter Dip Cups
- 8 oz Cream Cheese, softened Sub light Cream Cheese if desired.
- 1/2 cup Butter, softened
- 2 1/2 cup Powdered Sugar
- 5 TBL All Purpose Flour
- 5 TBL Cocoa Powder
- 3 TBL Brown Sugar (light or dark is fine)
- 2 TBL Milk
- 1 tsp Vanilla
- 1 tsp Salt
- 1 cup Mini Chocolate Chips Sub Lily's No Sugar choc Chips if desired.
- In a stand mixer, beat together the cream cheese and the butter until smooth.
- Add the brown sugar, cocoa powder, flour, vanilla, salt and 1 TBL milk. Mix until mostly smooth.
- Slowly add the powdered sugar and another TBL of milk. Beat until smooth. Add another TBL of milk if the dip is too thick for your liking.
- Mix in the chocolate chips. Add mixture to a piping bag or large plastic zipper bag with corner snipped. Fill individual ramekins or disposable clear cups.
- Top cups with a few chocolate chips and add a couple of your chosen dippers for presentation.