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Recipes and tips on living large without the pesky getting large

August 21, 2009|By Jennifer Howard

Clark County Cooperative Extension Office Family and Consumer Science Agent Jennifer Howard shares recipes and tips for great game day get-togethers.

Tailgating doesn't have to mean overtime on fat and calories. There are a few tips we can follow to make your game plan a winner:

— If you choose to indulge in pizza, order it thin crust without cheese and ask for extra veggie toppings.

— Make nachos with multigrain chips, black beans, guacamole, low-fat sour cream and low-fat cheese.

— Round up your party for a group walk at halftime or turn up some music and encourage everyone to dance.

— Serve a fruit and vegetable tray with pita chips instead of high-fat appetizers like wings, chips, and crackers.

— Instead of chicken wings, make chicken fingers from boneless, skinless chicken breasts and bread crumbs and dip in low-fat varieties of barbecue sauce, honey or mustard sauce.

— Make finger sandwiches with low-fat deli meats, low-fat cheese, lettuce, and tomato (pile it up with veggies) on whole wheat bread.

You may also want to try these recipes for your game-day menu, but remember one important rule: Keep hot foods hot and cold foods cold.

Slow Cooker Beef Stew

1-2 pounds stew meat, cut into 1 inch cubes

1 cup all purpose flour

salt and pepper to taste

2 cups water

2 teaspoons or 2 cubes beef bouillon

1 finely chopped garlic clove

3 sliced carrots

3 diced potatoes

1-2 chopped onions

1 sliced celery stalk

Add herbs as desired: bay leaf, basil, oregano, etc.

1. Place meat in slow cooker.

2. Mix flour, salt, & pepper in a medium bowl, and pour over meat; stir to coat.

3. Add remaining ingredients and stir to mix.

4. Cover and cook on low for 8-10 hours or on high for 4-6 hours.

5. Stir stew thoroughly before serving. If using bay leaf, discard before serving.

Serving Size: 1/6 of recipe.

Nutrition facts: 280 calories; 15g fat; 70mg cholesterol; 290 mg sodium; 13g carbohydrates; 22g protein.

Red Potato Salad

3 pounds red potatoes

1 chopped white onion

3 chopped celery stalks

2 tablespoons sweet relish

Dressing: 8 ounces Italian dressing

1. Wash hands and all surfaces.

2. Rinse and scrub potatoes under running water to remove any dirt.

3. Cover potatoes with fresh water and boil in pan until tender. Do not peel skins. Allow potatoes to cool.

4. Cut potatoes into 1 inch cubes and place in large mixing bowl.

5. Add onion, celery and sweet relish.

6. Lightly mix ingredients.

7. Add dressing and toss lightly to coat ingredients.

8. Chill until ready to serve.

Makes 6 servings.

Nutrition facts: 240 calories; 5g Fat; 0mg cholesterol; 420mg sodium; 47g carbohydrates; 3g protein.

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