Main page content
Between concession stands and tailgates, game days in the fall are not typically known for being filled with nutritional value. This year, skip the lines and make your own healthier versions of all the favorites. Your wallet and your waistline will thank you. For more recipe ideas, visit the complete collection from Cooking Light.
Two-Cheese Veggie Nachos
Shredded cheese melts into a bubbly blanket over the tortillas, while crumbly queso fresco covers the veggies with a salty kick. This makes an impressive dish--it's fun to keep it all on the baking pan and serve as a shared platter.
INGREDIENTS
1 tablespoon canola oil
1 cup chopped red onion
2 garlic cloves, minced
1 cup chopped zucchini
1 cup fresh corn kernels
2 tablespoons thinly sliced jalapeño pepper
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1 (14.5-ounce) can organic black beans, rinsed and drained
8 (6-inch) corn tortillas, cut into wedges
Cooking spray
2 ounces shredded reduced-fat Mexican-blend cheese (about 1/2 cup)
3/4 cup diced peeled avocado (about 1 small)
2 ounces crumbled queso fresco (about 1/2 cup)
1/4 cup chopped fresh cilantro
1 medium tomato, diced
4 lime wedges
PREPARATION
Serves 4
-
Preheat broiler to high.Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
-
Add onion; sauté 5 minutes or until tender.
-
Add garlic; sauté 30 seconds.
-
Add zucchini and next 5 ingredients (through salt); cook 5 minutes or until crisp-tender.
-
Add beans; cook for 2 minutes or until thoroughly heated.
-
Arrange tortilla wedges in a single layer on a large jelly-roll pan coated with cooking spray. Lightly coat tortilla wedges with cooking spray.
-
Broil 2 minutes on each side or until lightly browned and crisp.
-
Sprinkle shredded Mexican cheese evenly over tortillas.
-
Broil 1 minute or until cheese melts.
-
Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato.
-
Serve with lime wedges.
Source: Cooking Light, August 2015
Total Per Serving: Calories - 300, Carbs - 33g, Fat - 15.1g, Protein - 14g, Fiber - 8g, Sodium - 351mg
Pesto Pasta Salad with Tomatoes and Mozzarella
This Caprese-inspired pasta toss is great for a party or as a main dish for a busy weeknight, outdoor picnic, or lunch on the go.
INGREDIENTS
8 ounces uncooked whole-grain farfalle
2 cups fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, peeled
1 cup grape tomatoes, halved
1 cup yellow cherry tomatoes, halved
3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 3/4 cup), divided
1 ounce Romano cheese, grated (about 1/4 cup)
PREPARATION
Serves 4 (serving size: about 2 cups)
-
Cook pasta according to package directions, omitting salt and fat; drain.
-
Place pasta in a large bowl.
-
Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth.
-
Add basil mixture, tomatoes, and 5 ounces mozzarella to pasta; toss to combine.
-
Top with remaining 5 ounces mozzarella and Romano cheese.
Source: Cooking Light, June 2016
Total Per Serving: Calories - 364, Carbs - 47g, Fat - 14.7g, Protein - 15g, Fiber - 8g, Sodium - 347mg
~~~~
The Healthier Recipe of the Month is a feature primarily intended to provide accessible recipe options for those who may not have previously focused on healthy eating and aren't sure where to start or those who are looking to make incremental changes in their eating habits and overall dietary choices. These recipes are provided for educational purposes only, not as a substitute for professional health or dietary advice. Most recipes can be modified to substitute ingredients more appropriate for your personal dietary needs and preferences, particularly if your physician or dietician recommends avoiding particular foods.
Always seek the advice of a physician or other qualified healthcare provider (such as a dietitian) with any questions regarding a nutritional or other eating issue. Never disregard advice or treatment received from a health professional.
