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Fan Favorite Football Food: New England Style

Sep 08, 2017 08:21PM ● Published by Melanie Heisinger

By Susan Nye
 
Football season is upon us! It’s time to stir up a pot of chili and call the neighbors. Whether you head down to Gillette Stadium or watch at home, football is a wonderful excuse to get together with friends and family . . . especially when you’re rooting for a winning team. This year, celebrate both the region and our favorite team with these healthy snacks.
 

Pomegranate Salsa

Reprinted with permission from the American Institute for Cancer Research, www.aicr.org.

This attractive dish can be served as an appetizer with baked whole-grain pita chips or used to top salad, salmon, chicken or plain yogurt.

Makes about 1⅓ cups

Ingredients

1 cup pomegranate arils
1/2 nectarine, peach or Fuji apple, finely chopped
1 Tbsp. finely chopped red onion
2 tsp. finely chopped jalapeno pepper, optional
2 tsp. pomegranate molasses or 2 Tbsp. pomegranate juice
1/4 tsp. salt
Freshly ground black pepper
1/4 cup chopped cilantro

Directions

1.     In bowl, use fork to combine pomegranate arils, nectarine, onion, jalapeno (if using), pomegranate molasses, salt, and 3-4 grinds pepper. Mix in cilantro. Let salsa sit for 10 minutes so flavors can meld.

2. Serve as accompaniment with chicken, turkey, pork chops, or grilled shrimp. Sprinkle over green salad, combine with cooked quinoa, or add a spoonful to garnish a bowl of butternut squash soup. Salsa keeps for 2 days, tightly covered in refrigerator.

Per 2 tablespoon serving: 19 calories, <1 g total fat (0 g saturated fat), 4 g carbohydrate,
<1 g protein, 1 g dietary fiber, 60 mg sodium.
<1 g protein, 1 g dietary fiber, 60 mg sodium.
 

Homemade Pumpkin Puree

A fresh and delicious alternative to canned pumpkin, homemade puree is definitely worth it. Plus, it’s easy, but plan ahead. Unless you want soupy puree, it needs to drain overnight!

Makes about 3 cups

Ingredients

5 lb fresh sugar pumpkin

Directions

1. Preheat the oven to 350º. Line a colander with overlapping coffee filters or cheese cloth, and set it over a large bowl.

2. Cut the pumpkin in half and scrape out the seeds and membrane. Place the pumpkin, cut-side down, on a parchment-lined baking sheet, and pierce the skin and flesh several times with a sharp knife. Bake at 350º until the pumpkin is very tender, about 2 hours.

3. When the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Puree the flesh in a food processor until smooth.

4. Transfer the puree to the prepared colander, cover, and transfer to the refrigerator to drain overnight.
 
If you use a lot of pumpkin, double or even triple this recipe. Divide the puree into 1- or 2-cup portions and freeze.
 

Perfect Pumpkin Seeds

Reprinted with permission from the American Institute for Cancer Research, www.aicr.org.

After the pumpkin is carved, seeds can be seasoned and toasted to make a delicious, crunchy snack. Pumpkin seeds are an excellent source of magnesium and supply some protein and fiber. They’re also among the nuts and seeds highest in phytosterols, natural plant compounds that may help lower blood cholesterol levels. This recipe relies on autumn staples like ginger, cinnamon and chili powder for a deliciously sweet and spicy combination.
 

Sweet Hot Pumpkin Seeds with Autumn Spices

Makes 8 servings (2 tablespoons each)

Ingredients

Canola oil spray

1 cup pumpkin seeds (scooped whole from the pumpkin then washed and dried and pre-toasted for 30 minutes in a 300-degree oven; or hulled, prepackaged from the grocery store)
4 tsp. walnut oil (olive oil may be substituted)
1 tsp. ground ginger
Pinch cloves
1/2 tsp. cinnamon
1/2 tsp. chili powder or paprika (optional)
1 Tbsp. plus 1 tsp. dark brown sugar
Dash salt
2 tsp. water

Directions

1. Preheat oven to 375 degrees.
  
2. Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin (as noted above), or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
 
3. Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.
 
4. Remove seeds from oven and stir into spice mixture, coating evenly, and cook on stove for another 5 minutes. Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
 
5. Remove from oven, let cool and gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.
 
Per serving: 180 calories, 14 g total fat (2.5 g saturated fat), 6 g carbohydrates, 9 g protein, 1 g dietary fiber, 160 mg sodium.
 

2017 New England Patriots Schedule

Courtesy of www.newenglandpatriots.com
 
Let’s follow our favorite team all the way to the Super Bowl again this year!
 
At home & Away
 
Thursday, September 7 – Kansas City Chiefs
Sunday, September 17New Orleans Saints
Sunday, September 24 – Houston Texans  
Sunday, October 1 – Carolina Panthers  
Thursday, October 5 Tampa Bay Buccaneers
Sunday, October 15 New York Jets
Sunday, October 22   – Atlanta Falcons
Sunday, October 29 – Los Angeles Chargers  
Sunday, November 12Denver Broncos
Sunday, November 19 – Oakland Raiders
Sunday, November 26 – Miami Dolphins  
Sunday, December 3Buffalo Bills
Monday, December 11 Miami Dolphins
Sunday, December 17 Pittsburgh Steelers
Sunday, December 24 – Buffalo Bills  
Sunday, December 31 – New York Jets

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