A Healthy Turn on Tailgate Food

October 14th, 2013 | By Marjie No Comments

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Updated Chips & Dip
Switch out mashed white or pinto beans and pita chips for the traditional cheese dip and tortilla chips, and dig in with
a clean conscience!
Sweet & Spicy Cole Slaw
Instead of high fat / high calorie
mayonnaise, use a little horseradish, honey, and vinegar for your
slaw dressing.

Go Ahead,
Grill that Chicken
Just use skinless strips on skewers instead of offering everyone an
entire piece.
Sneak-abobs
Sneak in some fruits and veggies with lean beef cubes.  Green peppers, mushrooms, onions, pineapple and peach chunks … all these work
great on kabobs.

Less Devilish Eggs
Substitute plain Greek yogurt for mayo
to give this favorite a protein boost while taking some calories out.
Gobble those Burgers
Well-seasoned ground turkey makes a delicious burger, especially when teamed with mozzarella cheese and mushrooms on top!

Sweet Treats
(that won’t break the calorie bank)
Making brownies?  Use applesauce instead of oil.
Baking cookies?  Reduce their size so servings are smaller.
Frosting cupcakes?  Use the sweetener from the stevia plant instead of sugar.
Bringing chocolate?  How about chocolate covered blueberries or raisins, or chocolate-dipped strawberries?

Recipe Suggestions
by Morgan Nicholls, student in the UGA Health Promotion & Behavior program

Eggplant Pizzas
Approx. prep/cook time: 35 minutes
Approx. nutrition info: 250 calories,
13 grams of fat (not including toppings)
Ingredients:
1 large eggplant
1 T olive oil
Salt to taste
Pepper to taste
1 can (6 oz) tomato sauce
Basil  (to taste)
1 C mozzarella cheese
Toppings – choose your own toppings,
but think healthy:
Olives
Mushrooms
Turkey sausage (brown and drain fat before using as a topping)
Fresh oregano
Marinated chicken strips (boneless, sliced thin)
… and other toppings that you love and are
good for you!
Directions:
Preheat oven to 400 degrees.
Slice eggplant into discs.
Rub with olive oil and sprinkle with salt and pepper.
Place on baking sheet and bake for 20 minutes at 400 degrees.
Flip eggplant slices. Add tomato sauce, sprinkle with basil, and pile cheese and other toppings on each disc.
Bake for 10 more minutes.
Serve and enjoy!

“Easy-Peasy” Pasta Salad
Approx. prep/cook time: 20 minutes
Approx. nutrition info: 350 calories,
10 grams of fat
Ingredients:
8 oz whole grain bow tie pasta,
cooked and drained
3 T plus 1 t extra-virgin olive oil
1 C corn kernels (thawed if frozen)
1 C green peas (thawed if frozen)
1 medium red bell pepper, diced
2 medium carrots, shredded
1/3 C grated parmesan cheese
Salt to taste
Directions:
Toss pasta with 1 t olive oil and let cool
quite a bit.
In a large bowl, toss cooled pasta with corn, peas, bell pepper, and carrots.
Drizzle with remaining 3 T olive oil, toss to coat.
Add parmesan and salt.
Toss and enjoy!

For more healthy recipes, go to
www.AthensMOVE.com.  You can also get our weekly recipes by following Athens MOVE on Twitter or going to our Facebook page.

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