Football Season Anyone?

I was reading something online today and I came across these little recipes for all those who make a lot of food during football season for the parties! Enjoy!

Score Big With Healthy Game-Time Foods

By Dorian Wagner
It's football season, everyone. Time for tailgating, cheering, beer -- and the death of your diet, right? Wrong!

While we can't find you a healthy substitute for your beer (although studies have shown there are some benefits to drinking), we can help you create a diet-conscious tailgate menu. And don't worry… We know it's football and "the guys" won't eat tofu and carrot sticks. Just trust us on this one -- they won't even know they're eating healthy!

Kick it off right…

Fired-up BBQ Bean Dip
1 can (15 ounces) red or black beans, drained and rinsed
1/3 cup barbeque sauce
1 tbsp. hot sauce
2 tsp. apple cider vinegar

Directions: Combine all ingredients in a food processor and blend until smooth. Serve with raw vegetable sticks or baked chips. Serves 6.

Fan-Favorite Nuts
1 tbsp. margarine or light butter
¼ cup Worcestershire sauce
2 cans mixed nuts
Optional: 2 tsp. garlic powder

Directions: Preheat oven to 375 degrees. In large pan, combine margarine, Worcestershire sauce and optional garlic. Cook, stirring frequently, for about 3 minutes (until butter is melted). Remove from heat and stir in mixed nuts.

Spread thoroughly coated nuts on a baking sheet and bake for 13 minutes, or until nuts are lightly toasted. Cool and keep in a tightly-sealed container until you get to the parking lot!

It's half-time, help yourself…

Mascot Meatball Kabobs
1 1/3 lb. ground turkey
½ egg substitute
1 cup breadcrumbs
½ cup chopped onions
Vegetable oil
2 zucchini, sliced
2 yellow squash, sliced
1 package cherry tomatoes
1 jar pearl onions
Barbeque sauce

Directions: In large bowl, combine first four ingredients. Form mixture into 2-inch balls. Heat oil in large skillet and brown meatballs. On moistened bamboo skewers (to prevent burning), load on meatballs, zucchini, squash, tomatoes and onions. Wrap in foil and keep in a cooler on your way to the parking lot.

Once there, grill over medium heat about 6 minutes, turning halfway through. Brush on barbeque, then grill 8 minutes more, or until vegetables are tender and meatballs are heated through.

Make it to the goal line…

First Down Potato & Chicken Salad
5 medium red potatoes
3 tbsp. white wine vinegar
3 tbsp. water
2 tsp. spicy mustard
¼ tsp. salt
¼ tsp. pepper
8 ounces precooked chicken strips
1/3 cup chopped celery

Directions: Place potatoes in medium saucepan, cover with water and bring to a boil. Cook 5-6 minutes and set aside to cool. In separate container, mix vinegar, water, mustard, salt and pepper. Add in chicken, onion and potato slices. Serves 4.

Touchdown Teriyaki Steak
2/3 cup soy sauce
¼ cup rice wine
¼ cup rice vinegar
¼ cup sugar
1 tbsp. ginger
2 garlic cloves, minced
2/3 cup light beer
2 ½ pounds flank steak

Directions: Marinade -- Combine soy sauce, rice wine, vinegar, sugar, ginger, garlic and beer in saucepan over high heat. Cook until mixture reduces to half. Allow to cool, seal steak and marinade in large Ziploc bag. Leave overnight, or simply let bagged steaks marinate in a cooler while you drive to the game.

At the parking lot -- Fire up your grill and cook steaks for about 4 to 8 minutes per side, or until they reach your desired doneness. Dig in! Serves 6.