As cooler weather pushes the summer heat aside, football season is all over the media and I found myself craving some tailgating favorites. In looking for some ways to make them heart healthier I happened on the Eating Well website which offered many options. What’s your favorite football food? Mine is chips and dip so that’s the first heart-healthier fare I looked for. And … I found one I’m anxious to try. As a young adult I got hooked on processed cheese combined with a can tomatoes with chilies and served with chips. Over the years, I purchased baked chips, which helped, but the processed cheese block just wasn’t cutting it for me. The I found a recipe that cut the fat and enhanced the flavor. On the Eating Well website they have a great recipe for an alternative to an old favorite:
Chile Con Queso
From EatingWell: January/February 2009
Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.
4 cups | Active Time: 20 minutes | Total Time: 20 minutes
Per 1/4-cup serving:
From EatingWell: January/February 2007
Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.
12 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 20 minutes
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day.
To serve, continue with Steps 2 & 3.
Love nachos? Pizza? Try this dynamic combo I found on Eating Well’s website!
Black Bean Nacho Pizza
From EatingWell: July/August 2008
Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it's part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you're not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.
6 servings | Active Time: 40 minutes | Total Time: 40 minutes
Tip: To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
Rocco’s Buffalo and Blue Chicken Tenders
Enjoy the KICK OFF without the guilt!
I am ...
... a former blogger for a health site, which means eating healthy aka heart smart
which has become a passion for me. I will start at the beginning when I first
discovered I had high cholesterol.