One of the best things about tailgating is the food.
And if you’re looking for ideas, we’ve got some yummy, guilt-free options here!
Slow cooker jalapeno popper soup
- 1 tbsp. Butter
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ onion, chopped
- 3-4 jalapeño peppers, minced and de-seeded (depending on how spicy you like it – you can keep the seeds)
- 3 cloves garlic, minced
- 1 c. Corn
- 1 head cauliflower, chopped
- 3½ c. Chicken broth
- ¾ c. Whole milk
- ½ tsp. Salt
- ¼ tsp. Ground pepper
- ¼ tsp. Garlic powder
- ¼ tsp. Onion powder
- ¼ tsp. Paprika
- ¼ tsp. Chili powder
- Pinch cumin
- 8 oz. Reduced fat cream cheese
- Garnishes (optional):
- Bacon crumbles
- Cheddar cheese
- Slices of jalapeño
Spray slow cooker or use a slow cooker liner.
Place all ingredients except garnishes into the slow cooker. Cook on low for 8 hours or on high for 4 hours.
Stir multiple times with a whisk during the cooking process. When done, garnish and serve hot. Enjoy!
Lemon blueberry zucchini bread
- For the bread
- 2 cups blueberries
- 2 cups grated zucchini
- Zest of 1 lemon
- ½ cup lemon juice
- 1 cup skim milk or milk of choice
- 1 cup sugar (or substitute)
- ½ cup canola oil or other heart healthy oil of choice
- 4 eggs
- ½ tsp salt
- 4 tsp baking powder
- 4 cups flour of choice
- For the glaze
- ¼ c skim milk
- ⅛ c lemon juice
- ⅛ c powdered sugar
Preheat oven to 350.
Grease two bread loaf pans.
In a large bowl combine these dry ingredients – flour, baking powder, salt. Set aside.
In a medium size bowl beat the eggs with a mixer until they are well blended.
Add the oil and sugar to the egg mixture. Beat on low until well blended.
Slowly add the milk, lemon juice and the lemon zest. Continue to blend on low until everything is completely mixed.
Slowly add the zucchini. Use a baking spatula or plastic soft spoon to stir so that the zucchini is evenly distributed.
Add the blueberries and stir again.
One the blueberries have been mixed slowly add your bowl of dry ingredients. Take care to not over stir and smash the blueberries and mush the zucchini.
Divide the mixture between the 2 bread pans.
Bake for 45 minutes or until a knife comes out clean.
Allow to cool.
While the breads are cooling prepare the glaze.
Add all ingredients to a bowl and blend well.
Divide the glaze between the two loaves, pouring over the top.
All the glaze to set before slicing and serving.
For a quick set, places loaves in the refrigerator.
For more recipes and health and wellness tips, visit AHealthierMichigan.org.
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