Five Healthy Super Bowl Recipes
It is that time! Time to start planning for the big game day!! We have five healthy recipes that will have your guests cheering for more on Super Bowl Sunday.
Designed to be packed with flavor and quick to make. Ditch your routine sandwich for something with a little more pizzazz for a packed lunch that you can look forward to.
- 5 1/2 cups of flour
- 2 cups of salt
- 8 teaspoons cream of tarter
- 3/4 cup of oil (I use vegetable)
- 2 Tablespoons of pumpkin pie spice
- 4 cups of water
- Orange food coloring (2 parts yellow, 1 part red)
- How do you make it? It's easy!
- 1. Have the kids help measure all the ingredients, and put them into a giant pot
- 2. Then have the adult cook the playdough over medium heat (stirring constantly) until it is a dough consistency. It usually takes about 10-15 minutes.
- 3. Once the dough is cooked, knead it on a cutting board
- 4. Play!
Just 10 minutes to prep and ready within an hour, this family friendly dish will quickly become one of your “go-to” meals during a busy week.
To get one cup of crushed tortilla chips, measure approximately two cups of whole chips before crushing. Toss them into a plastic bag or put them between two paper towels and roll over them with a rolling pin or crush them with the bottom of a pan.
You want fine crumbs, but there’s no need for them to be reduced to a powder.
If you choose to make a larger quantity of seasoning for future use, use granulated garlic rather than fresh chopped garlic. You can also omit the granulated garlic from your seasoning mix altogether and add fresh when preparing your next batches of chili.
Substitute an equal amount of cubed beef for the ground beef if desired and simmer chili until the beef is fork tender.
Kid-Friendly Paleo Pesto and Bacon Eggs
- (make one serving)
- 2 eggs
- 1 strip of bacon
- 1 tablespoon pesto (I use asparagus pesto)
- 1 teaspoon of butter (or Ghee)
- 1. Cook the bacon ahead of time
- 2. Melt the butter in a frying pan
- 3. Add the two eggs, and cook until scrambled
- 4. Mix the cooked eggs with pesto sauce and 1 slice of crumbled bacon
- 5. Serve warm of cold
Great enjoyed as a dip with veggie strips and baked chips. Add as many extra veggies as you wish: good candidates include jalapenos, blanched and cooled corn, and whole cooked black beans.
Try mixing a few spoonfuls of this spread with diced grilled or poached chicken on a bed of lettuce or in a wrap with some brown rice and sliced tomato.
Heirloom Tomato Bruschetta
- 2 Large heirloom tomatoes
- 1/4 Onion (diced)
- 5 Tbl. Olive Oil (we used Arianna Trading Company Extra-Virgin Olive Oil)
- 1/8 Teaspoon basil
- 1/8 Teaspoon Rosemary
- 1/8 Teaspoon Thyme
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- Fresh Baguette
- 1. Dice the tomatoes and onions
- 2. Mix all the ingredients together
- 3. Refrigerate
- 4. Serve with toasted baguette
- Tip: Allow the spices to marinate in the refrigerator for at least 4 hours
Owing to the fragrant and spicy curry powders, striking yellow turmeric and earthy cardamom and allspice, Indian cuisine is a guaranteed winner if you’re into bold flavors. Many of its inhabitants are vegetarians, so Indian food is a great choice if you’re looking to increase your vegetable intake or source a new recipe or two for your Meatless Monday. The dishes of India’s vast coastal areas also present unique opportunities to spice up your seafood recipe repertoire, and my recipe for Tandoori Shrimp Skewers is a quick and easy way to add some southern Asian flair to your family’s dinner.
- -2 corn tortillas
- -one egg
- - 1/4 cup diced potatoes* or pre- cooked breakfast potatoes
- -One or two pieces of bacon
- Scramble one egg, dice the cooked bacon and add to eggs along with breakfast potatoes. Mix into eggs. Heat two corn tortillas and fill with eggs, bacon, and potatoes. Top with your choice of cheese, salsa and if desired, hot sauce. We like Gringo Bandito green pepper sauce.
- *Breakfast Potatoes from scratch – Boil cubed potatoes until soft (approx 5mins), then transfer to a frying pan, add a tspn of oil, fry potatoes adding dash of salt and pepper until crispy brown.
Small zucchinis are very moist, so if you’re using them, omit the water from the recipe until you see what the texture looks like as you process the ingredients: you want it to resemble a loose peanut butter. If you’re using large dry zucchinis, start out with ½ c water, then add water toward the end of processing if you need to thin the hummus out.
Hummus can be made from dried garbanzo beans that are soaked overnight and then cooked until tender and then cooled before proceeding. Canned garbanzos make a very suitable and convenient substitute.
- ½ cup dried oyster mushrooms
- ½ pound of cremini mushrooms, wiped clean and sliced
- ½ pound portobello mushroom, wiped clean, gills removed and sliced, reserve stem for stock
- 3/4 pound of shitake mushrooms (if store has them add some oyster mushrooms in) wiped clean, stems removed and sliced
- 1 cup of bread crumbs* (process your leftover old Italian, French, Ciabatta, etc. bread into breadcrumbs and store in freezer in a Ziploc bag)
- ½ pound of linguine
- 1 bunch of Italian parsley
- 1 celery stalk (if you have on hand)
- 1 carrot (if you have on hand)
- 1 tsp of peppercorns
- 2 fresh thyme sprigs
- 4 large shallots
- 3 cloves of garlic
- 3 TBSP butter + 2 TBSP olive oil (for coating pan to cook shallot and garlic and breadcrumbs)
- Zest from 1 lemon and a squeeze of lemon juice
- Dry white wine
- Ground pepper
- Kosher salt
- Red pepper flakes (optional)
- 1 package of fresh mozzarella or burrata for topping
- Boil enough water to cover dried oyster mushrooms and soak until soft according to package directions. Remove mushrooms from liquid and dry in towel. Chop roughly. Set liquid aside for mushroom stock.
- Breadcrumbs: Add a cup of breadcrumbs to a skillet coated with olive oil, salt and butter. Toast until golden. Remove from heat, let cool and toss the zest of 1 lemon and set aside to top the linguini with when you serve.
- Linguini: Bring a stock pot of well salted water to a boil. And place colander in sink. Once water starts to boil add pasta and stir. Follow package timing. Drain in colander once done. If the pasta finishes too long before your dish, drizzle some olive oil, butter or sauce from your mushrooms into the colander and toss with it to keep it from drying out.
- Wipe mushrooms clean with damp towel. Remove stems from Portobello and shitake and reserve for vegetable stock.
- Remove stems from Italian parsley and set aside for stock. Chop remaining parsley.
- Peel and chop 2 large shallots, carrot and celery.
- Mushroom Stock: Place mushroom stems, Italian parsley stems, chopped shallots, carrot and celery in a saucepan and add reserved liquid from dried oysters and water to cover. Add a couple of teaspoons of salt, 1 teaspoon of peppercorns, 2 thyme sprigs. Bring to a light boil and then simmer while you work on the remaining portions of the dish. Keep an eye on the stock so it doesn’t reduce to nothing or get overly concentrated. This will be used to deglaze the mushrooms later. Once you like the flavor, turn it off and set aside.
- Scrape gills from the portobello. Grapefruit spoons work great for this.
- Slice mushrooms. I like to slice each type of mushroom differently for textural interest. Rough chop or tear the oyster mushrooms.
- Dice remaining shallots and mince three cloves of garlic.
- Heat equal parts olive oil and butter to coat a large skillet lightly and sauté shallots until softened. Add in more of the olive oil and butter to prepare the pan for the mushrooms and then garlic and sauté until soft and fragrant, being careful not to let it brown. Add in enough mushrooms for a single layer so you don’t overcrowd the pan and steam the mushrooms. Add in the crushed red pepper flakes if you are using. Let the mushrooms cook and nicely caramelized on both sides. Remove to bowl, add more olive oil and butter and cook remaining mushrooms.
- Add original mushrooms back to pan and season to taste with salt.
- Pour in about ½ cup of the white wine and let cook down a bit and then add ½ cup of the white wine plus about a tablespoon of butter and let the sauce reduce. Add more liquid if needed. Add a squeeze of lemon juice for brightness before tossing linguine in.
- Add the drained linguine to the skillet containing the mushrooms. Add the chopped Italian parsley and toss. Add fresh ground pepper and adjust seasoning as needed.
- Serve topped with chunks of creamy fresh mozzarella or burrata, and the lemony breadcrumbs sprinkled over it.
rin Dow is the mother of three children, ages 11, 10, and 6 and is the Expert Chef for Guiding Stars, a nutritional navigation system that evaluates the healthfulness of foods based on nutrient density. She consults with school nutrition programs on healthy kid-approved recipe and menu development with a focus on scratch cooked foods. Her career as a chef spans fifteen years. Find recipes and more at guidingstars.com.