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    Tasty and Healthy Recipes for the Big Game

    By Debbie Pfeiffer, MS, Registered Dietitian Deaconess Weight Loss Solutions 01/29/2018
    It’s almost time for the biggest football game of the year, which often means parties with lots of food! Here are some tasty recipe ideas and healthy tips to make your game day a waistline success.
    • Be sure to keep a watch not only on the game, but the portion sizes and second helpings! 
    • Score a touchdown by filling your plate with more raw vegetables and fruits. If a dip is preferred, keep it low-calorie. 
    • Throw the winning pass by not going to the party really hungry.    
    • Kick the winning field goal by keeping beverages low-calorie or calorie-free! 
    • Keep your eye on the ball by thinking about your goals for better health and enjoy the game. 

    Enjoy these game day winner recipes!

    Seven Layer Taco Dip
    1 (1 oz) package taco seasoning mix
    1 (16 oz) can refried beans
    1 (8 oz) package Neuftchatel Cream Cheese (1/3 less fat), softened
    1 (16 oz) container non-fat, plain Greek yogurt
    1 (16 oz) jar salsa
    1 large tomato, chopped
    1 green bell pepper, chopped
    1 bunch chopped green onions
    1 small head iceberg lettuce, shredded
    1 (6 oz) can sliced black olives, drained
    2 cups shredded reduced-fat cheddar cheese

    1.  In a medium bowl, blend the taco seasoning mix and refried beans.  Spread the mixture onto a large serving platter.
    2. Mix the non-fat, plain Greek yogurt and Neuchatel cream cheese in a medium bowl.  Spread over the refried beans.
    3. Top the layers with salsa.  Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese.  Garnish with black olives.
    Serve with baked tortilla chips.
    Source:  Adapted from
    White Bean Chicken Chili
    2 tablespoons vegetable oil
    1 onion, chopped
    2 cloves garlic, minced
    1 (14.5 oz can low-sodium chicken broth)
    *1 (18.75 oz) can tomatillos, drained and chopped
    1 (16 oz) can diced tomatoes
    1 (7 oz) can diced green chilies
    ½ teaspoon dried oregano
    ½ teaspoon ground coriander seed
    ¼ teaspoon ground cumin
    *2 ears fresh corn (can substitute with 1 ¼ cup of frozen corn)
    1 pound diced, cooked chicken meat
    1 (15 oz) can white beans (a great substitution for white beans is Pinto beans)
    1 pinch salt and black pepper to taste
    1.  Heat oil, and cook onion and garlic until soft.
    2. Stir in broth, tomatillos, tomatoes, chilies, and spices.  Bring to boil, then simmer for 10 minutes.
    3. Add corn, chicken, and beans; simmer 5 minutes.  Season with salt and pepper to taste.
    Can serve with the following toppings:shredded reduced fat cheese, crushed baked tortilla chips, avocado, plain non-fat Greek yogurt (replacing sour cream).
    *If unable to find canned tomatillos, can substitute with 1 (16 oz) can diced tomatoes.
    Adapted from
    Pizza-Flavored Popcorn
    2 tablespoons grated reduced-fat Parmesan cheese
    1 teaspoon garlic powder
    1 teaspoon Italian herb seasoning
    1 teaspoon paprika
    Dash pepper
    3 quarts air-popped popcorn
    3 tablespoons canola oil

    1.  Blend first 5 ingredients well in food processor
    2. In a large bowl, toss popcorn with oil.
    3. Sprinkle with seasoning and toss to mix

    Source:  Fix It and Forget It-Healthy Cookbook

    De-Pudged Pigs In A Blanket
    8 fat-free (or nearly fat-free) franks with 40 – 45 calories each (like Hebrew National 97% Fat-Free)
    1 package refrigerated Pillsbury Reduced Fat Crescent rolls (unprepared)
    Flour, for dusting
    Optional dip:  mustard


    1. Preheat the oven to 375 degrees.
    2. Cut each hot dog into 4 even pieces.  Set aside.  Place the eight triangle-shaped portions of dough on a lightly floured work surface.
    3. One at a time, stretch or roll each triangle out slightly, making it into a larger triangle.  Cut each piece of dough into four long, narrow triangles.  Beginning at the base of each of the triangles, roll up one hot dog piece in each until the point of the triangle wraps around the center.  Place your blanketed pigs on a large, ungreased baking sheet.
    4. Repeat with remaining ingredients, so that you have 32 pigs in a blanket.  Be sure to evenly space them, as the dough will expand while baking.
    5. Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes. 
    If you like, serve with mustard for dipping.Enjoy!
    Makes 8 servings.
    Source: Hungry Girl
    Tofu Ranch Dip
    *If you have never tried tofu, this is an easy recipe to get started.

    1 lb Tofu
    1 package Good Seasons Ranch Dressing, Dry
    Dash garlic powder
    Dash onion powder
    1 teaspoon or more of horseradish, to taste
    *The amount of water will vary with each package of tofu.It depends on the water content in the tofu.Add enough water to make the mixture creamy.

    1. Blend all ingredients in 2 to 3 batches in a blender
    2. Monitor to ensure dip is creamy.
    3. Enjoy with a variety of fresh vegetables.
    Philadelphia Mini Cheesecakes
    Graham Cracker Crust
    • 1 cup graham cracker crumbs
    • 3 tablespoons margarine or light butter, melted
    • Favorite sugar substitute equivalent to 2 tablespoons sugar (Can use a sugar blend, such as Splenda or Truvia Sugar Blend and add 1 tablespoon)
    • 2 – 8 oz. Philadelphia 1/3 less fat Neufchatel Cheese, softened
    • Favorite sugar substitute equivalent to ¾ cup sugar OR use a sugar blend such      Splenda or Truvia Sugar Blend and use ½ the amount called for in the      recipe.
    • 1 cup non-fat, plain Greek yogurt
    • 1 teaspoon vanilla
    • 3 eggs
    • Fresh fruit such as sliced strawberries or blueberries
    • No Sugar Added Cherry Pie Filling

    Graham Cracker Crust
    1.  Preheat oven to 325 degrees F.
    2. Combine graham cracker crumbs, margarine or light butter, and sugar substitute or sugar blend and mix until blended.
    3. Press graham cracker crumb mixture onto bottoms of 18 paper-lined muffin pan cups.
    1.  Combine Philadelphia 1/3 less fat Neufchatel Cheese, Greek yogurt, sugar substitute (equivalent to ¾ cup sugar), and vanilla with mixer until well blended.  Add eggs, 1 egg at a time, mixing on low speed just until blended.
    2. Pour over crusts.
    3. Bake at 325 degrees, F, 25 – 30 minutes or until centers are almost set.  Cool completely.  Refrigerate 2 hours before serving.  Top with preserves or fruit just before serving. 
    Source:  Adapted from Philadelphia 1/3 Less Fat Neufchatel Cheese package.
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