 Friends, football, and food — a fall tradition. This year, transform your traditional tailgate menu into a healthier, sustaining meal before kick-off. And don't forget to transport and store food properly to avoid food-borne illnesses.
Here are a few simple menu line-up changes that may decrease the fat and sodium in usual tailgate fare and increase the antioxidants, healthful fats, and fiber.
• Skip chips and fatty dips. Instead, nibble on fresh vegetables and hummus.
• To make fruit or vegetables more spirited, build kabobs with colorful selections representing your team colors, if you can.
• Switch out cheese and crackers in favor of low-fat cheese cubes with unsalted nuts, dried fruit, and grapes.
• Throw skinless chicken or turkey burgers on the barbecue. Use low-fat Italian or honey mustard dressing as a marinade.
• Grill skewered peppers, mushrooms, and tomatoes for a delicious side dish.
• If you're the chili type, go vegetarian and replace meat with seasonal squash chunks. |
Food Safety
Food safety becomes a big concern when you are moving coolers and dining out of the trunk. Planning ahead is the best defense against spoiling and cross-contamination.
• Pack a separate drinks cooler so the food cooler is opened less frequently.
• Transport raw meats in sealed containers, and move them from cooler to grill quickly.
• Keep cold food below 40 degrees and hot food above 140 degrees to curb bacteria growth.
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