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Kickoff Football Season with Some New Tasty Game Day Recipes

Baked Spinach-and-Artichoke Dip

(Courtesy of myrecipes.com)

Ingredients:

  • 2 (6-oz) packages fresh baby spinach
  • 1 tablespoon butter
  • 1 (8-oz) package 1/3-less-fat cream cheese
  • 1 (14-oz) can artichoke hearts, drained and chopped
  • ½ cup light sour cream
  • ½ cup shredded part-skim mozzarella cheese, divided
  • Fresh pita wedges or baked pita chips

Directions:

  1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
  2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.
  3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
  4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

Note: Thoroughly wash bagged spinach before using.

For nutritional information on this recipe, click here.

Coconut Chicken Fingers

(Recipe from Cooking Light)

Ingredients:

  • 4 (6 ounce) skinless, boneless chicken breast halves, cut into ½-inch thick strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup rice flour
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 1/2 cups unsweetened flaked coconut
  • 3 tablespoons canola oil
  • Sweet chile sauce (optional)

Directions:

  1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

For nutritional information on this recipe, click here.

Sweet-&-Sour Meatballs

(Courtesy of Eatingwell.com)

Ingredients:1

  • 1 (20-ounce) can pineapple chunks
  • 3 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1 large egg
  • 1 medium carrot, shredded
  • 1/4 cup finely chopped scallion whites
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons Chinese five-spice powder
  • 3/4 teaspoon salt
  • 8 ounces ground turkey breast
  • 8 ounces ground pork
  • 2 teaspoons canola oil
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1/2 cup sliced scallion greens

Directions:

  1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
  2. Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch and crushed red pepper. Set aside.
  3. Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce.
  4. Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not over mix). Using a scant 1 tablespoon each, make 36 small meatballs. Bake on the prepared baking sheet until just cooked through, about 15 minutes.
  5. Heat oil in a large skillet over medium heat. Add bell pepper and cook for 1 minute. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 minute. Stir in the remaining pineapple and the cooked meatballs.
  6. To serve, thread a meatball and a piece of pineapple and/or pepper onto a small skewer or toothpick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.

For nutritional information on this recipe, click here.

MedicAlert Team Member