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Big game eating requires game plan

(WIBW)
Published: Jan. 30, 2020 at 11:32 PM CST
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The big game doesn't have to mean a big fumble for your diet.

Amber Groeling, a dietitian with Cotton O-Neil Weight Management Program, says people should have a strategy going in, such as limiting yourself to two plates of food, with only veggies for snacking between.

She says hosts also can help out by offering healthy alternatives to the high-fat diet busters like nachoes, pizza, and wings.

Here are a couple of her suggestions. Even better: they feature red and yellow peppers, which make them perfect to cheer on the Kansas City Chiefs!

Buffalo Chicken Dip

Serves: 8-9

Ingredients:

1 ½ cups rotisserie chicken, shredded

8 oz pkg 1/3 less fat cream cheese, softened

½ cup plain Greek yogurt, or one small container

½ cup Bolthouse farms ranch dressing or light ranch dressing

½ cup – 2/3 cup Frank’s red hot sauce, depending on how hot you want it

1 cup shredded cheddar jack cheese

Vegetables for serving

Directions:

For oven: Preheat oven to 350 degrees. Combine all ingredients except ¼ cup of the cheese until well combined, transfer to an oven safe dish sprayed with nonstick cooking spray. Top with reserved cheese. Bake for 20-30 minutes, or until heated through. Serve warm with desired vegetables.

For slow cooker: Combine all ingredients except ¼ cup of the cheese in a small slow cooker. Heat on low for 2-3 hours until heated through. Top with remaining cheese and turn to warm. Serve with desired vegetables.

Nutrition facts per serving (1/3 cup): 120 calories, 6 g fat, 3 g sat fat, 4 g carb, 15 g protein

Mini Pepper Chicken Nachos

Serves: 4 generous servings

Ingredients:

1 1/2 cups shredded cooked chicken

2 tsp. taco seasoning

1 can rotel

salt and pepper to taste

1 pound mini bell peppers

1 cup shredded 2% milk Mexican cheese blend

1/4 cup sliced black olives, optional

1 roma tomato, diced, optional

1/4 cup chopped cilantro or sliced green onion

Directions:

1. Preheat oven to 350 degrees. In a medium bowl combine the chicken, taco seasoning, rotel and salt and pepper to taste.

2. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet. Spoon chicken mixture evenly over pepper halves. Top with black olives, tomatoes, and cheese.

3. Bake for 10 minutes, or until cheese has melted. Remove from oven, garnish with cilantro or green onion. Serve.