Throw a Gluten-Free Game-Day Party

Game-day party planning is no easy task — especially for starving football fans. Add gluten intolerance to the mix and you may just feel like throwing in the towel. But, really, there’s no need to stress. You’re just minutes away from party prowess with these good-for-you game-day snacks.

French Onion Dip Stuffed Mushrooms (pictured at top)
Yield: 10 servings

1 tablespoon olive oil
1 large red onion (about 2 cups), cut into thin rounds, then quartered
1 clove garlic, finely chopped
Salt and pepper
1/4 cup reduced-fat sour cream or nonfat yogurt
1/2 teaspoon gluten-free reduced-sodium soy sauce
10 large white mushrooms (about 1 pound total), stems removed
1/2 cup crushed unsweetened rice cereal

Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.

Using a blender, puree together 1/4 cup of the caramelized onions, the sour cream, the soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions; season with salt and pepper.

Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, bake the mushroom caps, stem-sides down, for 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. To serve, top with caramelized onions.

Per serving: Calories 37; Fat 2 g (Saturated 0.7 g); Cholesterol 2 mg; Sodium 37 mg; Carbohydrate 4 g; Fiber 0.7 g; Sugars 0.6 g; Protein 1.5 g

Chicken Parm Wings
Yield: 6 servings

1 1/2 pounds chicken wings, joints separated and tips discarded
Salt
1 cup crushed unsweetened rice cereal
1/2 cup grated Parmesan, plus more for topping
3 large eggs, beaten
1/4 cup store-bought gluten-free tomato sauce, for topping
2 tablespoons shredded mozzarella, for topping

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Season the chicken wings with salt.

In a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Top with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden.

Per serving: Calories 300; Fat 20 g (Saturated 6.4 g); Cholesterol 178 mg; Sodium 374 mg; Carbohydrate 5 g; Sugars 0.6 g; Protein 25 g

Honey-Roasted Peanut and Pretzel Caramel Corn Crunch
Yield: 8 servings

1 cup coconut sugar
1/4 cup honey
2 tablespoons brown rice syrup
1 cup unsalted roasted peanuts
5 cups unsalted popped popcorn
1 cup gluten-free mini pretzels
Salt, for sprinkling

In a small saucepan, cook the sugar, honey, brown rice syrup and peanuts over medium-high heat, stirring occasionally, until a candy thermometer registers 290 degrees F, about 10 minutes.

Meanwhile, add the popcorn and pretzels to a large heatproof bowl and line a baking sheet with parchment paper. Pour the sugar mixture over the popcorn and pretzels, and quickly stir to coat. Transfer to the prepared baking sheet, spreading out the caramel corn. Sprinkle with salt and let cool completely.

Per serving: Calories 222; Fat 14 g (Saturated 2 g); Sodium 84 mg; Carbohydrate 31 g; Fiber 2 g; Sugars 20 g; Protein 5 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1PNzXJ5