I would like to give you a few snack/meal ideas for some healthy food that also happens to be pretty yummy. Maybe you will be serving hot dogs or hamburgers or pizza, which is FINE. Enjoy it. But you can have some healthy appetizers available as well to keep you from overindulging too much:
Veggie tray with a variety of hummus dips - Obviously I'm a big fan of filling up on veggies. Hummus is a great option for a dip because it tastes great and is a bit healthier than good old Ranch.
Guacamatoes - Take cherry tomatoes, slice them in half and remove the seeds, then fill with guacamole! A little time consuming, but a very impressive appetizer!
Fruit tray - Last year I did a blue and green fruit tray that came out really cool. You Patriots fans could certainly do a red, white and blue tray. Here is a picture of mine:
Roasted Chickpeas - Drain and rinse a can of garbanzo beans. Lay them out on a baking sheet and pat them dry. Toss them with 2 TBSP of olive oil, some sea salt, chili powder and garlic powder. Roast at 400 degrees for about 30-40 minutes, until they turn golden brown. I usually stir them a few times during cooking. They are really tasty, high in protein and fiber, and are great little crunchy snacks!
Chicken Tortilla Soup - This soup is actually great for you. The extra calories and fat come when you add loads of cheese and sour cream and chips to it. However, if you add little bits of those things, it won't be that bad! I have a terrific recipe for this:
Chicken Tortilla Soup
1 pound boneless, skinless chicken breasts
1 ½ tsp cumin
1 ½ tsp chili powder
½ tsp garlic powder
½ tsp black pepper
¼ tsp kosher salt
¼ tsp oregano
¼ tsp paprika
1 TBSP olive oil
1 large red onion, diced
2 cloves garlic, minced
2 red (or orange or yellow) bell peppers, diced
1 jalapeno pepper, diced
1 lime, juiced and zested
½ cup cilantro, chopped
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can green chilies
1 (14.5 oz) can diced tomatoes
1 cup corn (1 used frozen)
1 TBSP tomato paste
32 oz low-sodium chicken stock
salt and pepper to taste
Preheat oven to 350. In small bowl, mix cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika. Brush both sides of each chicken breast with a small amount of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes and then shred.
While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt and sauté for 3-4 minutes until the onions are fragrant and they begin to soften. Add the bell pepper, jalapeno, lime juice and zest and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chilies, diced tomatoes and the corn. Stir well. Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine. Slowly stir in the chicken stock and shredded chicken and bring soup to a boil. Cover, reduce heat and simmer another 15 minutes, stirring occasionally. Add salt and pepper to taste. Top with diced avocado, non-fat greek yogurt, shredded cheese, chopped fresh cilantro, tortilla strips or whatever you like.
I know it looks like a lot of ingredients and work, but it is well worth it!! Also, if you wanted to use shredded rotisserie chicken instead of cooking the chicken yourself, it is equally good. I have done it both ways. Just use the spices that you would have put on your chicken breasts in your soup.
I hope this gives you a few ideas! Enjoy the game and GOOOOOOO HAWKS!!!