Healthy tailgating recipes perfect for football season

PHOENIX (AZFamily) — It’s football season! And with that comes tailgating and all the delicious game-day food. Village Health Clubs & Spas Registered Dietitian Jaime Miller joined Good Morning Arizona on Saturday to share some healthy tailgating recipes.

Shrimp Pineapple & Vegetable Kebabs

Marinade/Basting Sauce

• 1/3 cup no sugar added ketchup
• 1/3 cup coconut aminos or low-sodium soy sauce
• ⅓ cup pineapple or orange juice
• 2 tbsp monk fruit, brown sugar, or honey
• 1 1/2 Tbsp rice vinegar
• ½ tsp garlic powder
• ½ tsp ginger powder
• ½ tsp Salt
• ¼ tsp freshly ground black pepper
• 2 lb shrimp, peeled and deveined
• 2 bell peppers (one red or orange, one green) cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 3 cups pineapple cubes, fresh or canned
• Avocado oil for the grill

Directions

Whisk all marinade ingredients together. Combine 1/4 cup of marinade and the shrimp in a large freezer bag. Place the bag in the refrigerator for 20 minutes. Set aside the rest of the marinade to be used for basting. While the shrimp marinate, chop all the vegetables and pineapple. Thread bell peppers, shrimp, onions and pineapple onto 8 skewers (If using wooden skewers, soak for at least 30 minutes in water before placing ingredients onto a skewer). Preheat a grill over medium-high to high heat and spray with avocado oil. Place skewers on the grill for about 5 minutes on each side, rotating every couple minutes and basting with marinade. Move to opposite side of grill (over indirect heat) and brush remaining sauce on and allow to grill about 5 minutes longer with the cover closed. Cook until shrimp are cooked through and no longer pink.

Cheesy Buffalo Chicken Dip

• ½ package (4 oz) fat-free or low-fat cream cheese, softened OR ½ cup cottage cheese
• 1/2 cup plain Greek yogurt
• 1 1/2 tbsp ranch dry seasoning mix
• 1/2 cup blue cheese (or shredded mozzarella)
• 1/2 cup Franks Red Hot Buffalo Wing Sauce (more or less depending on desired heat)
• 1 1/2 cup chicken, cooked and shredded
• Veggies and crackers for serving

Directions

Preheat oven to 350 degrees. Spray a small baking dish with non-stick spray. In a bowl, mix together the first 5 ingredients. Add the shredded chicken, and stir until well combined. Spoon mixture into baking dish, and bake for 20-25 minutes, or until dip is warmed through and cheese is melted. Serve warm with crackers, carrots, cucumber, celery sticks, or other veggies!

Black Bean & Corn Salad

• 1 (15 ounce) can no salt added black beans, rinsed and drained
• 1 cup fresh corn (kernels cut off the cob) or frozen corn (defrosted)
• 1 jar roasted red bell pepper, diced (about 1 cup)
• 1 cup grape tomatoes, quartered
• ¼ cup red onion, diced
• 1 tsp salt
• ¼ tsp ground pepper
• ⅛ tsp cayenne pepper (optional)
• ¼ tsp garlic powder
• ¼ tsp cumin
• 2 tsp honey
• 2 tbsp olive oil or avocado oil
• 1 tsp lime zest and 3 tbsp lime juice (from 3 limes)
• ½ cup chopped cilantro
• 1 large avocado, diced

Directions

In a large bowl, add honey, oil, lime zest and juice, and spices. Stir to combine. Add in the black beans, corn, roasted red pepper, tomatoes, red onion, and mix well. Cover and chill at least 30 minutes and up to over night. Right before serving, add avocados and fold gently, being careful not to mash avocados. Serve cold or at room temperature as a salad, or as a dip with chips, on a salad, in tacos, etc.

Flourless Banana Peanut Butter Brownies

• 1 ½ cup mashed ripe bananas
• ½ cup smooth peanut or almond butter
• 2 eggs
• ½ cup unsweetened cocoa powder
• 3 tbsp granulated monk fruit, coconut sugar, or sweetener that measures like sugar
• ¼ tsp baking soda
• 1 cup semi chocolate chip (sugar-free chips to keep recipe sugar free)
• ¼ tsp salt
• White decorating icing

Directions

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper. To do so, grease the pan with oil before placing the parchment paper down to make it stay in place. Have the parchment paper hang over the sides to be able to easily remove brownies from pan once baked. In a large bowl or standing mixer, mash ripe bananas with a fork or mixer. Add nut butter and eggs to the mmashed bananas and mix well until smooth and well combined. Add cocoa powder, sweetener, baking soda, and salt to the wet ingredients. Mix until combined. Stir in chocolate chips into the batter. Add the brownie batter to the lined baking pan. Bake for 20-25 minutes, until the brownies are just set. Let cool, then remove parchment paper from the pan and cut brownies into squares or use a football cookie cutter to cut out football shapes. If you don’t have a cookie cutter you can alternatively use a sharp knife to cut brownies into a football shape. Use white decorating icing to add on the laces to the football (optional). Let icing set before serving.

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