Heart Healthy Game Day Eats
February 3, 2017
Super Bowl weekend is here! Have big plans? or, big worries about all the tempting and unhealthy treats you may come across? Keep your heart pumping for those big plays, and also for Heart Month! Our registered dietitian and nutritionist provided a few healthy alternatives to your game day eats!
Print Versison Available HERE
Oven Sweet Potato Fries
- 1 large sweet potato, peeled and cut into wedges
- 2 teaspoons canola oil
- ¼ teaspoon salt
- Pinch of cayenne pepper
- Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Black Bean Quesadillas
- 1 15-ounce can black beans, rinsed
- ½ cup shredded Monterey Jack cheese, preferably pepper Jack
- ½ cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Sweet Potato Skins with Guacamole
- Potato Skins
- 4 small sweet potatoes
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon kosher salt
- ½ cup shredded Cheddar cheese
- Guacamole & Toppings
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ¼ cup chopped tomato
- 2 tablespoons minced red onion
- Chopped cilantro for garnish
- Preheat oven to 400°F.
- Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
- Line a baking sheet with parchment paper.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
- Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
- Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
- Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.
Sriracha-Buffalo Cauliflower Bites
8 cups 1½-inch cauliflower florets
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
2 tablespoons hot sauce, such as Frank's RedHot
1-2 tablespoons Sriracha sauce
1 tablespoon butter, melted
1 tablespoon lemon juice
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Toss cauliflower, oil and salt in a large bowl. Spread on the prepared baking sheet; reserve the bowl. Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.
- Meanwhile, combine hot sauce, sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
Recipes from EatingWell.com