Game Day Menu
Turkey Chili
Buffalo Chicken Salad
BBQ Chicken Sliders
Loaded Sweet Potato Skins
Peanut Butter Squares
Fruit
TURKEY CHILI
2 tsp. extra-virgin organic coconut oil, melted
¾ cup chopped onion (approx. 1 medium)
¾ cup chopped green bell pepper (approx. 1 medium)
¾ cup chopped red bell pepper (approx. 1 medium)
2 cloves garlic, finely chopped
1 lb. cooked 93% lean ground turkey breast
2 cans (15-oz. each) kidney beans, drained, rinsed
2 cans (15-oz. each) organic diced tomatoes, no salt added
1 cup red wine
1 Tbsp. chili powder ½ tsp. sea salt (or Himalayan salt)
2 tsp. crushed red pepper flakes (optional)
Chopped fresh cilantro (garnish)
8 tsp. crumbled goat cheese
1. Heat oil in large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper (if desired). Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
5. Evenly divide between eight serving bowls; top each with cilantro and 1 tsp. cheese.
BUFFALO CHICKEN SALAD
3 cups cooked chopped chicken breast
¼ cup Buffalo Sauce
3 cups coarsely chopped romaine lettuce
½ cup matchstick-sized carrot pieces (approx. 2 medium)
½ cup matchstick-sized celery pieces (approx. 1 medium)
½ cup Ranch Dressing (see separate recipe for Ranch Dressing)
½ cup blue cheese crumbles (optional)
1. Combine chicken and buffalo sauce in a medium bowl; mix well. Set aside.
2. Combine lettuce, carrots, celery, and ranch dressing in a large bowl; toss gently to blend.
3. Divide lettuce mixture evenly (approx. 1 cup each) between four serving plates. Top evenly with chicken (approx. ¾ cup each) and top each with 2 Tbsp. blue cheese, if desired.
RANCH DRESSING
1 cup reduced-fat (2%) plain Greek yogurt
½ cup low-fat (1%) buttermilk
2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1 Tbsp. finely chopped chives
¾ tsp. garlic powder
¾ tsp. onion powder
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1. Combine yogurt, buttermilk, mustard, lemon juice, chives, garlic powder, onion powder, salt, and pepper in a medium bowl; whisk to blend and enjoy!
BBQ CHICKEN SLIDERS
3 Tbsp. of your favorite BBQ Sauce
3⁄4 cup shredded cooked chicken breast
1. Heat BBQ sauce in medium nonstick skillet over medium heat; cook, stirring frequently, for 3 to 4 minutes, or until BBQ sauce comes to a gentle boil.
2. Add chicken; cook, stirring frequently, for 2 minutes, or until heated through.
3. Chicken mixture can be served on whole wheat dinner (or slider) roll.
LOADED SWEET POTATO SKINS
3 medium sweet potatoes
2 slices nitrate-free bacon
5 oz. raw chicken breast, boneless, skinless, finely chopped
½ tsp. sea salt (or Himalayan salt)
1 Tbsp. Taco Seasoning
3 cups chopped spinach
6 Tbsp. shredded cheddar cheese
6 tsp. reduced-fat (2%) sour cream Chopped chives (for garnish; optional)
1. Preheat oven to 400ยบ F.
2. Place sweet potatoes on baking sheet. Bake for 50 to 60 minutes, or until fork tender. Cool until sweet potatoes can be handled.
3. While potatoes are baking, cook bacon in large nonstick skillet over medium heat for 3 to 4 minutes on each side, or until crisp. Place on paper towels to drain. Once cooled, crumble bacon. Set aside.
4. Add chicken to same skillet. Season with salt and taco seasoning; cook, over medium heat, stirring frequently, for 4 to 5 minutes, or until cooked through.
5. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until fully wilted. Set aside.
6. Slice cooled sweet potatoes in half lengthwise. Scoop out most of flesh with a spoon, leaving about ¼-inch of flesh attached to skin.
7. Place sweet potato halves, skin-side up, on baking sheet. Lightly coat with spray. Bake for 15 minutes, or until skins are brown and crisp.
8. Fill each sweet potato half with ¼ cup of chicken mixture. Top evenly with 1 Tbsp. cheese, and bacon. Bake for 5 minutes, or until cheese is melted.
9. Garnish each sweet potato half evenly with 1 tsp. sour cream and chives (if desired); enjoy!
PEANUT BUTTER SQUARES
1½ cups all-natural smooth peanut butter
½ cup raw honey
2 tsp. pure vanilla extract
2 large eggs, at room temperature
½ tsp. baking soda, gluten-free
1. Preheat oven to 350° F.
2. Lightly coat 8 x 8-inch baking pan with spray. Set aside.
3. Combine peanut butter, honey, extract, eggs, and baking soda in a large bowl; mix well.
4. Evenly spread batter into prepared pan. Smooth top with a spatula.
5. Bake for 22 to 25 minutes. Squares may be a little soft when coming out of the oven, but they will continue to cook as they cool.
6. Cool completely.
7. Cut into sixteen squares.
FRUIT DIP
3 cups reduced-fat (2%) plain Greek yogurt
1½ cups sliced strawberries
1 Tbsp. + 1 tsp. all-natural peanut butter
2 Tbsp. raw honey
1 pinch sea salt (or Himalayan salt)
1. Place yogurt, strawberries, peanut butter, honey, and salt in blender (or food processor); cover. Blend until smooth.
2. Serve ½ cup of dip with your favorite fruit.
