Hy-Vee at Midday: Tailgating Tips

By Nicole Johnson, Hy-Vee Dietitian

Tailgating this Football Season

Tossing around a football, sitting around a grill, cheering on your favorite team – the only thing that is missing is good food! Tailgating is a favorite pastime for many of us. This football season, try some healthy, delicious dishes that will please your family and friends. Nicole has some good tips that will help you plan for a fun and healthy Saturday of football fun!

· Be aware of food safety. Keep hot foods hot and cold foods cold. Food should not be left out longer than a total of 2 hours. Pull out just a small amount of food and keep the rest in the cooler.

· Use plenty of fresh produce that will boost the nutrition value of your dishes.

· Prepare your dishes before-hand, if possible, to keep it easy and simple while at the game.



Football Morning Omelets

All you need:

· Nonstick spray

· ¼ to ½ cup egg substitute

· 2 to 4 tablespoons chopped vegetables (onion, red bell pepper, mushrooms, tomatoes, etc.)

· 2 tablespoons shredded cheddar cheese

· 2 tablespoons salsa, optional

All you do:

Spray skillet with nonstick cooking spray. Preheat skillet over medium heat. Shake and pour egg substitute in preheated skillet. Spoon vegetables evenly over egg substitute. Cook without stirring until edges and bottom begin to set. Gently flip so cooked side is up. Sprinkle cheese over cooked side. Continue to cook until set. If desired, top with salsa.



Source: Nicole Johnson, dietitian, at the Collins Road Hy-Vee in Cedar Rapids, IA.

Serves: 1.



*Nicole prefers to use egg substitute while tailgating because it eliminates egg shells. Plus egg substitute is pasteurized so food safety is less of an issue.



Black Bean and Corn Salsa

All you need:

· 1 15-ounce can black beans, rinsed and drained

· 1 11-ounce can whole kernel corn, drained

· 1 teaspoon minced fresh jalapeno pepper

· 1 avocado, chopped

· 2 medium tomatoes, chopped

· 1 red bell pepper, chopped

· 1/3 cup chopped fresh cilantro (or 1 teaspoon dried cilantro)

· ¼ cup diced red onion

· ¼ cup fresh lime juice (about 2 limes, squeezed)

· 1 teaspoon salt

All you do:

Combine all ingredients except avocado. Cover and chill for at least two hours. Add avocado just before serving. Serve with tortilla chips.



Source: modified from www.cooks.com

Serves: 8.



Cucumber Dip

All you need:

· 1 cup cottage cheese, softened

· 1 cup light sour cream

· 1 medium cucumber, peeled and chopped

· 1/4 cup sliced green onions

· 2 tbsp. lemon juice

· 2 tsp. chopped fresh dill weed

· 1/8 tsp. freshly ground pepper

All you do:

In medium bowl, combine cottage cheese and sour cream. Stir in cucumber, green onions, lemon juice, dill and pepper. Cover and chill until ready to serve. Serve with vegetables, pita bread wedges and Hy-Vee baguette bread.



*Can substitute the light sour cream with plain Greek yogurt. This dip is so refreshing with the cucumbers and dill. I like to serve it with the Hy-Vee whole grain Take & Bake bread.
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