Healthy and fun tailgating recipes

(WXYZ) - The Lions are ready to kick off their regular season and you can't talk football without the pregame food.

Registered dietician Julie Feldman was in studio with some fun and healthy tailgate treats for you to try at the next big game.

Football Farmers Cheese Spread

Ingredients:

2 cup toasted walnuts

1 lb farmer cheese (friendship)

2 tbsps honey

1/2 cup raisins  

1 dash cinnamon (couple)

1 pinch salt (couple)

Sliced apples for dipping

Directions:

1              Preheat oven to broiler.

2              Place Friendship Farmer Cheese in a large mixing bowl. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine). Place under broiler until brown and bubbly on top, about 2 to 3 minutes. Serve hot or at room temperature with sliced apples

 

Fruited Guacamole

Ingredients:

1avocado (preferably Hass), diced

½ tablespoonminced red onion

1teaspoonminced serrano chile

12black or red grapes, halved

½ cupdiced peaches (or mangoes)

Pomegranate seeds (optional)

Directions:

Mix and enjoy with low fat, high fiber chips or veggies

4 ^th Quarter Chicken Tenders               

Ingredients:

1/3 cup non-fat coconut milk

1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)

1/2 teaspoon salt

1 cup panko (Japanese breadcrumbs)

2 boneless-skinless chicken breasts cut in strips

Cooking spray

Preparation

1.            Preheat oven to 400°.

2.            Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

3.            Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

 

 

Football Fanatic Popcorn Balls  

Ingredients:

6 heaping cups popped corn

1/4 cup agave nectar or honey

1/4 cup creamy natural peanut butter or almond butter, at room temperature

2 tablespoons finely chopped dried cherries

Directions:

1.            line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in a large bowl.

2.            Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more.

3.            Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in finely chopped dried cherries.

4.            Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the pretzels and dried cherries.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.

5.            Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.