Sunday, September 21, 2014

Healthy Delicious Snacks for Football Sunday

We all know that Sunday is not just about the game—it’s about the food, so pass up the store-bought snacks and take-out food because they're loaded with sodium and fat.   Here are 3 recipes to make your game-day delicious and healthier.

1. Barbecue Chicken Wings
The secret to these finger-licking wings is that they are coated in sauce before they are cooked and tossed in sauce after cooking.

20 whole organic chicken wings
1 cup Homemade Organic Barbecue Sauce, divided

Barbecue Sauce

3 cups organic tomato juice
1/2 cup finely diced shallots
1/2 cup raw organic honey
1/4 cup organic apple cider vinegar
1 teaspoon sea salt
1 teaspoon dried or powdered thyme
1/4 teaspoon cayenne pepper
2 cloves garlic, pressed
1 tablespoon minced ginger


Simmer all ingredients in a medium-sized pot with the lid off on medium heat for 45 minutes.

Chicken Wings

Preheat the oven to 350 degrees F

Wash the chicken wings and dry them well. Remove the wing tips, and split the wings into flats and drumettes if desired.

Toss the raw wings with 1/2 cup of the sauce and place them in a 9- x 13-inch lasagna dish in the oven.

If youre finishing the wings on the barbecue, bake for 30 minutes, then place on a preheated grill at medium heat until fully cooked and colored to your liking, about 15 minutes. For the oven method, bake for 45 minutes, then turn the oven to broil. Continue to cook until the wings are fully cooked and browned to your liking, approximately 10 to 15 minutes.

Remove the wings from the oven or barbecue, place in a large bowl and add the remaining 1/2 cup sauce. Toss until evenly coated. These wings are great hot or cold.

2.  Spinach and Artichoke Dip

3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Organic Spinach
2 cans Organic Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Organic Flour
1-1/2 cup Whole Organic Milk (more If Needed)
1 package (8 Ounce) Softened Organic Cream Cheese
1/2 cup Grated  Organic Parmesan
1 1/4 cups Grated Organic Pepper Jack Cheese
1/4 teaspoon Cayenne
salt and pepper

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Turn up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Toss in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; add more milk if needed.

Add cream cheese, Parmesan, pepper jack, and cayenne and stir until cheese melts and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with pita or tortilla chips. Way Better Snacks makes healthy non-gmo chips!

3. Easy Stuffed Mushrooms


8 ounces fresh organic Portobello mushroom caps
3 tablespoons butter
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup dry organic breadcrumbs
1 teaspoon Worcestershire sauce
1 teaspoon parsley flakes
1/4 teaspoon sea salt
1/8 teaspoon oregano

Wash and dry the mushrooms.

Melt butter in a 12 inch skillet over medium high heat. Add the mushroom caps, celery and onion.
Saute until the onion is translucent, stirring occasionally. Stir in the bread crumbs, Worcestershire Sauce and seasonings.

Mound the stuffing onto the mushroom caps. Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.

If you like mushrooms, you will love this recipe!

Enjoy the game and eat healthy!

Intuitively Yours,
Laurel ♥

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