Lets face it, the average stereotype of a  football fan is an overweight man with a big old beer belly sitting on the couch all day on football Sunday shoveling in greasy pizza and pounding calories in a can but it doesn’t have to be that way.

There are tons of delicious low fat foods for your tailgate party that are just as tasty, fun, and easy to make. (And hey you might even lure in a women or two!)

Healthy Tailgating Appetizer Ideas

No football party is complete without finger foods and there are plenty of ideas for your plate that can be not only good, but good for you.

Sweet and Sour Drumsticks

Sticky and sweet these are a hit at any party and are perfect for that little grill in the back of your truck.

Easy to make, healthy, and very juicy the smell alone will make any near by tailgater jealous.

Great alone or serve with slices of pineapple or a fruit salad.

Ingredients:

• 1/2 teaspoon freshly grated orange zest
• 1/4 cup orange juice
• 1/4 cup water
• 4 tablespoons honey
• 1 tablespoon and 1 teaspoon cider vinegar, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1 teaspoon cornstarch
• 1/4 cup chopped fresh mint
• 8 chicken drumsticks, skin removed, and trimmed of excess fat
• 1/4 teaspoon freshly ground pepper
• 1 can pineapple rings

Directions:

1. Fire up that grill to about a medium heat
2. Combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint. This can be done easily on the grill with just your small sauce pan or metal bowl. (watch out it’s hot)!
3. Season the drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil up the grill and cook the drumsticks until crispy on all sides until just about done. Slather on some of the sauce and grill for another minute or so until done. While the chicken is cooking on this last step, toss those pineapple rings on on the grill and cook on both sides until slightly brown. Remove the chicken and rings from the grill and cover the chicken in the rest of the sauce. Spread out the legs on a plate add a slice of pineapple on the top of each one and done.

You May all need a rag for this one!

-

Vegetable and Shrimp Quesadillas

Easy to make, Easy to eat, and even better on the grill these are always a hit even with veggie haters.

This is the easy tailgating version of a my fun and favorite recipe so were going to use precooked, preshelled shrimp.

Ingredients:

• 1 bag thawed small to medium precooked preshelled shrimp (unless you want to shell and grill!)
• Bag of Mexican cheese blend (or cheddar)
  
• Half a red onion sliced in rings and seperated
  
• 1 red bell pepper sliced
• 1 teaspoon garlic powder
• 1 firm large tomato sliced into half slices
  
• 8 medium whole wheat tortillas
  
• Lime juice
• Jar of your favorite salsa (for dipping)
  
• 2 pinches of salt
• teaspoon of cayenne pepper
• cilantro

Directions:

1. Fire up that grill to about medium high
2. In a large bowl mix all the sliced vegetables and spices (except lime)
3. Carefully place all the vegetables on the grill spread out making sure they don’t fall through the grates
4. Cook the veggies half way flip add the shrimp to the grill to mark them, drizzle the lime juice on everything (you want the veggies to have a little crunch to them after being cooked so keep that in mind when flipping them)
5. Remove everything off the grill and place to the side
6. slightly oil the grill, lay the tortillas on the grill and sprinkle cheese on them all around (you don’t need much cheese, you want it to be light and crunchy when done)
7. Add the vegetables on one half of all the tortillas, then the whole shrimp on top of the veggies (you should now have a tortilla with cheese all over it and the veggies and shrimp on only one half)
8. Fold the tortillas in half, cook one side until crispy, flip and cook that side until crispy
9. Remove, cut in three, and serve with your favorite salsa and low fat sour cream

-

Seven Layer Dip

A no cook Dip it’s a crowd pleaser at home or on the road to the super bowl.

With re-fried beans, lots of veggies and sour cream it may not be 100% healthy but it ain’t that bad..

Ingredients:

• 2 avocados – peeled, pitted and diced
• 1 1/2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa
• garlic salt to taste
• ground black pepper to taste
• 1 (8 ounce) container sour cream
• 1 (1 ounce) package taco seasoning mix
• 4 roma (plum) tomatoes, diced
• 1 bunch green onions, finely chopped
• 1 (16 ounce) can refried beans
• 2 cups shredded Mexican-style cheese blend
• 1 (2.25 ounce) can black olives – drained and finely chopped

Directions:

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2. In a small bowl, blend the sour cream and taco seasoning.
3. In a 9×13 inch dish or on a large serving platter, spread the re-fried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

-

Easy Healthy Guacamole – Delicious

Served with your favorite chips (low fat baked wheat of course), this is a fresh and amazingly easy recipe that anyone can follow.

A Perfect finger food that is a must at any football party.

Ingredients:

• 3 avocados – peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 red bell pepper, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper

Directions:

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, peppers, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

-

Fiery Teriyaki BBQ Wings

What Football game is complete without mind blowing, spicy, BBQ wings.

This one will take some prep time, and your going to need a lot of beer to cool off after these so stock that cooler!

Ingredients:

• 1 (18 ounce) bottle honey teriyaki barbeque sauce
• 1/2 cup Worcestershire sauce
• 1/4 cup honey
• 3 dashes liquid smoke flavoring
• 1 1/2 tablespoons grated fresh ginger
• 6 cloves crushed garlic
• 8 habanero peppers, seeded and minced
• 4 green chile peppers, chopped
• 3 tablespoons finely grated raw horseradish
• 18 chicken wings

Directions:

1. In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.
2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
3. Preheat grill to low heat.
4. Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.

-

Healthy Tailgating Meal Ideas

Your gonna need a lot more in your belly then appetizers on football day so fire up that grill again and lets get cooking.

Going one step further we’ll look at some hearty healthy meal recipe ideas for your favorite day of the week.

Chicken Kabobs

Food on a stick? Heck ya!

These are easy, tasty, and perfect for eating while playing a riveting game of corn hole or latter golf before the game.

Ingredients:

• 2 tsp ground mustard

• 1 tbsp Worcestershire sauce

• 1/2 cup water

• 1/2 cup soy sauce

• 1 tbsp vegetable oil

• 4 boneless skinless chicken breast halves

• 2 md zucchini cut in 1 1/2 in Slices

• 1 md onion cut in wedges

• 1 md green pepper cut into chunks

• 12 fresh mushrooms

Directions:

1. In a resealable plastic bag, combine the mustard and Worcestershire sauce.
2. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting.
3. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade.
4. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until done.

-

Buffalo Burgers

This is a special recipe from Bobby Flay. Buffalo meat is naturally lean and is very good for you. It’s better for you then beef and almost as good for you as chicken and it tastes great.

Ingredients:

Pickled Okra Russian Dressing

• ½ cup reduced-fat mayonnaise
• 1½ tablespoons ketchup
• 1 tablespoon Dijon mustard
• 3 tablespoons finely chopped red onion
• ¼ cup finely diced pickled okra
• 2½ tablespoons finely chopped fresh flat-leaf parsley
• Pinch of freshly ground black pepper

Red-Cabbage Slaw

• ¼ cup rice wine vinegar
• 2 teaspoons honey
• 1 tablespoon canola oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ small head of red cabbage, shredded (4 cups)
• 1 large carrot, shredded (1⁄2 cup)

Burger

• 1 pound ground buffalo (bison)
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 (¼-inch-thick) slices Gruyère (4 ounces)
• 4 hamburger buns

Instructions:

1. To make Pickled Okra Russian Dressing: Combine dressing ingredients; cover and refrigerate for at least 30 minutes.

2. To make Red Cabbage Slaw: Whisk together vinegar, honey, oil, salt, and pep­per in a large bowl. Add cabbage and carrot; toss to combine. Let sit at room temperature for at least 15 minutes.

3. Prepare grill.

4. Form the ground buffalo into 4 (½-inch-thick) patties. Season with salt and pepper. Grill 3 to 4 minutes or until golden brown. Flip the burgers and continue cooking them 3 more minutes or until a meat thermometer reaches 160 degrees (medium).

5. Place a slice of Gruyère on each burger, then close the grill lid. Cook about 1 minute or until cheese begins to melt.

6. Spread 1 tablespoon of the Pickled Okra Russian Dressing on the tops and bottoms of each bun. Place a burger on the bottom half of each bun, top with Red Cabbage Slaw, and cover with top of bun. Serve immediately. (Serving size: 1 burger with about ¼ cup slaw and 1 tablespoon Russian dressing)

Related posts:

1. Five Foods to Prevent Prostate Cancer Diet Matters
2. How To Give Yourself A Breast Exam
3. Swine Flu Vaccine Should Arive on Tuesday
4. Making Headway In A Cure For Cancer-Nobel Prize Winner Leads The Way