Don your team colours, clear your schedules, pour the drinks and ready the snacks…because it’s footy final season! And no matter the code, all footy fans have something in common…PASSION !!!
While we’re cheering our teams towards victory, often our own health goals are anything but being supported!
The great news is that this needn’t be the case and just like football, winners are created in pre-season…so prep we must and winners we all become!
Let’s look at some (healthy) goal-smashing, footy final finger-food favourites.
1) Healthy Cheesy BBQ Popcorn
Serves 8 (69 calories per serve)
- 85g Air Popped Popcorn
- 1 Teaspoon Ground Paprika (2g)
- 1/2 Teaspoon Dried Oregano (1g)
- 1/2 Teaspoon Dried Thyme (1g)
- 20g Butter, melted
- 25g Grated Parmesan, grated
- Cook the popcorn using packet directions.
- Meanwhile, combine the spices in an extra-large bowl.
- Add the hot popcorn and butter to the spice mix in the bowl. Toss until well coated and combined.
- Spread onto a large baking tray lined with non-stick baking paper. Scatter over the cheese. Bake in a preheated 180C conventional oven (or 160C for fan-forced) for 2-3 minutes or until the cheese is just melted.
- Allow to cool and divide into 8 portions.
2) Prosciutto & Ricotta Pizza
Serves 2 (311 calories per serve)
- 100g Prosciutto, fat trimmed, torn
- 100g Reduced Fat Ricotta, crumbled
- 2 Pieces Wholemeal Pita Bread (80g)
- 1/2 Punnet Cherry Tomatoes (125g), halved
- 1/4 Cups Basil Leaves (10g)
- 60g Rocket
- Preheat grill to high. Place prosciutto onto a non-stick baking tray. Cook under grill until crisp, then set aside to cool.
- Preheat oven to 200°C, and place two baking trays into oven. Spread ricotta over pita breads and top with tomatoes.
- Remove hot trays from oven. Place breads onto trays and bake for 8 minutes or until crisp.
- Top with prosciutto, basil and rocket to serve.
3) Not so Naughty Nacho’s
Serves 4 (317 calories per serve)
- 2 Pieces Wholemeal Mountain Bread (50g)
- 2g Olive Oil Spray
- 1 Onion (146g), finely chopped
- 2 Celery Stalks (110g), finely chopped
- 2 Cloves Garlic (6g), crushed
- 1 Teaspoon Chilli Powder (2g)
- 200g Lean Beef Mince
- 200g Canned Lentils, rinsed & drained
- 1 X 400g can Diced Tomato (400g)
- 2 Tomatoes (334g), chopped
- 160g Avocado, chopped
- 1/2 Cup Fresh Coriander (20g)
- 2 Tablespoons Extra Light Sour Cream (40g)
- 2 Tablespoons Parmesan Cheese (14g), finely grated
- Preheat oven to 180°C. Cut bread into triangles and place onto a baking tray. Bake for 5 minutes or until crisp and lightly golden.
- Meanwhile, lightly spray a frying pan with oil and heat over medium heat. Add onion and celery. Cook, stirring often, for 5 minutes or until soft. Add garlic and chilli powder and cook, stirring, for seconds.
- Add beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in lentils and canned tomatoes. Bring to the boil, reduce heat to medium-low and simmer for 8 minutes or until liquid has reduced and thickened.
- Combine the fresh tomato, avocado and coriander in a bowl.
- To assemble, arrange mountain bread crisps on plates and top with beef mixture, salsa and sour cream. Sprinkle with parmesan to serve.
4) Sausage rolls
Serves 4 (312 calories per serve)
- 2g Olive Oil Spray
- 6 Shallots (36g), finely chopped
- 4 Cloves Garlic (12g), crushed
- 2 Teaspoons Fennel Seeds (4g)
- 2 Carrots (122g), grated
- 2 Zucchinis (202g), grated
- 240g Lean Beef Mince
- 200g Lean Pork Mince
- 6 Sheets Filo Pastry (108g)
- 240g Cherry Tomatoes, chopped
- 4 Teaspoons Balsamic Vinegar (20g)
- 80g Mixed Salad Leaves
- Preheat oven to 200°C and line a baking tray with non-stick baking paper. Spray a non-stick frying pan lightly with oil and heat over medium heat. Add shallots, garlic and fennel seeds and cook, stirring, for 30 seconds. Add carrot and zucchini and cook, stirring, for about 5 minutes or until softened. Transfer to a large mixing bowl, season with freshly ground black pepper and set aside to cool completely.
- Add beef and pork mince to cooled carrot mixture and mix with your hands to combine. Divide mixture in half. Lay one sheet of filo on a clean work surface. Spray with oil. Place other sheets on top, spraying each except for the last one. Cut filo stacks in half so you have two smaller rectangles.
- Place one portion in a sausage shape down the centre of each pastry rectangle. Fold in sides, then roll up to enclose filling. Place on prepared tray. Spray with oil and bake for 15-20 minutes or until golden brown and cooked through.
- Combine tomatoes and balsamic in a bowl, mix well. Serve sausage rolls with salad leaves and tomato mixture.
5) Sloppy Joes
Serves 6 (299 calories per serve)
- 1 Teaspoon Olive Oil (5g)
- 1 Onion (150g), finely chopped
- 200g Lean Beef Mince
- 2 Teaspoons Ground Coriander (5g)
- 1 Teaspoon Ground Cumin (2g)
- 1/4 Teaspoon Chilli Flakes (1g)
- 1 Zucchini (114g), chopped
- 1 Red Capsicum (92g), chopped
- 1 X 400g can Diced Tomato (280g), diced
- 60g Tomato Sauce
- 6 Grainy Bread Rolls (480g)
- Heat the oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook for 2-3 minutes until the onions are golden. Add the mince and cook 3-4 minutes or until browned. Add the spices and cook, stirring, for 1 minute.
- Add the zucchini and capsicum. Cook for 2 minutes. Add the tomatoes, breaking them up with a spoon and tomato sauce. Simmer, uncovered, for 5-10 minutes, stirring occasionally, or until the mixture is thick.
- Split the bread rolls and top with the mince mixture.
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