Game Day Menu

picture of appetizers on the table with football decorations


A collection of snacks to keep you fueled during the big game. Try some indoor physical activities during time outs and commercial breaks!

Download the Game Day Cookbook in English (PDF|1.15MB) or Spanish (PDF|1.22MB)

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Game Day Menu
Cantaloupe Cooler
Tortilla Chips and Bean Dip
Turkey Pinwheel Appetizers  OR  Colorful Quesadillasvegetarian icon
Orange Glazed Skinless Chicken Wings  OR  Crunchy Vegetable Wrapsvegetarian icon
Assorted fruits and vegetables with Low Fat Ranch Dip and Fruit Dip


= Vegetarian Option


See More Healthy Thrifty Holiday Menus


Cantaloupe Cooler

Cool down in the heat with this fruit cooler. Refreshing orange juice mixed with sweet cantaloupe creates the perfect, easy-to-make drink! You can even get creative and use any fruit you please!

Makes 8 servings.

three glasses of orange liquid sitting on a porch rail Ingredients

1 cantaloupe (ripe)
2 1/2 cups orange juice (cold)
2 tablespoons sugar (granulated)
ice (crushed)

Directions

1. Cut melon in half. Scoop out seeds, remove rind and discard. Cut melon into 1-inch cubes.
2. In blender or food processor, blend melon cubes with 1/2 cup orange juice until smooth.
3. Pour puree into pitcher and stir in the remaining orange juice and the sugar. Stir until sugar is dissolved.
4. Pour into glasses filled with crushed ice.


For nutrition information visit Cantaloupe Cooler at What's Cooking? USDA Mixing Bowl.


Tortilla Chips and Bean Dip

Makes 4 servings.

bowl of bean dip on a plate with tortilla chips surrounding the bowl Ingredients

4 corn tortillas
1 can kidney beans (16 ounce)
1/4 cup salsa
1/4 cup sour cream, non-fat
1/2 cup cheddar cheese (shredded)
1 cup lettuce (shredded)

Directions

1. Preheat oven to 400 degrees.
2. Place tortillas in a stack on cutting board. With a sharp knife, cut stack into eight pieces, forming triangles or wedges.
3. Lay tortillas pieces out in single layer on baking sheet. Set aside while making dip.
4. Open canned beans. Pour beans in colander; rinse and drain. Place beans in a small mixing bowl and mash with a potato masher. Spread beans over bottom of baking dish.
5. Measure salsa and spread over beans.
6. Measure sour cream and spread over beans.
7. Grate and measure cheese; sprinkle over bean mixture.
8. Place lettuce wedge on cutting board. Slice into thin strips; set aside.
9. Place both the baking sheet with tortilla pieces and the dip in preheated oven. Bake about 8 minutes or until tortilla pieces are crisp and dip is bubbly. Sprinkle lettuce over dip and serve with tortilla chips.


For nutrition information visit Tortilla Chips and Bean Dip at What's Cooking? USDA Mixing Bowl.


Turkey Pinwheel Appetizers

Makes 16 servings.

rolled up tortillas with turkey and spinach inside, stacked into a small tower Ingredients

1 package cream cheese, low-fat (8 oz, garlic and herb)
6 flour tortillas (8 inch)
6 slices turkey
3 Roma tomatoes (small, chopped)
3 cups baby spinach leaves (fresh)

Directions

1. Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH 10 - 15 seconds to soften.
2. Spread about 2 Tablespoons cream cheese over each tortilla. Top with a slice of turkey, chopped tomatoes and spinach.
3. Roll up lightly; then wrap in plastic wrap. Refrigerate 2 - 3 hours to blend flavors. Cut each roll into eight 1-inch slices. Arrange with cut side down on serving plate.


For nutrition information visit Turkey Pinwheel Appetizers at What's Cooking? USDA Mixing Bowl.


Colorful Quesadillas

Use fresh or frozen spinach and red peppers, or try adding your own colorful vegetables in this dish.

Makes 8 servings.

quesadillas with red bell peppers and green spinach as a garnish Ingredients

8 ounces cream cheese, fat-free
1/4 teaspoon garlic powder
8 flour tortillas (small)
1 cup sweet red pepper (chopped)
1 cup low-fat cheese (shredded)
2 cups spinach leaves (fresh, or 9 oz. frozen, thawed and squeezed dry)

Directions

1. In a small bowl, mix the cream cheese and garlic powder.
2. Spread about 2 tablespoons of the cheese mixture on each tortilla.
3. Sprinkle about 2 tablespoons bell pepper and 2 tablespoons cheese on one half of each tortilla.
4. Add spinach: 1/4 cup if using fresh leaves OR 2 Tablespoons if using frozen. Fold tortillas in half.
5. Heat a large skillet over medium heat until hot. Put 2 folded tortillas in skillet and heat for 1-2 minutes on each side or until golden brown.
6. Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder.
7. Cut each quesadilla into 4 wedges. Serve warm.


For nutrition information visit Colorful Quesadillas at What's Cooking? USDA Mixing Bowl.


Orange Glazed Skinless Chicken Wings

Makes 5 servings.

chicken wings on square plate against a wood background with orange as a garnish Ingredients

10 chicken wings (skin removed)
3 tablespoons butter
1 teaspoon seasoned salt
8 tablespoons orange marmalade (1/2 cup)

Directions

1. Tuck the wing tip under the larger joint to form a triangle.
2. Heat butter in skillet (200°F on temperature controlled gas burner).
3. Sprinkle wings with seasoned salt and place in heated butter. Sauté on temperature controlled gas burner (325°F) until evenly brown on both sides, about 20 minutes.
4. Spread with orange marmalade, continuing to sauté while basting frequently for another 20 minutes.
5. Remove from skillet. Serve hot.
6. Hold at serving temperature on automatic burner or in 'Keep-Warm' oven set at 170°F. They will be glazed and "sticky" good.


For nutrition information visit Orange Glazed Skinless Chicken Wings at What's Cooking? USDA Mixing Bowl.


Crunchy Vegetable Wraps

Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables.

Makes 4 servings.

vegetables and sauce wrapped in a brown tortilla cut so that you can see the inside contents Ingredients

4 tablespoons cream cheese, low-fat (whipped)
2 flour tortillas
1/2 teaspoon ranch seasoning mix
1/4 cup broccoli (washed and chopped)
1/4 cup carrot (peeled and grated)
1/4 cup zucchini (washed and cut into small strips)
1/4 cup summer squash (yellow, washed and cut into small strips)
1/2 tomato (diced)
1/8 cup green bell pepper (seeded and diced)
2 tablespoons chives (chopped fine)

Directions

1. In a small bowl, stir ranch seasoning into cream cheese, chill.
2. Wash and chop vegetables.
3. Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
4. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
5. Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.


For nutrition information visit Crunchy Vegetable Wraps at What's Cooking? USDA Mixing Bowl.


Low Fat Ranch Dip

Makes 4 servings.

ranch dip in bowl surrounded by colorful vegetables on a square plate Ingredients

1 can great northern beans (15 ounce, rinsed and drained)
1/4 cup water
1/2 cup yogurt, low-fat plain
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon chives (fresh, chopped)
1 tablespoon parsley (fresh, chopped)
1/4 teaspoon tarragon (dried)
1/4 teaspoon salt
1 tablespoon lemon juice

Directions

1. Blend the beans and garlic in a blender, adding enough water for the desired consistency.
2. Blend for 2 minutes to make it silky smooth.
3. Use a spatula to scrape the mixture into a medium bowl.
4. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl.


For nutrition information visit Low Fat Ranch Dip at What's Cooking? USDA Mixing Bowl.


Fruit Dip

Lime juice and orange concentrate gives this yogurt dip a tangy and sweet flavor. Serve it with your favorite fruits.

Makes 4 servings.

white dip in a round bowl with variety of fruit surrounding it on a square plate Ingredients

1 cup yogurt, low-fat vanilla (8 oz)
1 fluid ounce orange juice, 100% juice, frozen concentrate (thawed)
1 tablespoon lime juice
1/2 tablespoon brown sugar
2 apple (red, cored and sliced)
1 pear (cored and sliced)
1 peach (pitted and sliced)

Directions

1. In a small bowl, combine yogurt, orange juice concentrate, lime juice and brown sugar.
2. Mix well.
3. Place bowl containing dip on a large plate and surround with fruit.


For nutrition information visit Fruit Dip at What's Cooking? USDA Mixing Bowl.