OCTOBER

OCTOBER

February 5, 2012

Super Appetizers for the Superbowl!

"Mom! Send us some more of your Superbowl recipes.....please!"

We've Come A Long Way Baby!
Go Giants!!!!

Estelle's received a call yesterday morning pleading for some assistance in throwing a Superbowl party for the Texas boys! We have one who prefers to eat healthy and two who can still eat anything they wish and maintain a good physique! They have to be rather easy to prepare and something that will satisfy their appetites until half time! I have a few more great "football foods" that should please all those Texas kiddos! Try these shugah's and let me know how they turn out.....love, Mom!


  





Crescent Bake
1 pound ground beef
1 small can mushrooms..drained
1/2 cup onions...chopped
salt and pepper to taste
1 8 ounce can tomato sauce
1 cup cheddar cheese...grated
1 can crescent rolls
1/2 cup sour cream
1/4 teaspoon oregano
1/4 teaspoon basil

Heat oven at 375 degrees F. Brown together beef, onions, drained mushrooms. Drain. Add salt and pepper. Put in 8x12 inch pan. Sprinkle cheese on top. Separate crescent rolls into triangles. Combine sour cream and herbs. Spread 1 tablespoon on each triangle. Roll up at wide end. Arrange rolls on top of meat mixture. Bake 30-35 minutes..or til brown.




Healthy Turkey Taco Dip
1 lb. ground turkey breast
1 package taco seasoning mix
1/2 cup water
16 oz. can black beans
15.5 oz. jar of salsa
1 cup low-fat shredded cheddar cheese
8 oz. light cream cheese, softened
1 cup light sour cream
1/2 cup shredded lettuce
1/4 cup chopped green onions
1 cup chopped tomato
1/4 cup chopped black olives

Cook turkey over medium heat in nonstick skillet until no longer pink, stirring to break up meat. Add seasoning mix and water; bring to a boil. Reduce to medium heat and cook for 2 – 3 minutes.
Add black beans and cook for an additional 3 minutes. Stir in 1/4 cup of the cheese. Spoon the turkey mixture into a 2-1/2 qt. baking dish. In a mixing bowl, beat the softened cream cheese with the sour cream. Spread over the meat mixture and spoon salsa on top. Top with lettuce, green onions, chopped tomatoes, and black olives. Scatter the remaining shredded cheese on top. Serve with baked tortilla chips.




Chicken Chioptle Dip
3 cups finely shredded cooked chicken
1 (8-ounce) package cream cheese, softened
1 (7-ounce) container plain Greek yogurt
1/2 cup mayonnaise
Kosher salt and freshly ground pepper to taste
2 cups shredded sharp cheddar cheese, divided
2 tablespoons pureed chipotle peppers in adobo sauce, divided
1 tablespoon chopped fresh cilantro
1/4 teaspoon hot or sweet paprika
Pita chips, crackers and crudite to serve


 Preheat oven to 350F. Lightly oil or butter two 1-quart baking dishes
 Combine the cream cheese, yogurt, mayonnaise, salt and pepper, 1 cup of grated cheddar and 1 tablespoon pureed chipotles in adobo in a large bowl, mixing well. Mix in the chicken. Spread half the mixture in one of the baking dishes. Add the remaining chipotle puree and the cilantro to the remaining half of the dip mixture and stir to blend. Transfer that mixture into the other baking dish. Top the two casseroles with the remaining cheese, dividing it evenly, and sprinkle them with the paprika of your choice (you may use hot paprika for the spicy dip, sweet for the milder dip, if you choose).
 Bake for 30 to 35 minutes, until golden brown and hot throughout. Serve with pita chips, crackers and crudités.

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