Nutritious & Delicious Game Day Eats
BBQ CHICKEN FLATBREAD 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
BUFFALO CHICKEN TENDERS WITH BLUE CHEESE DIP
SPICY SWEET POTATO FRIES
GOLDEN RANCH DIP WITH COLLAGEN BOOST
CHEESY CAULIFLOWER NACHOS
BELL PEPPER NACHOS
FUDGY AVOCADO BROWNIES
CHOCOLATE CHIP COOKIES
NO BAKE S'MORE BARS
BAKED PUMPKIN DONUTS
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
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.
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
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.
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
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.
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.
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
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.
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