This is my favorite time of year, football season. My husband and I are New York Giants fans, and the season opening game was on Sunday, September 12th, at 1PM. The night before the game, we made our major decisions as to what we are wear and what we are eating. The usual apparel is always a New York Jersey with our favorite team member, but our food menu needs to be tweaked this year. We always barbecue and the foods are usually hamburgers, hot dogs, sausage, steak, chicken, of course potato and macaroni salad, always a large loaf of Italian Bread and large bag of potato chips. Since I started my journey to wellness in February, none of the above foods are on my list of foods that I eat.
So, do I forget about tailgating completely, or do I change my menu to healthy food items? Below is a list of foods that I packed for the game:
- Appetizer: veggie tray – celery, carrots, broccoli and cauliflower with a salsa dip
- Salad: a large tossed with all varieties of lettuce and grape tomatoes with an olive oil and balsamic vinegar dressing.
- Entree: 2 boneless chicken breasts, marinated the night before in balsamic vinegar and various spices
- Italian Potato Salad (recipe below)
- Dessert: 2 cups of mixed fresh fruit
- Snack: 3 cups air popped popcorn (we took this into the game for our snack while watching the game)
We had a great time. We grilled the chicken and basted it with marinate. The food was filling and I wasn’t tempted to purchase any food items in the stadium, as we ate our popcorn and drank lots of water while watching the game. By the way, the Giants won, Go NY! So the answer to the question above is yes! One can tailgate and still enjoy the football season.
Sunday: grilled balsamic chicken with Italian potato salad
Monday and Thursday: stuffed turkey meatloaf
Tuesday and Friday: veggie pizza
Wednesday and Saturday: whole grain pasta with sautéed veggies
Italian Potato Salad
1 lb white potatoes, cut into cubes
2 tbsp olive oil
8 tbsp white or rice vinegar
4 tbsp chopped fresh parsley
Boil potatoes and cook until al dente. Drain and place potatoes in a bowl and mix with olive oil, vinegar and parsley. Cover and store in refrigerator overnight.