"Don't Get A Serving Penalty For Your Food"

Its that time a year again FOOTBALL season! Where friends and family get together on Sundays and cheer on their favorite team, and a bunch of food is served to satisfy those hungry crowds. If you’re hosting a football party at your home, instead of purchasing snacks that are quite unhealthy greasy, full of salt or added sugars, maybe you could make football watching finger foods by yourself and surprise your guests with amazingly good and super healthy bites. So, this football party season bring 'Your A Game" when it comes to the food you serve to guest. 

Here are a few fan favorites:

Buffalo Cauliflower with Blue Cheese 

1. Preheat the oven to 400 degrees F.
2. For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
3. For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
4. Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

Butternut Squash Turkey Chili

1. Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
2. Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.

Spiced Edamame

1. Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
2. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.