Need Ideas for Healthy Football Snacks
- DeeDee Jan 12, 2005 12:38 PM
The playoffs are here and my favorite team (NY Jets) is playing my husband's favorite team (Pittsburgh Steelers) on Saturday afternoon. Trying to think of some healthy football snacks (any idease that are vegetarian, no shellfish) would be much appreciated. Usually we make nachos and guacamole but need something a bit healthier than tha.
-low-fat spinach-artichoke dip
-salsa or hummus with baby carrots, celery, and whole wheat pita
-it's unchowish but lipton's onion soup dip made with fat free/low fat sour cream
You can use a different fish for this (instead of yucky nonkosher catfish), whatever is fresh and firm at your local market.
(I'd also use Frank's Hot Sauce, not the Crystal/Tobasco combination).
Buffalo-Style Catfish Strips with Ranch Dressing
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound catfish fillets, cut into 1/2-inch strips
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch
4 carrots, cut into 1/4 x 3-inch sticks
Preheat oven to 400° F. Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish.
Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes. Lightly coat fish strips with cooking spray. Bake at 400 for 10 minutes or until done, turning once.
Combine hot sauce, pepper sauce, and Worcestershire in a small sauce; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.
Yield: 8 servings
(serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing). 183 cal, 6.2g fat, 12.5g pro, 19.2g carb, 2g fiber, 31mg chol, 3mg iron, 618mg sod, 34mg calc.
WW Pts: 4
Some other kinda funky ideas (hey, I am in SF...what do you expect?)...
Brown Rice Vegetarian Sushi
Sugar Snap Peas (with the strings prepulled off)
Some of the "gourmet" markets like Trader Joes have nontransfat tortilla chips.
A bean dip made from garbanzo beans, walnuts, olive oil, and roasted red bell pepper.
Instead of nachos, cut whole wheat tortillas in wedges and bake until crispy. Make the guacamole and mix in yogurt. I could easily eat 1500 calories/$10 worth of guac in a sitting, so I do this sometimes to stretch it. It's no longer guac, but good in its own right--yogurt adds a tang. Chili is a good football food, and there are some good veggie ones out there.
You could also take ciabatta or other fairly flat,wide bread, cut the top off, scoop out some of the bread, layer in roasted vegetables, herbs, olive oil, put the top back on, then wrap in plastic wrap and smush under a pan in the fridge for a day. Then slice it up. Is that panini? I keep hearing about panini.
Your sandwich sounds like a Mufaletta. A Panini is a grilled sandwich. My only healthy things that anybody really likes here is a Thai soup I make, but not footballish and Pineapple Angelfood cake. The cake is real easy and I dont think has any fat, just mix a box of Angelfood cake mix and a can of crushed pineapple right in a 9X13 and bake according to the box instructions.
The muffuletta here in New Orleans is made with a round italian loaf w/ sesame seeds, an assortment of meats and cheeses (salami, etc) and olive salad. And it's not pressed. Recipe and history below, though no picture.
I got the idea for the one I made from Martha Stewart, and the recipe I looked up said "brick-pressed sandwich".
We've made the following with success:
London Broil - sliced completely before serving on a platter
Crudite platter with roasted red pepper dip (in a fresh pepper and in decorative English garden presentation)
Asparagus wrapped in procuitto and grilled
Pierogis with dipping sauce
Thai Shrimp Gyoza (frozen section at Trader Joes)
Thai veggie pizza or Thai chicken pizza
And, that's just the healthy stuff.
If you want to add something decadent, get a crock pot, melt some cream cheese in it and add some soft chorizo (squeezed out of the casing). Stir it as much as you want, but keep it on very low heat. It's a good dip for tortilla strips and tastes good on London Broil on a potato roll, too.
re: kc girl
Another version of this is a basic package of cream cheese (you can use neufchatel or light cream cheese instead, just don't go non-fat) and Chili with no beans (Hormel's is good). Heat on the stove until the cream cheese melts and everything is hot (bubbling ok) and serve with corn chips such as Fritos. Highly addictive and really simple.
How about toffee dip? It's not totally guiltless, but at least reduced fat. Whip an 8 oz. package of fat free creese and then add in a little brown sugar and packaged Skor toffee pieces to taste. Serve with sliced apples and pears.
White bean dip with pita wedges. I just use a can of white beans, garlic, olive oil, whirl it in the processor and you're done.
Here's a recipe for a Baked Artichoke DIp that is relatively low in fat - compared to what you get in restaurants sometimes.
It is really good.
5 tbs. greated romano cheese
3 tbs. light mayonnaise
3 tbs. light sour cream
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/4 tsp. onion salt
1/8 tsp. garlic powder
1 14-ounce can artichoke hearts in water, well drained, chopped into small pieces
1/4 tsp. paprika
Whisk 4 tbs. grated romano, mayonnaise, sour cream and spices in a bowl to blend. Stir in artichoke pieces. Transfer mixture to a ramekin (Can be prepared 1 day ahead - cover and refrigerate)
Preheat oven to 375F. Bake until heated through ~ 20 minutes (30 min if chilled)
Preheat broiler. Sprinkle dip with remaining 1 tbs. romano and paprika - broil until cheese melts ~ 2 min. Serve with pita chips.
Don't know if anyone out there has ever done comparisons (I saw a live demo once), but using Hellmans mayo makes a BIG difference as a baking ingredient. Maybe they have more eggs or whatever, but it fluffs up beautifully, and if you try a lesser brand it comes out more flat, and maybe even a little oily. Not sure if lite mayo makes a difference too.
Cut 1/8 - 1/4 inch slices of cucumber and put a dab of cream cheese, snip of chive, and small square of smoked salmon on top.