Spice Up Your Food Game with These Healthy Recipes for the Big Game
JACKSONVILLE, Fla. (Feb. 2, 2018) – Wounded Warrior Project® (WWP) encourages healthy eating for everyone’s well-being. We also believe in celebrating the Big Game in style with friends, family, and plenty of delicious football game eats.
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 we’d like to share.
This year, we’ve heated things up a bit with Grandma’s Caribbean home cooking and some standard game day favorites.
Spicy Eggplant Recipe
- 2 medium-size eggplants (about 2 lbs.), peeled and cut into ¾″ pieces
- 1 tablespoon oil
- 5 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- ½ cup vegetable broth
- 2 tablespoons soy sauce or liquid aminos
- 2 tablespoons rice vinegar
- 1 teaspoon dark sesame oil
- 1 tablespoon sugar
- 1 teaspoon hot chili-garlic sauce
- 4 scallions, chopped
- 1 or 2 tomatoes, finely chopped
- Heat oil in a large, nonstick pan or wok.
- Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
- Reduce heat, add garlic and ginger, and stir-fry for 1 minute.
- Add soy sauce, vinegar, sesame oil, sugar, and chili-garlic sauce, and bring to boil.
- Cook uncovered and stir often, until eggplants are tender and sauce has thickened. Cook about 5 minutes.
- Stir in scallions and tomatoes.
- Cook 5 more minutes. Sprinkle with sesame seeds, if you wish.
- 2 cups peeled and chopped carrots (about 6 medium carrots)
- 2 cups cold water
- 1 teaspoon grated ginger
- 2 tablespoons lime juice
- Sugar to taste
- Crushed ice for serving
- Combine the water, carrots, ginger, and lime juice in a blender, and process until smooth.
- Strain, if necessary.
- Add sugar to taste.
- Pour over ice.
Jamaican-Style Potato Salad
- 4 cups potatoes, diced
- ¼ cup red onion, chopped
- 2 scallions, chopped
- 1 tablespoon margarine
- 1 clove garlic
- ½ teaspoon garlic powder
- 1 cup Miracle Whip or Vegenaise®
- ¼ teaspoon black pepper
- ½ stalk celery
- ¼ cup corn
- ¼ cup baby peas, blanched
- ¼ cup carrot
- ¼ teaspoon salt or pink salt
- ¼ teaspoon smoked paprika
- Wash, peel, dice, and cook potatoes for about 10 minutes.
- Dice celery, slice scallion, and finely chop garlic.
- Sautee scallion and garlic in margarine for 1 minute.
- When potatoes are boiled, drain instantly.
- Place in a large bowl.
- Add corn, peas, scallion, garlic, and celery.
- Stir in Miracle Whip (or Vegenaise) with pepper and salt.
- Stir lightly, add paprika.
- Serve warm or cold.
Baked 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 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 teaspoon 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.