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There's no need to sacrifice your favorite tailgating recipes just because you're trying to eat healthier. These recipes have the same great flavor but with a fraction of the fat and calories. Enjoy even more options with less guilt with the complete collection from Cooking Light.
Grilled Stuffed Jalapeños
The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This recipe is a healthier, fresh alternative than the popular breaded and fried version.
INGREDIENTS
2 center-cut bacon slices
4 oz. cream cheese, softened (about 1/2 cup)
4 oz. fat-free cream cheese, softened (about 1/2 cup)
1 oz. extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato
PREPARATION
1) Preheat grill to medium-high heat.
2) Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon.
3) Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves.
4) Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray.
5) Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.
6) Place peppers on a serving platter. Sprinkle with cilantro and tomato.
Source: Cooking Light, October 2013
Total Per Serving: Calories - 56, Carbs - 2.1g, Fat - 4.1g, Protein - 2.9g, Fiber - 0.5g, Sodium - 157mg.
Peanut Butter Hummus with Cucumber Dippers
PRO TIP: To easily measure 7 tablespoons water without losing count, pour 1/2 cup into a measuring cup and remove 1 tablespoon.
INGREDIENTS
3 tablespoons creamy peanut butter
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
1 (15 1/2-oz.) can chickpeas, rinsed and drained
1 garlic clove, minced
7 tablespoons water
1 English cucumber, cut into 48 1/4-inch-thick slices
PREPARATION
1) Place peanut butter in a small microwave-safe bowl; microwave at HIGH 20 seconds.
2) Combine peanut butter and next 7 ingredients (through garlic) in a food processor.
3) With food processor running, slowly drizzle in water; process until smooth.
4) Serve with cucumber slices.
Source: Cooking Light, December 2012
Total Per Serving: Calories - 93, Carbs - 7.1g, Fat - 6.3g, Protein - 3.1g, Fiber - 1.7g, Sodium - 194mg.
