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Sunday, September 9, 2012

Skinny Sundays: The Best of Sunday Football Snacks

So, I realized I've been a very naughty blogger in the sense I haven't been blogging for days on end. I apologize for this, as I've been out having an amazing social life with my old buddies here in Chicago. If I'm going to stuck in Chicago, I may as well have fun with some of my besties on earth. Friday night, I ended up at Yard House with Bogdan and Zac, with Dave serving us. Just as Dave got off work, Amy and Jared joined us for a drink. I'm fairly certainly all the guys were intensely embarrassed by how loud Amy and I were, but its inevitable. Whenever we're together, our already loud mouths' amplify x 1000. Shocked. Saturday, I met up with Grandma Kathy for an overdue birthday lunch, which is always great to get the latest and greatest family gossip, and then I headed to Amy's. We had an exciting night watched Real House Wives of Atlanta, picking apart $5 foot long turkey sandwiches from Subway and falling asleep at 11pm.

Luckily, because we went to bed early, we were up bright and early to yell at Jared until he made us an amazing breakfast of egg white omelets and my favorite food...HASH BROWNS. By the time breakfast was over, it was nearly time to turn on the Bears games, while Jared cooked Amy and I some amazing and healthy Sunday football game snacks. If you've never been to Chicago and don't know what Chicago Bears fan are like, here's an easy reference guide for you:


Kudos to my sorority sister and fellow amazing blogger, Andrea, for reminding me how absolutely fabulous it is to be a Bears fan in Chicago. Anyways, on with the blog and these amazing recipes. All of them are fairly healthy and very clean to eat. Next time you start to pull out the ribs, brats and chili cheese dip, think before you eat and make one of these delicious alternatives that Jared cooked up for us.

P.S. Jared can take all the credit for finding and cooking these recipes, because I certainly sat on my ass watching TV and drinking coffee while he cooked for me, served me the food and then cleaned up after me. So, thanks Jared, you're a real gem.

Baked Cheesy Spinach Dip

Servings: 10 • Serving Size: 1/4 cup Calories: 92.2 • Fat: 6.8 g Carb: 3.0 g Fiber: 0.7 g Protein: 5.3 g

You need:

  • 10 oz fresh baby spinach
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise (or Greek Yogurt for a healthier alternative)
  • 1/3 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • 1 clove garlic, crushed
  • 1 cup shredded part skim mozzarella cheese
  • fresh pepper to taste
Preheat oven to 375°. Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away with pita or pretzel chips.


Spinach and Feta Quesadillas

You Need: 

  • 1/2 cup packed baby spinach, steamed and squeezed to drain
  • 1 tablespoon herbs (a combination of mint, dill and parsley), chopped
  • 1 green onion, sliced
  • 2 tablespoons feta, crumbled
  • 2 (8 inch) whole wheat tortillas
  • 1 cup handfuls kasseri or mozzarella, shredded
Mix the spinach, herbs, green onions and feta in a bowl. Melt a touch of butter in a pan. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla. Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.

 Raspberry Peach Salsa

 You Need: 

  • 2 peaches, sliced in half
  • 1 tablespoon olive oil
  • 1 poblano pepper
  • 2 cloves garlic, minced
  • 5 tomatoes, diced
  • 1/2 sweet onion, diced
  • 1/2 bunch cilantro, chopped
  • 1/2 serrano peppers, finely chopped
  • 1 pint fresh raspberries
  • 1 lime
  • 1 teaspoon salt
Rub olive oil on cut sides of peaches. Grill peaches and poblano pepper till soft and charred, about 10 minutes. Remove from grill. Immediately place pepper in a plastic bag to sweat for 5 minutes. Cool peaches slightly. Remove skin from peaches. Remove pepper from plastic bag, the skin should come off easily now. Dice pepper and peaches.  Combine peaches, Poblano, garlic, tomatoes, onion, cilantro, and Serrano peppers. Stir gently. Zest lime. Add lime zest and juice, salt, and raspberries. Very gently, fold to combine. Serve with tortilla chips.

Healthy, Baked Chicken Nuggets


Servings: 4 • Serving Size: 1/4th of nuggets • Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g Sugar: 0.1 g


You need:

  • 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
  • salt and pepper to taste
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko bread crumbs
  • 2 tbsp grated parmesan cheese
  • olive oil spray
Preheat oven to 425°. Spray a baking sheet with olive oil spray. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

 Hopefully, these recipes will become some of your new Sunday favorites-- I know I'll be making them again and again. This is my last week in Chicago and then heading home back to Phoenix, so hopefully blogging will be back to its regularly scheduled programming soon. Bear with me, folks. 

 



1 comment:

  1. oh i am SO bringing these to the tailgate this year. thanks nax! you're a dream.

    ReplyDelete