3 healthy, easy to make Sunday game-day recipes
Sunday marks the biggest sporting event of the year — food, friends and football! As you prepare to have a house full of people to watch the big game, have you thought about what meals you will make? Classic dishes for football parties are typically high in fat and calories, so try one of these three delicious recipes to score big with your family and friends.
Winter vegetable chili
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 1 large red bell pepper, cut into ½-inch pieces
- ½ pound parsnips, peeled and cut into ½-inch pieces
- ½ pound carrots, peeled and cut into ½-inch pieces
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- Kosher salt to taste
- 1 14.5-ounce can diced or peeled Italian tomatoes
- 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
- 1 ½ cups water
- 1 cup canned hominy, drained
- 1 cup canned red kidney beans, drained
In a large pot or oven, heat oil over medium-high heat. Add onion. Saute 5 minutes, until soft and a little translucent, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds. Add bell pepper, parsnips, carrots and sauté about 5 minutes, stirring occasionally. Add chili powder, cumin and salt to taste. Stir to combine. Saute for about 1 minute.
While the veggies are cooking, combine tomatoes, chipotle, adobo sauce and water in a blender. Puree until smooth.
Pour tomato mixture into cooked veggies. Add hominy and kidney beans. Stir to combine. Drop heat to medium-low, cover about ¾ of the pot, and simmer for 20 to 30 minutes. Season to taste. Serve over brown rice if you have it!
Spicy sweet potato fries
- Sweet potatoes (one per person), peeled and cut into steak fries
- Olive oil
- 2 tablespoons ground coriander
- 1 tablespoon ground fennel
- 1 tablespoon dried oregano
- 1 tablespoon Aleppo pepper
- 2 tablespoon Kosher salt
Preheat oven to 425 degrees. Line a cookie sheet with tin foil and spray with cooking spray. Mix or grind coriander, fennel, oregano and pepper in a mortar, spice grinder or wiped-down coffee grinder. Add salt and stir.
In medium bowl, mix sweet potatoes, olive oil and as much of the spice mixture as you need. (Typically you’ll need about 1 tablespoon of olive oil and 2 teaspoons of spice mixture for every two sweet potatoes.)
Pour sweet potato fries on to prepared pan, spreading them out as you go. Roast 30 to 40 minutes, until potatoes are tender and the outside is a little browned, flipping occasionally. Serve immediately.
Stuffed peppers with black beans and corn
- 8 medium red, yellow and orange bell peppers with ½ inch trimmed off tops, stemmed and seeded
- 1 cup long-grain white rice, uncooked
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 medium jalapeno chili, minced
- 3 medium garlic cloves, minced
- 1 14.5-ounce can black beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes, drained
- 1 cup frozen or fresh corn
- 1 cup 2% shredded cheddar or pepper Jack cheese
- ½ cup cilantro, chopped
- Fresh ground black pepper
Preheat over to 350 degrees. Set aside a 9-by-13 baking dish.
Boil 4 quarts water in a large pot or Dutch oven. Add 1 tablespoon salt and all the bell peppers. Cook 3 minutes. Remove peppers from water and drain them in a colander. Once drained, stand them up on paper towels.
When water is boiling again, add rice. Cook 13 minutes, stirring occasionally so nothing sticks, drain. While rice is cooling, add oil to a large skillet and heat over medium heat. Add onion and jalapeno. Cover and sauté 8 or 10 minutes until onion is translucent and soft. Add garlic. Saute until fragment, 30 to 60 seconds. Add black beans, tomatoes and corn. Cook 2 minutes. Poor everything into a rice bowl.
To the bowl, add cheese and cilantro, salt and pepper to taste. Stir well to combine. Evenly distribute filling among the peppers. Place in baking dish. Bake 25 to 30 minutes in the middle of the oven. Serve.
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Photo credit: Mary Helen Leonard