Written by: Kirby Moir, RDN, LDN Food City Registered Dietitian 

As summer comes to an end and the weather cools. That crisp fall feeling in the air means it is time for one of America’s favorite pastimes - tailgating! Your game plan for serving up a delicious pregame meal can still be flavorful and festive while taking a lighter approach. 

Try swapping these key players. Sour cream and mayonnaise, swapped for Greek yogurt. 

A cup of plain yogurt with a teaspoon of mustard and salt and pepper to taste makes an acceptable alternative to mayonnaise, with fewer calories and less fat. In most recipes at least half of the sour cream can be replaced by plain yogurt.  Just remember when baking that yogurt will separate at high heat, so adjust with lower temperature and bake for a longer period.

Tackle vegetables. Pick up a veggie tray for your dip game from salsa, guacamole, or warm dips. Carrots, celery, cucumbers, and mini bell peppers will add dippable color and can be served along your favorite crackers or chips. Chili is another great way to feed a crowd and sneak in some extra nutrition punch. Add corn, tomatoes, bell peppers, beans, and even sweet potato to have fiber filled hearty dish to last all gameday. 

Lean out your meat choices.  Fan favorite recipes often include higher fat meats from choices like ribs, fried chicken, or chicken wings. Try ground chicken or chicken breast as slower cooker taco filling or grilled skewer option. Infuse flavor with aromatics like garlic and onion, favorite seasonings, dry rubs, or delicious dipping sauces.  

Save sweets for the endzone. Serving delicious dessert options is sure to win over the crowd. Instead of serving desserts from the start offer up your post meal treat after the balanced spread.  This can reduce grazing and still give opportunity to enjoy a sweet treat.   

Take time to enjoy your favorite game day treats. Try simple swaps or adding in some nutrient dense sides.  For everything from party platters packed with your favorite sandwiches, chicken options, fruits, veggies, and dips Food City can help make your tailgate balanced and delicious – a guaranteed win. 

 

Try these recipes to bring it all together: 

Greek Buffalo Chicken Dip: 

• 2.5 cups of rotisserie chicken breast 

• 8 oz light cream cheese 

• 1/2 cup Franks hot sauce

• 1/2 cup mozzarella cheese

• 1/2 cup plain, non-fat Greek yogurt

• 1/4 cup chopped green onion

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 3/4 cup cheddar cheese 

 

1. Preheat oven to 400F and grease a baking dish 8x8 in size. If using larger dish, reduce cooking time. 

2. In a large bowl, shred chicken with fork.

3. Add in softened cream cheese, hot sauce, mozzarella cheese, and Greek yogurt and stir until combined.  Mix in green onion, garlic powder, and onion powder.

4. Pour into greased baking dish. Top with cheddar cheese.

5. Bake in oven for 16-20 minutes or until bubbly throughout. Serve with carrots, celery, and tortilla chips.

 

 

Sweet Potato Skins

Serves 10-12 

• 6 medium sweet potatoes

• 2 Tbsp butter

• 1 shallot

• 4 cups spinach

• ½ cup plain, non-fat Greek yogurt 

• 4 ounces light cream cheese

• 2 cup canned black beans, drained and rinsed 

• 1 cup diced tomatoes with green chiles, mild or hot

• 1 cup shredded mozzarella cheese 

 

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.

2. Cut sweet potatoes in half and let cool for 5-10 minutes.

3. While sweet potatoes are cooling, sauté the shallots with the butter over medium heat until translucent.

4. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.

5. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own.

6. Mash the sweet potato with the cream cheese and Greek yogurt. 

7. Stir in black beans, tomatoes, spinach, and salt and pepper.

8. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside.

9. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese.

10. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.