Skip to main content
  • Home
  • About
  • Faculty Experts
  • For The Media
  • Videos
  • Topics
    • Alumni
    • Events
    • Faculty
    • Library
    • Research
    • Students
    • All Topics
  • Contact
  • Submit
Campus & Community
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • |
  • Alumni
  • The Peel
  • Athletics
Sections
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • |
  • Alumni
  • The Peel
  • Athletics
  • Home
  • About
  • Faculty Experts
  • For The Media
  • Videos
  • Topics
    • Alumni
    • Events
    • Faculty
    • Library
    • Research
    • Students
    • All Topics
  • Contact
  • Submit
Campus & Community

Tailgating for the Calorie-Conscious ’Cuse Connoisseur

Thursday, August 22, 2019, By Jen Maser
Share
Faculty and Staff NewsFalk College of Sport and Human Dynamics

With the football season kicking off in just two days, we have crisp weather and pre-game tailgates on the brain. While traditional tailgating foods aren’t necessarily synonymous with good health (think: burgers, beer, BBQ ribs), it’s totally possible to enjoy this ritual without succumbing to dietary demise.

We turned to Kay Stearns Bruening, associate professor and director of the Nutrition Assessment, Consultation, & Education Center in the Falk College, to get her take on a healthier approach to tailgating. “Vegetables and hummus, fruit kabobs and low-calorie, non-alcoholic alternatives to beer are all good additions to your tailgate,” she says. “Lately I’ve been drinking oolong iced tea with low-fat coconut milk added–mix 3-1/2 cups of tea with 1/2 cup of low-fat coconut milk; add a tablespoon of sugar or alternative sweetener; chill and serve over ice. It’s very refreshing on a hot day.” Sounds just perfect for these late-August and early-September games!

In addition to these tips, Kay suggested the following tailgate-friendly recipes that offer a healthier take on two classics: nachos and ’tater skins. These recipes are courtesy of HungryFan®, a sports lifestyle brand created by Daina Falk, daughter of David B. Falk ’72 and Rhonda S. Falk ’74, for whom the David B. Falk College of Sport and Human Dynamics is named. When Daina was on campus in 2017 for a guest lecture and food demonstration, these two winners were among the recipes she prepared.

Thank you to Kay and Daina for these delicious tips and recipes!

Plate of potato skins

Healthy Chipotle Chicken Potato Skins ©HungryFan.com

Healthy Chipotle Chicken Potato Skins; gluten-free; vegetarian optional

Ingredients

  • 3 medium-sized organic sweet potatoes
  • 1/4 cup + 3 Tbsp extra virgin olive oil
  • 3/4 pound boneless, skinless chicken breasts (or grilled Portobello mushroom for vegetarian)
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 2 Tbsp fresh lime juice
  • 2 garlic cloves, minced
  • 1 Tbsp minced chipotle peppers in adobo sauce
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 2 cups spinach, wilted
  • 5 ounces sharp white cheddar cheese, grated
  • plain Greek yogurt
  • cilantro sprigs, roughly chopped (optional)
  • chipotle hot sauce (optional)

Preparation

  • Preheat the oven to 350°.
  • Wash sweet potatoes and prick several times with a fork. Brush the skins with 2 Tbsp of olive oil. Place in dish or on baking sheet and bake for 50-60 minutes or until fork-tender.
  • Place chicken in a baking dish, rub with 1 Tbsp of olive oil and season with a small dash of salt and pepper. Place chicken in the oven, cook for 25-30 minutes. Set aside to cool.
  • Combine the remaining olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder and a pinch of salt and pepper in a medium bowl. Set aside.
  • Once the chicken is cool enough to handle, shred it with a fork or your fingers. Then combine with the spinach and keep warm.
  • Cut the sweet potatoes in half lengthwise and let cool for 5-10 minutes.
  • Increase the oven temperature to 400°.
  • Use a spoon to scoop out the insides of the potatoes, leaving only the skin and 1/4 inch layer of potato flesh. Return skins to baking dish, and brush insides with chipotle herb mixture. Bake for 5-10 minutes.
  • Add the remaining chipotle and herb mix to the spinach and chicken, tossing to combine.
  • Once skins are done, stuff with the chicken mixture, top with grated cheese. Bake another 5-10 minutes. Serve with Greek yogurt, hot sauce and if desired chopped cilantro.

 

plate of nachos

Mediterranean Nachos ©HungryFan.com

Mediterranean Nachos; vegetarian; optional gluten-free with gluten-free chips

Ingredients

  • 1 (8 ounce) bag baked pita chips
  • 2/3 cup thinly sliced romaine lettuce
  • 1/2 cup Kalamata olives, chopped
  • 2/3 cup diced tomatoes
  • 1/2 cup crumbled feta cheese

Hummus:

  • 1 (15 ounce) can chickpeas
  • 1 Tbsp tahini
  • 4-5 ice cubes
  • Juice of 1 lemon
  • 2 garlic cloves, peeled and crushed
  • 2 Tbsp extra virgin olive oil

Tzatziki:

  • 1 cup reduced-fat (2%) plain Greek yogurt
  • 2 garlic cloves, peeled and crushed
  • Juice of 1 lemon
  • 2 Tbsp extra virgin olive oil
  • 1 sprig dill, freshly chopped
  • 1 small cucumber, half minced, half diced
  • Sea salt and freshly ground pepper

Preparation

Hummus:

  • Drain the chickpeas and skin them (rub gently on paper towel).
  • Place in food processor with the tahini, blend, then add ice cubes one by one.
  • Transfer to a bowl and add the lemon juice, garlic and olive oil.
  • Mix well.

Tzatziki:

  • Combine Greek yogurt, garlic, lemon juice, olive oil, dill, minced cucumbers, salt and pepper.
  • Stir thoroughly so all ingredients are evenly incorporated.

Assembly:

Lay out pita chips on a tray of serving plate. Top with ¾ cup of hummus and 3/4 cup of tzatziki, and sprinkle with the diced cucumbers, lettuce, olives, tomatoes, and feta. Serve immediately with any leftover hummus and tzatziki on the side.

  • Author

Jen Maser

  • Recent
  • ‘ADA Live!’ Focuses on Protection and Advocacy Systems for People with Disabilities
    Sunday, February 28, 2021, By News Staff
  • Hilda A. Frimpong Becomes the First Black Student to Lead Syracuse Law Review
    Saturday, February 27, 2021, By Robert Conrad
  • Important Update for Flexible Spending Accounts
    Friday, February 26, 2021, By News Staff
  • Message From Dean of Students Marianne Thomson
    Friday, February 26, 2021, By News Staff
  • CAS in Intercollegiate Athletic Advising and Support Addresses Unique Needs of College Student-Athletes
    Thursday, February 25, 2021, By Jennifer Russo

More In Campus & Community

‘ADA Live!’ Focuses on Protection and Advocacy Systems for People with Disabilities

The next “ADA Live!” podcast on Wednesday, March 3, will feature Curt Decker, founder and executive director of the National Disability Rights Network (NDRN). Decker will discuss the history of the Protection and Advocacy (P&A) System, some important legislation they…

COVID-19 Update: New York State Guidance | Mandatory Testing | Vaccine Eligibility

Dear Students, Families, Faculty and Staff: The landscape of federal, state and local policy guidance related to the COVID health emergency continues to evolve at a rapid pace. We are following these policy changes and amended public health guidelines very…

Important Update for Flexible Spending Accounts

Recent COVID-19 relief legislation has allowed the University to continue to offer faculty and staff flexibility in managing their 2020 and 2021 Flexible Spending Accounts (FSAs). Effective immediately, faculty and staff have additional options for their FSAs including the ability…

Message From Dean of Students Marianne Thomson

Dear Students, Faculty and Staff: I am deeply saddened to share news of the passing of Noah Buntain, a doctoral candidate in the S.I. Newhouse School of Public Communications. Noah, who was originally from Iowa, joined the University community in…

Activities for the Weekend of Feb. 25-28

Dear Students and Families: As we enter the final days of February, I am writing to share our weekly update about activities on the calendar this weekend. The team and I are grateful for your continued participation; these events and…

Subscribe to SU Today

If you need help with your subscription, contact sunews@syr.edu.

Connect With Us

  • Twitter
  • Facebook
  • Instagram
  • Youtube
  • LinkedIn
Social Media Directory

For the Media

Find an Expert Follow @SyracuseUNews
  • Facebook
  • Instagram
  • Youtube
  • LinkedIn
  • @SyracuseU
  • @SyracuseUNews
  • @SUCampus
  • Social Media Directory
  • Accessibility
  • Privacy
  • Campus Status
  • Syracuse.edu
© 2021 Syracuse University News. All Rights Reserved.