It’s football season! Which means game day get-togethers, good laughs, a little arguing over who will win the game and, of course, you can’t forget the food! Here are some recipes that are more than crowd-pleasing.
Lemon Chicken Wings
Ingredients
- 1/2 cup tonic water
- 1/4 cup of fresh lemon juice
- 1/2 the zest of one lemon
- 1 clove garlic, finely cut
- 4 tbsp. of honey
- Salt and pepper to taste
- 2 1/2 lbs. chicken wings
Servings: 6
Calories per serving: 425
Instructions
In a large bowl, combine the tonic water, lemon juice, lemon zest, garlic, honey, salt and pepper. Stir well.
Add chicken wings to your mixture and let sit in the fridge for 2 to 4 hours.
Preheat oven to 400°F, Line a large baking sheet with foil or waxed paper. (We recommend using two layers.)
Add chicken wings to the baking sheet and pour the marinade over them.
Bake for approximately 1 hour or until the meat is well browned.
Zesty zucchini fries
Ingredients
- 1/2 cup parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1/2 the zest of one lemon
- Salt and pepper to taste
- 1 egg white
- 1/4 cup milk
- 2 zucchinis
- Coconut oil cooking spray
Servings: 4
Calories per serving: 116
Instructions
Preheat oven to 425°F.
Mix parmesan, breadcrumbs, lemon zest, salt and pepper into a medium-sized bowl.
Whisk the egg white and milk together, and put to the side.
Cut the zucchini into 3-inch sticks.
Dip the zucchini into the egg and milk mixture first. Then roll in the dry mixture.
Coat a baking sheet with the coconut oil and place the zucchini on the sheet.
Bake for 30 minutes until brown.
Balsamic glazed steak rolls
Ingredients
For the steak rolls:
- 8–10 lbs. sirloin steak, thinly sliced
- Salt and pepper to taste
- 4 tbsp. Worcestershire sauce or low-sodium soy sauce
- 1 tbsp. olive oil
- 1 carrot, sliced
- 1 bell pepper, sliced
- 1/2 medium zucchini, sliced
- 1 clove garlic, finely chopped
For the balsamic glaze
- 2 tsp. butter
- 2 tbsp. finely chopped or minced garlic
- 1/4 cup balsamic vinegar
- 2 tbsp. brown sugar
- 1/4 cup low-sodium beef or veggie broth
Servings: 6
Calories per serving: 537
Instruction
Cut steak into 3- to 4-inch pieces and use a meat hammer to thin them out. Season steak with salt, pepper and the Worcestershire or soy sauce for about 30 minutes to an hour.
Add veggies to the meat. (If you want them cooked you can heat in a pan before adding.) Fold the meat or roll it, then place a toothpick to hold together.
Light barbecue or use a frying pan over medium heat and cook to your liking.
For the sauce, cook until balsamic glaze thickens. Add to steak and veggies as desired.
Mini buffalo chicken burgers with gorgonzola
Ingredients
- 1 1/4 lbs. lean ground chicken
- 1 tsp. garlic powder
- 1/4 cup hot sauce
- 1/2 cup gorgonzola
- Salt and pepper to taste
- 12 mini burger buns
- Any additional toppings you may like (calories not included).
Servings: 6
Calories per serving: 298
Instruction
Add chicken, garlic powder, hot sauce, cheese, salt and pepper to a large bowl. Mix well.
Coat a baking dish with cooking spray. (You can barbecue these as well.)
Divide chicken mixture into 12 small portions. Each patty should be about a quarter of an inch.
Preheat oven to 400°F and bake for 20 minutes until fully cooked.
Hot spinach dip with almonds
Ingredients
- 1 cup Greek yogurt
- 2 tbsp. olive oil
- 1/4 cup sliced almonds
- 1/2 red onion, minced
- 1/2 cup fresh spinach cut into strips
- 1/4 cup parmesan cheese
- 1/2 tsp. chili powder
- 1/2 tsp. cayenne pepper (you can adjust to your liking)
- 1 tbsp. Worcestershire sauce
- Salt and pepper to taste
Servings: 4
Calories per serving: 170
Instructions
Put the yogurt in a cheese cloth for 30 minutes at room temperature to get rid of excess liquid.
Head the olive oil in a non-stick pan and add sliced almonds until lightly browned. (Be sure to keep an eye on them as they do cook fast.) Once cooked, remove almonds and add the onion to the pan. (You can add a little more oil if needed.) Once the onions are translucent, remove from pan and let cool.
Add all remaining ingredients into a medium bowl and stir well. Refrigerate until ready to serve. You can also prepare this dip the night before your party to save you some time on game day.
