4 Kicked Up Game Day Recipes


Kicked Up Game Day Recipes

4 Kicked Up Game Day Recipes

Ah, tailgating. Whether it be tailgating at a game or hosting a bash in front of the big screen, there’s no need to let the festivities get in the way of you eating your veggies! Here are 4 recipes that will leave your taste buds singing and keep you cheering.

 

Fiery Corn Salsa Recipe

Fiery Corn Salsa Recipe

Serves 6

Ingredients

  • 1 cup cooked corn kernels (about 2 ears)
  • 1 medium tomato, seeded and diced
  • ½ sweet red pepper, seeded and diced
  • 1 jalapeno pepper finely chopped (include seeds for more heat, remove ribs and seeds if you want less)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt

Prepare

  1. Combine all ingredients in a medium bowl, and fold together. Cover and let stand about 15 minutes to allow flavors to develop.
  2.  Serve with tortilla chips or, even better, romaine leaves for wrapping.

 

Chipotle Chicken Fajitas Recipe

Chipotle Chicken Fajitas Recipe

Serves 6

Ingredients:

  • 2/3 cup fresh lime juice
  • 1 tablespoon salt-free seasoning
  • 1 tablespoon cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon pepper
  • 1 clove garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into ½-inch strips
  • 2 tablespoon olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1 medium sweet red pepper, julienned
  • 6 flour tortillas (8 inches), warmed

 

Prepare:

  1. In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  2. Drain chicken and discard marinade from resealable bag. Heat large cast-iron skillet over medium-high heat. Add 1 tablespon olive oil, sauté onion and peppers until crisp-tender; remove from pan. Add additional tablespoon olive oil to pan. Drain chicken from marinade, add chicken to skillet; cook for 3-5 minutes until browned. Return vegetables to pan; heat through with additional marinade. Serve on tortillas. Yield: 6 servings.

 

Red and Black Bean Chili Recipe

Black and Red Bean Chili Recipe

Serves 6

Ingredients

  • 2 tablespoons olive or grape seed oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon finely chopped chipotles in adobo
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon sea salt
  • 1 (28 ounce) can diced tomatoes, with their liquid
  • 3 cups cooked red kidney beans, drained, preferably organic
  • 1 1/2 cup cooked black beans, drained, preferably organic

Prepare:

  1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, pepper and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
  2. Add oregano, chipotles, cumin, coriander, cinnamon, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Simmer over low heat, uncovered, for 45 minutes.
  3. Add beans and simmer an additional 30 minutes. Serve with quinoa and a dollop of tangy Greek yogurt.

 

Carob Zucchini Cupcakes Recipe

Carob Zucchini Cupcakes

Makes 24 cupcakes

 Ingredients

  • 2 cups zucchini, shredded
  • 3 eggs
  • 2 cups granulated sugar
  • ¾ cup applesauce
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup carob chips
  • Powdered sugar (optional)

 

Prepare:

  1. Preheat your oven to 325°F. Prepare cupcake tins by lining with baking cups.
  2. Mix the first 5 ingredients in a large bowl; add remaining ingredients except for the powdered sugar and stir until well combined. Spoon batter into prepared baking tins, filing each cup about ½ way full.
  3. Bake 25 minutes, or until a toothpick comes clean when inserted in the middle of a cupcake. Place on a wire rack and allow to cool for 5 minutes. Remove from baking pan and allow to cool completely on the wire rack. Sprinkle with powdered sugar.
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One Comment

  1. Marsha Burgess
    Posted November 1, 2013 at 1:04 pm | Permalink

    I love so many recipes on Pinterest. I would like to try them all

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