BHealthy Blog

Recipes for Game Day

Mini Tacos

Yield: 24 servings
65 calories per serving

Carb balance tortillas

1 lb lean ground beef 90% lean or higher

1 package of taco seasoning

1 diced tomato

Shredded lettuce

1/2 cup of reduced-fat cheese

1 onion


1. Pre-heat oven to 350.

2. Cut tortillas into fours. Using a cupcake tin upside down, place ¼ tortilla in the spaces and sprinkle with your choice of seasoning. Place in oven for 8-10 minutes.

3. Place ground beef in frying pan with 1 cup of water and ½ diced onion. Cook until brown. Drain water and grease.

4. Add taco seasoning and another 1 cup of water. Set to simmer.

5. Once tortillas and ground beef are cooked, fill mini shells with one tbsp of meat, ½ tbsp of cheese and assorted veggies.

Black Bean Dip

Yield: 6 servings
105 calories per serving

1 can of black beans (or baked beans)

1 can of Rotel

1 can of sweet corn


1. Drain black beans and sweet corn.

2. Mix all items together in a bowl.

Baked Chicken Tenders

Yield: 18 servings
96 calories per serving

1 lb of chicken

2 cups of bread crumbs

4 eggs

Favorite seasoning – ex. Tony Chachere’s Creole Seasoning


1. Pre-heat oven to 375.

2. Spray a low-calorie/low-fat greaser on cookie sheet.

3. Cut chicken breast in half and then into (3-5) strips.

4. Beat the 4 eggs in a bowl and mix the bread crumbs and seasoning of your choice in a separate bowl.

5. Dip chicken in eggs, then into bread crumb mix and repeat. Place on cookie sheet.

6. Once you have double coated all the chicken, place in the oven for 25 minutes.

7. After they are cooked, you can toss in your favorite sauce or just eat!

Zucchini Fries

Yield: 8 servings
165 calories per serving

4 zucchini

4 eggs

2 cups of bread crumbs

Parmesan cheese

Favorite seasoning – ex. garlic powder


1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

2. Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.

3. Cut zucchini into strips/fries.

3. Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.

4. Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

Sweet Potato Fries

Yield: 6 servings
77 calories per serving

2 sweet potatoes


Garlic powder

Salt and pepper

Olive oil


1. Preheat oven to 450 degrees F. Line a sheet tray with parchment.

2. Cut sweet potatoes into strips/fries.

3. In a large bowl, toss sweet potatoes with just enough oil to coat. Sprinkle with seasonings.

4. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Bagel Pizza

Yield: 16 servings
169 calories per serving

1 container (368 gs ea.) whole wheat bagel thins

1 cup traditional pizza sauce

16 oz mozzarella cheese

1/2 cup sliced red bell pepper

2 tablespoons black olives


1. Preheat oven to 375 degrees F.

2. Cut the bagels in half and lay on a baking sheet.

3. On top of each bagel, spread on pizza sauce, making sure to cover all spots.

4. Top with cheese and toppings.

5. Bake approximately 10 minutes or until cheese and meat are bubbly.

Spinach Artichoke Bites

Yield: 24 servings
4 oz. cream cheese, softened

1/4 c. sour cream

1 1/2 c. shredded mozzarella

1/4 c. Parmesan cheese

1 c. canned artichoke hearts, drained and chopped

1 (10) oz. package frozen spinach, drained and chopped

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1 tube crescent dough


1. Preheat oven to 375 degrees F. Grease a mini muffin tin with cooking spray.

2. In a large bowl, combine cream cheese, 1 cup mozzarella, Parmesan, artichokes, spinach, and garlic. Season with salt and pepper. Set aside.

3. Flour your work surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.

4. Bake until pastry is golden and cheese is melted, about 15 minutes.

Stuffed Mushrooms

Yield: 8 servings
190 calories per serving

1 cup, shredded whole milk mozzarella cheese

24 large mushrooms

1 pound of mild Italian sausage


1. Preheat oven to 350 degrees F (175 degrees C).

2. Hollow out each mushroom cap, reserving scrapings.

3. Heat a skillet over medium-high heat. Cook and stir sausage, onion, until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.

4. Stuff each mushroom cap with sausage mixture and place on a baking sheet.

5. Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle 1 ounce mozzarella cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Fruit Tarts

Yield: 8 servings
143 calories per serving

1 can of reduced fat crescent rolls

2 cups of strawberries

1 cup blueberries

1 banana

2 kiwi

1 container of fat free cool whip

Cinnamon to taste


1. Turn cupcake tin upside down and place a rolled out crescent roll on the bottom of each cup to create a bowl, and sprinkle with cinnamon. Bake on suggested temperature and length of time.

2. Let cool for 5 minutes

3. Then fill with your favorite fruits and top with cool whip