Every Sunday, the folks shopping for football munchies are glaringly obvious: Their carts are filled with six-packs of beer and Coke, a few bags of chips, and maybe a jar of salsa for a little spice.
Nothing wrong with that, but why not be a little more creative? It's the playoffs after all, and the Pats are charging towards the Superbowl. Boston University nutritionist Joan Salge Blake, a spokesperson for the American Dietetic Association, provides some of her favorite recipes -- yes, they're nutritious as well as tasty -- for game-day snacks.
Beer Boiled Shrimp
Empty two bottles of your favorite beer in a sauce pan and bring to a boil. Add 1 tablespoon of Old Bay Seasoning. (Note: Old Bay Seasoning now has a variety that contains 1/3 less sodium.) Cook 1 pound of raw large shrimp until they curl and turn pink, about 2 ½ to 3 minutes. Drain and cool. Refrigerate to chill. Serve with tomato-based cocktail sauce.
Roasted Veggie Kabobs
Place 10 ounces of cleaned baby portobello mushrooms, and 2 red and green peppers, quartered and seeded, in a roasting pan. Sprinkle with 3 tablespoon of a honey balsamic vinaigrette salad dressing. Roast at 450 degrees F for 25 to 30 minutes. Remove from oven. Cut each pepper quarter in half. Alternate a red pepper, a mushroom, and a green pepper on a 6-inch wooden kabob strip. Serve immediately.
Fresh Salsa and Multi-Colored Peppers*
Skip the tortilla chips and quarter some fresh and cleaned red, orange, yellow and green peppers. Use the pepper slices to scoop up the salsa.
* If you're looking for a starchy substitute for salty chips, make some garlic bread: Take two slices of French or Italian bread -- preferably whole wheat -- and drizzle with a teaspoon of olive oil; sprinkle on a pinch of garlic powder and pinch of salt (or salt substitute) and then toast. Dip the garlic bread in the salsa.
You can also check out these 7 Super Bowl swaps by Eat This, Not That! author David Zinczenko.
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