Tailgating season means there are plenty of opportunities to pig out, but there are healthier routes you can take.
Michelle Dunaway met up with Grace Derocha, a registered dietitian with Blue Cross Blue Shield of Michigan, to come up with a couple delicious, healthy tailgating snacks.
***The Get Your Game In tailgating experience on November 12, has been moved to inside Munn Field.
Bleu Cheese Greek Yogurt Dip
– 1 cup plain Greek yogurt
– ½ cup of bleu cheese or sharp gorgonzola
– ¼ cup of light mayonnaise
– 1 teaspoon of minced garlic
– ¼ cup of chopped onion or shallots
– 1 tablespoon fresh lemon juice, about half a lemon
– 1 teaspoon salt
– ½ teaspoon of black pepper
– 1-3 or so dashes of hot sauce (optional)
– Garnish with finely chopped chives
1. Place all ingredients in a food processor or large mixing bowl.
2. Pulse in food processor or mix well in bowl.
3. Let sit for at least 2 hours in the refrigerator in a sealed container to allow flavors to develop and meld together.
4. Serve with your favorite vegetables, chips or crackers. Enjoy!
No Bake Dark Chocolate Quinoa Football Bites
– ? cup quinoa, rinsed in cold water
– ? cup water
– 16 whole (pitted) dates
– ½ cup raw skin-on almonds
– ? cup smooth almond butter or favorite nut butter
– ? cup dark chocolate chips
– Pinch of salt
– Meltable white chocolate chips
1.Bring the quinoa and water to a boil. Cover and simmer for 12 to 15 minutes, until the water is absorbed.
2.Process the ½ cup of almonds in a food processor until finely chopped.
3.Add the dates to the food processor. Pulse until they are also finely chopped and the mixture starts to ball together.
4.Add the hot cooked quinoa, salt, almond butter, and the chocolate chips. Pulse until the mixture balls up around the blade and the chocolate has melted.
5.Use a cookie scoop to scoop out the dough and roll into 1-inch footballs
6.Refrigerate the footballs for about 1 hour, until firm.
7.While “footballs” set, melt white chocolate chips, then add to footballs as white laces.
8.Serve as a healthy dessert – ENJOY!
Slow Cooker Chicken “To-Walk” Tawook Pitas
– 1 tablespoon allspice
– 2 teaspoons oregano
– 2 teaspoons kosher salt
– 1 1/2 teaspoons garlic powder
– 1 teaspoon cinnamon
– 1/2 teaspoon cayenne pepper
– 1 cup plain, Greek yogurt
– 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
– 2 pounds Boneless Skinless Chicken Breast
– 1-2 tablespoons of heart healthy oil, olive or grapeseed
– Whole wheat pita pockets
– Serve with thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, plain Greek yogurt, hummus and kalamata olives
1.In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
2.Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add the spice mixture and stir to combine. Add the chicken breasts and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.
3.Coat the bottom of a 5 or 6-quart slow cooker with cooking spray or use slow cooker bag. Add the chicken and all of the yogurt marinade and oil. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
4.Transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks.
5.Serve the chicken tawook inside warmed pita bread, sprinkled with any desired toppings.