Big Game Wings, Tacos & More With Less Sodium and Cholesterol

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Spicy Shredded Pork Tacos

Tacos, hot wings, chili, dip — these are the foods big game parties are made of. Unfortunately, they’re also high in sodium, cholesterol and saturated fat.

But there’s no need to skip the snacks and sit on the sidelines. With just a bit of tweaking, you can create five nutritionist-approved dishes sure to score a touchdown with friends and family.

Spicy Shredded Pork Tacos
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Servings4
Prep Time1hour
Cook Time3-4hours
Cook Time
3-4hours
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Ingredients
  • 1 pound pork loin boneless, visible fat removed, cut into 4 large pieces
  • 1 7-ounce can sliced jalepenos optional
  • 11/2 cups tomatillo salsa or salsa verde
  • 1/2 cup fresh pineapple finely cubed
  • 2 medium shallots finely chopped
  • 2 tablespoons fresh lime juice diced
  • 1/4 teaspoon ground cumin
  • 8 corn tortillas warm
  • 1/2 cup black beans
Instructions
  1. Place pork loin, jalapenos and tomatillo salsa in a slow cooker. Cook on high for 3-4 hours, until pork is no longer pink and shreds easily.
  2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
  3. Combine pineapple, black beans, shallots, lime juice and cumin; mix well. Set aside.
  4. Top each tortilla evenly with pork and radishes.
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Ingredients
  • 1 pound pork loin boneless, visible fat removed, cut into 4 large pieces
  • 1 7-ounce can sliced jalepenos optional
  • 11/2 cups tomatillo salsa or salsa verde
  • 1/2 cup fresh pineapple finely cubed
  • 2 medium shallots finely chopped
  • 2 tablespoons fresh lime juice diced
  • 1/4 teaspoon ground cumin
  • 8 corn tortillas warm
  • 1/2 cup black beans
Instructions
  1. Place pork loin, jalapenos and tomatillo salsa in a slow cooker. Cook on high for 3-4 hours, until pork is no longer pink and shreds easily.
  2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
  3. Combine pineapple, black beans, shallots, lime juice and cumin; mix well. Set aside.
  4. Top each tortilla evenly with pork and radishes.
Asian Chicken Wings
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Rating: 4
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Rating: 4
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Ingredients
  • 1/2 pound chicken wings uncooked
  • 2 garlic cloves peeled, minced
  • 2 tablespoons shallots frozen
  • 1/8 cup oil blend 75% canola, 25% extra-virgin olive oil
  • 1/2 cup plum sauce
  • 2 ounces lemon zest fresh
  • 3 ounces ginger ground
  • 1/4 cup cilantro chopped
  • 1/4 cup basil fresh
  • 1 tablespoon cornstarch
  • 1/4 cup warm water
Instructions
  1. Preheat oven to 375 degrees.
  2. Add garlic, shallots, plum sauce, orange zest and juice, ginger, cilantro, and basil to a blender and blend until smooth.
  3. Place sauce in a sauce pan and slowly bring to a boil.
  4. Add cornstarch until thickened. Set aside.
  5. Bake chicken wings until internal temperature reaches 165 degrees.
  6. Place wings in a bowl, toss with sauce and serve.
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Ingredients
  • 1/2 pound chicken wings uncooked
  • 2 garlic cloves peeled, minced
  • 2 tablespoons shallots frozen
  • 1/8 cup oil blend 75% canola, 25% extra-virgin olive oil
  • 1/2 cup plum sauce
  • 2 ounces lemon zest fresh
  • 3 ounces ginger ground
  • 1/4 cup cilantro chopped
  • 1/4 cup basil fresh
  • 1 tablespoon cornstarch
  • 1/4 cup warm water
Instructions
  1. Preheat oven to 375 degrees.
  2. Add garlic, shallots, plum sauce, orange zest and juice, ginger, cilantro, and basil to a blender and blend until smooth.
  3. Place sauce in a sauce pan and slowly bring to a boil.
  4. Add cornstarch until thickened. Set aside.
  5. Bake chicken wings until internal temperature reaches 165 degrees.
  6. Place wings in a bowl, toss with sauce and serve.
Grilled Moroccan Meatballs with Greek Yogurt Sauce
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Servings4
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Ingredients
  • Meatballs
  • 1 large egg
  • 3 minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/4 pounds 90% lean beef
  • 1/2 cup butternut squash puree
  • 1/3 cup panko
  • 4 rosemary branches, 12-inches long, leaves removed
  • Greek Yogurt Sauce
  • 1/2 cucumber
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 tablespoon freshly ground black pepper
Instructions
For the Meatballs
  1. Preheat the grill top medium-high heat (about 500 degrees).
  2. Mix together egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef, butternut squash and panko and mix with your hands until well combined.
  3. Form meatballs and gently skewer onto the rosemary branch and place on grill.
  4. Cook to an internal temperature of 155 degrees -- about 3 minutes each side.
For the Yogurt Sauce
  1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
  2. Serve on top of couscous.
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Ingredients
  • Meatballs
  • 1 large egg
  • 3 minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/4 pounds 90% lean beef
  • 1/2 cup butternut squash puree
  • 1/3 cup panko
  • 4 rosemary branches, 12-inches long, leaves removed
  • Greek Yogurt Sauce
  • 1/2 cucumber
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 tablespoon freshly ground black pepper
Instructions
For the Meatballs
  1. Preheat the grill top medium-high heat (about 500 degrees).
  2. Mix together egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef, butternut squash and panko and mix with your hands until well combined.
  3. Form meatballs and gently skewer onto the rosemary branch and place on grill.
  4. Cook to an internal temperature of 155 degrees -- about 3 minutes each side.
For the Yogurt Sauce
  1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
  2. Serve on top of couscous.
Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili
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Rating: 3.4
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Ingredients
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 jalapeños seeded and chopped
  • 4 large fresh tomatoes chopped
  • 3 small sweet potatoes chopped
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can white (cannellini) beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • 1/2 cup shredded Monterrey jack cheese chopped
  • 1/3 cup fresh cilantro leaves
Instructions
  1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
  2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
  3. Before serving, top each bowl with shredded cheese and cilantro.
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Ingredients
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 jalapeños seeded and chopped
  • 4 large fresh tomatoes chopped
  • 3 small sweet potatoes chopped
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can white (cannellini) beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • 1/2 cup shredded Monterrey jack cheese chopped
  • 1/3 cup fresh cilantro leaves
Instructions
  1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
  2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
  3. Before serving, top each bowl with shredded cheese and cilantro.
White Bean Hummus
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Ingredients
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumun
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can of cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove
Instructions
  1. Combine all ingredients in a food processor and process until the mixture is smooth.
  2. Serve with your favorite veggie sticks.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

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Ingredients
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumun
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can of cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove
Instructions
  1. Combine all ingredients in a food processor and process until the mixture is smooth.
  2. Serve with your favorite veggie sticks.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

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