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.
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.
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.