By James Herrera - Physical Health & Wellness Director, Wounded Warrior Project
The biggest event in football is almost upon us, and fans everywhere are getting ready. Couches and big-screen TVs are being positioned perfectly in living rooms, and party plans are being finalized. And when families and friends finally gather to watch the season-ending game, the million-dollar commercials, and the halftime show, they will also feast on snacks. Lots of snacks.
Last year, Americans spent billions on snack foods and beverages, including:
- $2.3 billion on alcoholic beverages, including beer, wine, and liquor
- $500 million on chips,
- $82 million on chicken wings,
- and $71 million on cheese snacks.Not only is that a massive chunk of money, but it’s also a ton of calories. To help you stretch some dollars – without stretching your pants – Physical Health and Wellness experts at Wounded Warrior Project® (WWP) are sharing some of their favorite homemade snacks. Buying fresh, individual ingredients and making items yourself can save you money in the long run. And it’s typically healthier – just like these recipes. Best of all, these snack ideas are the right kind of healthy – they will be good to your waistline without your friends and relatives accusing you of ruining the party. Remember the wise words of Homer Simpson – you don’t win friends with salad.
Honey Garlic Glazed Chicken Wings
- 2-3 pounds of chicken wings
- 1 cup of honey
- ¼ cup low sodium soy sauce
- ½ teaspoon garlic puree
- Preheat the oven to 400 degrees. Line a large baking tray with aluminum foil, placing the wings onto the tray. Cook for 35 minutes, or until the wings get crispy.
- Stir the garlic puree into the soy sauce and honey in a pot and heat until hot. Stir continually to get the garlic flavor consistent. Once the sauce is as you like it, set aside.
- When the wings are ready, place them in a large container or bowl with the honey garlic sauce. Shake/stir until the wings are coated with sauce. You can garnish with sesame seeds if you like.
Mango-Guacamole Dip and Gluten-Free Chips
- 1 bag of gluten free tortilla chips
- 3 ripe avocados
- ¼ cup onion, diced
- 1 Roma tomato, diced
- 1 mango, peeled and sliced into small chunks
- ½ teaspoon sea salt
- ½ teaspoon lime juice
- ½ jalapeno, sliced
- Cut the avocados in half and remove the pits. Leave the avocado inside the skin as you make diced-like cuts.
- Scoop the avocado out with a spoon into a bowl. Add the onions, salt, jalapenos, lime juice, mango, and tomatoes and stir gently to combine. Stir in the cilantro.
- Smash up the mixture, until it reaches the desired texture – some like it smooth, some like it chunky. You decide! Chill it, serve it, and enjoy it!
Buffalo Chicken Dip with Carrot Dippers
- 6 boneless skinless organic chicken breasts
- ⅓ cup hot sauce
- ¼ cup low-fat organic blue cheese crumbles
- 1 block nonfat organic cream cheese
- 1 cup nonfat organic Greek yogurt
- Combine raw chicken, hot sauce, and cream cheese in a slow cooker on low for 4 hours.
- Shred chicken and add blue cheese crumbles and yogurt. Then cook on high for 45 minutes.
- Serve on warm setting with carrots for dipping.
Apple Pie Cheesecake Dip
- 2 cups low-fat cottage cheese
- 1 cup unsweetened applesauce
- 1½ teaspoons ground cinnamon
- ½ tablespoon apple cider vinegar
- Place all the ingredients in a blender and blend until smooth.
- Pour into a dish or bowl, and cover and refrigerate for 8 hours.
- Serve with sliced apples, strawberries, or crackers.
To learn about how WWP’s Physical Health and Wellness program is helping warriors with fitness and nutrition, visit https://www.woundedwarriorproject.org/programs/physical-health-wellness.
About Wounded Warrior Project
Wounded Warrior Project® (WWP) connects, serves, and empowers wounded warriors. Read more at http://newsroom.woundedwarriorproject.org/about-us.