Put Your Game Face On!

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Football season is quickly approaching and for me that means TAILGATE!  I have been searching for some good, yet healthy, foods that I can bring to share with my fellow Tiger fans.  Rule #1 to a tailgate is to make sure you eat and eat a lot.  This is especially important for those that like partake in alcoholic beverages before, during, or after the game.  You want to remember the good time you had so eat before you drink and you should be fine.  Here are two recipes that I plan to make and some links to previous posts that I believe would be great tailgate food as well.

Spinach and Feta Hummus

 

* recipe can be found at TastyKitchen

  • 30 ounces Garbanzo beans, drained
  • 1 1/2 cups fresh spinach
  • 8 ounces Feta (I would use crumbled)
  • 1/3 cups olive oil
  • 5 Tbsp Lemon Juice
  • 4 Tbsp Tahini
  • 2 Tbsp red pepper flakes
  • 2 cloves garlic, peeled
  • 2 tsp salt

 

Preparation:

Combine garbanzo beans, spinach, olive oil, lemon juice, and tahini in a large food processor.  Pulse until combined.  Add the feta, red pepper flakes, garlic, and salt.  Pulse until combined.  Taste and add salt or more red pepper flakes if desired.

Tips:

Serve with pita chips or fresh veggies.  Some of the comments were that the hummus was a little think so they added 1/4 cup of water and it made it perfect.  Enjoy!

 

Sundried Tomato Pasta Salad

 

* recipe can be found at PioneerWoman

Dressing:

  • 1 (7 oz) jar sun-dried tomatoes
  • 4 cloves of garlic
  • 3 Tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • salt and pepper to taste

 

Salad:

  • 16 ounces corkscrew pasta
  • 1 jar kalamata olives
  • 1 pint cherry tomatoes, cut in halves
  • 10 basil leaves, chopped
  • 1 1/2 cup freshly grated parmesan cheese

 

Preparation:

In a blender combine all dressing ingredients except for olive oil until tomatoes are chopped.  Continue blending and drizzle in olive oil until mixed together.

Cook pasta according to package directions.  Drain and rinse with cold water until no longer hot.

Pour 2/3 of dressing over pasta.  Add olives and toss together.  Add remaining ingredients, tossing together and adding more dressing until salad is coated to your liking.

Tips:

Make the dressing the night before and store in the fridge.  This eliminates extra clean-up the day of the game!

 

Asian Grilled Chicken

 

* recipe can be found at SkinnyTaste

  • 6 thin boneless skinless chicken breasts

Marinade:

  • 2 Tbsp lemon juice
  • 2 Tbsp toasted sesame seeds
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, peeled and minced
  • 2 green onions, minced
  • 1/4 cup low sodium soy sauce
  • 1/4 cup teriayki sauce
  • 1 tsp honey
  • 2 tsp sesame oil

 

Preparation:

Combine all marinade ingredients in a small bowl.  Pour mixture over the chicken and coat evenly.  Cover and place in refrigerator for a minimum of 3 hours or preferably overnight.  Preheat grill to high and grill chicken 3-5 minutes per side.

Tip:

You can grill these the day before and serve cold chicken or grill at the tailgate.

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One response »

  1. Pingback: Throwbacks… « Meredith’s Munchies

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