Healthy Game Day Recipes Your Guests Will Love

chicken wings
It’s football season! And that means game day get-togethers, good laughs, a little arguing over who will win the game and good food! Here are some recipes that are more than crowd-pleasing!

It’s football season! And that means game day get-togethers, good laughs, a little arguing over who will win the game and good food! Here are some recipes that are more than crowd-pleasing!

Lemon Chicken Wings

Serves: 6    Calories per serving: 425

  • 1/2 cup tonic water
  • 1/4 cup fresh lemon juice
  • 1/2 the zest of 1 lemon
  • 1 clove garlic, finely cut
  • 4 tbsp. honey
  • Salt and pepper to taste
  • 2 1/2 lbs. chicken wings
  1. In a large bowl, combine the tonic water, lemon juice, lemon zest, garlic, honey, and salt and pepper. Stir well.
  2. Add chicken wings to your mixture and let sit in the fridge for 2 to 4 hours.
  3. Preheat oven to 400°F. Line a large baking sheet with foil or waxed paper. (We recommend using two layers).
  4. Add chicken wings to the baking sheet and pour the marinade over them.
  5. Bake for approximately 1 hour, or until the meat is well-browned.

Zesty Zucchini Fries

Serves: 4    Calories per serving: 116

  • 2 zucchinis
  • 1 egg white
  • 1/4 cup of milk
  • 1/2 cup parmesan cheese
  • 1/2 cup Italian breadcrumbs
  • 1/2 the zest of 1 lemon
  • Salt and pepper to taste
  • Coconut oil cooking spray
  1. Preheat oven to 425°F.
  2. Mix parmesan, breadcrumbs, lemon zest, and salt and pepper into a medium-sized bowl.
  3. Whisk the egg white and milk together and put to the side.
  4. Cut the zucchini into 3-inch sticks.
  5. Dip the zucchini into the egg and milk mixture first, then roll in the dry mixture.
  6. Coat a baking sheet with the coconut oil and place the zucchini on the sheet.
  7. Bake for 30 minutes until brown.

Balsamic Glazed Steak Rolls

Serves: 6    Calories per serving: 537

  • 8–10 lbs. sirloin, thinly sliced
  • 4 tbsp. Worcestershire sauce or low sodium soy sauce
  • 1 tbsp. olive oil
  • 1 carrot, sliced
  • 1 bell pepper, sliced
  • 1/2 medium zucchini, sliced
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste

For the balsamic glaze:

  • 2 tsp. butter
  • 2 tbsp. garlic, finely chopped or minced
  • 1/4 cup balsamic vinegar
  • 2 tbsp. brown sugar
  • 1/4 cup low sodium beef or veggie broth
  1. Cut steak into 3 to 4-inch pieces and use a meat hammer to thin them out. Season steak with salt, pepper and the Worcestershire or soy sauce for about 30 minutes to an hour.
  2. For the glaze, heat pan over low-medium heat and add remaining ingredients. Bring to a boil, then lower heat and allow sauce to thicken. Put aside. Add to the steak rolls as desired.
  3. Add veggies to the meat. (If you want them cooked, you can heat in a pan before adding to the meat.) Fold the meat or roll it, then place a toothpick to hold together.
  4. Light barbecue or use a frying pan over medium heat and cook to your liking.

Vegetarian Chili

Serves: 8    Calories per serving: 251

  • 1 tbsp. olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 tsp. ground cumin
  • 2 tbsp. dried oregano
  • 1 tbsp. salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 4-oz. cans chopped green chili peppers, drained
  • 2 12-oz. packages vegetarian burger crumbles
  • 3 28-oz. cans whole peeled tomatoes, crushed
  • 1/4 cup chili powder
  • 1 tbsp. ground black pepper
  • 1 15-oz. can kidney beans, drained
  • 1 15-oz. can chickpeas, drained
  • 1 15-oz. can black beans
  • 1 15-oz. can whole kernel corn
  1. Heat the olive oil in a large pot over medium heat.
  2. Stir in the onion and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic and green chili peppers.
  3. When vegetables are heated through, mix in the vegetarian burger crumbles.
  4. Reduce heat to low, cover pot and simmer for 5 minutes.
  5. Mix the tomatoes into the pot, and season with chili powder and pepper.
  6. Stir in the kidney beans, chickpeas and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
  7. Stir in the corn and continue cooking until 5 minutes before serving.

Sundried Tomato and Avocado Pesto

Serves: 4    Calories per serving: 91

  • 1 avocado, peeled, pitted and sliced
  • 1/2 cup sundried tomatoes, sliced
  • 1/4 cup fresh basil leaves
  • 2 garlic cloves, peeled and cut in half
  • 2 tbsp. fresh lemon juice
  • 1/4–1/2 tbsp. salt, or to taste
  • 1/4 tsp. red pepper flakes
  1. Soak sundried tomatoes in warm water for 10 to 15 minutes. Drain and set aside.
  2. Place avocado, sundried tomatoes, basil, garlic, lemon juice, sea salt and red pepper flakes in a food processor. Blend 2 to 3 minutes, or until smooth. If you do not have a food processor, use a blender instead.
  3. Refrigerate or use right away. This pesto is great to add to chicken or pasta.