9 Recipes for Healthy Game Day Snacks (2024)

1 tbsp extra-virgin olive oil

14 oz firm tofu, drained, pressed, grated

2 tbsp reduced-sodium taco seasoning

1 15-oz can pinto beans, drained and rinsed (optional)

5 large tortilla (10-inch size), preferably whole-wheat

5 small tortillas (4-inch size), preferably whole-wheat

5 tostadas, preferably baked not fried

1 head romaine lettuce, shredded or finely chopped

1 cup fresh diced tomatoes or salsa

1 ¼ cup shredded reduced-fat pepper jack cheese or plant-based alternative

Salsa, guacamole, for garnish (optional)

1

Heat a large non-stick pan over medium-high and add avocado oil and shredded tofu. Sprinkle tofu with taco seasoning, cover, and cook, stirring occasionally, until browned, 10 to 12 minutes.

2

Stir in pinto beans, if using, then transfer to another bowl. Keep the pan hot.

3

To assemble, place 1 large tortilla on a clean surface. Layer on 1 tostada, 1/5 of tofu-bean mixture, lettuce, tomatoes, and cheese and top with 1 small tortilla.

4

Fold the large tortilla over the small one, folding and overlapping some of the tortilla over to form a hexagon-like shape. You can use toothpicks to keep them in place.

5

Carefully transfer the tortilla to the hot pan, seam-side down. Cook until golden brown, 1-2 minutes, then flip and cook an additional 1-2 minutes. Repeat steps 2-3 to make four more wraps.

6

Serve hot with salsa and guacamole, if desired.

Nutrition Facts

1 cup button mushrooms

1 lb raw ground beef, 93% lean

1 tbsp Worcestershire sauce

10 slider buns, preferably whole-wheat

1 cup mixed greens

2 medium tomatoes, sliced

Pickles, for garnish (optional)

1

Place mushrooms in the bowl of a food processor and pulse until finely chopped. Transfer to a large mixing bowl.

2

Add ground beef and Worcestershire sauce to the mushrooms and mix until well incorporated. Form into 10 equal patties.

3

Place a large nonstick pan over medium-high heat. Spray pan with cooking spray and gently place patties on the hot skillet. Cook until browned, about 5 minutes per side.

4

Serve hot on buns with mixed greens, tomatoes and pickles, if using.

Nutrition Facts

2 cups (whole) strawberries, with stem, washed and dried

1 cup bittersweet chocolate chips

¼ cup white chocolate chips

1

Line a baking sheet with parchment paper.

2

In a microwave-safe bowl, add chocolate chips. Microwave for 30 seconds, then stir, then another 30 seconds, until chocolate has melted, 1-2 minutes total.

3

Holding a strawberry by the stem, dip into melted chocolate, lift and twist, allowing excess chocolate to drip back into the bowl. Place strawberry on the prepared sheet. Repeat with remaining strawberries.

4

Refrigerate the baking sheet until chocolate has set, about 20 minutes.

5

In a small microwave-safe bowl, add white chocolate chips. Microwave for 30 seconds, then stir, then another 30 seconds, until chocolate has melted, 1-2 minutes total.

6

Using a spatula or spoon, carefully transfer melted white chocolate to a plastic baggie or pastry bag. If using a plastic baggie, trim ends of one corner off to pipe out the chocolate. Pipe a line down the middle of the strawberry, then three small lines across.

7

Place strawberries back in the fridge to allow white chocolate to set, about 15 minutes.

Nutrition Facts

Let the strawberries dry completely after washing to allow for chocolate to stick better.

2 large sweet potatoes, skin on, cut into ¼-inch thick strips

2 tbsp avocado oil

½ tsp smoked paprika

¼ tsp kosher salt

¼ cup reduced-fat Mexican style four cheese, shredded

1 tbsp barbecue sauce

2 tbsp fresh cilantro, chopped

1 green onions, finely chopped

1

Preheat oven to 425 degrees F. Line a baking sheet with foil.

2

Place sweet potatoes in a large mixing bowl and drizzle with avocado oil. Sprinkle with salt and paprika and toss gently until potatoes are evenly coated.

3

Spread fries in a single layer on the prepared baking sheet. Bake until fries are golden brown and crispy, 25-30 minutes, tossing halfway through.

4

Using tongs, carefully transfer hot fries to a serving plate and sprinkle with shredded cheese, barbecue sauce, cilantro, and green onion. Serve hot.

Nutrition Facts

1 tbsp extra-virgin olive oil

2 lbs ground turkey, 93 percent lean

2 15-oz cans chili beans, drained and rinsed

2 28-oz cans diced tomatoes with juice, no salt added

1 6-oz can tomato paste, no salt added

1 large yellow onion, diced

2 yellow bell peppers, diced

3 ribs celery, chopped

1 jalapeño, seeded and chopped (skip for a more mild chili)

2 cubes beef bouillon

2 tbsp chili powder (use less for a more mild chili)

1 tbsp Worcestershire sauce

2 tbsp minced garlic

1 tbsp dried oregano

1 tsp dried basil

2 tsp ground cumin

1 tsp ground black pepper

Lime wedges and a dollop of plain Greek yogurt, for serving (optional)

1

Heat a large stockpot over medium-high heat. Add olive oil and turkey to hot pot, cooking until evenly browned. Break turkey into small pieces as it cooks.

2

Add remaining ingredients and stir. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

3

Adjust seasoning as desired and serve.

Nutrition Facts

2 whole pitas, white or (preferably) whole wheat

1 tsp extra-virgin olive oil

1 pinch kosher salt

1 can low-sodium black beans, drained and rinsed

1 cup corn, fresh or frozen and defrosted

1 cup fresh diced tomatoes

1 jalapeño, sliced (optional)

1 avocado, chopped and divided

3 limes, juiced

¼ cup queso blanco or fresco, crumbled

1

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2

Lightly brush outside of pitas with olive oil and sprinkle with salt. Slice into even triangles and place in a single layer on the prepared baking sheet.

3

Bake until pita is golden brown and slightly crispy, about 15–20 minutes.

4

Top pita chips with beans, corn, tomato, andjalapeño (if using) just before serving.

5

In a small bowl, mash together avocado, lime juice, and pinch of salt. Drizzle over nachos and sprinkle with queso.

Nutrition Facts

Amount per serving

1 large head cauliflower, washed, dried, and cut into florets

½ cup flour

½ cup water

2½ tsp garlic powder, divided

¾ tsp paprika

¾ tsp ground cayenne pepper, divided

½ tsp kosher salt, divided

¼ tsp freshly ground black pepper

1 tbsp chili powder

¼ cup raw apple cider or white vinegar

1

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. Place cauliflower florets in a large, gallon-size plastic storage bag.

2

In a small bowl, whisk together flour, water, 2 tsp garlic powder, paprika, ¼ tsp salt, and pepper. Pour the mixture into the bag of cauliflower, close the bag, and mix with your hands until cauliflower is evenly coated. Spread cauliflower on prepared baking sheet in a single layer with space aroundeach piece. Bake until just browned, about 20 to 25 minutes, flipping cauliflower with a spatula around halfway through.

3

In a small bowl, whisk together chili powder, ½ tsp cayenne pepper, ½ tsp garlic powder, ¼ tsp salt, and vinegar until completely smooth. Once cauliflower is done baking, brush with Buffalo sauce and return to the oven until the cauliflower is lightly browned, about 15 minutes. Serve with veggies and dressing, as desired.

Nutrition Facts

Amount per serving

Short on time? Instead of making a sauce from spices and vinegar, you can use your favorite hot sauce instead. Just keep in mind that hot sauce is a high-sodium food, so keep it to a minimum.

3 avocados, flesh only

1 lime, juiced

½ tsp kosher salt

1 pinch freshly ground black pepper

¼ red onion, diced (optional)

2 Roma tomatoes, diced

2 cloves garlic, minced

2 tbsp fresh cilantro, finely chopped

1 jalapeño, stems and seeds removed, minced (optional)

1

Roughly mash avocados with a fork and add lime juice, salt, and pepper. Stir to combine and then add remaining ingredients. Stir gently to combine. Serve immediately.

Nutrition Facts

12 fresh jalapeño peppers

1 cup low-fat, plain Greek yogurt

4 cloves garlic, grated

1 tsp onion powder

½ tsp paprika

¼ tsp ground cayenne pepper (optional for more spice)

¾ tsp kosher salt

¼ cup finely chopped fresh chives, divided

¼ cup finely grated cheddar or pepper jack cheese

¼ cup panko bread crumbs

1 tbsp extra-virgin olive oil

1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.

2

Wearing gloves, cutjalapeños in half lengthwise. Use a spoon to gently remove all of the seeds and membranes from peppers and discard. Place pepper halves on prepared baking sheet.

3

In a small mixing bowl, combine yogurt, garlic, onion powder, paprika, cayenne (if using), salt, 3 tbsp of chives, and all the cheese. Mix until evenly combined. Fill each pepper half with yogurt mixture. Sprinkle each pepper with bread crumbs anddrizzle of olive oil and bake in preheated oven until cheese is melted and bread crumbs begin to brown, about 15 minutes.

Nutrition Facts