Fall Recipes- Football snacks

With Fall comes football. Football is a constant in our house. I am not too into the game and the whole fanfare but I do love a reason to eat tasty food. It seems like snacks go hand in hand with watching the game. During football, it is easy to splurge and take in a bunch of extra calories. You don't have to though and can still be satisfied and enjoy the food that comes with football.

Trade your traditional fries for sweet potato fries. We make our own.

Sweet Potato Fries
Peel the skin off sweet potatoes
Cut the sweet potatoes into spears
spray a baking sheet with non stick spray
season with season salt
Bake at 400 for about 30 minutes or until the consistency you prefer. 

Trade traditional deep fried wings for chicken tenders.
Dip chicken tenders into egg wash and coat with almond flour.
brown in a little hot olive oil on the stove top.
Bake in the oven at 250 for about 30 minutes.
Apply sauce for baking. You can use traditional wing sauce, teryaki, or just make plain.


Turkey Burger Sliders
Make mini burgers with Ground Turkey and top with veggies and avocado

Hummus and Veggies

Pita chips instead of potato chips

fruit kabobs

Pita Pizza- make your own pizza on Pita pockets instead of crust



Chile Con Queso

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup pale ale, or other light-colored beer
• 1 1/2 cups low-fat milk, divided
• 3 tablespoons cornstarch
• 1 3/4 cups shredded sharp Cheddar, preferably orange
• 1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon chili powder
• Cayenne pepper, to taste (optional)
• 1/4 cup sliced scallions
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.

• Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.

Nutrition

Per 1/4-cup serving: 84 calories; 5 g fat (3 g sat, 2 g mono); 14 mg cholesterol; 5 g carbohydrates; 4 g protein; 0 g fiber; 307 mg sodium; 36 mg potassium.

Nina Pears