The chill in the air and the leaves changing colors can only mean one thing…it’s tailgating season. Take these simple steps to healthy treats and enjoy the pre-game!
Cheesy Buffalo Chicken Dip
1/2 (8 oz) Package fat-free cream cheese, softened
1/2 cup plain Greek yogurt (or low-fat sour cream)
1 1/2 tbs Spicy ranch dry salad dressing & seasoning mix (or the regular ranch dry mix will work)
1/2 cup shredded mozzarella cheese (or blue cheese)
1/2 cup Red Hot™ Buffalo Wing Sauce (more or less depending on desired heat)
1 1/2 cup chicken, cooked and shredded (or pulled)
Preheat oven to 350 degrees. Spray a small baking dish with non-stick spray.
In a bowl, mix together the first 5 ingredients. Add the pulled chicken, and stir until well combined.
Spoon mixture into baking dish, and bake for 20-25 minutes, or until dip is warmed through and cheese is melted. Serve warm with baked chips, celery sticks, or other veggies!
Recipe source: Dashing Dish
Skinny Baked Sweet Potato Chips
1 large sweet potato, peeled
1 Tbsp extra virgin olive oil
¼ tsp salt
Preheat the oven to 225° F, and line 2 baking sheets with parchment paper or silicone baking mat.
Using a mandoline slicer, slice the sweet potato chips very thinly. On a slicer with three thickness settings, use the second.
Line the potatoes in a single layer on the baking sheets, and lightly brush the tops with oil.
Season evenly with the salt.
Bake for 1 to 1½ hours, until the chips are crispy, rotating halfway through. Allow the chips to rest for 5 minutes before eating.
Store leftovers in an airtight container.
Recipe and Video Source: http://popculture.com/healthy-living/2015/09/15/recipe-skinny-baked-sweet-potato-chips/
Petite Pecan Tarts
8 sheets phyllo dough, thawed
2 tablespoons non-hydrogenated
margarine, melted and slightly cooled
1/4 cup brown sugar, packed
1/2 cup light corn syrup
2/3 cups old fashioned oats
1 cup pecans, chopped
1 teaspoon vanilla
1 egg, beaten
1 egg white, beaten
Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.
Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.
Makes 24 tarts, one serving each