A Big Game Menu Without the Big Calories

Football food

Whether you’re a casual viewer or a die-hard football fan, the big game has something for everyone: team rivalry, a super halftime show, legendary commercials—and, of course, all the mouth-watering party food.

Unfortunately, the typical party spread often has a losing record, with lots of choices that can make you feel miserable the next day—even if your team won! But the big day doesn’t have to mean getting sacked with loads of unhealthy snacks. We put together some lighter snack ideas that will keep both fans and foodies happy.

ROASTED SWEET POTATO AND RED PEPPER HUMMUSSweet potato dip with crackers

Kick things off with a dip worth cheering for. This colorful, nutrient-rich Aramark recipe will help you intercept empty calories from the start.

Ingredients

  • 1 1/2 pounds sweet potatoes (about 3 large)
  • 1 cup drained, canned roasted red peppers
  • 1/3 cup fresh or refrigerated lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Dash ground cayenne pepper

Directions

  1. Preheat oven to 400⁰F.
  2. Prick sweet potatoes with fork. Place on oven rack. Bake until fork tender, about 45 minutes. Cool slightly and remove skins.
  3. In food processor, combine all ingredients. Process until smooth (add a little water if it’s too thick). Place in serving dish and sprinkle with chopped fresh parsley or your favorite garnish. Cover and refrigerate until ready to serve.

 

CAULIFLOWER BUFFALO “WINGS”Buffalo cauliflower

Cauliflower makes a brilliant substitute for traditional chicken wings in this plant-forward recipe.* Bring authentic buffalo wing flavor and heat to game day to impress your guests.

Ingredients

  • 6 cups cauliflower florets
  • 1 cup chickpea flour or all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup water
  • 1/2 cup olive oil
  • 1 cup Buffalo-style wing sauce
  • 24 carrot sticks
  • 24 celery sticks
  • 16 ounces non-dairy ranch dressing

Directions

  1. Preheat oven to 450⁰F.
  2. Combine flour, water, salt, garlic powder, and paprika. Whisk until combined.
  3. Dip cauliflower in batter and place on baking sheets lined with parchment paper. Spray the tops with a bit of the oil.
  4. Bake for 18 to 20 minutes or until the tops start to brown.
  5. Pull cauliflower out of the oven and lightly dip them into the buffalo sauce to coat. Put them back in the oven for another 5 minutes.
  6. Remove from oven. Serve with carrot and celery sticks and non-dairy ranch for dipping.

 

TURKEY SPINACH MEATBALLSTurkey meatballs with spinach

These crowd-pleasing meatballs might disappear in record time! The Aramark recipe takes advantage of turkey’s lean protein and uses mushrooms as a secret flavor weapon.

Makes 8 servings (3 meatballs each)

Ingredients

  • 12 ounces fresh white or cremini mushrooms, cleaned, trimmed and cut into quarters
  • 1/4 cup onion, diced
  • 1 pound lean ground turkey
  • 2 medium eggs, slightly beaten
  • 1/2 cup chopped cooked spinach, well drained
  • 1/2 cup Japanese-style bread crumbs (panko)
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Preheat oven to 400⁰F.
  2. Spread mushrooms and onion in a shallow roasting pan. Bake until mushrooms are browned, 25 to 30 minutes. Cool. Reduce oven temperature to 350⁰F.
  3. Combine mushroom mixture and remaining ingredients into a bowl. Mix lightly but well. Shape into 24 meatballs. Place 1 inch apart in a shallow roasting pan coated with cooking spray.
  4. Bake until internal temperature reaches 165⁰F, 16 to 18 minutes. Drain. Serve hot.

ROASTED CORN SALSARoasted Corn tomato Salsa

This take on classic chips and salsa was a winner at our 2017 Healthy Community Tailgate in Houston! Roasting the corn might take a little more time in the kitchen, but the summery taste is totally worth it this time of year.

Ingredients

  • 6 ears fresh sweet corn (about 3 cups, if using frozen)
  • 4 tablespoons olive oil
  • 1 large tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon red wine vinegar
  • Blue corn or whole grain tortilla chips

Directions

  1. Preheat oven to 450⁰F. Shuck the ears of corn and rub them with half the olive oil.
  2. Roast the corn 5 to 6 minutes, then rotate and continue to cook until the corn is roasted and lightly browned. (If using frozen corn, stir halfway through). Remove from oven and cool.
  3. In a mixing bowl, whisk together the remaining olive oil, cumin, salt, pepper, lime juice, and red wine vinegar. Whisk.
  4. Add diced tomatoes (with juice), red onion, roasted corn, and cilantro. Mix again.
  5. Chill the salsa until ready to use.
  6. Serve with tortilla chips.

 

*Recipe developed in partnership with Aramark and the HSUS.

 

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.