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Title : Healthier Game Day Foods
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Healthier Game Day Foods

Healthier Game Day Foods

 Taco Dip

Ingredients: 

• 1 can refried beans
• 1/2 lb. lean ground hamburger 
• 1/2 cup diced onions 
• 2 tablespoons taco seasoning
• 4 ounces light cream cheese, softened
• 1/2 cup fat-free Greek yogurt
• 1/2 cup of your favorite salsa
• 1 cup shredded lettuce
• 1/2 cup reduced-fat shredded cheddar cheese
• 1 cup tomatoes, diced
• 1-2 avocados, diced
• 2 green onions, sliced topping 

Directions: 

• Brown hamburger with onions and taco seasoning mixture. Drain and crumble, set aside.  
• Combine the softened cream cheese, Greek yogurt, salsa and beat until smooth and well combined. 
• First spread refried bean mixture on the bottom of the plate or a glass pie pan. Add cream cheese mixture over the top of refried beans followed by cooked crumbled meat and onions. Top with lettuce, tomatoes, green onions, avocados chunks, and cheese. Serve with tortilla chips.
  

Avocado Hummus Dip with Pita Chips

Cook's Notes: This Avocado Hummus recipe is like guacamole and hummus in one, and it is the smoothest and creamiest hummus recipe I’ve ever made! And the flavor is unbelievably delicious! Perfect for pita chips and veggies, or use it as a spread on your favorite deli-style turkey or veggie sandwich. Recipe adapted from cookingclassy.com

Ingredients:

• 1 (15 oz.) can chickpeas, well-drained
• 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
• 3 tablespoons olive oil, plus more for serving if desired
• 1- 1/2 tablespoons tahini or substitute with cashew butter or almond butter as these nut kinds of butter have a similar consistency to tahini and their flavor is fairly neutral
• 3 tablespoons fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 teaspoon cumin
• 2 tablespoons finely chopped fresh parsley flakes 
• Red pepper flakes, for topping

Directions: 

• Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados, and pulse mixture until smooth and creamy, about 1 - 2 minutes longer. 
• Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.

Mini Nacho Pizzas

Cook's Notes: There are plenty of vegan English muffin brands on the market. Try Ezekiel brand with sprouted grain varieties, a personal favorite. Recipe adapted from healthyhappylife. com and makes 4 mini pizzas.
Ingredients:

• 2 English muffins, split in half (spelt, sprouted grain or whole wheat varieties)
• 1/3 cup vegan cheese shreds, vegan pepper jack flavor used
• 1/3 cup roasted tomato salsa (hot variety used)
• 1/4 cup refried beans, vegan (canned, low-fat vegan used)
• 1 small jalapeno, sliced
• 1/4 cup onion sliced
• 2 tablespoons tomato, diced
• fresh topping: 1/2 large avocado, diced + tossed in lime or lemon juice
• Other optional toppings:
• 1 tablespoon black olives
• Diced tofu (try lime-chipotle-agave marinated!)
• Cilantro, vegan sour cream

Directions:

• Preheat oven to 400 degrees and pull apart your English muffins. Prep your veggies by chopping/slicing.
• Add refried beans to each muffin half, then layering generously on top the salsa. Top with vegan cheese and veggie toppings.
• Place on a baking sheet with the rack in the top position in the oven. Allow baking for about ten minutes and an additional 2 minutes on broil so that the tops get bubbly and blackened.
• Serve warm with fresh avocado on top. Cilantro would make a nice garnish too with citrus wedges too.

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