Are you ready for some football? Super Bowl 50 is almost here, and Blue Zones Project® wants to help you create the ultimate tailgate! Plan your party with these delicious and healthy recipes created by Fit Foods Face-Off Healthy Tailgate winners, Trimble Technical High School Culinary Arts students. You can count on these MVP's (most valuable plates) to score big before the game with tasty tailgate fare that is also good for you.
Football Meatballs
Yield: 30 servings of 30 meatballs
Ingredients:
- 6 oz quinoa - dry 6 oz
- 14 oz beans - drained and rinsed 1 14 oz can
- 1/4 red onion - small diced 0.25
- 2 cloves garlic
- 2 cups greens - loose 2 cups
- 1 T chili spice blend
- 1 T Tajin spice
- 1 oz roasted chile - chopped
- 2 oz egg whites
- 2 oz flour - ap or oat
Method:
1. rinse and toast quinoa
2. cover quinoa with 1/4 inch water and simmer until water is absorbed
3. in a food processor, put 1/2 of the beans, onion, garlic, greens,
chile, egg whites and pulse until mixture is pureed.
4. add quinoa and remaining beans and spices to the food processor
and pulse until combined but still with texture
5. mix flour into the mixture by hand
Edamame Hummus
Yield: 12 servings
Ingredients:
- 8 oz Edamame
- 2 T reduced sodium soy sauce
- 1 T Fresh Ginger
- 1 T Rice Wine Vinegar
- 1 T Tahini
- 1 Clove Garlic
- 2 oz water
- 1 oz lemon
- 2 oz Green Peas
- 1 t Sesame oil
Method:
1. Saute garlic until fragrant.
2. Combine ingredients in a food processor and process until smooth.
3. Adjust seasoning.
4. Serve with jicama chips and vegetable crudite.
Football Zucchini Brownies
Yield: 50 servings of 50 mini cupcakes
Ingredients:
- 2 cups zucchini - chopped 2 cups
- 2 oz vegetable oil
- 4 oz yogurt
- 4 oz egg whites
- 1.25 cups sugar
- 1 T vanilla extract
- 1 cups flour
- 1 cups whole wheat flour
- 0.5 cups cocoa powder
- 1.5 t baking powder
- 1 t kosher salt
- 1 cups chocolate chips
Method:
1. preheat oven to 350
2. in a food processor or blender, puree zucchini, oil, yogurt, egg
whites, and vanilla
3. mix the remaining ingredients together
4. combine wet and dry ingredients and stir until blended - don't
over mix
5. scoop in greased mini muffin lined pans
6. bake for 8-12 minutes
The Fit Foods Face-off was presented by the city’s well-being and healthy city initiatives, Blue Zones Project and FitWorth, in collaboration with the Fort Worth Independent School District. Participants included South Hills Culinary Arts students and Trimble Tech Culinary Arts students.