Recipes: Trim Tailgating Recipes

Healthy Creamy Kale Dip
Ingredients

Crudites:

  • Carrots
  • Pepper Slices
  • Low-Calorie Pita Chips
Dip:

  • 1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
  • 1 small onion, sliced
  • 4 cloves garlic
  • 1/4 cup water
  • 3/4 cup low-fat ricotta cheese
  • 1 1/2 tablespoons parmesan cheese
  • Juice of 1 lemon
  • Lemon zest to taste
  • 1/4 teaspoon sea salt
  • 1 teaspoon red pepper flakes, or to taste

Preparation

  1. In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out.
  2. Transfer vegetables and any liquid in the pan to a food processor or blender and let cool a few minutes.  Add ricotta, parmesan, lemon juice and zest, salt and pepper flakes.  Process until smooth.
  1. Transfer to a bowl and serve.

Yogurt and Spice Grilled Skewers
Ingredients

  • Dipping sauce:
  • 1/3 cup honey mustard
  • 2/3 cup reduced-fat sour cream
  • Marinade:
  • 1 cup plain low-fat yogurt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon chili powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
  • Chicken:
  • 1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat
  • 12 metal or wooden skewers

Preparation

1.  For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.

2.  In a small bowl, whisk together all marinade ingredients; set aside.

3.  Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.

4.  When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.

5.  Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.

6.  Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.

Spicy Sweet Slaw

Ingredients

  • Slaw:
  • 4 cups thinly sliced cabbage and carrot mix
  • 1 1/4 cups red bell pepper, cut into 2-inch strips (1 pepper)
  • 1/2 cup diagonally cut scallions
  • 1 cup halved grape or cherry tomatoes
  • Vinaigrette:
  • 2 tablespoons prepared horseradish
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon canola oil

Preparation

1.  In a large bowl, toss the cabbage-and-carrot coleslaw, red bell pepper, scallions, and grape tomatoes together. Set aside.

2.  Combine the horseradish and next four ingredients (through salt) in a small jar and shake until blended. Remove the lid and add the canola oil. Shake again. Or whisk the ingredients together in a small bowl.

3.  Pour dressing over the salad and toss to coat vegetables. Serve immediately, or refrigerate until ready to serve.

From:  http://www.health.com