But this isn’t going to be a dinner party – I have to make football food! Good game day food doesn’t have to be loaded with preservatives and last 100 years on a shelf. Check out these recipes for some great tasting (and good for you) touchdown eats. Let me know in the comments what you think of these recipes, and please share your favorites!
• 18 slices provolone
• 18 slices cheddar
• 18 slices deli sliced turkey
• 18 slices Genoa Salami
• 18 slices deli sliced ham
• Sweet bell pepper rings
• thin onion slices
• olive oil
• dried Italian seasoning
Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of each cheese and top with 3 slices each of meat. Top with pepper rings and onions. Sprinkle with Italian Seasonings and repeat 5 times. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have “arched” its back, gently push down and wrap tightly in heavy foil.
In the bottom of a 6 quart slow cooker, place a balled up piece of aluminum foil. Pour in 1/2 cup of water. Place the sandwich on top of the foil ball. Cover and cook on low for 2-4 hours. To serve cut each sandwich apart.
• 4 large baking potatoes
• 1 tablespoon chili powder
• 8 ounces shredded Cheddar cheese
• Salt and pepper to taste
• Hot sauce, optional
Preheat oven to 425 degrees. Half potatoes lengthwise. Then cut into long wedges.
Coat a baking sheet with nonstick cooking spray. Spread out potatoes wedges in a single layer. Sprinkle with chili powder, salt and pepper.
Bake for 20 minutes or until tender. Sprinkle with Cheddar cheese and hot sauce if desired. Return to oven until cheese is melted.
- 4 boneless skinless chicken breasts
- 2 eggs
- 1/2 cup bread crumbs
- 2 teaspoons Italian seasoning
- 1/4 cup buffalo wing sauce
- 1/2 cup shredded mozzarella cheese
In a shallow bowl, whisk eggs. Place breadcrumbs and Italian seasoning in another shallow bowl; stir
to combine. Dip chicken in eggs, then coat with bread crumbs. In a large nonstick skillet coated with
cooking spray, cook chicken over medium-low heat, covered, for 7-10 minutes on each side until chicken
juices run clear. Add wing sauce, turning chicken to coat. Sprinkle with cheese. Cover and cook until
cheese is melted.
Spicy Chicken Wings
Makes 15 wings
- 15 chicken wings
- 1 1/2 cup barbecue sauce
- 1/4 cup honey
- 2 teaspoons spicy mustard
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- Hot sauce to taste
Preheat oven to 400 degrees. Place wings in a 9×13 baking dish lined with aluminum foil.
In a bowl, combine barbecue sauce, honey, spicy mustard, cumin, Worcestershire sauce, and hot sauce. Pour sauce over chicken wings. Bake for 35 – 40 minutes or until the wings reach an internal temperature of 170 degrees.
• 32 (fully cooked) meatballs
• 8 ounces apricot preserves
• 3/4 cup packed brown sugar
• 3/4 cup ketchup
• 1/3 cup cider vinegar
• 2 tablespoons stone ground mustard
• 1 tablespoon prepared horseradish
Preheat oven to 400 degrees.
Place meatballs in a 9×13 baking dish coated with cooking spray. In a medium bowl, combine the apricot preserves, brown sugar, ketchup, vinegar, mustard and horseradish. Pour sauce over meatballs.
Bake uncovered for 30 minutes or until heated through. Stir thoroughly before serving to coat meatballs.
Herbed Mozzarella Sticks
Makes 12 sticks
• Brick of mozzarella, cut into 12 sticks
• 3 eggs, beaten
• 2 1/2 cups whole wheat bread crumbs
• 6 tablespoons wheat bran
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
Lightly beat eggs in a shallow dish. Mix the bread crumbs with the wheat bran, herbs, pepper and garlic powder in another shallow dish.
Take a mozzarella stick and dip it into the egg, making sure it’s coated all over, then roll it in the bread crumbs. Dip it in the egg again, then coat it with the crumbs again. Repeating this step gives the good, thick coating.
Place the sticks in a single layer on a baking sheet covered with parchment paper. Cover the sticks loosely with foil and chill in the refrigerator for one hour.
Preheat the oven to 350 degrees. Lightly coat the sticks with cooking spray. Bake for 7-8 minutes (keeping a close eye so they don’t melt).
Cool and serve with pasta or pizza sauce.
If you like to cook ahead, freeze the mozzarella sticks AFTER coating them but BEFORE baking.
- 1 tablespoon canola oil
- 1/4 cup chopped green onion
- 8 cups fresh baby spinach
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 6 ounces Monterey Jack cheese, shredded
- 1 (14 ounce) package egg roll wrappers
Preheat oven to 375 degrees.
Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls;
dampen the edges with a small amount of water to seal.
Place seam side down on a baking sheet lightly coated with cooking spray. Spray the tops of the egg rolls with spray. Bake for 15 minutes. Flip the egg rolls over and bake an additional 10-15 minutes or until golden brown. Let cool slightly before serving.
Sweet Potato Fries
- 4 sweet potatoes, peeled
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
Preheat broiler. Cut sweet potatoes in half horizontally. Then cut in half vertically, twice. Each sweet potato should produce 8 sticks.
In a large bowl, toss the sweet potato sticks with olive oil and Cajun seasoning. Place on a baking sheet lined with aluminum foil. Broil 10-15 minutes or until fries are cooked through and lightly browned.