Healthy Game Day!!

I don't know about you, but one of the best part of the Superbowl is the FOOD!! I swear I used to gain 5 lbs after Game Day. That's why I have put together some easy and YUMMY recipes that won't leave you bloated and feeling blah. Be sure to drink LOTS of water, get a plate and don't graze, load up on veggies and Enjoy!!

Bunless Burger Bites

Ingredients

1 lb. ground beef

1/2 c. plain bread crumbs

1 large egg

2 cloves garlic, minced

1 tbsp. Worcestershire sauce

1 tbsp. yellow mustard

Kosher salt

Freshly ground black pepper

1 tbsp. vegetable oil

5 slices cheddar cheese, quartered

6 leaves Bibb lettuce, torn into large pieces

1 c. small jar dill pickle chips

1 pt. cherry tomatoes

Directions

Step 1

In a large bowl, combine ground beef, bread crumbs, egg, garlic, Worcestershire, and mustard and season with salt and pepper. Mix until fully combined, then form into small, meatball-size patties.

Step 2

In a large skillet over medium heat, heat oil. Cook patties until your desired doneness, 6 to 8 minutes per side for medium.

Step 3

Top each with a cheese square and cover with lid to let melt, 2 minutes.

Step 4

Thread a patty, lettuce, pickle, and tomato on each appetizer skewer and serve.

Cauliflower Tots

Ingredients

Cooking spray

4 c. cauliflower florets, steamed (about 1/2 large cauliflower)

1 large egg, lightly beaten

1 c. shredded cheddar

1 c. freshly grated Parmesan

2/3 c. panko breadcrumbs

2 tbsp. freshly chopped chives

Kosher salt

Freshly ground black pepper

1/2 c. ketchup

2 tbsp. Sriracha

Directions

Step 1

Preheat oven to 375°. Grease a large baking sheet with cooking spray.

Step 2

In a food processor, pulse steamed cauliflower until riced. Place riced cauliflower on a clean kitchen towel and squeeze to drain water.

Step 3

Transfer cauliflower to a large bowl with egg, cheddar, Parmesan, Panko, and chives and mix until combined. Season with salt and pepper to taste.

Step 4

Spoon about 1 tablespoon mixture and roll it into a tater-tot shape with your hands. Place on prepared baking sheet and bake for 15 to 20 minutes, until tots are golden.

Step 5

Meanwhile, make spicy ketchup: Combine ketchup and Sriracha in a small serving bowl and stir to combine.

Step 6

Serve warm cauliflower tots with spicy ketchup.

Zucchini Bites by Lisa Washington | Set the Table with Love

Ingredients:

– 2 cups grated zucchini

– 1 egg

– 1/4 cup finely diced yellow onion

– 1/2 cup gruyere cheese

– 1/2 cup parmesan cheese

– 1/2 cup gluten-free bread crumbs (I used Italian style)

– Salt and Pepper, to taste.

Directions:

1. Preheat the oven to 375°F. Spray a mini-muffin tin with non-stick spray and set it aside.

2. Grate the zucchini and then place it in a dish towel to squeeze out the excess water, similar to when using frozen spinach.

3. In a bowl, combine the egg, onion, cheese, bread crumbs, zucchini, salt, and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the tops are browned and set.

Avocado Salsa

Ingredients

2 avocados, peeled and diced

1 c. cherry tomatoes, cut into quarters

1/4 red onion, finely chopped

1 poblano pepper, seeded and chopped

1/2 c. diced jicama (optional)

1/2 c. chopped fresh cilantro

Juice of 2 limes, divided

1/2 tsp. garlic salt

1/4 tsp. ground black pepper

Kosher salt, to taste

Tortilla chips, to serve

Directions

In a medium bowl, combine the avocado, tomato, red onion, poblano, jicama, if using, cilantro, juice of 1 lime, garlic salt, and pepper. Taste the mixture for lime juice and salt, adding more as necessary. Serve immediately with tortilla chips.

Turkey Chili

Ingredients

1 tsp. olive oil

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium yellow (or orange) bell pepper, chopped

1 lb. raw 93% lean ground turkey

1 (28-oz.) can chopped tomatoes

2 (15-oz. each) cans kidney beans, rinsed, drained

1 tsp. chili powder

½ tsp. sea salt (or Himalayan salt)

Crushed red peppers (to taste; optional)

12 sprigs parsley, chopped

Instructions

Heat oil in a large saucepan over medium-high heat.

Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.

Add turkey; cook for 4 to 5 minutes, or until turkey is browned

Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.

Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

Almond Crusted Chicken Tenders

Ingredients

2 Tbsp. raw honey

2 Tbsp. Dijon mustard

2 tsp. rice wine vinegar

Nonstick cooking spray or olive oil cooking spray

2 large eggs

2 Tbsp. water

1 lb. raw chicken breast tenders, skinless

1 cup whole wheat Panko bread crumbs (Japanese-style bread crumbs)

1/2 cup finely chopped sliced raw almonds

1 dash sea salt or Himalayan salt

1 dash ground black pepper

Instructions

Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.

Preheat oven to 425° F.

Line baking sheet with foil; lightly coat with spray.

Combine eggs and water in a medium shallow bowl; whisk to blend.

Soak chicken in egg mixture for 30 minutes, turning once; set aside.

Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.

Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.

Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.

Serve with honey mustard dipping sauce.

**Recipe Credits Delish, Pioneer Woman, Set the Table with Love by Lisa Washington, BODi (to access virtual streaming system ask me for $40 promo code lisa@drabtofablife.com).