Ultimate Football / Rugby feast that's clean!

 

The Clean Magazine is a magazine dedicated to food that's free from over processed and non-organic food making the diet clean and healthy. This menu was intended for football but will work just as well for rugby or any party where snacks or finger-food is served.  This will also make a brilliant New Year's Eve party.

FEED YOUR CROWD

TOUCHDOWN! YOUR ULTIMATE FOOTBALL FEAST

Forget deep-fried snack foods at this year’s Super Bowl party. Our six pub-inspired recipes are hearty enough to curb any male appetite, but healthy enough to satisfy you!

BY CARA LYONS, PHOTOGRAPHY BY MAYA VISNYEI

When it comes to Super Bowl parties – or any male-centric sporting event – we know there are two things of utmost importance: the big-screen television and finger-licking snack food. Most Super Bowl parties boast an array of salty, greasy snacks to please the hungry male guests, but as a clean eater, you know these foods are far from being healthy. So, how do you satisfy their cravings for crispy, cheesy, filling appetizers while keeping it clean enough for you to enjoy too?

From meatball sliders to super-stuffed quesadillas and even a cheesesteak dip, we’ve got both sexes covered with this easy-to-pull-together spread. With each goodie coming in at just 250 calories or less, we’re kissing the deep fryer good-bye but preserving all the delicious flavor that’ll have ’em coming back for more.

So for this year’s Super Bowl party, or any casual get-together, give these recipes a whirl. They’re all so decadent and delicious that the boys won’t even notice these recipes are actually good for them!

Philly Cheesesteak Dip WITH BAKED PITA CHIPS

SERVE 12. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 25 MINUTES.

It doesn’t get more decadent than this meaty, cheesy dip with homemade crispy pita chips. Low-fat sour cream and cream cheese help achieve a velvety texture without excess fat.

INGREDIENTS:

• 6 6-inch whole-grain pitas, split in half, each half cut into 6 triangles (TIP: To make this recipe gluten-free, substitute with brown rice tortillas.)

• Olive oil cooking spray

• 1/2 cup chopped yellow onion

• 1/2 cup seeded and chopped green or red bell pepper

• 1 8-oz package cremini mushrooms, chopped

• 1/4 tsp sea salt

• 3 large cloves garlic, minced

• 1/2 lb lean ground beef

• 1/4 tsp fresh ground black pepper

• 1 tbsp Worcestershire sauce

• 1 cup low-fat sour cream

• 1/2 cup low-fat cream cheese, softened

• 1/3 cup 1% milk

• 1/2 tsp mustard powder

• 11/4 cups shredded low-fat sharp cheddar cheese

• 2 tbsp arrowroot powder

INSTRUCTIONS:

ONE: Preheat oven to 450°F. Line two large baking sheets with parchment paper. Arrange pitas on sheets in a single layer and mist with cooking spray. Bake for 6 to 8 minutes, until crisp and lightly browned. Remove from oven and set aside to cool.

TWO: Meanwhile, in a large nonstick skillet on medium, heat 1 tbsp water. Add onion, bell pepper, mushrooms and salt and cook for 5 to 7 minutes, until vegetables are softened and water has evaporated. Add garlic and beef. Increase heat to medium-high and cook, stirring occasionally and breaking up with a spoon, for about 5 minutes, until meat is cooked through. Season with black pepper and stir in Worcestershire. Turn off heat.

THREE: In a blender or food processor, process sour cream, cream cheese, milk, mustard powder and cheese until smooth. Add arrowroot and blend to incorporate.

FOUR: Turn heat back to medium and pour sour cream mixture into skillet with beef. Cook for 5 minutes, stirring often, until cheese is melted and mixture is hot. Transfer to a serving bowl and serve with pita chips. (TIP: Try reserving 2 tbsp of cheese to top off dip, and melt under the broiler just before serving.)

NOTE: If you’re not serving right away, reheat in a saucepan on medium for 3 to 5 minutes, stirring, until hot.

NUTRIENTS PER SERVING (6 CHIPS AND ¼ CUP DIP):

CALORIES: 276, TOTAL FAT: 7 g, SAT. FAT: 3 g, MONOUNSATURATED FAT: 2 g, POLYUNSATURATED FAT: 1 g, OMEGA-3s: 6 mg, OMEGA-6s: 25 mg, CARBS:39 g, FIBER: 2 g, PROTEIN: 15 g, SUGARS: 2 g, SODIUM: 522 mg,CHOLESTEROL: 23 mg

Baked Buffalo Chicken Tenders

WITH BLUE CHEESE YOGURT DIPPING SAUCE

SERVE 8. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 35 MINUTES (PLUS MARINATING TIME).

A classic reinvented, our chicken tenders have a tasty, crispy coating that rivals your usual deep-fried variety. Our to-die-for dipping sauce is a cinch to put together, plus it adds pungent blue cheese flavor to every bite.

INGREDIENTS:

• 11/2 lb boneless, skinless chicken breasts, cut into 21/2-inch (1 oz) chunks

• 3/4 cup low-fat buttermilk

• 2 tbsp plus 1 tsp fresh lemon juice, divided

• 1/4 cup hot pepper sauce

• Olive oil cooking spray

• 5 tbsp whole-wheat flour or all-purpose gluten-free flour

• 21/4 tsp ground cayenne pepper

• 31/2 cups corn flakes cereal, finely crushed in a food processor (TRY: Erewhon 100% Whole Grain Corn Flakes Cereal)

• 3/4 cup nonfat plain Greek yogurt

• 1/3 cup crumbled blue cheese

• 2 tbsp minced scallions

• 1/4 tsp sea salt

• 1/8 tsp fresh ground black pepper

INSTRUCTIONS:

ONE: Preheat oven to 400°F. Place chicken in a large resealable bag. In a medium bowl, whisk together buttermilk, 2 tbsp lemon juice and hot sauce. Pour into bag with chicken. Refrigerate for at least 4 hours, or overnight.

TWO: Place a wire rack over a large, rimmed baking sheet lined with foil and mist with cooking spray. In a separate large resealable bag, combine flour and cayenne and shake to combine. Place cereal in a small bowl. Remove chicken from marinade, shaking off any excess, and transfer to bag with flour. Shake until chicken is well coated. Transfer remaining marinade to a small bowl. Working in batches, remove chicken from bag, dip in marinade, then roll in cereal. Transfer to rack and mist chicken with cooking spray. Bake for about 22 minutes, until chicken is no longer pink in center.

THREE: Meanwhile, prepare yogurt sauce: In a small bowl, combine yogurt, remaining 1 tsp lemon juice, blue cheese, scallions, salt and black pepper and stir to combine. Cover and refrigerate until ready to serve. (MAKE AHEAD: Yogurt sauce can be prepared up to a day in advance; cover and refrigerate.)

NUTRIENTS PER SERVING (3 PIECES CHICKEN AND 2 TBSP DIP):

Italian Meatball Sliders

SERVE 12. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 40 MINUTES.

Smothered in marinara sauce and oozing with melted cheese, these sliders are seriously indulgent snack food. Your male guests will happily chomp away on these meaty bites – but only you’ll know that they’re less than 225 calories per serving!

INGREDIENTS:

• Olive oil cooking spray

• 1 lb lean ground turkey

• 2 cloves garlic, minced

• 1 egg white

• ¼ cup minced yellow onion

• ¼ cup minced roasted red bell peppers (packed in water and drained)

• 2 tsp Italian seasoning

• ½ tsp sea salt

• ¼ tsp fresh ground black pepper

• ½ cup natural jarred marinara sauce

• ½ cup shredded part-skim mozzarella cheese

• 24 cocktail-size whole-grain pitas or buns, split, toasted lightly if desired

INSTRUCTIONS:

ONE: Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.

TWO: In a medium mixing bowl, combine turkey, garlic, egg white, onion, bell peppers, Italian seasoning, salt and black pepper. Gently mix until combined. Using a spoon or small scooper, form into patties about 1 scant tbsp each, making about 24 sliders; place on sheet. (MAKE AHEAD: Prepare patties up to one day in advance, wrap tray in plastic wrap and refrigerate.)

THREE: Transfer to oven and bake for 10 minutes. Remove from oven and flip patties over. Bake for 5 more minutes. Remove patties from oven; spoon marinara over each patty and sprinkle each with cheese, dividing evenly. Switch oven to broiler setting on high, return to oven and broil for 4 to 5 minutes, until cooked through and cheese is bubbling. Using a fork or tongs, transfer each patty into a pita or bun.

NUTRIENTS PER SERVING (2 SLIDERS):

CALORIES: 213, TOTAL FAT: 4 g, SAT. FAT: 1 g, MONOUNSATURATED FAT:2 g, POLYUNSATURATED FAT: 0 g, CARBS: 29 g, FIBER: 3 g, SUGARS: 4 g,PROTEIN: 11 g, SODIUM: 554 mg, CHOLESTEROL: 21 mg

Nutritional Bonus: These sliders provide 11 g of lean, metabolism-boosting protein in every serving. Studies show that consuming enough protein is a key factor for controlling your weight, as it keeps you feeling full and satisfied.

Shrimp & Artichoke Quesadillas

SERVE 8. HANDS-ON TIME: 40 MINUTES. TOTAL TIME: 40 MINUTES.

Imagine the rich flavor and velvety texture of your favorite spinach and artichoke dip – we’ve taken that classic, creamy dip and made it into a snack-sized quesadilla for the perfect game-day finger food!

INSTRUCTIONS:

• 3 oz low-fat cream cheese, softened

• ½ cup nonfat plain Greek yogurt

• 2 cloves garlic, minced

• 1 tsp fresh lemon juice

• ½ tsp red pepper flakes

• 5 oz frozen chopped spinach, thawed and squeezed of excess liquid

• 4 oz cooked shrimp (peeled, deveined and tails removed), roughly chopped

• 4½ oz frozen artichokes, thawed and roughly chopped

• ¼ cup shredded part-skim mozzarella cheese

• 12 6-inch corn tortillas

• 6 tsp olive oil, divided

INGREDIENTS:

ONE: Heat oven on lowest (warm) setting. To a medium bowl, add cream cheese and beat with an electric hand mixer on high for 1 minute until fluffy. Add yogurt and blend on high until smooth, about 1 more minute. Reduce mixer speed to medium and mix in garlic, lemon juice and pepper flakes. With a spatula, fold in spinach, shrimp, artichokes and mozzarella.

TWO: Place one tortilla on a work surface and brush with 1/2 tsp oil. Flip over so that oiled side is facing down. Spread 1/3-cup spinach-artichoke mixture evenly over tortilla. Top with second tortilla and brush top with 1/2 tsp oil. Repeat with remaining tortillas.

THREE: Heat a large (12-inch) cast iron skillet on medium. In batches, carefully transfer quesadillas to skillet. Cook for 4 to 6 minutes, turning once, until lightly browned. Transfer to a cutting board and cool for 1 minute. Cut each quesadilla into four pieces, and place on a baking sheet in oven to keep warm while cooking remaining quesadillas.

NUTRIENTS PER SERVING (3 PIECES):

CALORIES: 181, TOTAL FAT: 6 g, SAT. FAT: 1 g, MONOUNSATURATED FAT: 1 g,POLYUNSATURATED FAT: 1 g, CARBS: 22 g, FIBER: 6 g, SUGARS: 1 g,PROTEIN: 9 g, SODIUM: 101 mg, CHOLESTEROL: 27 mg