Making Game Day A Little Healthier

Don't skimp on the usual Game Day staples including pizza and wings from our local restaurants -- but instead focus on adding some healthy versions of appetizers to your menu!

Sweet Potato Nachos

Courtesy of NutritionTwins.com

Ingredients

• 3 large sweet potatoes

• 1/2 cup black beans

• 1/2 cup frozen corn (or fresh)

• 1/2 cup shredded chicken breast (or canned chicken)

• 1/4 cup shredded cheddar cheese, reduced fat

• 1 tbsp smashed avocado

Directions:

Preheat oven to 325 degrees F.

Rinse and thoroughly clean potatoes and thinly slice (about 3 mm thick). This is most easily done using a paring knife and working slowly, and of course carefully!

Cover a baking sheet with aluminum foil and place potato slices on the baking sheet to make a nice even layer of slices (it doesn’t have to be neat just even!). The potatoes can be overlapping and it doesn’t necessarily need to be one potato per layer! Place potatoes in oven.

While potatoes are baking, prepare frozen corn as directed on bag, drain and rinse black beans, and pull apart and shred chicken breast OR drain and pull apart canned chicken.

After about 20 minutes, take potatoes out and flip the chips (they should be a little crispy on the side that was facing up and soft and warm on the bottom). Bake for another 15-20 min.

After the potatoes are baked and crispy on both sides, take them out of the oven, place them on a plate and top with corn, black beans, chicken, cheese and smashed avocado.

Cauliflower Pizza Muffins

Courtesy of NutritionTwins.com

Cauliflower Crust:

• 1 head of cauliflower, riced/grated (about 3 cups) – buy riced (frozen or fresh to save time!)

• 2 eggs

• 3 Tbsp. almond flour (or coconut flour—or whole wheat flour if you’re not Paleo)

• 2 tsp. Italian seasoning

• 1/4 tsp. black pepper

Pizza Topping:

• 1 cup tomato sauce, low sodium, divided in half- reserve half for topping

• 3/4 cup light mozzarella cheese*

• ½ cup mushroom (or veggie of choice)

Directions:

Preheat oven to 325 degrees F. Rinse and thoroughly clean potatoes and thinly slice (about 3 mm thick). This is most easily done using a paring knife and working slowly, and of course carefully!

Cover a baking sheet with aluminum foil and place potato slices on the baking sheet to make a nice even layer of slices (it doesn’t have to be neat just even!). The potatoes can be overlapping and it doesn’t necessarily need to be one potato per layer! Place potatoes in oven.

While potatoes are baking, prepare frozen corn as directed on bag, drain and rinse black beans, and pull apart and shred chicken breast OR drain and pull apart canned chicken.

After about 20 minutes, take potatoes out and flip the chips (they should be a little crispy on the side that was facing up and soft and warm on the bottom). Bake for another 15-20 min.

After the potatoes are baked and crispy on both sides, take them out of the oven, place them on a plate and top with corn, black beans, chicken, cheese and smashed avocado.

Skinny Turkey Meatballs with Wild Blueberry BBQ Sauce

Courtesy of NutritionTwins.com

Meatballs:

• 2 pounds skinless ground turkey breast*

• 1 cup frozen Wild Blueberries thawed

• 3/4 cup whole wheat bread crumbs

• 1/4 cup sliced mushrooms

• 1 tablespoon chili powder

• 1 tablespoon chopped cilantro

• 1 egg

• 1/4 teaspoon salt

BBQ sauce:

• 1 1/4 cups frozen Wild Blueberries thawed

• 1/4 cup catsup

• 1/4 cup honey

• 1/4 cup packed brown sugar

• 1/4 cup minced ginger

• 2 cloves garlic

• 1/2 medium onion, coarsely chopped

• 1 teaspoon pepper

Directions:

Preheat oven to 350°F.

Combine all the ingredients and mix thoroughly. If using cubed turkey, mix ingredients in a food processor and pulse until the turkey is coarsely chopped (approx. ¼ inch. Do not over process).

Using a tablespoon, scoop out rounded tablespoons (if necessary, use your hands to form the balls) and place on a parchment lined baking pan and bake for 30 minutes or until lightly browned. (The meatballs may be a little “soft” and not form perfect balls but that’s fine).

Remove from oven and let cool for 5 minutes.

BBQ Sauce Directions:

Combine all the ingredients in a food processor and pulse until the sauce is fairly smooth.

Pour the sauce into a mediumsized sauce pan, bring to a boil and then reduce heat and simmer until the mixture reduces by a third, from roughly 2 cups to 1-1/3 cups (about 10 minutes).

Let the sauce cool slightly then pour over the meatballs and enjoy.