SUPER Super Bowl Recipes

Farmer’s Market Salsa

from Sister's Cafe

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

 

Green Chile Roll-Ups

1 large can whole green chilies

Fat free cream cheese

green onions

reduced fat Mexican blend cheese

Hormel Natural Ham deli meat slices

Pull chilies apart and lay flat on paper towel to dry out a bit.

Dice green onions

Mix cream cheese, onions, cheese in a bowl

Assemble by putting 1/2 slice of deli ham on top of the green chili. Put a dollop of Cream Cheese in the middle Roll and secure with a toothpick.

Bake for 15-20 mins at 350.

 

Frito Pie

from the crockin girls
2 lb ground turkey seasoned (browned and with salt and pepper)
1 onion
1 green bell pepper
1 packet of chili seasoning mix
2 (8 oz) cans tomato sauce
1 can mexicorn
1 can rotel
1 can diced tomatoes
2 cans kidney beans (drained and rinsed)
oregano
cumin
garlic powder
onion powder

To serve with:
1 bag fritos
sour cream
shredded cheese

Directions:

Place all ingredients in slow cooker (last four ingredients to taste). Cover and cook on LOW for 6 - 8 hours or on HIGH for 4 hours. Serve over fritos and top with sour cream and shredded cheese for a yummy "frito pie" :)

 

April Farnsworth's Crockpot Salsa Chicken

Ingredients:
2-4 Chicken breasts
seasonings for chicken (I used Mrs. Dash but you could use anything, salt pepper, or garlic powder)
1 can black beans (drained)
15 oz salsa
1 can corn (drained)
8 oz cream cheese

Directions:
Put blackbeans and half of salsa in crockpot. Put chicken on top, seasoned as you will. Pour remaining salsa on top. Cook on low for 6-8 hours. Shred chicken with a fork and add corn and cream cheese. Cook on high for 30 minutes. Serve over rice. Leftovers can be eaten in a tortilla with tomatoes and lettuce.

Cheesy Potato Soup..

5-6 potatoes
chicken bullion (about 2 teaspoons)
1 cup flour
1 cup butter or margarine
milk
grated cheddar cheese (about three cups)
paprika
salt and pepper to taste
cooked bacon, chopped (optional)

Peel and cube potatoes. Place in a large pot and cover potatoes with water. You don't want too much water, just enough to cover the potatoes. Boil until tender then reduce the heat. Add the bullion, and the salt and pepper. In a smaller sauce pan, melt your butter or margarine. Once it is all melted, stir in the flour while the pan is still on the heat. Stir until it is a smooth paste. Reduce heat and add milk, whisking it until it is a smooth, thickened mixture. (This is your roux.) Add this at once to your potatoes and water. Stir continuously to make a smooth, thick soup. Add 2 cups of the shredded cheese and continue to stir until it is all melted. Sprinkle some paprika in to add color and a slight flavor. Dish up and top with more cheese and bacon. We like to have it with warm bread.

Over Night Rolls

Heat, then cool 1 cup of milk and 1/2 cup of butter or margarine. In a separate, small bowl (I use my Pyrex measuring cup) mix 1 tablespoon of yeast and 1 tablespoon of sugar. Moisten with a little warm water (like 1/4 cup) to activate the yeast.
In a large bowl, beat 3 eggs, then add 1/2 cup sugar and 1 teaspoon of salt. Add the mil mixture, yeast, and 4 cups of flour. Stir well.
No need to knead.
Cover and let rise overnight.
Next morning, divide the dough. Roll into two circles on a floured board and cut the circles into 16 triangles (much like a pizza). Brush with melted butter or margarine and roll into a crescent shape.
Let rise 4-5 hours and bake at 350 for 15 minutes.

Sweet and Sour Chicken..

1 can pineapple (chunks, tidbits, sliced, pick your favorite)
3/4 cup brown sugar
1/2 teaspoon salt
3 tablespoons corn startch
2 tablespoons soy sauce
1/4 cup cider vinegar
4 beef bullion cubes (or 4 teaspoons if you use another form of bullion like I do)
green pepper, seeded and sliced
Chicken breasts (this recipe can make enough for 4 breasts)

Drain pineapple and save juice. Set aside pineapple and add water to the juice until you have 1 1/2 cups of liquids. In a large saucepan, add the liquid mixture, brown sugar, salt, cornstarch, and the cider vinegar. Whisk over medium heat until the cornstarch is well dissolved. Continue stirring and watch for it to thicken. Once it stars to bubble and thicken, add the bullion and soy sauce. Continue stirring. Reduce heat so it is at a simmer. Add raw chicken, either whole or cubed, the pepper and pineapple and let cook until the chicken is no longer pink. Serve over rice or angel hair pasta.

Rib City's Pulled Pork

1 small 2lb-4lb pork butt "bone in", or pork collar, or roast bone in or no bone

1 bottle Liquid Smoke

1 Package of Knorr Vegetable blend spices (or Season Salt,Celery Salt,Pepper, Salt, Montreal BBQ Spices,Garlic powder mixed together)

1 bottle Rib City Sweet BBQ sauce ( I used sweet baby ray's)

Spread all spices on Pork Roast or Butt forming almost a crust, or thick layer.
Tear off 2 big pieces of foil to cover roast. Pour 1/2 bottle liquid smoke into foil with roast. Wrap the 1st sheet then wrap it again with the 2nd sheet so the juices cannot escape when cooking.

Place in a shallow pan or cooking tray. Slow cook on convection bake or regular oven at 375 for 4 hours and then 275 for 4 more hours, Or in the crock pot on low for 8 hours.

Unwrap and pull bone (if any). Take a fork and make sure that the meat separates easily. Leave cooking juice and put in bowl and pull with forks or gloved hands.

Add BBQ sauce.

BBQ Chicken Pizza with Feta

1 ready-to-use whole wheat pizza crust (12 inch)

1 cup low fat Shredded Mozzarella Cheese, divided

6 oz Grilled Chicken Breast cut into strips

1/4 cup Stubbs BBQ Sauce (or other low cal sauce)

1 pkg. (4 oz.) Fat Free Crumbled Feta Cheese

1 small red onion, halved, sliced and separated into rings

 

Preheat oven to 450

Place pizza crust on baking sheet and sprinkle with 1/2 cup mozzarella. Mix chicken with barbecue sauce and sprinkle over top. Top with feta, onions and remaining mozzarella.

Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

Peanut Stir-Fry Salad

1/4 cup Light Catalina Dressing

2 bags Steamers Asian Blend Frozen veggies

1 lb.boneless skinless chicken breasts, cut into strips

1/2 cup chopped Peanuts

2 Tbsp. lite soy sauce

1 pkg. (8 oz.) torn mixed salad greens

Heat dressing in large nonstick skillet on medium-high heat. Add chicken and stir-fry 5 min. or until done. Cook veggies according to package and add to skillet. Add nuts and soy sauce to skillet and stir-fry 2 min. or mixture is heated through. Serve over salad greens.

Fiesta Sandwiches

1 Package Hormel Natural Choice Turkey or Ham(or other Nitrate Free Deli meat)
1 Whole Wheat Baguette (or whole wheat bread)
1 Tomato Sliced
1 Avocado Sliced
1 Jar TAMED Jalapeno Peppers (found by the Pickles)
8oz. Fat Free Cream cheese
Taco seasoning
Reduced fat Mexican Blend Cheese

Slice Baguette and then Mix Cream Cheese with Taco Seasoning to preference. Spread a layer of cream cheese on bread. Top with Meat, then, Tomatoes, and Cheese. Broil in oven until cheese melts. Slice into servings and top with avocado slices and Jalapenos.

BBQ Chicken Salad

1 Rotisserie Chicken

Stubbs BBQ Sauce or other low cal BBQ sauce

1 Can Black Beans

1 Can Corn

1/4 cup green onions chopped

1 Cup Low fat cheese

Lettuce

Low fat Ranch

Baked Tortilla Chips

Pull Chicken off bird and dice. Mix with BBQ sauce. Assemble salad in layers. Lettuce, Beans, Corn, Chicken, Onions, Cheese, Crushed chips, and dressing.

Double Decker Tostadas and Mexi Corn

1 Package Tostada shells

Fat Free or Vegetarian Refried beans

low fat cheddar cheese or mozerella

shredded lettuce

1 small can enchilada sauce

Salsa

Fat Free Sour Cream

2 Cans Mexi-Corn

Mix refried beans and 1/2 can of enchilada sauce. Spread mixture on one tostada. Top another tostada with cheese and broil both layers in the oven for about 5 mins or until cheese melts. Put the Cheese layer on the bean layer and top with lettuce, sour cream, and salsa. Serve with Corn on the side

Stuffed Cabbage Casserole (It's REALLY Yummy I promise!)

1 bag coleslaw
1lb ground turkey or lean ground beerf
8 strips of center cut bacon cut in half
1.25 cups of yellow onion chopped
1 cup of instant brown rice uncooked
2 (8oz) cans of no salt added tomato sauce
.75 cups of water
Dinner plate lined with paper towel
8x8 caserole dish, spray with olive oil cooking spray
Hot sauce (optional)
Directions
Pre-heat oven to 400 degrees F. Place 3 cups of the cabbage in the prepared casserole dish. In a skillet over medium high heat cook the bacon, 3-4 min per side. When the bacon just starts to crisp transfer it to the lined dinner plate. Discard all but 1 tbsp of bacon grease. In the skillet with the reserved bacon grease add the uncooked brown rice and onion. Saute until the onion is soft and the rice just starts to brown. Transfer the mixture to the casserole dish, spreading evenly over the cabbage. In the same skillet cook the chicken breaking it up into chuncks until no longer pink, adding the salt and pepper to taste. Transfer the chicken to the casserole dish spreading evenly over the rice and onion mixture. Top with the remaining cabbage. Place the two cans of tomato sauce in the skillet with the water and bring to a boil. Spread the sauce over the casserole dish evenly being careful not to overflow the dish. Top with the bacon, cover with foil, and bake for 40 min. Remove the foil and bake for 10 more min or until the strata is heated through. Cut into 6 pieces and serve with option hot sauce on the side.

Number of Servings: 6

Chicken Bow Tie Pasta

Combine the following in a slow cooker:
-6 skinless, boneless chicken breasts
-1 jar four cheese alfredo sauce
-1 can cream of chicken soup
-1 can chicken broth
-1 pkg. Real Bacon Pieces
-1 pkg. fresh sliced mushrooms
-1/2 pkg. of dry Italian Dressing Mix
-1 cup swiss cheese, cubed
-1/4 stick of butter, melted
-Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.

Chef Salad Sandwiches

-1 pkg. pita bread (these also taste yummy on croissants)

-2-3 cups chopped iceberg lettuce

-1/2 cup shredded cheddar cheese

-1 sm. can sliced olives, drained

-1 cup cherry tomatoes, halved

-1 cup thinly sliced deli ham, sliced into small strips

-1/4-1/2 pkg. dry ranch seasoning (I like Uncle Dan's brand)

-2-3 Tbs. Mayonaisse

-2-3 Tbs. sour cream

-1 Tbs. milk

Combine all veggies, meat and cheese. Mix a bit of ranch seasoning and mayo, sour cream and milk. Stir well. You want to make a thick version of ranch. Pour over salad mix and toss well. Serve in pita pockets. (you could also add a chopped cucumber as well

Italian Pasta Salad

-tomatoes

-cucumbers

-crumbled bacon

-cubed cheese

-fresh grated parmesan cheese

-italian salad dressing

-tortellini

-mini bow ties

(you can also add chopped peperoni and sliced olives if desired)

Boil pastas according to directions. My favorite dried tortellini is the Four Cheese Tortellini from Barilla. I had to use up some other stuff this time that I picked up at Costco. While the pasta is cooking, chop tomatoes and cucumbers. Place in a large bowl. Add crumbled bacon. You can cook and crumble your own bacon, but I took the easy route and used real bacon bits. Cube cheese (I like sharp cheddar and swiss or mozerella, but you can add whatever you have on hand). Add fresh grated parmesan cheese. When pasta is done, strain and rinse under cold water until noodles have cooled. When cool, toss with remaining ingredients and pour italian salad dressing over, continuing to toss. You can use low fat italian or even homemade italian dressing...anything with work. Refrigerate for a few hours before serving. Keep in air tight container in fridge.

French Bread - Rachel Naylor

Ingredients:
1 Tbs yeast
1/4 C warm water
1 C hot water
1 1/2 Tbs Sugar
1/2 Tbs salt
2 1/2 Tbs oil
3 C flour

1 egg white (for crust browning)

Directions:
Dissolve yeast in 1/4 C water. Let stand 10 min (I use instant yeast and don't wait 10 minutes). Combine all ingredients (except egg white) and beat well. Allow the dough to rise until double (about 45 minutes). Punch it down and then allow it to rise again (about 45 minutes). Roll into 1 long loaf and put on a greased baking sheet. Gash the tops diagonally with a knife. Mix the egg white with 1-2 Tbs of water. Brush egg wash over entire loaf. Let rise for at least 30 minutes. Bake in a 400 degree oven for 15-20 minutes.

Italian Calzone-Heidi Wood

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Directions
Preheat oven to 375 degrees F (190 degrees C).

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

NOTE: I filled mine with pepperoni, green pepper, onion, olive, mushrooms, and the cheeses. I used mozzarella instead of cheddar. I also added garlic salt, and some italian seasoning. I just used Rhodes roll dough and made mini calzones. I would let mine rise a little longer before baking, so I could re-seal them. They turned out really good :)