Fall has arrived and that means that football is back! For many of us,
watching football has become a tradition that we look forward to all year
long. Football food is as much a tradition as the actual games. Consuming
greasy, unhealthy snacks and high-calorie alcoholic beverages are commonplace
at sports bars, tailgate parties and at home as we load up with carbs
and cheer on our favorite teams.
Profile Nation: you don’t have to sabotage your plan to enjoy delicious
snacks this football season. Here’s 5 Profile-approved recipes that
you can use to stay on plan at your next football feast:
Profile Buffalo Chicken Pasta Salad
Recipe Created by Cole Fricke: Profile Coach – Olathe, KS | Click
here for downloadable version
Profile Exchange values: 2oz Profile Fettuccine + 2oz very lean protein
+ ¾ cup veggies + 2 Free Foods + 1 Fat (blue cheese optional)
Description: Spicy, yet flavorful: your family won’t even know it’s
healthy. Perfect for family reunions, block parties, picnics and all other
Preparation Time: 10 minutes / Cook Time: 20 minutes = roasting chicken
Number of Servings: 4 | Serving Size: 1 cup
• 1 box Profile Fettuccine
• 1 chicken breast (8oz) cooked and shredded (about 1 cup)
• Paprika (to taste)
• 4 stalks of celery, chopped (about 1 cup)
• 1/4 cup shredded carrot
• 1/2 cup bottled Walden Farms Ranch Dressing
• 2 Tbsp or more Buffalo sauce, like Frank's Red Hot
• Cherry tomato garnish
• *Blue Cheese crumbles if desired (2 Tbsp = 1 fat serving)
1. Rub chicken breast with paprika, roast at 350 for 20 minutes (or grill
to safe cooking temp), let rest before adding to pasta.
2. Mix together the Walden Farms ranch and the Buffalo sauce (add blue
cheese if you’d like) in a small bowl and set aside. Test the spiciness
of the dressing and add more hot sauce to taste.
3. Chop celery to ¼” thickness and roughly shred carrot shavings.
4. Toss the cooked and cooled pasta, shredded chicken, celery and carrot
together in a large bowl.
Profile Buffalo Chicken Pasta Salad
5. Pour dressing over the pasta and toss until evenly coated.
6. Divide into bowl and serve.
Walden Farms Plain Ranch works great for the sauce. The celery gives it
a good crunch and balances the heat of the buffalo. Let the chicken rest
a bit after cooking to let the juices redistribute so the chicken stays moist.
Recipe Submitted by Profile Member Alvina Morrison | Downloadable version
Profile Exchange values: 4oz Lean Protein, 1 cup vegetables
Description: Nothing says "let's watch some football" like
some tasty appetizers and these delectable stuffed peppers are sure to
please! They take a bit of time to prepare, but once it's time to
enjoy you'll be glad you did!
• 2 large peppers
• 8 oz lean ground beef
• 1/2 onion chopped
• 1 small can chopped tomatoes
• 1/2 cup water
• 1/4 tsp ground pepper
1. Preheat oven to 375. Halve peppers lengthwise; remove stem, ends, seeds
2. Immerse peppers in into boiling water for 3 minutes and invert onto
a paper towel to drain well
3. In a large skillet brown meat and onion until tender. Drain fat. Stir
in tomato, water and ground pepper. Cover and simmer. 4. Spoon meat mixture
5. Place peppers in 8x8x2 baking dish. Bake uncovered for approximately
15 minutes or until heated through.
6. Let stand for 1-2 minutes before serving.
Downloadable version coming soon.
Profile Exchange values: 3oz. lean protein + 1/3 cup veggies + 1 fat
Description: Remember that time you went to your friend's house to
watch the game and he whipped out a pan of meatloaf just before kickoff?
Yeah, me either. Meatloaf would make for a pretty strange football party
snack...but meatloaf cupcakes; now that's an entirely different story
altogether! If you're looking for a fun, original and finger-licking
good gameday snack - check these out. You'll be glad you did!
Number of Servings: 4 | Serving Size: 2 muffins
• 1 lb. lean ground beef
• 1 egg
• 1 cup cauliflower, par cooked and finely chopped
• 2 tsp. Worcestershire sauce
• ¼ cup green bell pepper, finely diced
• ¼ cup white onion, finely diced
• ¼ cup shredded carrot
• 2 cloves garlic
• ½ tsp. paprika
• ½ tsp. dried parsley
• ½ tsp. pepper
• 12 small cubes of mozzarella cheese
• ¾ cup reduced-sugar/sugar-free ketchup
1. Preheat oven to 450. Line a 12-muffin tin with muffin liners
2. Cook 1 cup cauliflower in microwave safe bowl with a small amount of
water. Microwave on high for 2-3 minutes. Drain off water and chop fine,
using a food processor. Set aside.
3. Add onion, pepper, carrot, and garlic in food processor until finely diced.
4. Mix ground beef, egg, cauliflower, Worcestershire, and seasonings along
with vegetables in a large bowl.
5. Portion less than ¼ cup of mixture and add a mozzarella piece
to the center and roll into a ball and place in a muffin liner. Repeat
to fill pan. Top each with 1 tbsp. ketchup.
6. Bake for 20 minutes, let rest for 5 minutes. Serve immediately.
Profile Cheeseburger Pizza
Downloadable version coming soon!
Profile Exchange values: 2 oz. Very Lean Protein; 2 cups veggies: 1 fat
Description: Is there a more classic American combination than pizza and
football? This Cheeseburger Pizza is a Profile-approved crowd-pleaser
like no other.
• 1 package Profile Sloppy Joe Mix
• 1 Portabella Mushroom Cap
• 1-Green; Red; or Yellow Bell Pepper
• ¾ oz = 1 ¾ T reduced fat Cheddar Cheese
• Trace Ketchup (can use sugar free Ketchup or Walden Farms)
• Prepared Yellow Mustard to taste
• Chopped Dill pickle to taste
• 5 Grape Tomatoes—Chopped
• 1 cup shredded Romaine Lettuce1 slice of Red Onion
1. Preheat oven to 400 degrees.
2. Line a baking sheet with Pam spray or parchment paper.
3. Quickly wash and pat dry the Portabella Mushroom cap; remove the gills
and the stem.
4. If using the Pepper, wash, dry and cut in half removing the seeds and membrane.
5. Roast the veggie for 20 minutes and remove from oven.
6. Prepare the Profile Sloppy Joe mix as directed and add on top of the veggie.
7. Fill the Portabella cap with the mixture or both halves of the Pepper
8. Top with Cheddar Cheese and broil till cheese bubbles, watch closely.
9. Top with ketchup, mustard, chopped dill pickle, onion and chopped cherry tomatoes.
10. Top with ½ cup of shredded Romaine.
11. Serve over the remaining Romaine lettuce that has been dressed with
1 serving of a fat i.e. a low fat serving of dressing.
Virgin Bloody Mary with Profile Tomato Soup
Downloadable version coming soon!
Profile Exchange values: 1 meal replacement, 1 cup vegetables
Description: For adults on the Profile Plan, the pressure to drink alcohol
is real. Curb your cravings and have a drink during the game with this
spicy virgin bloody mary recipe that incorporates Profile tomato soup!
• 1 envelope Profile tomato soup
• 1 cup celery
• 1/3 cup red bell pepper
• 1 Tablespoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon lemon juice (optional)
• Hot sauce to taste
• (variations: add ¼ cup salsa, carrots instead of red bell
pepper, a few greek olives)
1. Make the soup with 4 oz of boiling water, let it sit for 3-5 minutes.
2. Meanwhile, chop celery and red bell pepper (added for color and sweetness).
3. Put this in the blender with 6 oz of ice water (just add some ice cubes
to the measuring cup), blend for at least a minute, till liquid.
4. Add Worcestershire sauce, onion and garlic powder, lemon juice and
hot sauce to a large measuring cup (I used a 4 cup measuring cup) along
with the soup.
5. Stir and refrigerate for 30 minutes, this also helps it settle because
the blending may cause some foaming.
6. Serve in a tall glass over ice with a celery garnish.