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Quick & Easy Mexican Corn Dip

Ingredients: 1 can white corn, drained 1 can yellow corn, drained 1 (8 oz.) package low-fat cream cheese, softened 6 oz. salsa Directions: Grab a big bowl as the pre-game show is coming to an end. Mix the corn and cream cheese (look to see if the game is starting), pour in the salsa (make sure no one has stolen your favorite seat in front of the TV), grab a big spoon, and stir. Submitted by: Amy Williams, UAB Callahan Eye Hospital Cooks Tips: Use your favorite brand of tortilla chips to dip in the dip! Enjoy with the game! Healthy Tips: Use frozen corn, thawed, for a lower sodium option.

Sausage and Cream Cheese Pinwheels


Keep the crescent rolls in the refrigerator until youre ready to use them in the recipe. Cook lots! Everyone will certainly enjoy! Ingredients: 1 lb. sausage (mild or hot) 2 (8 oz.) packages cream cheese, softened 2 (8 oz.) packages refrigerated crescent dinner rolls Directions: Preheat oven to 350 degrees. Crumble the sausage in a frying pan, and cook until all pink is gone; drain and keep warm. In a bowl, mix sausage and cream cheese until blended. Open one package of crescent rolls, and press the seams together. Place the sausage mixture onto the flattened crescent rolls and spread evenly. Roll the crescent rolls up into a pinwheel shape and cut into -inch pieces. Repeat steps with the second can of crescent rolls and sausage mixture. Place the pinwheels onto an ungreased baking sheet, and bake for 15-19 minutes, or until crescent rolls are golden brown. Remove from oven and let cool on a cooling rack, or serve warm. Serves 5-8 Submitted by: Holly Creel, UAB Health Services, TKC Healthy Tips: Try turkey sausage in place of pork sausage. It contains half the calories and 70% less fat. For an even bigger decrease in calories, consider swapping out one or both of the blocks of cream cheese for 1/3-less-fat cream cheese.

Captain Rodney's Cheese Bake


Serve this recipe with crackers or Fritos. Ingredients: cup mayonnaise 1 (8 oz.) package cream cheese, softened 2 cups grated sharp Cheddar cheese 2 green onions, chopped 6 Ritz crackers, crushed 8 bacon slices, cooked and crumbled cup Captain Rodney's Pepper Glaze Directions: Mix mayonnaise, cream cheese, Cheddar cheese, and onions in a greased quiche pan. Top with crackers, and bake at 350 degrees for 15 minutes. Top with bacon and pepper glaze. Serves 8+ Submitted by: Carolyn Matthews, UAB Hospital (from Viking Kitchen) Healthy Tips: While grocery shopping; look for center-cut bacon. It has less saturated (artery-clogging) fat and many brands offer it with less sodium. Also, consider substituting plain Greek yogurt in place of the mayonnaise. Greek yogurt is a protein-packed substitute for ingredients like cream cheese, sour cream, and mayonnaise; and the trade-out in this recipe results in an 88 calorie and 10 gram of fat decrease per serving. For a southwestern twist on this recipe, use half as much Cheddar cheese and add black beans and sweet corn. Spread inside of bell pepper halves to char on the grill!

Party Cheese Ball


This recipe makes one large or two small cheese balls. Ingredients: 2 (8 oz.) packages cream cheese, softened 2 cups shredded Cheddar cheese 1 package dry Ranch dressing mix teaspoon cayenne pepper 1teaspoon Worcestershire sauce cup chopped pecans Directions: Using a standing or handheld mixer, mix cream cheese and Cheddar cheese together until well blended; add dressing mix. Mix in pepper and Worcestershire sauce. Form mixture into a ball. Place pecans on a piece of wax paper, and roll the ball until completely covered in pecans. Refrigerate for at least 2-3 hours; serve with crackers. Serves 8+ Submitted by: Katie Lyle, UAB Hospital Healthy Tips: To reduce the amount of fat in this recipe by 30%, use 1/3-less-fat cream cheese (sometimes known as Neufchatel cheese) and 2% Cheddar cheese (made with 2% milk instead of whole milk). Remember pecans, like other nuts, are great sources of unsaturated fat, which is the type fat that is good for your heart. You can have too much of a good thing, so limit your intake of nuts to cup per day.

7-Layer Dip
If youd like to add an eighth layer to this recipe, try black beans. Ingredients: 1 can fat-free refried pinto beans 1 small container low-fat sour cream 1 small container guacamole or sliced avocado with lemon juice and salt 1 (8 oz.) jar of medium heat chunky salsa 1 (8 oz.) bag shredded mild Cheddar cheese 1 can sliced black olives 1 can diced tomatoes with green chilies Directions: Layer the items in the above order, starting with pinto beans on the bottom. Serve with baked scoop chips. For a warm dish, layer the beans and some cheese and pre-bake to melt cheese, and then layer on other cold items. Serves 8+ Submitted by: Meredith Preuss, UAB Academics, Administration Healthy Tips: To further reduce the fat in this recipe, use 2% Cheddar cheese. Its lower in fat because its made with 2% milk instead of whole milk. Look for diced tomatoes with no added salt to significantly reduce the sodium in this recipe. Remember, avocados are full of unsaturated fat the good fat that helps increase your HDL (good cholesterol).

Heisman Rolls
If my mother put on a helmet and shoulder pads and a uniform that wasn't the same as the one I was wearing, I'd run over her if she was in my way. And I love my mother. Bo Jackson Ingredients: 1 lb. ground sausage 1 (8 oz.) package cream cheese 2 cans Pillsbury crescent rolls Directions: Brown sausage; drain. Mix the sausage and cream cheese. Remove crescent rolls from can and separate. Place desired amount of mixture into an individual uncooked crescent roll, and then roll it up. Bake at 325 degrees until golden brown. Serve hot or cold. Serves 3-4 Submitted by: Stephen Horn, UAB Hospital Healthy Tips: By using lean ground turkey, such as those labeled 93/7, you can decrease the amount of calories by 50% and the amount of fat by 70%. To further reduce the fat in this recipe, use 1/3-less-fat cream cheese. This is sometimes known as Neufchatel cheese.

Buffalo Chicken Dip


Ingredients: 2 (8 oz.) cans white chicken 1 (8 oz.) package cream cheese 2 cups mozzarella cheese Hot sauce or chicken wing sauce to taste Directions: Mix all ingredients together and put in a slow cooker on LOW until everything is melted. Stir occasionally. Serves 8+ Submitted by: Rena Anthony, UAB Highlands Healthy Tips: Instead of canned chicken, use approximately 1 pound of homegrilled or baked chicken breasts, chopped. Use light cream cheese and/or half and half cream cheese and plain Greek yogurt. Use mozzarella cheese made with reduced fat or skim milk.

Bean Dip
Ingredients: 2 cans refried beans 1 jar salsa 1 package taco seasoning 1 (8 oz.) container of sour cream 1 (8 oz.) block cheese of your choice, grated (such as Colby Jack) Scoop chips (either Fritos or Tostitos) Directions: Mix beans, salsa, and taco seasoning in a deep dish; cover with sour cream. Bake at 350 degrees for 25-30 minutes. Remove, cover with cheese, and bake again until cheese is melted and bubbly. Serves 5-8 Submitted by: Melissa Meadows, UAB Health Services, TKC Healthy Tips: Use low-fat and/or low-sodium versions of beans, seasoning, and sour cream in this recipe. For dipping, substitute all-natural corn chips and/or wedges of raw bell peppers.

Cowboy Caviar
To kick up the heat in this appetizer, throw in the jalapeno seeds. Ingredients: 2-3 tomatoes, seeded and diced 1 can Rotel 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 large onion, diced 1-2 fresh jalapenos, seeded and diced 2 (15 oz.) cans of white shoe-peg corn, drained 2 (15 oz.) cans of beans, drained (black, pinto, or kidney) 1 can black-eyed peas, drained 1 large bottle zesty Italian dressing Tortilla chips Directions: Mix all ingredients in a large bowl. Chill until time to serve. Serve with tortilla chips. Submitted by: Laura Stewart, UAB Hospital Healthy Tips: To reduce the sodium in this recipe, use frozen corn instead of canned corn. Make sure to drain the canned beans and rinse them.

Texas Caviar
Ingredients: 2 small cans Rotel, drained 2 cans shoe-peg corn, drained 2 cans black-eyed peas, drained 1 can black beans, drained 1 can petite diced tomatoes, drained 16 oz. zesty Italian dressing Salt and pepper to taste Tortilla Chips Directions: Mix together first five ingredients in a bowl. Add Italian dressing, salt, and pepper. Serve with tortilla chips. Serves 8+ Submitted by: Amanda Ingram, UAB Health Services, TKC Healthy Tips: To reduce the sodium in this recipe: Use frozen corn instead of canned corn. Make sure to drain the canned beans and rinse them. Use no-added-salt diced tomatoes.

Black Bean Salsa


2 cans black beans, drained 2 cans shoe-peg corn, drained 3-4 green onions, chopped cup olive oil cup cider vinegar 1/3 cup sugar Salt, pepper, and garlic powder to taste Feta cheese Fritos Scoops Directions: Combine all ingredients (beans through feta cheese), and serve with Fritos Scoops. Serves 6+ Cooks Tip: I usually half this recipe unless I have a large crowd. Healthy Tips: Use no-salt-added beans and corn for a lower sodium option. Try reduced-fat feta cheese. Serve with baked tortilla chips instead of fried corn chips.

Southern Mans Salsa


5 oz. red onions 1 (15 oz.) can Allens black beans 1 (15 oz.) can black-eyed peas 15 oz. shoe-peg corn 3 oz. Rotel tomatoes 1 (15 oz.) can salsa-style tomatoes 1 oz. cilantro, coarsely chopped 4 oz. canned jalapenos, diced 8 oz. pickled okra, cut into -inch pieces 4 oz. red pepper 4 oz. green pepper 8 oz. Wish Bone Italian dressing 2 oz. lime juice 1 teaspoon fresh garlic, minced 1 teaspoon kosher salt 1 oz. Baumhowers hot sauce 1 teaspoon black pepper Directions: Rinse all vegetables and pat dry. Using a colander, drain and rinse black beans and black-eyed peas and place into large mixing bowl. Take black-eyed peas can and rinse thoroughly, fill to top with shoe-peg corn, and add to mixing bowl. Add Rotel tomatoes and salsa-style tomatoes to mixing bowl. Add cilantro, jalapenos, okra, and red and green peppers to mixing bowl. Add remaining ingredients (Italian dressing, lime juice, garlic, salt, hot sauce, and black pepper) to large mixing bowl. With gloved hands, mix all ingredients until it is thoroughly combined. Allow to chill 12 hours before serving. Serves 8+ Healthy Tips: For less sodium, use no-salt-added canned beans, peas, and tomatoes. For some extra heat, use fresh jalapenos instead of canned. Be sure to scrape out the seeds if you cant handle the heat!

Caramel Fruit Dip


This dip is good served with apples or strawberries. 2 (8 oz.) packages cream cheese, softened 1 cup light brown sugar cup sugar 1 package toffee bits Chopped nuts (optional) Directions: Mix together all ingredients in a bowl. Serve at room temperature, or chill before serving. Serves 6+ Submitted by: Carol Argo, UAB Student Affairs Healthy Tips: This recipe should be considered a dessert and eaten in moderation. Even after substituting 1/3-less-fat cream cheese, this recipe is still packed with calories from all of the sugar! For more of an everyday indulgence, try dipping fruit in a light Greek yogurt with chocolate on the bottom. This will not only provide extra protein, but it also contains only a fraction of the calories.

Baked Mexican Dip


1 (10 oz.) package frozen chopped spinach, thawed and drained 2 tablespoons vegetable oil 1 cup chopped onion 1 cup chopped seeded tomato 3 tablespoons chopped jalapenos 2 cups shredded Monterey Jack cheese, divided 1 cup half-and-half 3 ounces cream cheese, cut into inch cubes 1/3 cup sliced canned black olives 1 tablespoon red wine vinegar 1/8 teaspoon ground cumin Salt and pepper to taste cup chopped seeded peeled tomato 2 tablespoons chopped fresh cilantro Directions: Preheat the oven to 400 degrees. Press the excess moisture from the spinach. Heat the oil in a large skillet and add the onion; saut until tender. Stir in tomato and jalapenos, and cook for 2 minutes, stirring frequently. Drain and spoon the tomato mixture into a bowl. Stir in spinach, 2 cups Monterey Jack cheese, half-and-half, cream cheese, olives, vinegar, cumin, salt, and pepper. Spoon the spinach mixture into a baking dish, and bake for 35 minutes or until hot and bubbly. Sprinkle with cup Monterey Jack, tomato, and cilantro. Submitted by: Connie Pruett, UAB Medicine Healthy Tips: Be adventurous in the kitchen by trying out fresh jalapenos instead of the jarred variety that contains extra sodium. Two tablespoons of fresh minced jalapeno would be a good substitution in this recipe. For a lighter alternative, try substituting 1 cups of 0%-fat Greek yogurt in place of the halfand-half and cream cheese. Skip the extra cheese garnish the cilantro and tomato will stand alone as a colorful topping and it will save your tailgate guests a few calories and grams of fat.

Black Bean Salsa


Ingredients: 2 cans black beans, drained 1 can whole-kernel corn, drained 2 cans Rotel tomatoes, drained 1 bunch cilantro, chopped chopped purple/red onion cup balsamic vinegar (or more to taste) 3 tablespoons olive oil Salt, pepper, and garlic powder to taste Directions: Mix together all ingredients in a large bowl. Serve with tortilla chips. Serves 6+ Submitted by: Sara Hester, UAB Hospital Healthy Tips: For less sodium, used no-salt-added black beans and corn. For an extra challenge, try making your own Rotel tomatoes. Simmer 1 quarts of tomatoes with 12 diced chili peppers and 1 teaspoon of salt substitute. Cook this mixture until it has reduced to approximately 1 quart. This can be frozen and saved for another day!

Snack Mix
1 lb. margarine 1 bottle of onion juice 1 tablespoon Tabasco 1 box Crispix 1 box Rice Chex 1 box Corn chex 1 box Cheerios 1 bag pretzel sticks 1 can nuts Plenty of accent Directions: Melt margarine; add onion juice and Tabasco. Mix other ingredients, and pour mixture over dry ingredients. Bake at 200 degrees for 2 hours. Sprinkle with accent. Submitted by: Connie Pruett, UAB Medicine Healthy Tips: Use unsalted pretzels and nuts for less sodium. Substitute 1 cup of olive oil for the margarine. Olive oil is a source of monounsaturated, cholesterollowering fat.

Spinach and Artichoke Dip


Wahoowa! Ingredients: cup grated Romano cheese 1 garlic clove, peeled 10 oz. frozen chopped spinach, thawed and squeezed dry 1 (6 oz.) jar marinated artichoke hearts, drained 8 oz. garlic-chive cream cheese, softened 2 large eggs 4 oz. shredded mozzarella cheese Directions: Preheat oven to 375 degrees. Place Romano cheese in a food processor. While running, drop in garlic. Start the machine and add spinach, artichokes, cream cheese, and eggs; process until thoroughly blended. Turn into a casserole dish and fold in mozzarella cheese. Bake 20-25 minutes or until heated through. Serves 8+ Submitted by: Caroline Evans, UAB Health System Healthy Tips: Use reduced-fat Romano and mozzarella cheeses. Rinse artichoke hearts for 40% less sodium. Substitute 1/3-less-fat cream cheese with 1 tablespoon fresh, finely chopped chives in place of the regular garlic-chive cream cheese.

Get Em Right Chili


Ingredients: 2 lbs. lean ground beef 2 stalks celery, diced 1 medium onion, diced Salt and pepper to taste 2 tablespoons chili powder, divided 3 (14 oz.) cans stewed or diced tomatoes 2 (14 oz.) cans mild chili beans 3 cups tomato juice 3 tablespoons brown sugar Directions: Brown the ground beef in a large skillet with the celery, onion, salt, pepper, and tablespoon of chili powder; drain the mixture. Add tomatoes and beans to a pot, and then add beef mixture. Add the tomato juice. Next, add the remaining chili powder and another dash of salt and pepper. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serves 8+ Submitted by: Kendra Metcalf, UAB Health Services, TKC Cooks Tip: Use diced tomatoes for smaller chunks and stewed for larger chunks, or chop up the stewed if you like smaller chunks. For chunkier chili, add less tomato juice. Healthy Tips: No-salt-added tomatoes have 93% less sodium than regular canned tomatoes. They may be trickier to find in the store, but your blood pressure will thank you. Know what your labels mean! The percentages often found on ground meat labels indicate the percent of fat in that cut of meat (the lower the percentage, the less fat). Try to purchase meat that has less than 15% fat.

Spicy Chicken Soup


Ingredients: 1 lb. skinless, boneless chicken breasts, cut in small pieces 1 cups chicken broth 1 cup salsa 3 garlic cloves, minced 2 teaspoons ground cumin 1 (15 oz.) can Northern beans, rinsed and drained 1 cup frozen whole-kernel corn 1 cup chopped onions Directions: Stir together all ingredients in a 3-quart slow cooker. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours, or until the chicken is cooked through. Serves 5-8 Submitted by: Karen Timmerman, UAB Hospital Healthy Tips: Try using low-sodium chicken broth and fresh salsa as opposed to canned. Fresh salsa can be purchased in most grocery stores in the refrigerated section and contains far less sodium and preservatives. Rinsing canned vegetables prior to using results in a 40% decrease in sodium! Try this on beans, corn, and other canned veggies for a more heart-healthy approach.

Crockin Taco Chicken


Ingredients: 3 lbs. frozen chicken tenderloins 1 can corn, drained 1 can black beans, drained 1 can Rotel 1 (8 oz.) package cream cheese Directions: Marinate the chicken to your liking, and place it in the slow cooker (still frozen). Pour the corn, beans, and Rotel over the chicken; add the cream cheese. Cook on LOW 6 hours or HIGH 4 hours. Serves 5-8 Submitted by: Adalena Guzman Cooks Tip: I use garlic powder, salt, and onion powder to marinate the chicken. Healthy Tips: While canned foods are convenient, they can also be loaded with sodium. For a lower sodium take on this recipe, use frozen vegetables or pick the no-salt-added canned varieties. This small modification usually results in 98% less sodium per serving.

Crock Pot Red Beans and Rice


Ingredients: 1 lb. smoked pork sausage, chopped 2 cans kidney beans (such as Bushs) 1 small onion, finely diced 2 garlic cloves, minced 1 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 bay leaf teaspoon thyme teaspoon oregano 1 green bell pepper, finely diced cup water Cooked white rice (equal to the number of people you are serving) Tabasco (optional) Directions: Place all ingredients (except water, cooked rice, and Tabasco) in a slow cooker; stir to thoroughly mix. Add water. Cover and cook on LOW 6-8 hours or HIGH about 4 hours. Serve over rice with Tabasco, if desired. Serves 5-8 Submitted by: Melissa Meadows, UAB Health Services, TKC Healthy Tips: Use low-sodium and/or low-fat turkey sausage or pork sausage (or half and half). Use low-sodium Worcestershire sauce. Use barley, brown rice, or wild rice instead of white rice.

Nutty Football Dipping Chicken


Football without food is like uniforms without helmets! Ingredients: 20 boneless, skinless chicken tenders 1 cup buttermilk 2 eggs, lightly beaten 4 cups Tostitos Artisan Recipes Fire-Roasted Chipotle tortilla chips, crushed 1 cup roasted cashews or pecans 1 stick butter, melted Directions: Rinse chicken. Mix buttermilk and eggs; dredge chicken in buttermilk mixture, and then place chicken in a plastic bag with crushed Tostitos. Shake bag really well to coat chicken. Remove chicken from bag and roll in roasted nuts. Place on a cookie sheet, covered with parchment paper, and drizzle with melted butter. Cook at 400 degrees for 30 minutes. Dip chicken in your favorite salsa. Serves 3-4 Submitted by: Lisa Moore, UAB Hospital, Radiation Oncology Healthy Tips: Remember, butter is 100% fat and over half of the fat is saturated fat (the bad fat). Cut the amount of butter used in half. Or better yet, drizzle a couple of tablespoons of olive oil instead. Although olive oil is also 100% fat, it is full of unsaturated fat (the good fat).

Chicken and Spinach Lasagna


Ingredients: 1 box lasagna Olive oil 1 rotisserie chicken 1 (4-6 oz.) container cottage cheese 1 cup ricotta cheese 1 egg Salt and pepper to taste Garlic powder 1 teaspoon sugar 1 (90 oz.) bag spinach, rinsed and chopped 1 (8 oz.) bag four cheeses blend cheese 1 jar spaghetti sauce Italian seasoning 8 oz. sharp Cheddar cheese, grated Directions: Boil lasagna according to package directions with drops of olive oil; drain and handle with care. Skin and de-bone the chicken; chop all the meat. Mix in the cottage cheese, ricotta cheese, egg, salt, pepper, garlic powder, and sugar. Mix spinach together with previous ingredients, and add of cheese blend. Meat sauce: Take spaghetti sauce, add 1 teaspoon garlic powder (or to taste), 3 teaspoons Italian seasoning (or to taste). Add chicken and remaining cheeses to sauce. Grease baking dish (glass is better) with just enough olive oil to coat. Lay noodles overlapping on bottom; add meat mixture, and then noodles, cheese mixture, noodles, then meat, noodles. Cover with foil, and bake 2 hours at 375 degrees (checking occasionally). Remove when sides dry a little and bubbles are everywhere. Top with Cheddar cheese. Serves 6-8 Submitted by: Simonetta Perdue Healthy Tips: Use whole-wheat lasagna pasta. Use no-salt-added cottage cheese. Use reduced-fat ricotta cheese. Reduce sharp cheddar to 4 oz. or less. Add fresh, minced garlic to taste. Add fresh basil and/or oregano to taste. Avoid eating the skin on poultry products. Even if its not fried, the skin is mainly comprised of saturated fat.

Railway Potatoes
Spices add spice and health to life! Ingredients: 1 lbs. red potatoes 5 tablespoons canola oil teaspoon mustard seed teaspoon ground turmeric 1 large yellow onion, thinly sliced 2 teaspoon salt to teaspoon cayenne pepper Directions: Slice the potatoes lengthwise into quarters, and then cut them crosswise into 1/8-inch-thick slices. Heat the oil in a pan over high heat. Add mustard seed, and cover the pan with a lid. After the seeds stop popping, add the turmeric and stir for a moment. Then add onion, potatoes, salt, and pepper. Toss and stir occasionally until the potatoes are tender (about 10 minutes). Serve immediately, or store in an airtight container to take on a picnic (or a railway trip!). Serves: 6+ Submitted by: Scott Black, UAB Health System (from 5 Spices, 50 Dishes by Ruta Kahate) Healthy Tips: The National Institutes of Health lists multiple scientific studies performed on the potential health benefits of turmeric; including delay of liver damage, anti-carcinogen properties, and enhanced effects of cancer treatment in those receiving chemotherapy. Use this flavorful spice to season other foods including rice, cauliflower, chicken, and fish!

5-Pepper Ceviche
The dish works well served with whole-grain crackers or tortilla chips. Ingredients: 1 cucumber, seeded and diced 3 bell peppers (red, yellow, or orange), seeded and diced 1 poblano pepper, seeded and diced 4 jalapeno peppers, seeded and diced 1+ pound mild white fish such as orange roughy, tilapia, snapper, or striper (extremely fresh never frozen), diced Juice of 4 limes Juice of 2 lemons 2 tablespoons orange juice (optional) Cilantro and chives to taste Salt and pepper to taste Directions: Mix together all ingredients in a glass baking dish; stir ingredients about every 10 minutes to recoat fish with juices. The acid from the juices will cook the fish, ready in about 45 minutes. Serves 6-8 Submitted by: Andy Matthews, UAB Health System Healthy Tips: Whenever using raw seafood in a recipe, be sure to ask your butcher for sushi-grade fish. This will ensure that you receive the freshest cuts of fish. If youre uneasy about using raw seafood, try using shrimp that has been cooked, diced, and chilled. Serve in Bibb lettuce leaves with slices of avocados to make it a meal!

Sweet Potato Hash


Ingredients: Cooking spray 3 large sweet potatoes, peeled and diced 1 small eggplant, diced 3 tablespoons finely chopped onion Serrano pepper, seeded and diced Sea salt to taste Black pepper to taste Extra-Virgin olive oil (just enough to drizzle over ingredients) Directions: In a shallow baking dish sprayed with cooking spray, place sweet potatoes, eggplant, onion, and Serrano pepper. Salt and pepper to taste; and then drizzle just a little olive oil over all. (This will keep potatoes from drying out.) Bake at 400 degrees for about 45 minutes, or until potatoes are tender. Serves 5-8 Submitted by: PJ Vining, UAB Hospital Healthy Tips: This recipe gets an A+ in nutrition! For extra points, leave the skin on the diced sweet potatoes. Removing the peel from the spuds decreases fiber content by 40%!

Game Day Chips


Ingredients: 4-5 medium sweet potatoes, peeled and thinly sliced using 3 mm Mandolin Blade 2 egg whites, lightly beaten 2 teaspoons cinnamon spice Directions: Preheat oven to 375 degrees. Toss sweet potatoes into a mixing bowl and coat with egg whites. Spread chips in a single layer. Bake for approximately 20 minutes, add cinnamon, and bake for 45 minutes (check them after 30 minutes for browning). Serves 8+ Submitted by: Randel Batten, UAB Hospital (from Tyson Kilpatrick) Healthy Tips: This low-fat, nutrient-dense recipe is a touchdown in both the nutrition and taste categories. Go for the extra point by keeping the skin on the sweet potatoes to add more fiber. This means no peeling, so less time in the kitchen and more time watching the game.

Stuffed Jalapeno Peppers


Be sure to wear plastic gloves when preparing these peppers. Ingredients: Jalapeno peppers, seeded Light cream cheese Bacon bits Directions: Cut the peppers in half, from stem to tip. Scoop out the seeds (be sure to get them all); rinse thoroughly and pat dry. Fill the peppers with cream cheese, just enough to completely cover the inside. Dip the pepper, cream cheese side down, into the bacon bits. Serves 8+ Submitted by: Cecelia White, UAB Health Services, TKC (from White House) Healthy Tips: Make your own bacon bits using reduced-sodium turkey bacon.

Tri-Color Potato Salad


Ingredients: lb. Yukon gold potatoes, washed and cut into 1-inch pieces lb. sweet potatoes, washed and cut into 1-inch pieces 1 tablespoon salt, divided lb. purple potatoes, washed and cut into 1-inch pieces 3 scallions, sliced cup mayonnaise cup sour cream 2 tablespoons brown mustard 1 tablespoon cider vinegar teaspoon grill seasoning Directions: Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt, and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm. Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt, and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm. In a large serving bowl, combine the remaining ingredients (scallions through seasoning) and mix until blended. Add the potatoes and gently toss until they are completely coated. Serves 6-8 Submitted by: Marlynn West, UAB Hospital Healthy Tips: To significantly decrease the calories and fat in this recipe, use plain Greek yogurt instead of mayonnaise. All of the calories in mayonnaise come from fat, while Greek yogurt has very little to no fat. You can even go above and beyond and use the Greek Yogurt instead of not only the mayonnaise, but also the sour cream.

Zucchini, Black Bean, and Rice Skillet


Ingredients: 1 tablespoon canola oil 1 cups sliced zucchini cup diced green bell pepper 1 can black beans, drained 1 can Hunt's Fire Roasted Diced tomatoes cup water 1 cup instant white rice cup shredded Cheddar and Monterey Jack cheese blend Directions: Heat oil in large skillet over medium heat. Add the zucchini and bell pepper and cook 5 minutes, stirring occasionally. Add beans, tomatoes, and water. Increase the heat and bring to a boil. Add rice, and stir well. Cover and remove from heat; let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese blend. Serves 3-4 Submitted by: Lindsey Swoager, UAB Health Services, TKC Healthy Tips: To increase the fiber in this recipe, use instant brown rice instead of white rice. A serving of brown rice has 3.5 grams fiber, while a serving of white rice has 0 grams fiber. To cut back on the fat, use 2% Cheddar cheese. This cheese is made with 2% milk so it still looks, tastes, and melts like cheese should!

Apple Dumplings
When traveling, cover this dish tightly with aluminum foil. When serving, spoon the juices from the pan over the top of the dumplings. Ingredients: 2 Granny Smith apples, peeled and cored 2 cans refrigerated crescent rolls 2 sticks butter 1 cups sugar 1 teaspoon vanilla 1 (12 oz.) can Mountain Dew Cinnamon to taste Directions: Preheat oven to 350 degrees. Butter a 9 x 13 baking dish. Cut each apple into 8 slices. Roll each apple in a crescent roll and place in baking dish. In a bowl, melt butter, and then add sugar; barely stir mixture. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the baking dish. Sprinkle dumplings with cinnamon, and bake for 40 minutes. Serves 8+ Submitted by: Yolanda Hogeland, UAB Department of Surgery, Division of Transplantation (from www.thepioneerwoman.com) Healthy Tips: Use low-fat crescent rolls. Use one stick of regular butter and cup margarine blend such as Smart Balance or Earth Balance. Use only cup to 1 cup maximum Splenda Sugar Blend instead of regular sugar. Substitute Diet Mountain Dew for regular.

Chocolate Trifle
Ingredients: 1 package Duncan Hines Devil's Food cake mix 1 large instant chocolate Jell-O pudding 1 quart heavy whipping cream 1 tablespoon vanilla extract cup sugar Directions: Prepare the cake mix according to package directions. Prepare the pudding according package directions. Mix heavy whipping cream, vanilla extract, and sugar in large bowl. Blend the whipping cream mixture with a hand mixer for 4-5 minutes, or until thick. Fill trifle dish by alternating cake pieces, pudding, and whipping cream mixture (starting with cake and ending with whipping cream mixture). Serves 8+ Submitted by: Sharon Shirley, TKC Healthy Tips: By using a 16 oz. container of Cool Whip, you can keep the light and fluffy layer we all love in the game, but leave 60% of the calories and 75% of the fat the heavy whipping cream would provide on the bench. This trifle is the perfect dessert to add some fruit. Add a layer of strawberries, raspberries, or any fruit you desire.

Pretzel Kisses
The number of bags of treats used in this recipe varies based on how many you want to make and the type of Hershey Kisses you like. Ingredients: 1 lb. bag Snyders Snaps Pretzels 1 family-size bag Hershey Kisses 2 bags Hershey Hugs 1 large bag M&Ms Directions: Heat the oven to 200 degrees (lowest setting). Line up pretzels along a flat cookie sheet. Top each pretzel with a Hershey Kiss/Hug, and place in the oven for 6-8 minutes. Remove from oven and top each Kiss/Hug with an M&M. Place in freezer to mold all together. Serves 8+ Submitted by: Megan Muzer, UAB Health System, CCU Cooks Tips: Solid chocolate Kisses take the full 8 minutes; Hugs take about 6 to 7 minutes. You can have fun with the M&M colors red and white for an Alabama Game; orange and blue for Auburn; or fall colors of orange, green, and yellow. Healthy Tips: Substitute the M&M for your favorite variety of nut almond, walnut, or pecan. This variation will result in less sugar and more heart-healthy fat.

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