We are officially in week one of the 2017 Football Season! With the first regular season game on Thursday, we are dreaming of nachos, jalepenos poppers and pumpkin flavored beer!
Football season (and yummy fall foods) often gets the best of us — completely undoing all of the hard work that we put in from April through August to look good for bikini season. Just because you turn on the game doesnt mean you need to put on the pounds! Dig in to lighter appetizers, dips and deserts while you wait for the game to start.
These recipes are a total touchdown and all of the igredients can be found on SHOP.COM Direct Groceries and delivered right to your door:
- 2 tablespoons Louisiana-style hot sauce, divided
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound lean ground turkey
- 4 whole wheat hamburger buns, split
- 1 cup shredded lettuce
- 2 celery ribs, chopped
- 2 tablespoons fat-free blue cheese salad dressing
- In a large bowl, combine 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
- In a large nonstick skillet coated with cooking spray, cook burgers over medium heat 4-6 minutes on each side or until a thermometer reads 165°.
- Serve burgers on buns with lettuce, celery, salad dressing and remaining hot sauce.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a large resealable plastic bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°. Yield: 4 servings.
- 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 medium ripe avocados, peeled
- Tortilla chips
- Combine corn, olives, red pepper and onion. In another bowl, mix the next seven ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
- Just before serving, chop avocados; stir into salsa. Serve with tortilla chips. Yield: about 7 cups.
- 2-1/2 tablespoons Blue Cheese Dressing
- 4 Boneless Buffalo Strips
- 1 medium stalk celery, cut into sticks
- 1 medium carrot, cut into sticks
- 6 cherry tomatoes
- Spoon the dressing into a small dipping bowl.
- Arrange the Boneless Buffalo Strips on a plate with the celery, carrots, tomatoes, and dressing.
- Serve immediately. Can be made in 30 minutes or less
- 1/4 cup light mayonnaise
- 3 tablespoons plain fat free quark
- 3 tablespoons low-fat buttermilk
- 1/2 teaspoon hot sauce
- 1/2 teaspoon cider vinegar
- 1/2 cup crumbled reduced-fat blue cheese
- Whisk the mayonnaise, sour cream, buttermilk, hot sauce, and vinegar in a medium resealable container until smooth and well combined.
- Stir in the blue cheese until well combined.
- Seal the container and refrigerate for at least 1 hour.
- Makes about 3/4 cup plus 1 tablespoon
- 2 medium sweet potatoes
- 4 whole wheat tortillas (8 inches)
- 3/4 cup canned black beans, rinsed and drain
- 1/2 cup shredded pepper jack cheese
- 3/4 cup salsa
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 7-9 minutes or until very tender, turning once.
- When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto one half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling.
- Heat a griddle or skillet over medium heat. Cook quesadillas 2-3 minutes on each side or until golden brown and cheese is melted. Serve with salsa. Yield: 4 servings.
- 1 cup garlic-flavored hummus
- 1/2 cup plain fat-free Greek yogurt
- 1/4 teaspoon ground cumin
- ½ teaspoon finely chopped mint leaves
- 1 -1/3 cups finely chopped, seeded cucumbers
- 1 -1/3 cups finely chopped, seeded Roma tomatoes
- 2 teaspoons finely chopped parsley leaves
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon minced garlic
- pinch of salt
- ¼ cup finely chopped red onion
- 3 ounces light feta cheese, crumbled
- 2 tablespoons chopped kalamata olives (about 8 olives)
- 6 (6- 1/2 inch diameter) whole wheat pita circles, lightly toasted and cut into wedges
- Spoon the hummus into a 6-cup glass bowl. Using a spatula, spread it evenly to make one layer.
- In a small bowl, mix the yogurt with the cumin and mint. Pour the yogurt evenly over the hummus and smooth it with the back of a spoon to form a second layer. Sprinkle the cucumbers evenly over the top
- In a medium bowl, mix together the tomatoes, parsley, lemon juice, garlic, and salt. Sprinkle the tomatoes over the cucumbers followed by the onions, the feta, then the olives.
- Cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours. Serve with pita triangles for dipping.
- 1 teaspoon cumin seeds
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/4 cup fresh cilantro leaves
- 3 tablespoons water
- 3 tablespoons cider vinegar
- 1/4 teaspoon salt
- 16 miniature sweet peppers, halved lengthwise
- Additional fresh cilantro leaves
- In a dry small skillet, toast cumin seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Transfer to a food processor. Add chickpeas, cilantro, water, vinegar and salt; pulse until blended.
- Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving. Yield: 32 appetizers.
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