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Healthy Tailgate

Updated: Thursday, September 12 2013, 08:22 AM CDT

Build a better tailgate!


Hy-Vee Dietitian Jen Heringhausen was in the kitchen this morning with healthy alternative to all your favorite tailgate classics.


Build a Better (Healthier) Tailgate!


It’s football season which means it’s time to fire up the grill! It’s fun and easy to create a healthy, well-balanced get together than everyone will enjoy by making some simple swaps.


Healthier alternatives to traditional tailgating:


Protein: Swap out traditional brats for turkey brats or turkey burgers (93% lean), Al Fresco chicken sausage, salmon burgers, portabella mushroom caps or Smart Chicken/Hy-Vee Cool Chicken, lean beef (93% ground beef, flank steak, sirloin steak)


Toppings: tomatoes, avocado, pico de gallo, black beans, corn, caramelized onion and garlic, jalapenos, sauerkraut, roasted red peppers, feta cheese, grilled vegetables or fruits (try grilled avocado!)


Grain: Macaroni Salad with Edamame (recipe of the month), Food Should Taste Good chips, whole grain salads (quinoa, Hy-Vee omega-3 pasta, brown rice)


Fruit: Aronia berries (RD pick), fruit salads, fresh cut fruit


Vegetables: Grilled vegetable kabobs, fresh cut vegetables with hummus and Bolthouse Farms ranch dressing (available in the produce department) or Greek yogurt and Simply Organic ranch dressing mix (available in the HealthMarket)



Food Safety Information


· Foods should not be left at room temperature for more than 2 hours. Cover and chill foods quickly


· Keep hot foods hot (above 140 degrees) and cold foods cold (below 40 degrees)


· Make sure you have plenty of ice and coolers to keep foods cold


· Travel with cooler in the air-conditioned car (not in the trunk)


· Keep cooler in a shaded area vs. direct sunlight


Upcoming Event at Your Marion Hy-Vee


Dinner with Chef Jen: Tailgate Party!


It's football season! Join me to learn how to prepare some delicious recipes for your next tailgate. The menu includes Marinated Flank Steak, Grilled Chicken Breast with Bourbon BBQ Sauce and Blue Cheese Yogurt Dipping Sauce, Grilled Caesar Salad, Fresh Herb Pasta Salad and Grilled Peaches with Caramel Drizzle.



Cost is $10/person; register at customer service or contact Jen at jheringhausen@hy-vee.com. Hope to see you there!



Recipes will be featured on my cooking blog - Cooking is Caring. To follow, go to cookingiscaring.blogspot.com or just “like” the Cooking is Caring Facebook page.



Macaroni Salad with Edamame


Serves 12 (1 cup each)



All you need:


3 cups whole wheat elbow macaroni noodles (14-16 oz. package)


¾ cup Hy-Vee light mayonnaise


¾ cup Hy-Vee light sour cream


2 teaspoons sugar


1 teaspoon salt


¾ teaspoon celery seed


Freshly ground pepper, to taste


3 stalks celery, finely chopped


3 carrots, shredded


1 small Vidalia onion, finely chopped


1 cup chopped baby spinach


¾ cup frozen edamame, thawed


1/3 cup Hy-Vee 2% shredded sharp cheddar cheese



All you do:


1. Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package instructions. Drain. Transfer to a large bowl to cool for at least 15 minutes.


2. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.


3. When noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.


4. Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.



Nutrition facts per serving: 190 calories; 7g fat (2g saturated fat); 13mg cholesterol; 28g carbohydrate; 366mg sodium; 3g fiber; 7g protein


Apapted from: Eating Well




 

Healthy Tailgate


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