Game Day Snacks

We’re entering the seventh week of the NFL season and it has truly been a case of “any given sunday” this year. From the replacement officials impacting the outcome of games to normally stout teams like the Steelers and Saints limping out of the gate to a four way tie for first place in the AFC East there is a real feeling that anything could happen when the games start.

What hasn’t changed, however, is the typical game day routine. For me that means my favorite jersey, a growler of my favorite local brew, and some food to help fuel me through all four quarters. Although, with the maddeningly inconsistent performance of my team so far this season I haven’t had much of an appetite during the games thus far.

Still, when I have friends over for the game, I do my best to have something around to snack on so we can either celebrate the victory or comfort ourselves in defeat. Since I’m working on eating better I’ve tried to stay away from typical game day snacks to avoid mindlessly eating an excessive amount of calories and processed foods.

After watching the Bee Well for Life video “Game Day” featuring Chef Scott Leibfried it dawned on me that I could make a fun, healthy snack to have during the game that would be a welcome departure from the norm. In the video Chef Scott fashions two dishes you can prepare relatively quickly that are a much better alternative to a giant bowl of chips and a vat of dip.

Using Chef Scott’s ideas I fashioned a finger food type snack using Bumble Bee Tonno in Olive Oil, a little bit of homemade aioli, a chopped hard boiled egg, and some diced tomatoes, scallions, and celery. I mixed all of these items up in a bowl and portioned it out into the phyllo cups you can find in your grocery stores’ freezer section. They were a quick, fun way to get a quick bite in between yelling at the bad calls that even the real officials seemed to make with alarming regularity.

What types of things do you like to serve on game day?

Tuna Phyllo Cups

Software

  • 1 can Bumble Bee Tonno in Olive Oil
  • 1/4 cup aioli (or mayonnaise of choice)
  • 1 hard boiled egg, diced
  • 1 roma tomato, diced
  • 1 rib celery, finely diced
  • 1 scallion, finely diced
  • salt and pepper to taste
  • 1 tablespoon chives, finely sliced
  • 1 package frozen phyllo cups

Assemblage

  1. Combined the first six ingredients in a medium mixing bowl and stir to combine
  2. Season with salt and pepper to taste
  3. Spoon mixture into phyllo cups, sprinkle on chives for garnish, and serve

Disclosure: As part of the Bee Squad I receive product information and samples and Bumble Bee sponsored my attendance at the 2012 Type A Parent conference. I was not compensated in any other way, nor was I offered or promised anything else in exchange or my review of their products, recipes or BeeWell For Life program. All opinions contained herein are my own.

Photo credit: vtravelled.com

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PJ Mullen is a stay at home dad, husband, amateur chef, craft beer enthusiast, prolific air drummer and the Stig in a minivan. Currently in between blogs, PJ has been littering the Internet with his drivel since 2006 when he started a wordpress.com account and blogged about a home renovation project. That proved to be a gateway drug to self-hosting where he went on to blog about football, his life as a stay at home dad and his culinary adventures. While he chooses a new domain to sully, he can be found here at Digital Dads writing about food and craft beer. He was a member of the Bumble Bee Foods "Bee Squad" from 2011 to 2012, contributed to Man of the House, was a member of the Shared Tastes Panel at Ready Set Eat, has worked with several brands including Sony, RedEnvelope, Conair, Lands End and Baby Brezza, and won the 2010 Perdue Verifiably Good Video Contest.

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