Healthy Tailgates

Football season can mean lots and lots of high calorie, high fat foods. This doesn't have to be the case! Here is a list of foods to have on hand at your tailgate that won't pack on the pounds. Trust me, many people will thank you for bringing some calorie-conscious munchies!

-fresh fruits and vegetables
-hummus
-whole wheat crackers with 2% milk fat cheese slices
-chips and salsa

Here are some great dip ideas:

Pineapple Salsa
2 cups chopped fresh pineapple
1 cup chopped red and/or green bell pepper
1/2 cup sweet onion slivers
1/4 cup lemon juice
3 tablespoons chopped cilantro
1 fresh jalapeno pepper, seeded and finely chopped (or more to taste)

Chop up all ingredients, place in a covered bowl and refrigerate for a few hours before serving.

COTTAGE CHEESE TACO DIP
8 oz. low-fat cream cheese, softened
16 oz. cottage cheese
1 envelope taco seasoning mix
1 (8 oz.) jar salsa
1 Spanish onion, chopped
1 small head lettuce, shredded
2 tomatoes, chopped
8 oz. Cheddar cheese, shredded
Whole grain tortilla chips

Combine cream cheese, cottage cheese and taco seasoning mix in bowl; mix well. Spread on large serving dish. Chill for several hours. Layer salsa, onion, lettuce, tomatoes and cheese over mixture.

Check out "eatingwell.org" for a variety of great recipes including this one:

Southwestern Layered Bean Dip
Ingredients

1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeño slices, chopped
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).