A day of eating, drinking and watching the big game doesn’t have to turn into a losing battle for your waistline. In this Children’s Channel video, Lindsay Bailey, MS, RD/LD, a clinical dietitian at Akron Children’s Hospital, provides some tasty, creative updates to snacks, dips and other finger foods that may be out-of-bounds for your diet.
To help with your party planning, Lindsay has included a few of her favorite recipes below.
1 large head cauliflower, cut into florets
1 cup reduced fat mozzarella
1 cup grated parmesan
1 egg or 1 “flax egg” (1 Tbsp. ground flax seed + 3 Tbsp. water)
1 Tbsp dried basil
1 tsp garlic powder
Salt, pepper, crushed red pepper to taste
Directions: Cut cauliflower into florets. In a food processor, chop cauliflower into “rice sized pieces”. Place on a greased, foil-lined cookie sheet with drizzled olive oil and season with salt and pepper. Bake for 10 minutes on 350 degrees Fahrenheit. Allow to cool. Once cooled, transfer cauliflower rice to a tea towel or cheese cloth and wring out excess liquid. Place drained cauliflower in a bowl and combine with cheese, egg or flax egg and seasonings, mixing with hands to combine. Spread mixture out onto a greased, foil-lined pizza pan and bake for 15-20 minutes on 475 degrees Fahrenheit. Remove from oven and top with additional cheese if wanted, and bake for an additional 5 minutes. Remove from oven and let stand 2-3 minutes and cut into breadsticks. Serve with warm marinara.
2 naan flatbreads (whole wheat)
½ cup marinara or pizza sauce
½ cup low fat mozzarella
Toppings: turkey pepperoni, diced bell pepper, diced tomatoes, sliced mushrooms, sliced olives, diced onion
Garlic powder, dried basil, crushed red pepper to taste
Directions: preheat oven to 375 degrees Fahrenheit. Place naan bread on a greased, foil-lined cookie sheet. Sprinkle naan bread with garlic powder, crushed red pepper, and basil. Bake for 10 minutes. Remove from oven and top with marinara or pizza sauce, cheese, and toppings. Return to oven and bake an additional 10-15 minutes or until cheese is golden brown. Let cool 2-3 minutes and slice into pizza slices using a pizza cutter.
Greek Yogurt Ranch Dip
1 container plain, fat free Greek yogurt
1 ranch packet
Directions: Combine ranch packet with Greek yogurt. Serve with vegetables, on salad or crackers.
Black Bean and Corn Salsa
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
½ medium red onion, diced
1 bell pepper
½ package grape tomatoes
2 Tbsp fresh lime juice
1 bunch chopped cilantro
Salt, pepper, hot sauce to taste
Directions: Combine all ingredients in a large bowl. Chill in the refrigerator 4-5 hours or overnight. Serve with baked tortilla chips or as a topping for tacos.
Buffalo Chicken Dip
4 oz (1/2) block reduced fat or fat free cream cheese
1 cup plain fat free Greek yogurt
½ cup hot sauce
1 cup reduced fat mozzarella or shredded cheddar cheese
1 Tbsp. ranch seasoning
3 cup shredded chicken breast
Directions: Stir all ingredients in a slow cooker. Set on low and cook for 4 hours or until cheese has melted. Serve with baked tortilla chips or celery sticks.
Crock Pot Turkey Chili
1 28 oz can tomato sauce or crushed tomatoes
1 pound lean ground turkey breast
3 cans of beans, drained and rinsed (choose from kidney, black, garbanzo, cannellini beans)
2 bell peppers, diced
1 large red onion, diced
½ packet reduced sodium chili seasoning
Optional: 2 jalapenos for a spicier chili
Directions: Over medium high heat, add 1 Tbsp. olive or canola oil to a skillet and add ground turkey. Cook turkey until browned and add to crock pot. Add tomato sauce or crushed tomatoes, drained beans, bell peppers, onion, and seasoning. Cook over low heat for at least 8 hours. Top with any of the following: reduced fat cheddar cheese, plain fat free Greek yogurt, scallions, sliced avocado.