It’s a Football Weekend! Who is Going to Win? YOU! Yeah!

While getting pumped up for the big game this weekend (of course, it goes without saying that the most important is the  Michigan vs. Michigan State game), it’s also important to make sure you have an offensive and defensive nutrition game plan to block the fat and intercept the added calories often found in traditional party and tailgate foods. Weight Watchers offers two strategies—either plan to use some or all of your Weekly POINTS Allowance for the party or prepare healthy alternatives like the nutritious recipes below for all to enjoy while rooting for your favorite team.

Weight Watchers suggests you choose lower-fat versions of popular staples like hamburgers and hot dogs, a tuna sandwich topped with ripe tomatoes and fresh lettuce, or grilled chicken breasts flavored with calorie-free seasoning or a low-fat dressing of your choice. For snacking during tailgating, consider a hot pretzel with mustard, salsa and low-fat or fat free chips and fresh veggies with low-fat yogurt dip. In addition, make sure to keep yourself hydrated with plenty of water and never head out to the stadium on an empty stomach.

To help make your game day celebration a big hit, Weight Watchers offers a spicy version of Buffalo Wings, the consummate sport fan fare. This special low fat, low-cal recipe calls for skinning and marinating the wings prior to broiling as opposed to the original frying method. Nachos Grande is another great recipe that’s sure to be a fan favorite finger food, before, during and after the game. Lastly Weight Watchers recommends an easy-to-prepare, light recipe for Grilled Green Shrimp.

Healthy Tailgate Recipes from Weight Watchers

Buffalo Wings

MAKES 6 SERVINGS

3 pounds (12-14) chicken wings, skinned

3 tablespoons cider vinegar

2 tablespoons reduced-sodium chicken broth

2 teaspoons vegetable oil

2 teaspoons hot pepper sauce

1/4 cup crumbled blue cheese

1/4-cup plain fat-free yogurt

1-tablespoon reduced-fat mayonnaise

6 celery stalks, trimmed

1. Wash and pat the wings dry with paper towels; cut off the tips and reserve for another use. Halve the wings at the joint.

2. Combine the vinegar, broth, oil, and pepper sauce in a large zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn the bag to coat the chicken. Refrigerate, turning the bag occasionally, 30 minutes. Drain and discard any remaining marinade.

3. Spray the broiler rack with nonstick spray; preheat the broiler.

4. Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, about 10 minutes per side.

5. Meanwhile, combine the blue cheese, yogurt, and mayonnaise in a small bowl. Serve with the chicken wings and celery.

Per serving (4 wing halves with 1 1/2 tablespoons dip and 1 celery stick):  156 Cal, 8 g Fat, 3 g Sat Fat, 47 mg Chol, 182 mg Sod, 3 g Carb, 1 g Fib, 18 g Prot, 76 mg Calc.

Recipe from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. © 2002 Weight Watchers International, Inc.

Nachos Grande

MAKES 8 SERVINGS

1-teaspoon canola oil

1 cup cooked or rinsed drained

canned red kidney beans

1/4-pound lean ground turkey breast

1 small onion, chopped

1 (14-ounce) can diced green tomatoes with green chilies

2 teaspoons Mexican seasoning mix

1/4-teaspoon salt

6 ounces reduced-fat restaurant-style tortilla chips

3/4 cup shredded reduced-fat cheddar cheese

12 pitted small black olives, sliced

1/4 cup sliced pickled jalapeno peppers, drained

1/2-cup fat-free sour cream

1. Preheat oven to 425ºF. Spray a baking sheet with nonstick spray.

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then stir in the beans, turkey, and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning, and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.

3. Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives, and jalapeno peppers. Bake until the cheese just melts, about 5 minutes. Transfer the nachos to a serving platter. Top with the turkey mixture and sour cream and serve at once.

Per serving (1 1/4 cups):  204 Cal, 4 g Fat, 2 g Sat Fat, 17 mg Chol, 483 mg Sod, 29 g Carb, 4 g Fib, 13 g Prot, 141 mg Calc.

Recipe from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. © 2002 Weight Watchers International, Inc.

Grilled Green Shrimp

MAKES 4 SERVINGS

1/3 cup chopped parsley

1/3 cup chopped basil

2 cloves garlic, minced

4 teaspoons extra-virgin olive oil

3/4-teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 pounds large shrimp, peeled and deveined

1. To prepare the marinade, combine the parsley, basil, garlic, oil, salt, and pepper in a zip-close plastic bag; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate, turning the bag occasionally, 1hour or overnight.

2. Spray a nonstick-ridged grill pan with nonstick spray and set over medium-high heat. Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side.

Per serving (about 9 shrimp):  125 Cal, 3 g Fat, 1 g Sat Fat, 202 mg Chol, 451 mg Sod, 1 g Carb, 0 g Fib, 22 g Prot, 48 mg Calc.

Recipe from Weight Watchers Take 5: 150 five-ingredient recipes. © 2003 Weight Watchers International, Inc.

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