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Grilled Lemon Herb Chicken Skewers
Grilled Lemon Herb Chicken Skewers are a delightful, protein-packed snack that is sure to keep you energized during the College Football Bowl Games. This recipe combines lean chicken breast with fresh herbs and lemon for a zesty, flavorful dish. The skewers are grilled to perfection, providing a healthy alternative to fried snacks.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
- 8-10 skewers
Instructions:
- In a large bowl, mix together olive oil, lemon juice, lemon zest, garlic, parsley, rosemary, salt, and pepper.
- Add the chicken cubes to the marinade, tossing to coat. Let marinate in the fridge for at least 30 minutes.
- Preheat an outdoor grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
- Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Serve warm with your favorite dipping sauce or a side salad.
This recipe is healthy because it uses lean chicken breast, a good source of high-quality protein that aids in muscle repair and growth. The use of fresh herbs and lemon adds flavor without the need for additional fats or sugars.
Quinoa & Spinach Stuffed Bell Peppers
Quinoa & Spinach Stuffed Bell Peppers are a colorful and nutrient-dense option for game day. Packed with protein-rich quinoa and iron-laden spinach, these stuffed peppers are both satisfying and good for your waistline.
Ingredients:
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
Instructions:
- Preheat the oven to 375°F (190°C) and place the bell pepper halves in a baking dish.
- In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and let simmer for 15 minutes or until liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
- Add spinach, cooking until wilted. Mix in cooked quinoa, oregano, salt, and pepper. Remove from heat and fold in feta cheese.
- Spoon the quinoa mixture into each bell pepper half, and cover the dish with foil.
- Bake for 25-30 minutes until the peppers are tender. Serve hot.
This dish is healthy due to its high content of plant-based protein and fiber from quinoa and spinach. These nutrients can help maintain a feeling of fullness, making weight management easier.
Cauliflower Buffalo Wings
Cauliflower Buffalo Wings offer a spicy twist on a classic football snack but with a fraction of the calories. These bite-sized pieces pack all the flavor of traditional buffalo wings without the heavy grease, thanks to a delicious tangy sauce.
Ingredients:
- 1 large head cauliflower, cut into florets
- 1 cup almond flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup hot sauce
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, water, garlic powder, onion powder, salt, and pepper.
- Dip each cauliflower floret into the batter, ensuring it's well-coated. Place on the baking sheet.
- Bake for 20 minutes, flipping halfway through.
- While baking, mix hot sauce and melted coconut oil in a bowl. Once florets are done, toss them in the sauce.
- Return to the oven and bake for an additional 10 minutes. Serve with your choice of dipping sauces.
This recipe is an excellent alternative to traditional chicken wings. Cauliflower is low in calories and rich in vitamins, while the almond flour adds healthy fats and protein, making these wings a guilt-free indulgence.
Sweet Potato Black Bean Dip
This Sweet Potato Black Bean Dip is a fiber-rich, creamy option that's perfect for scooping with sliced veggies or whole-grain chips, adding a hearty twist to your game day snacks.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
- Bring a pot of water to boil and cook sweet potatoes until tender. Drain and let cool slightly.
- In a food processor, combine sweet potatoes, black beans, garlic, olive oil, cumin, paprika, salt, and pepper. Blend until smooth.
- Add lime juice and blend again. Adjust seasoning if necessary.
- Transfer dip into a serving bowl, garnish with cilantro, and serve.
This dip is not only delicious but healthy, offering complex carbohydrates and a dose of fiber from sweet potatoes and black beans, which help stabilize blood sugar levels and improve digestive health.
Avocado & Tomato Salad with Balsamic Glaze
The Avocado & Tomato Salad with Balsamic Glaze offers a refreshing, nutrient-dense option. It's a medley of colorful vegetables topped with a tangy balsamic glaze, perfect for balancing heavier game day snacks.
Ingredients:
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Instructions:
- In a large bowl, combine diced avocados, cherry tomatoes, and red onion.
- Gently mix in the fresh basil, ensuring even distribution.
- Drizzle with balsamic glaze and season with salt and pepper.
- Toss gently to combine and serve immediately.
This salad is packed with heart-healthy monounsaturated fats from avocados, which help reduce bad cholesterol levels. Tomatoes offer antioxidants, while the balsamic glaze adds a flavor punch without additional calories.
Baked Zucchini Chips
Baked Zucchini Chips are a crunchy, delicious alternative to regular potato chips. By using zucchinis and baking instead of frying, you get a snack that's low in calories yet high in flavor.
Ingredients:
- 2 large zucchinis, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Toss zucchini slices with olive oil, ensuring they're evenly coated.
- Mix Parmesan, garlic powder, salt, and pepper in a bowl. Sprinkle over zucchini slices.
- Arrange slices in a single layer on the baking sheet.
- Bake for 1 1/2 to 2 hours, or until the slices are golden and crispy. Allow to cool before serving.
This snack is healthy due to its low-calorie, high-vitamin content from zucchini, along with the added flavor and protein from Parmesan cheese. Baking reduces the unhealthy fats found in fried snacks.
