Vicki's Blog

  • Football Sunday: From Sunrise to Sunset


    It's time to cheer on your favorite team and chow down on fan favorites-- like burgers, wings and chips, but if you still want to fit into your pants Monday morning, I have two of my favorite healthy and easy to make football day recipes so we won’t miss much of the game. Our friends and husband won’t even notice how healthy they are because they taste super great!   

    From going out and playing backyard football with the guys to staying in, healthy and energized to keep up with the Sunday football madness. Keep energy bars handy to help you make it past the first round of games and carry you into the afternoon. Clif bars are a perfect way to snack and stay energized enough to make it to through and still have enough energy for that 8:30 game.

    With all this eating, your dog will be staring up at you with his puppy eyes, throw the dog a bone, literally. Dancing Paws Breath a Licious bones are a great way to keep your dog entertained while freshening his breath, aiding in digestion and settling their upset stomachs from all the crumbs they gathered from the guys.

    Through all the madness of football Sunday, remember to have a positive energy and the Aloha Bay Scented candles will help alleviate stress, fill the room with a great scent and set the perfect ambiance to end Sunday night.

    Here are two great healthy alternatives you can try this Sunday!


    Triple Pepper Nachos


    • 57 - 8 inch 7- to 8-inch whole wheat flour tortillas or 4 ounces baked tortilla chips (about 5 cups)


    • Nonstick cooking spray (optional)


    • 115 ounce can black beans, rinsed and drained


    • ¾ cup purchased chunky salsa


    • 1 cup shredded reduced-fat colby and Monterey Jack cheese (4 ounces)


    • 1 bottled roasted red sweet peppers, drained and cut into strips


    • 2 - 4 tablespoons bottled pepperoncini salad pepper, seeded and cut into strips


    • bottled sliced pickled jalapeno chile peppers, chopped*


    • Light dairy sour cream (optional)


    • Thinly sliced green onions


    • Purchased chunky salsa (optional)





    1. Preheat oven to 425 degrees F. If using whole wheat flour tortillas, lightly coat both sides of each tortilla with nonstick cooking spray. Cut each tortilla into six wedges. Place wedges in a single layer on a very large ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned and crisp, turning once halfway through baking. Tortilla wedges will continue to crisp as they cool.


    2. Meanwhile, in a medium saucepan combine black beans and the 3/4 cup salsa; cook and stir over medium heat just until heated through.


    3. On a very large ovenproof platter, arrange tortilla chips one to two layers deep, overlapping slightly. Spoon bean mixture on chips. Sprinkle cheese, roasted red peppers, pepperoncini pepper, and jalapeno peppers over bean mixture on chips.


    4. Bake about 5 minutes or until cheese is melted. If desired, top sour cream with green onions. Serve nachos immediately. If desired, serve with sour cream and additional salsa.


    Broccoli-Cheese Dip with Potato Dippers


    • 8 ounce package reduced-fat cream cheese (Neufchatel), cut up


    • ounces reduced-fat pasteurized prepared cheese product


    • 1 1/2 cups broccoli, blanched* and chopped


    • tablespoons bottled salsa


    • teaspoons bacon-flavor vegetable protein bits


    • Fat-free milk (optional)


    • recipe Potato Dippers





    1. In a 1 1/2- or 2-quart slow cooker combine cream cheese, cheese product, broccoli, salsa, and bacon-flavor bits.


    2. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.


    3. Stir dip before serving. If desired, thin dip to desired consistency with milk. Serve with Potato Dippers.



    Potato Dippers

    Yield: 64 dippers


    • 4 medium russet potatoes


    • Nonstick cooking spray


    • 1 teaspoon chili powder


    • ½ teaspoon black pepper





    1. Scrub potatoes; cut each potato into 16 slices. Place potato slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.


    2. Preheat oven to 450 degrees F. Lightly coat a large baking sheet with cooking spray. Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Lightly coat potato slices with cooking spray. Sprinkle with chili powder and black pepper. Bake potatoes about 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.


    Happy football Sunday!



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