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 Source: dLife.com

Apple Coleslaw

Ingredients:

3/4 cup plain nonfat yogurt
1/2 cup reduced-calorie mayonnaise
2 tbsp Dijon mustard
2 tbsp cider vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
5 cups shredded cabbage
5 cups shredded red cabbage
2 cups shredded carrot
1/2 cup chopped green onions
1 Granny Smith apple, cored and chopped

Directions:

In a large bowl, combine yogurt, mayonnaise, Dijon mustard, cider vinegar, salt, and pepper, stirring well and set aside. In another bowl combine cabbages, carrots, green onions, and Granny Smith apple; add yogurt mixture, and toss well to mix. Cover and chill at least 2 hours.

Nutrients Per Serving:
70 Calories
9.4 g Total Carbohydrate
2 g Protein
3.0 g Total Fat
0.7 g Saturated Fat
4 mg Cholesterol
2.6 g Fiber
278 mg Sodium

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Kick-off Kabobs

Ingredients:

2 pounds boneless pork chops, cut into 1-inch cubes
1 cup fat-free Italian salad dressing
2 tbsp dried red pepper flakes
1 tbsp fennel seed
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 (6-inch) wooden skewers (soak in water for 30 minutes before using)

Directions:

Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.

Nutritients Per Serving:
70 Calories
2 g Fat
25 mg Cholesterol
2 g Carbohydrates
9 g Protein
135 mg Sodium
0 g Saturated Fat

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Veggie Barbecue Pitas Snacks

Ingredients:

1 cup each: thinly sliced onion, green bell pepper, zucchini
3 cups sliced mushrooms
1 tbsp canola oil
1/2 cup barbecue sauce
4 pita breads, halved, warm
1 cup (4-oz) shredded reduced-fat Monterey Jack cheese

Directions:

Sauté vegetables in oil large skillet until tender, 8 to 10 minutes. Stir in barbecue sauce and cook until hot, 2 to 3 minutes. Spoon vegetable mixture into pitas; sprinkle with cheese. Use your favorite barbecue sauce for these veggie snacks.

Nutritients Per Serving:
159 Calories
23.3 g Carbohydrates
6 g Protein
4.4 g Total Fat
1.6 g Saturated Fat
7.5 g Cholesterol
375 mg Sodium