Tailgating ideas will have you fueled up and ready for game day.
Whether you are heading to the stadium or watching from the comfort of your couch, having the perfect tailgate party food is essential. To make your game plan as simple as possible, here are two healthy recipes that are sure to be a touchdown.
Teriyaki Chicken Wings with Hot Mango Dipping Sauce
Image Credit: In the Raw
1/2 cup reduced sodium soy sauce
1/2 cup reduced sodium chicken broth
1/4 cup mirin
1/2 cup Stevia In The Raw® Bakers Bag
2 tablespoons defrosted orange juice concentrate
2 garlic cloves sliced lengthwise
3/4 in fresh ginger, in 3 slices
1 cup diced fresh mango
2 tablespoons brown mustard
2 tablespoons orange marmalade fruit spread
2 packets Stevia In The Raw®
1 tablespoon fresh lime juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons chopped scallions
In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.
Preheat oven to 425° F. Line baking pan, 15” x 11” or larger, with foil. Coat 2 (10” x 10”) wire racks with cooking spray and set in the pan, overlapping them.
Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes.
Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes. Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400° F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.
Arrange wings on serving plate. Discard any remaining sauce.
In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions.
Orzo and Brussels Sprouts Slaw
Image Credit: Pasta Fits
4 oz. orzo
1/2 lb. Brussels sprouts, thinly sliced
1 small shallot, thinly sliced
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. toasted chopped walnuts
1/4 cup/2 oz. low-fat yogurt
2 tbsp. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. apple cider vinegar
1 tsp. honey
1/4 tsp. each salt and pepper
1 tbsp. chopped fresh chives
- Cook orzo according to package directions. Drain and set aside.
- Yogurt-Dijon Dressing: Meanwhile, whisk together yogurt, oil, mustard, vinegar, honey, salt and pepper. Stir in chives.
- In large bowl, toss together pasta, Brussels sprouts, shallot and dressing. Stir in cranberries and walnuts.