Nutritious & Delicious Game Day Eats



BBQ CHICKEN FLATBREAD PIZZA

MARGHERITA PIZZA

BARBECUE SPAGHETTI SQUASH SLIDERS

PHILLY CHEESE STEAK SLIDERS

SWEET POTATO SKINS WITH TURKEY BACON AND TOMATOES

SWEET POTATO SKINS WITH CHICKEN AND SPINACH

BUFFALO CHICKEN DIP

ZUCCHINI FRIES

BUFFALO CHICKEN TENDERS WITH BLUE CHEESE DIP

SPICY SWEET POTATO FRIES

GOLDEN RANCH DIP WITH COLLAGEN BOOST

CHEESY CAULIFLOWER NACHOS

BELL PEPPER NACHOS

CLASSIC NACHOS

FUDGY AVOCADO BROWNIES

CHOCOLATE CHIP COOKIES

NO BAKE S'MORE BARS

BAKED PUMPKIN DONUTS







Ingredients

2 whole-wheat flatbreads or 6 -inch whole wheat pitas

  cup reduced-sugar barbecue sauce

1  cups cooked chicken breast, shredded

  cup canned black beans, drained, rinsed

  cup corn kernels

  medium red onion, chopped

  cup shredded cheddar cheese

  cup fresh cilantro, finely chopped

1 Tbsp. fresh lime juice


Instructions

Preheat oven to 350  F.

Place flatbreads on a large baking sheet. Spread barbecue sauce evenly on flatbreads.Top

flatbreads evenly with chicken, black beans, corn, onion, and cheese.

Bake for 5 to 8 minutes, or until cheese is melted.

Top evenly with cilantro and drizzle with lime juice. Serve immediately.

Makes 4 servings, 1/2 flatbread each.




Ingredients

Nonstick cooking spray

1 (16-oz.) package whole wheat pizza dough, at room temperature

2 tsp. extra-virgin olive oil

  cup tomato sauce, no sugar added

1 cup shredded mozzarella cheese

1 medium tomato, sliced

  cup whole basil leaves, torn in small pieces


Instructions

Preheat the oven to 450  F. Lightly coat 12-inch pizza pan with spray. Starting at the center, and

moving outward, use your fingertips to press dough to  -inch thick. Stretch dough until it won’t

stretch any further. Let dough relax for 5 minutes; continue to stretch to desired diameter. Drizzle

oil over dough; spread with a pastry brush to the edges.

Spread tomato sauce evenly over the dough, leaving a quarter-inch border. Layer with cheese,

tomato, and basil.Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubbling.

Makes 6 servings.





Ingredients

Parchment paper

1 medium spaghetti squash about 3 lbs.

2 Tbsp olive oil divided use

  tsp. sea salt or Himalayan salt

  tsp. ground black pepper

2 cups shredded green cabbage

1 cup shredded red cabbage

  cup vegan mayonnaise or all-natural mayonnaise

1 tsp. Dijon mustard

1 dash ground celery seed optional

1 dash ground white pepper or ground black pepper

1 medium onion finely chopped

1 tsp. garlic powder

  tsp. ground cumin

  tsp. ground paprika

  tsp. crushed red pepper flakes optional

2 Tbsp. low-sodium organic vegetable broth

  cup all-natural smoked barbecue sauce no sugar added

12 small whole-grain dinner rolls cut in half lengthwise, toasted (if desired)

24 thinly-sliced pickles low-sodium if possible


Instructions

Preheat oven to 375  F. Line large baking sheet with parchment paper. Set aside.

Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Place spaghetti squash,

cut side up, on baking sheet. Evenly drizzle with 1 Tbsp. oil. Season with salt and pepper. Place

cut side down. Bake for 40 to 45 minutes, or until tender.

While spaghetti squash is baking, make coleslaw by combining green and red cabbage,

mayonnaise, mustard, celery seed (if desired), and white pepper in a medium bowl; mix well.

Refrigerate, covered, until ready to use. Heat remaining 1 Tbsp. oil in large nonstick skillet over

medium-high heat. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is

translucent. Add garlic powder, cumin, paprika, and red pepper flakes (if desired); cook, stirring

constantly, for 2 minutes. Add broth; cook, stirring frequently, for 1 minute. Remove from heat.

Set aside.

Scrape spaghetti squash flesh into stringy noodles. Add to skillet; cook, over medium-high heat,

stirring frequently, for 1 to 2 minutes, or until broth is absorbed. Add barbecue sauce; cook,

stirring constantly, for 3 to 4 minutes, or until well coated and heated through. Evenly top each

bottom roll with spaghetti squash mixture, coleslaw, 2 pickles, and top roll; serve immediately.

Makes 6 servings, 2 sliders each.







Ingredients

2 tsp. olive oil

1 medium onion, sliced

1 medium green (or red) bell pepper, sliced

8 oz. sliced mushrooms

1 Tbsp. fresh oregano, finely chopped (or 1 tsp. dried oregano leaves)

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

8 oz. raw lean beef sirloin, sliced very thin

  cup sliced banana (or cherry) peppers (optional)

2 oz. provolone cheese, thinly sliced

4 small whole-wheat rolls, split, toasted


Instructions

Heat oil in large nonstick skillet (or griddle) over medium-high heat.

Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onions are

soft. Add mushrooms and oregano. Season with salt and pepper if desired; cook, stirring

frequently, for 3 to 5 minutes, or until mushrooms are soft.

Add sirloin; cook, stirring frequently, for 3 to 4 minutes, or until beef is cooked through.Top

evenly with banana peppers (if desired) and cheese. Remove from heat; cover and let stand

for 1 to 2 minutes, or until cheese is melted.

Top buns evenly with meat mixture; serve immediately.

Makes 4 servings.





Ingredients

4 baked medium sweet potatoes cut in half

1 tsp. olive oil

  tsp. sea salt (or Himalayan salt)

  cup reduced-fat (2%) plain Greek yogurt