Gameday grub

This Sunday millions of people will tune in to watch the big game between two deserving opponents. But it isn’t just the football that makes this event so enjoyable; It’s the company, the commercials and, let’s certainly not forget, the food. Christine Sorg, RDN, CD, Parkview Sports Medicine, pulled together a few of her favorite recipes that score big with friends and family.

Sweet Onion, White Bean and Artichoke Dip

2 tablespoons olive oil
1 small Vidalia or other sweet onion, chopped
1½ teaspoons sugar
4 cloves garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
Pinch cayenne
Sea salt, to taste
Freshly ground black pepper, to taste
1 15-ounce can artichoke hearts in water, drained
¼ cup rehydrated diced sun-dried tomatoes

  1. Heat the oil in a skillet over medium-high heat. Add the onion, sugar and garlic and sauté for 5 minutes.
  2. Add the mixture to a blender or food processor. Add the remaining ingredients and puree until smooth, but thick. Serve with your favorite crackers, chips or bread.

Serves 20

(Adapted from Diabetes Comfort Food Cookbook by Robyn Webb)

Grill Master’s Chicken

1 cup olive oil
1 head of garlic
Juice of 1 lemon
Dash of sea salt
Dash of black pepper

  1. Place all ingredients into a blender or food processor until smooth.
  2. Then marinate chicken for a couple of hours in the fridge to soak up all that garlicky yumminess. Bake, grill or pan-fry to cook and enjoy.

(Adapted from Pantry Doctor )

Creamy Jalapeno Cheddar Dip

1/4 cup water
1 medium head of cauliflower, chopped
6 ounces extra sharp cheddar cheese
1/4 cup Greek yogurt
1 cup frozen spinach*
1 whole jalapeno (sliced)**
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Pinch salt

  1. Preheat oven to 350 degrees. Boil water in a shallow pan; Add chopped cauliflower once boiling and cover. Steam cauliflower until softened, about 3-5 minutes.
  2. While cauliflower is steaming, grate cheese and set aside.
  3. Spoon cauliflower into food processor or high-powered blender and add Greek yogurt. Mix cauliflower, Greek yogurt and frozen spinach until smooth. Add grated cheese, jalapeno, garlic powder, paprika and salt
  4. Pour mixture into shallow baking dishes or ramekins. Bake for 20-25 minutes, or until cheese is golden brown. Serve with your favorite chips or vegetables.

Serves 4

*Frozen spinach should thaw and become soft when added to the hot cauliflower, but you can warm it up before adding it if you'd like.

**Adjust amount of jalapeno to alter spiciness. You can also use canned jalapenos.

(Adapted from Be Truly Nourished)

The Best Tailgate Sliders

For the patties:
2 pounds lean ground beef (95% lean)
¼ cup plus 2 tablespoons applesauce
¼ cup plus 2 tablespoons breadcrumbs
1 tablespoon onion soup mix
2 teaspoons Worcestershire sauce
½ teaspoon chipotle chili pepper (may substitute chili powder)

For assembly:
18 1x1-inch slices of Brie
18 King's Hawaiian Original Hawaiian Sweet Dinner Rolls (or slider buns)
2 apples, sliced very thin
1 bag spinach (red heirloom spinach is a great option)

  1. In a large bowl, using your hands, mix together all ingredients for the patties. Measure out 2 ounces of beef for each burger and shape into a patty, about 2 inches wide and about ½-inch thick.
  2. You may broil, grill, or pan-fry the burgers. Coat a skillet with cooking spray and cook burgers over medium heat about 2 minutes per side, or until pink in the middle. When you flip the burgers, top the cooked side with sliced Brie.
  3. To assemble the burgers, add 2 thin slices of apple to each bun, followed by 2-3 spinach leaves and cooked burger patty.

Serves 18

(Adapted from My Bottomless Boyfriend)

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