Giveaway: Tickets for Tailgate Treats

CONGRATS to Bryanna Freeman, a member of our Falconbridge club, for winning the tickets! Enjoy the game!

And thank you to all who contributed recipes – they sound delish (and diet friendly)!


We have TWO tickets to the UNC vs. VT football game this Saturday, Nov. 13, at 3:30p.m. and YOU have the chance to win them.

Here’s how to win:

We all know tailgates can be a danger zone for healthy diets, but who can resist wings, dips and a drink or two? Do you have a great tailgate or gameday recipe that is tasty yet tactful for your diet?

Share your favorite healthy gameday recipe below in the comments section to enter to win tickets to the game!

**Submit your comment by 3:00pm TODAY (11/11) to be eligible!**

(You must be able to pick up the tickets tomorrow at the O2 Corporate Office in Raleigh before 5:30pm)

9 Comments(s)

  1. Ryan Gregg says:

    You can’t have a great tailgate in the winter months without a good hot bowl of chili! One of my favorite recipies I will use is a turkey-based chili. The great thing about turkey is that grilled turkey is really lean and can soak in flavor really well. Brown some ground turkey in a pan and add in:

    20 oz extra lean ground turkey (or as much as you need for a crowd)
    1 cup black beans
    4 cloves garlic
    1/2 sweet onion
    1 tbsp cumin
    1 tsp oregano
    14 oz diced tomatoes, low-sodium
    If you prefer spicy chili, add in some cayenne pepper once the chili has cooked slowly for about twenty minutes. 3 or 4 dashes will give it a great kick!

    You can serve this with baked chips or just by itself. Top it with some 2% chedder cheese and you’ve got yourself a delicious, lean chili!

  2. Kimberly Callahan says:

    Parmesan Zucchini Strips (kids love these)

    2/3 cup seasoned bread crumbs
    1/2 cup Parmesan topping
    8 small zucchini, cut length-wise
    1/2 cup egg substitute

    Preheat oven to 450°F.
    In a medium mixing bowl, combine bread crumbs and cheese.
    Dip zucchini wedges in egg substitute then coat with bread crumb/cheese mixture.
    Spray baking sheet with non-fat cooking spray; place zucchini on sheet, bake for 20-25 minutes or until golden brown.
    I like these plain, but you can serve with “high quality” jar marinara (warmed).

  3. Jean says:

    KABOBS! Easiest, best healthy tailgate food for any kind of hungry folks, and no recipe needed, either! Just skewer up whatever your tailgaters like! Pre-cooked meat heats up easily~ meatballs, shrimp, chicken or ham chunks, etc. Add veggies, or make all-veggie kabobs. Make cold kabobs… cheese, fruit, whatever you like!
    Maybe best part is NO CLEAN-UP!
    GO HEELS!!

  4. Bry says:

    It’s always hard to find ways to get those vegetables come game day. Sometimes it’s even harder to find ways to make vegetables a cool addition to the tailgate spread. I mean, when everyone wants easy, tasty, finger food, how do you incorporate the veggies?!
    I have just the recipe for you!

    Roasted Zucchini Bites- These are easy to make, delicious, and won’t leave you regretting you ate so many!

    1 1/2 pound zucchini, cut into 2-inch quarter pieces
    1 1/2 Tbsp. extra-virgin olive oil
    1/4 tsp. dried thyme
    1/8 tsp. salt
    1/8 tsp. freshly ground black pepper
    1/8 tsp. red pepper flakes
    1/2 – 3/4 cup freshly grated Parmesan cheese

    – Place the first six ingredients in a large Ziploc bag. Mix together. Keep refrigerated until ready to use.

    – Preheat grill to medium-high. Put zucchini onto a small foil pan and put on grill. Keep space between pieces. (you could also use an oven)

    – Cook 10 – 15 minutes in covered grill or until zucchini softens. Sprinkle Parmesan cheese on top and keep it on the grill until the cheese melts, about another minute.

  5. Kristina says:

    Southwestern Layered Bean Dip
    * 1 16-ounce can nonfat refried beans, preferably “spicy”
    * 1 15-ounce can black beans, rinsed
    * 4 scallions, sliced
    * 1/2 cup prepared salsa
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon chili powder
    * 1/4 cup pickled jalapeño slices, chopped
    * 1 cup shredded Monterey Jack, or Cheddar cheese
    * 1/2 cup reduced-fat sour cream
    * 1 1/2 cups chopped romaine lettuce
    * 1 medium tomato, chopped
    * 1 medium avocado, chopped
    * 1/4 cup canned sliced black olives, (optional)
    1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
    2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
    3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

  6. John Huisman says:

    Whenever we go tailgating we like to have healthy option to, that is why we make a healthy homemade Guacamole with Homeade Chipotle Tortilla Chips. Here is the receipe. Enjoy!

    8 (6-inch) corn tortillas
    Cooking spray
    1/2 teaspoon salt
    1/2 teaspoon chipotle chile powder (such as McCormick)
    3 tomatillos
    1/3 cup chopped onion
    1/3 cup chopped plum tomato
    3 tablespoons chopped fresh cilantro
    1 tablespoon fresh lime juice
    3/4 teaspoon salt
    2 ripe peeled avocados, seeded and coarsely mashed
    2 jalapeño peppers, seeded and finely chopped
    1 garlic clove, minced

    Preheat oven to 375°.

    To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.

    To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.

  7. Cherice Powell says:

    Black bean corn salsa-easy to make…let it chill in the fridge at least 2 hours before.


    1 can of black beans (rinsed)
    1 can of corn (rinsed)
    2 cups of any type of salsa
    2 Tbsp. of lime juice
    2 Tbsp. of cumin
    1/2 tsp. cilantro

    mix all together in a bowl and chill in fridge. Enjoy it alone or serve with baked tortilla chips, or eat over grilled chicken or fish.

  8. Kim says:

    Turkey Enchilada Wraps

    I like this recipe because it’s easy and the filling can be used as topping for nachos or to make wraps. Hope you enjoy it as much as I do! 🙂

    8 ounces cooked deli turkey meat, chopped
    1/2 cup celery, chopped
    1/2 cup green bell pepper, seeded and diced
    1/4 cup red onion, chopped
    1/3 cup barbecue sauce
    1 tsp ground cumin

    Stir all the ingredients in a large bowl.

    To make a wrap:
    Lay a medium, fat-free, whole wheat tortilla flat on your work surface. Place the filling in a line down the center of the tortilla. Roll the wrap closed and keep refrigerated until you’re ready to eat. Add flavor (and veggie servings) with any of the following ingredients:

    1/4 cup alfalfa or other sprouts
    1/4 cup shredded carrots
    2 Tbsp sliced radishes
    2 Tbsp diced cucumber
    2 pitted black or green olives, minced
    1 diced jarred pimiento or roasted red pepper
    1 sliced pickled jalapeño chile, minced
    Several leaves green leaf, red leaf, or Romaine lettuce, chopped
    2 Tbsp reduced-fat sour cream
    2 Tbsp low-fat shredded Cheddar or Swiss cheese

    This recipe is courtesy of! 🙂

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