Eating pizza, dips and chicken wings — the calories can add up quickly when you snack while watching sporting events. New York Yankees star Jorge Posada and his wife, Laura, authors of Fit Home Team, show you how to make your favorite game-day snacks without the guilt!
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Recipe from Jorge and Laura Posada.
1 tbsp extra-virgin olive oil
2 cloves garlic, roughly chopped
2 15-ounce cans black beans, drained and rinsed
2 tsp chili paste or your favorite hot sauce
1 cup shredded low-fat cheddar cheese
1 cup shredded sharp cheddar cheese
2 ripe avocados, preferably Hass
2 tsp fresh lemon juice
2 scallions, white and green parts, thinly sliced
1 1/2 cups plain nonfat Greek yogurt
1/3 cup cilantro
2 cups finely shredded romaine lettuce
Fresh Mango Pico de Gallo (Recipe below)
Heat the oil in a skillet over medium heat.
Add the garlic, beans and chili paste and heat until fragrant, about three minutes.
Using a potato masher or fork, mash the beans.
Remove from the heat, add 2 tbsp water and mash until somewhat smooth.
Spread in a 2-quart glass casserole dish, or parfait bowl.
Scatter the cheese over the beans.
Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 tsp salt and the lemon juice.
Spread the avocado over the cheese.
Add a layer of Fresh Mango Pico de Gallo (recipe below).
Pulse the yogurt with the scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado.
Top with the lettuce.
Top with Fresh Mango Pico de Gallo and scallions
Serve with whole wheat chips.
Makes about 4 cups.
Calories 100; Fat 11 g
Fresh Mango Pico de Gallo
6 mild, long green chilies, roasted, peeled and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded and coarsely chopped
3/4 cup diced red onion
3 tbsp fresh lime juice
1/3 cup finely chopped cilantro
In a bowl, combine the green chilies, mango, tomato, onion, jalapenos and lime juice. Cover and refrigerate for up to one hour to blend the flavors.
Just before serving, stir in the cilantro and adjust the seasoning.
Whole Wheat Touchdown Pizza
Recipe from Laura and Jorge Posada
Roll out whole wheat dough.
Add fresh, low-sodium white mozzarella cheese and The Doctors' Tricky Tomato Sauce (recipe below).
Top with your kids' favorite veggies.
For game-days, use a football shaped pan to thrill the kids!
The Doctors' Tricky Blender Tomato Sauce with Hidden VeggiesIngredients1 tbsp olive oil
1 1/2 diced shallots
2 cloves of minced garlic
1/2 tsp dried (or 2-3 sprigs fresh) basil
1 zucchini, chopped
1 carrot, chopped
5 Cremini mushrooms, chopped
1 14-oz. can of whole tomatoes (Look for no salt added on the label)
2 tsp balsamic vinegar
1 (6 ounce) can tomato paste
Pinch of dried oregano
Sea salt to taste
In a medium-sized saucepan over medium heat, sauté the garlic, basil and shallots in olive oil until soft.
In the blender, combine the whole tomatoes, carrots, zucchini and mushrooms until the veggies "disappear."
Add the tomato mixture to the saucepan and cook, stirring occasionally, for about 10 minutes.
Stir in the tomato paste, balsamic vinegar, oregano and salt to taste.
Cover and simmer for 15 to 20 minutes, or until all the vegetables are soft.
If you still see veggies, you can run through the blender again.
Baked Buffalo Wings
Recipe from Laura Posada
2 tbsp honey
1 cup low-cal, low sodium BBQ sauce
1 -2 Poblano peppers
1 tsp garlic powder
1 tsp onion powder
Preheat oven to 350 degrees Fahrenheit.
Chop poblano peppers into a small diced consistency.
Mix chopped peppers with low-cal BBQ sauce, garlic powder, onion powder, and honey in a bowl.
Add chicken wings and stir to coat.
Put in refrigerator and let marinate for 20 to 30 minutes.
Remove chicken from sauce (don't let it drain all the way off), and place on a cookie sheet lined with foil.
Cook in oven 25 to 30 minutes, or until chicken is done.
Makes 4-6 servings.
212 calories, 3g fat