Part Two Game Day Snacks

Mexican Cheesy Spinach Dip with Sausage

Cook's Notes: A tasty game day treat that combines two things people love Mexican food and spinach dip. It's loaded with Mexican flavor, and it is easy to reduce calories by using ingredients that are low in fat. Make it a day before, and all you have to do is pop it in the oven and heat it up right before your company arrives. Seasoning amounts can be adjusted according to preference.  
The recipe is adapted from carlsbadcravings.com, and it's on the lighter side.
Cooking Tip: Advance prep makes the assembly go faster. The sausage can be browned ahead, and the veggies diced. 
Ingredients:

• 2 cups cooked sweet Italian or Andouille sausage, crumbled 
• 1 TB. olive oil
• 3/4 cup each of sweet onions, diced and a combination of mini red and yellow peppers
• 2 garlic cloves, minced
• 1 can (10 oz.) Rotel Fire Roasted Diced Tomatoes with Green Chilies drained
• 1 cup frozen corn
• optional 1 cup of black beans rinsed and drained
• 6 oz. (1/2 bag) frozen spinach
• 1 tsp. chili powder
• 1/4 tsp. each cumin, smoked paprika, oregano, cayenne pepper
• 1/3 cup reduced-fat mayonnaise or Miracle Whip
• 3 oz. light  cream cheese
• 1/3 cup light sour cream 
• 1 cup reduced-fat cheddar cheese divided
• 1 cup Pepper Jack cheese, divided 
• assorted chips

Directions: 

• Preheat oven to 350 degrees.
• Heat oil and saute onions and peppers in a large skillet for 3 minutes. Add in garlic and saute for 2 minutes more. 
• Stir in cooked crumbled sausage, tomatoes, corn, beans if using frozen spinach, spices, and mayonnaise. Heat until warmed through. Reduce heat to low, and stir in cream cheese, sour cream, and half of the cheese. Mix well and heat on low for 2 minutes.  
• Transfer to a baking dish and top with remaining cheese.  Bake uncovered 20 minutes. Serve immediately with assorted chips.  

 

A cross between a soft bar cookie and a streusel-topped crumb bar, these sweet treats are perfect for fresh strawberries and a bit healthier than other traditional bar recipes using whole wheat flour and rolled oats.  

The recipe is adapted from wellplated.com 

Strawberry Oatmeal Bars

Cook's Notes: 

• The top and bottom “crust” of the oatmeal bars comes together in a single bowl.
• Since the recipe calls for melted, not softened, butter, you don’t need to wait for the butter to come to room temperature before baking.
• Most strawberry oatmeal bar recipes require making the filling in a separate bowl; these fresh strawberry bars do not.
• Once you’ve pressed the first crust layer into the pan, simply scatter the filling ingredients—diced strawberries, lemon juice, and a touch of sugar and cornstarch—right over it, then sprinkle the remaining oatmeal crumble on top.
• Looking for a strawberry oatmeal bars vegan recipe? Just swap the butter for coconut oil.

Ingredients:
For the Strawberry Bars:

• 1 cup old-fashioned rolled oats 
• ¾ cup white whole wheat flour or substitute all-purpose flour 
• ⅓ cup light brown sugar
• ¼ teaspoon ground ginger 
• 1 teaspoon cinnamon 
• ¼ teaspoon kosher salt 
• 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy-free)
• 2 cups small-diced strawberries, divided
• 1 teaspoon cornstarch 
• 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
• 1 tablespoon granulated, divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):

• ½ cup powdered sugar sifted
• 1 teaspoon pure vanilla extract 
• 1 tablespoon milk any kind you like

Directions: 

• Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
• Combine the oats, flour, brown sugar, ginger, cinnamon and salt in a medium bowl. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Press very firmly so the crust holds together (you can also use the back of a measuring cup to help press it into an even later).
• Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
• Bake the bars for 30-35 minutes until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
• While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

A bonanza of 75 healthy game-day snacks from closet cooking blog

https://www.closetcooking.com/25-healthy-game-day-party-recipes