Every winter, football fans come together for the viewing party of the season. This year, as you prepare to host a hungry crowd for the big game, intercept unhealthy appetizers

and lighten up your favorite game-watching dishes

by infusing vegetables. Jodie Shield, mom and childhood nutrition expert, knows first-hand the challenge of making dishes that not only taste good, but are good for you.

“People don’t traditionally think veggies when they think about game-day entertaining, but incorporating vegetables into your favorite recipes is an easy way to feel good about the food you are serving while still scoring points for home team health,” says Shield. “Veggies are full of nutrients and flavor, are a great way to add flavor, texture and color to your recipes, and can even be used as edible serving pieces.”

To ensure your guests enjoy their veggies before and after the final whistle is blown, here are some of Jodie’s tried-and-true tips for making vegetables delectable on game day and every day.

Shred the evidence. Shred veggies, like broc coli, carrots, bell peppers

or mushrooms, and toss them into turkey-sliders, sloppy Joes,

quesadillas, tacos or pizza. A small amount will blend right into

your favorite dishes and boost the nutritional value, too.

Contain their interest. Tempt big and small appetites by using the

vegetables themselves as edible serving pieces. Serve veggie dips

in hollowed-out bell peppers, mashed potatoes in potato skins or

even squash soup in mini pumpkins.

Dip it. Don’t be afraid to pair up vegetables with tasty sauces or

dips. A 2006 study found that children eat more vegetables when paired with a moderate amount of ranch dressing.
Original Ranch
Spinach Dip
Prep Time: 30 minutes
Chill Time: 30 minutes
Makes 2 cups
1 (1.1-ounce) packet of
Hidden Valley
Original Ranch dip
mix
16 ounces sour cream
10 ounces frozen
chopped spinach,
thawed and
well-drained
8 ounces water chest
nuts, rinsed, drained
and chopped
1 round loaf French
bread
Fresh vegetable sticks
1. Combine Hidden Valley
Original Ranch dip mix,
sour cream, spinach and
water chestnuts.
2. Chill 30 minutes or until just
before serving.
3. Cut top off the bread and remove
center (use firm bread
pieces as dippers).
4. Fill bread bowl with dip.
5. Serve with cubed bread and
vegetables.

Pick-a-Peck-of-Peppers Fiesta Ranch Dip
rep Time: 10 minutes
erves 8
1 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1/2 cup nonfat, plain yogurt
1 (1.1-ounce) packet ranch dip mix
2 each: green, red, orange and yellow bell peppers
. Combine mayonnaise, sour cream, yogurt and ranch dip mix in a
medium-size bowl; place in the refrigerator to chill.
. Meanwhile, remove the tops of the bell peppers, rinse and remove
seeds.
. Slice one green, red, orange and yellow bell pepper into quarters.
Place one quarter of each color bell pepper into
a food proces sor and chop until fine. Remove and drain excess
water.
. Add the diced bell pepper mix ture to the fiesta dip and stir until well
combined.
. Pour the dip into each of the remaining whole bell peppers and serve
with the remaining bell pepper cut into strips.
Carrot Oven Fries
rep Time: 5 minutes
ook Time: 25 minutes
erves 4 to 6
1 pound carrots (about 5 or 6 large) peeled and
cut into 4 x 1/4-inch sticks
1 teaspoon olive oil
1 (1.1-ounce) packet ranch dressing & seasoning mix
1 teaspoon corn starch
Vegetable cooking spray
. Preheat the oven to 400°F.
. In a large bowl, combine the carrots together with the olive oil, corn
starch and ranch dress ing & seasoning mix, and toss until well
coated.
. Use a sheet tray or quarter sheet pan. Spray generously with cooking
spray.
. Arrange the carrots in a single layer on rack and bake for
25 to 30 minutes or until crispy. Bake for 35 minutes for extra crispy
fries.