3 healthy football tailgate recipes

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)
Cooking spray
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
Cooking spray
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.

Halloween 2016: Recipes for Festive Dishes That are Healthy and Delicious

Why not try aiming for a healthy Halloween this year? You can totally do it, and here are some recipes to try out with family and friends that are delicious and still good for you. Sometimes Halloween can throw our healthy habits off the radar because it’s a holiday that’s known for indulging in sweet treats and candy, but hey, there’s nothing wrong with shaking things up. Here are some ideas for Halloween snacks.

Halloween 2016: Healthy Recipes

The first Halloween recipe comes to you from Laurie Aker of Earth Fare’s The Healthy Supermarket. This is a recipe for a Halloween salad with tons of flavor. Here it is:

Halloween Salad with Jack-O-Lantern and Frankenstein Cups

1 tsp nutmeg. 2 cups black rice, cooked. 1 cup black quinoa, cooked. 2  cups butternut squash, cubed. 1 tsp cinnamon. 3/4 cup feta cheese, crumbled. ½ cup purple cabbage, chopped. 1 cup toasted pumpkin seeds. 4 large orange or green bell peppers (to make Jack-O-Lantern and Frankenstein cups). 2 cups kale, chopped. 1 cup Italian parsley, finely chopped. 1 cup zucchini, chopped. Note: will need 8 small button mushrooms for Frankenstein cups.


¼ cup lemon juice. 1 tbsp. honey. ½ cup Extra virgin olive oil. Salt and pepper, to taste.


First, preheat your oven to 350 degrees and then place the cubed butternut squash on a large cookie sheet and drizzle with extra virgin olive oil. Then sprinkle it with cinnamon and nutmeg and toss to coat.

Arrange the butternut squash evenly on sheet and place it in the oven to roast for 20-30 minutes or until golden brown. Remove from heat and let cool. Then, in a large mixing bowl, mix together the cooked rice and quinoa, then add crumbled feta, kale, zucchini, parsley, purple cabbage, and pumpkin seeds. In a separate bowl, whisk together the dressing ingredients and then pour over the salad mixture and toss it all together to coat. Finally, add the roasted butternut squash to the salad and gently mix it. Put it in the fridge to continue cooling.

To make Jack-O-Lantern Cups:

With a small pairing knife, carve out the top of the bell pepper at a slight angle, similar to a pumpkin. With a small spoon, scoop out the inside pulp/seeds. If you need to run it under water to remove leftover seeds, that’s okay.

Save the top portion of the bell pepper with stem. Once the peppers are cleaned and completely dry, carve out two eyes carefully and a triangle nose and mouth, creating a Jack-O-Lantern face with the small pairing knife.

Fill it up with the Halloween Salad and top off with the stem before serving.

To make Frankenstein Cups:

With the same small pairing knife, carve a Frankenstein face and cut out two small squares on each side of bell pepper, towards the bottom portion of the pepper. Insert the stem of a button mushroom into each square, creating Frankenstein “neck bolts.” It looks so cool!

Fill with Halloween Salad and top with stem.

Serve and enjoy!