Let’s get ready for FOOTBALL!

It’s that time of year again when football season has rolled into town, whether you’re tailgating at Ben Hill Griffin Stadium or from the comforts of your own home on away games, here are some healthier alternatives for this football season!

Cowboy Caviar

Ingredients

  • ½ cup olive oil
  • 1/3 cup white wine vinegar
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 pound Roma tomatoes, seeded and diced
  • 15 oz. black-eyed peas, drained and rinsed
  • 15 oz. black beans, drained and rinsed
  • 11 oz. sweet corn, drained
  • 1 red onion, diced
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1 cup chopped cilantro

Instructions

  1. In a large bowl, whisk together the olive oil, white wine vinegar, chili powder, and salt.
  2. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
  3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Adopted from: Culinary Hill

Tomato Basil White Bean Dip

Ingredients

  • 4 cloves of garlic, smashed and minced
  • ½ cup extra virgin olive oil, plus extra for drizzling
  • 30 oz. cannellini beans, drained and rinsed
  • ¼ tsp. lemon zest
  • juice of 1 lemon (4 tbsp.)
  • ½ tsp. dried oregano
  • 1/8-1/4 tsp. thyme
  • ¼ tsp. salt
  • black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh basil leaves, chopped
  • ¼ tsp. paprika (optional)
  • toasted pita bread/chips and assorted veggies for dipping

Instructions

  1. To take the bite out of the garlic and amplify the flavor, microwave 4 smashed + minced cloves ½ cup of olive oil. You can also sauté them stove-top.
  2. In a food processor, combine beans, lemon garlic, olive oil, lemon juice, lemon zest, oregano, thyme and pulse until well blended. For an even creamier dip, add some extra EVOO and blend.
  3. Season with salt and pepper to taste, as well as any additional oregano.
  4. Toss tomatoes and basil in a drizzle of EVOO and toss.
  5. Spread bean mixture onto a shallow bowl or plate and top with tomatoes and basil.
  6. Sprinkle with paprika and serve with freshly warmed pita bread, pita chips, and/or assorted veggies for dipping.

Adopted from: Peas and Crayons

Avocado Feta Crack Dip

Ingredients

  • 2 plum (Roma) tomatoes, chopped
  • ¼ cup onion, chopped fine
  • 1 bunch fresh curly parsley, chopped very fine
  • 1 clove garlic, minced
  • ½ tsp. oregano
  • 1 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 4 oz. plain crumbled feta cheese
  • Salt and pepper to taste
  • 2 avocados, chopped in chunks

Instructions

  1. In a bowl combine all the ingredients except the avocado. Stir to combine. Cover and refrigerate for several hours or overnight.
  2. Add chopped avocado. Stir.
  3. Serve with tortilla chips.

Adopted from: Gather for Bread

Veggie Loaded 7-Layer Dip

Ingredients

-For the Bean Layer

  • 15 oz. black beans, drained and rinsed
  • 1 (dry) chipotle pepper
  • 2 tbsp. fresh lime juice
  • 2 tbsp. water
  • ½ cup roughly chopped fresh cilantro
  • 1 tsp. cumin

-For the Avocado Layer

  • 3 avocados, pitted and mashed
  • ⅓ cup chopped fresh cilantro
  • 2 tbsp. fresh lime juice

Everything Else

  • ½ cup sour cream
  • 2 cups chopped iceberg lettuce
  • 3 Romana tomatoes, seeded and chopped
  • 1 cup chopped hothouse cucumber
  • ¼ cup chopped red onion
  • salt and pepper
  • chopped fresh cilantro, to garnish (optional)
  • tortilla chips, to serve

Instructions

-For the Bean Layer

  1. In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.

-For the Avocado Layer

  1. Mix all ingredients in a small bowl. Season with salt and pepper to taste.

-To Assemble

  1. Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
  2. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
  3. Serve immediately with tortilla chips.

Adopted from: Little Broken

Cilantro Lime Shrimp with Roasted Tomatillo Sauce

Ingredients

-For the Cilantro Lime Shrimp

  • 31-35 jumbo shrimp, shell off and deveined
  • ¾ cup of fresh cilantro, diced
  • 2 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • juice of 1 lime
  • 2 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • ½ tsp. smoked paprika
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • zest of one lime

-For the Tomatillo Sauce

  • 2 tbsp. olive oil
  • 1 poblano, roast it whole but only use half in the sauce
  • 4-5 tomatillos
  • ¼ cup red onions (cut in a big wedge)
  • 1 garlic clove
  • ¼ cup of fresh cilantro
  • 2-3 tbsp. lime juice
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400F.
  2. Place red onion, tomatillos, and poblano on baking sheet. Season with 2 tbsp. olive oil, salt, and pepper.
  3. Bake for 20 minutes.
  4. Remove from oven and place in blender with cilantro, lime juice, garlic clove, salt, & pepper to taste. Blend until smooth. Set aside.
  5. In a small bowl mix, ¾ cup of fresh cilantro, red wine vinegar, olive oil, lime juice, 2 minced garlic cloves, red pepper flakes, smoked paprika, lime zest, salt, and pepper. Whisk until combined.
  6. Pour cilantro lime sauce over shrimp that has been patted dry, toss to coat everything.
  7. Spread seasoned shrimp out on a baking sheet, making sure they are in a single layer.
  8. Bake for 8-10 minutes, until pink.
  9. Garnish with fresh cilantro and serve with tomatillo sauce.

Adopted from: Joyful Healthy Eats

Strawberry Poppy Seed Chicken Salad Stuffed Cucumbers

Ingredients

  • 2 cups cooked and diced boneless skinless chicken breasts
  • ½ cup diced strawberries
  • 2 tbsp. toasted sliced or slivered almonds
  • 1 tbsp. minced chives
  • 1/3 cup plain non-fat Greek yogurt
  • 1 tbsp. honey
  • 2 tsp. poppy seeds
  • 1 tsp. white wine vinegar
  • Kosher salt and fresh ground black pepper to taste
  • 2 English cucumbers

Ingredients

  1. In a medium sized bowl whisk together the Greek yogurt, honey, poppy seeds, vinegar, salt and pepper.
  2. Add in the remaining ingredients, except the cucumbers, and stir everything together until it’s coated in the dressing.
  3. Cut the cucumbers into approximately 1-1 ½ inch thick slices then use a teaspoon or melon baller to scoop out some of the center. Be careful not to go all the way through the cucumber slice, just make a well for the chicken salad to sit in.
  4. Fill the cucumbers with the chicken salad and top with extra sliced almonds and chives. Serve.

Adopted from: Recipe Runner

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