So it is that time of year again where every Saturday and/or Sunday we cheer on our favorite college and professional football teams. However, along with football comes one of America’s other favorite pastimes, “The Tailgate.” Family and friends caravan decked out in their favorite game wear and equipped with everything literally from soup to nuts. However, it would be much healthier if we stuck with just soup to nuts. Usually these decadent spreads consist of hearty sandwiches loaded with processed meats and cheeses or wings, wings and more chicken wings. There are, however, some healthier recipes and alternatives to the burgers, wings and fries. So fire up that portable grill for these scrumptious recipes from my Fitness Answer Meal Plan:
EGGPLANT ROLL-UPS
½ small eggplant sliced thin lengthwise
6 ounces of Flank Steak, sliced thin
2 tablespoons of olive oil
Garlic powder
Pinch of salt
Coat eggplant with olive oil, season with garlic and salt. Grill eggplant on indoor or outdoor grill. Grill Flank Steak. Place each piece of steak on each piece of eggplant and roll up and serve.
SPICY BEEF PIMIENTO KABOBS
6 ounces of Stewing beef
1 Small zucchini, diced
1 red bell pepper cut into thick strips
2 Tablespoons of Pimiento Sauce (found in ethnic food aisle of grocery store)
Prepare Grill
Mix Stewing beef with pimiento sauce
Thread the beef, cubed zucchini and peppers onto skewers
Grill kabobs turning frequently until cooked through
RED PEPPER CHICKEN BURGER
6 oz. of ground chicken
1 tbsp. of olive oil
1 tbsp. of red pepper spread (usually found in ethnic food aisle of grocery store)
1 slice of sharp Provolone cheese
1 slice of multi-grain bread
Mix together ground chicken and red pepper spread and form patty. Cook thoroughly in medium skillet on both sides. Top with a piece of sharp provolone. Served open-faced on a slice of multi-grain bread.
TURKEY MUSHROOM SWISS BURGER
4 oz. of ground turkey breast
1 tbsp.of olive oil
¼ tsp. of garlic powder
½ teaspoon of Worcestershire sauce
1 tbsp. of chopped scallions
2 medium Shitake mushrooms chopped
1 slice of Swiss Cheese
Mix together turkey, garlic, Worcestershire sauce and set aside. Sauté scallions and mushrooms in medium skillet for about 5 minutes. Mix onion mixture in with turkey and form two small burgers. Cook over medium heat flipping over until juices run clear. Top with Swiss cheese.
Serve with side spinach salad with balsamic vinaigrette
Joanne Sgro is Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training. Joanne's fitness plans and recipes are available globally on her website www.fitnessanswer.com. She resides in the Phoenix, AZ area, where she runs her personal training business, Fitness Answer, LLC.