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Video: Healthy home tailgating: Burgers, nachos, more

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    >> inches the party season is in full swing so good ideas to go along with with a good time. dana has healthier versions of your favorite foods. good morning.

    >> good morning. overrelaxing in our man cave area, ally and willy.

    >> that's your pet name segment.

    >> i haven't been drinking, they have. first, you're taking a lot of steps and giving shortcuts on how to reduce some of the fat and calories, right?

    >> exactly. these are great eats for your party, whether you're watching the nba finals and you want to give your husband and kids something that's fun that they're used to seeing without all the calories and fat and extra kne extra kne extra new tri -- nutrients too.

    >> trust. just trust al. what do you think?

    >> nachos with olive and feta cheese .

    >> not bad. not so much a nacho. sometimes when you have them you feel like you have been hit by a truck. we have taken out a lot of the calories and fat. we have pita chips instead of the tortilla chips . they're baked. instead of sour cream we have greek yogurt and then we have a little cheese , feta which al was able to pick that up.

    >> pretty easily.

    >> and throw on great vegetable toppings and olive.

    >> willy do you like it?

    >> yeah, i really did like it.

    >> much better for you.

    >> much better for you. forget the nachos. this is the hit right here. all right. they look delicious. next, item number two, all right. go ahead and serve it to the guys.

    >> this is so wrong. but so right. what do you think it is.

    >> cauliflower.

    >> you were peeking.

    >> i have no idea what it is.

    >> sounds like and tastes like mac and cheese and while it may look like regular mac and cheese , instead of doing the cream base we have pureed cauliflowe, so much better for you and butternut squash .

    >> still cheese si and creamy and delicious but you have two vegetables in there. it's a good way to sneak it to your kids to

TODAY recipes
updated 6/7/2013 6:20:31 PM ET 2013-06-07T22:20:31

Recipe: Healthy nachos, Mediterranean-style

  • 1 bag of Stacy
  • 1/2 cup feta cheese, crumbled
  • 2/3 cup tomatoes, diced
  • 1/2 cup Kalamata olives, chopped
  • 2/3 cup romaine lettuce, shaved
  • 4 tablespoons extra virgin olive oil
  • 1 can chickpeas
  • 4 garlic cloves, crushed
  • Juice of 2 lemons
  • 3 tablespoons tahini
  • Sea salt
  • 4 to 5 ice cubes
  • 1 cup 2% reduced fat Greek Yogurt
  • 1 small cucumber — half finely diced, half diced small (but larger than the other half)
  • Black pepper
  • 1 sprig of dill, finely chopped

To make the hummus:

Drain the chickpeas (and de-skin them if you choose for creamier hummus).  Blend in a food processor, dropping in the ice cubes one by one. (This helps create a very smooth texture).  Once blended, put them in a bowl and add the juice of one lemon, 2 crushed garlic cloves, and 2 tablespoons of olive oil. Mix well. Add water if a thinner consistency (similar to nacho cheese or refried beans) is preferred.

To make the tzatziki:

In a bowl combine the Greek yogurt, the rest of the garlic, the remainder of the lemon juice, the dill, a pinch of sea salt and black pepper, the finely diced cucumbers, and 2 tablespoons of olive oil.

To make the nachos:

Top the pita chips with a drizzling of the hummus. Add a healthy dollop of the tzatziki and sprinkle with the remaining cucumbers, the lettuce, the olives, the tomatoes and the feta.  Serve and enjoy!

Recipe: The hungry fan's healthy mac and cheese

  • 1 medium head of cauliflower, cut into small chunks
  • 2 cups of butternut squash, cut into small chunks
  • 3 large, fresh sage leaves, minced
  • Water
  • Sea salt
  • Black pepper
  • 1/2 of a 28 gram package of 2% reduced fat mild cheddar cheese, shredded
  • 1/2 cup fontina cheese, shredded
  • 1/2 to 3/4 cup Parmesan cheese, grated
  • 1 to 2 8oz. boxes of quinoa elbow pasta

Preheat your oven to 350 degrees.

Cook your pasta to al dente in a deep pot filled with boiling water.

While the pasta is cooking, puree the cauliflower in a blender with splashes of water (to help it blend) and boil the squash until soft in another deep pot. Once the squash is soft, drain, put back into the pot and mash until smooth and free of lumps. (You could also throw the squash into the blender and smooth it that way).

Into the pot with the squash, add in the pureed cauliflower, the sage, 1 teaspoon of salt, and 1 teaspoon of black pepper. (Feel free to add diced shallots or onions here if you'd like for additional flavor). Stir well. Add about 75 percent of the cheddar cheese (leaving the rest to sprinkle on top of the mac) and all of the fontina. Simmer while stirring until all the cheese is melted in smoothly. Remove from heat.

Once the pasta is cooked, drain, and add into the cheese/veggie mixture. Add any additional salt and pepper to taste, if necessary. Pour into a large casserole dish/Pyrex and top evenly with the remaining cheddar cheese and the Parmesan. Bake for approximately 30 minutes.  (Do not let the top burn).

Serve and enjoy!

Serving Size

Makes 15 servings

Recipe: Summer chicken and peach burger

  • 4 burger buns
  • 4 skinless chicken breast fillets
  • 2 cups baby spinach
  • 1 to 2 sprigs of rosemary, finely chopped
  • 1 cup of 2% reduced fat Greek yogurt
  • 3 peaches, sliced long, wide, and thin (1/4 inch)
  • Lawry
  • Sea salt
  • Black Pepper
  • Lemon Juice
  • Extra-virgin olive oil

In a bowl, mix the Greek yogurt with the rosemary, 1 tablespoon of olive oil, a pinch of the sea salt, and a pinch of black pepper. Put aside.

Season both sides of each chicken fillet with a pinch (what fits between your thumb and pointer fingertips) of Lawry's and black pepper  Sprinkle with lemon juice (to taste — you can always add more lemon juice while the chicken cooks).

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add in the chicken fillets and cook until about 2/3 of the way done. Then move the chicken fillets to the grill/stovetop grill pan to finish cooking and to give the chicken the classic grill markings. (Cook until golden brown and there are dark, but not burned, grill marks).

Now it's time to build your burger. Spread the Greek yogurt aioli on a bun, top with the chicken, peach slices, and baby spinach. (You can also add a soft, white cheese if you'd like).  Top with the other half of the bun and serve!

Serving Size

Makes 4 servings

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