This week we’re focusing on healthy meals for every occasion and with football season in full swing we wanted to share the best football tailgate foods that won’t crush your diet dreams!
RECIPE #1: Cheesy Potato Casserole
2 1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
3 cups cornflakes
1 1/2 tablespoons melted butter
1. Preheat oven to 350°.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
3. Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.
RECIPE #2: Ham and Cheddar Potato Skins
6 small potatoes (1 1/2 pounds)
2 tablespoons reduced-fat sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 scallions, sliced (white and green parts separated)
2 ounces sliced deli ham, chopped
1/2 cup grated sharp cheddar cheese
1. Preheat oven to 350°.
2. Bake potatoes on baking sheet 25-30 minutes or until tender; set aside to cool. Preheat broiler with rack in highest position.
3. Halve cooked potatoes lengthwise. Scoop out flesh, leaving a 1/4-inch border; transfer potato flesh (about 2 cups) to a bowl. Mash potato with sour cream and 2 tablespoons water; season with salt an pepper. Fold in scallions whites and ham; spoon filling into potato shells.
4. Arrange filled potato skins on a baking sheet; sprinkle evenly with cheese. Broil 5 minutes or until cheese is melted. Sprinkle with scallion greens before serving, if desired.
RECIPE #3: Cajun Oven-Fried Chicken
1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.
3. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.