Football Food
Published 4:02 pm Tuesday, January 31, 2012
It's Super Bowl time again!
Whether you're planning a football feast or a simple meal for friends and family, it's a good idea to have a game plan.
“I like to make my dishes a day ahead,” noted Food Network's Paula Deen. “It's really important to create a menu that encourages people to mingle and share. The food needs to be plentiful, homey, and festive.”
Today's recipes offer something for every fan, including two from Weight Watchers – Seven Layer Dip and Hamburger Mushroom Pizza. Other choices include: Bread Bowl Chili, Nacho Casserole, One Bowl Chocolate Cookies.
16-oz. can pinto beans, rinsed and drained, 2-3 drops red pepper sauce, 1 tomato, chopped, 1/2 green pepper, chopped, 1 c. salsa, 1 c. nonfat cream cheese, 3/4 c. nonfat Cheddar, shredded, 4 scallions, sliced thin, 10 black olives
In blender or food processor puree beans, pepper sauce, and 2 T. water. Transfer to a 12-inch serving platter; spread in a thin layer on the platter, leaving a 1-inch border. Top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1-inch border. Top the tomato layer evenly with the sour cream and cheese. Sprinkle with scallions and olives. Serves 8.
16-oz. loaf Italian bread, unsliced, 1/2 c. pizza sauce, 1 c. mushrooms, sliced, 6 oz. lean ground beef, 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, 1/4 tsp. crushed red pepper, 1-1/2 c. pizza cheese
Preheat oven to 500 degrees. Cut Italian bread in half horizontally. Place both halves of bread, cut side up, on large baking sheet. Spread 1/4 c. pizza sauce over each half of bread. Divide onion rings and sliced mushrooms evenly between bread halves. Brown ground beef until no longer pink. Crumble ground beef into 1/2 inch pieces and divide beef evenly between bread halves. Sprinkle with Italian seasoning, garlic powder, and crushed red pepper evenly over each pizza; top each with 3/4 cup shredded cheese. Bake pizza halves for 9 minutes and cheese melts. Cut each pizza half into three pieces. Serves 6.
1 lg. round bread loaf
chili:
1 med. jalapeno, diced, 12 oz. lean ground beef, 2 tsp. olive oil, 2 med. yellow onions, diced, 1 green pepper, diced, 1 T. chili powder, 14-oz. can tomatoes, 1/4 c. tomato paste, 8-oz. can red kidney beans, rinsed and drained, 7-oz. can corn, drained
Using a serrated knife slice off about an inch from top of the bread. Carve out a “bowl,” leaving about an inch on all sides and bottom. Chop jalapeno pepper using a knife and fork to hold it in place. Chop pepper into fine pieces. Avoid touching seeds. In large nonstick skillet cook beef, stirring, until browned, about 5 minutes. Drain. In same skillet heat oil and add onions. Cook, stirring, for five minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring for five minutes. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low and simmer 25 minutes. Add beans and corn and cook 5 minutes more. Ladle chili into bread bowl and serve immediately. Serves 4.
Note: After chili has been ladled, cut the bread bowl into wedges and serve with the chili.
10-oz. Cheddar cheese soup, 1/2 c. lowfat milk, 16-oz. mild or hot salsa, 7-oz. baked tortilla chips, unsalted, 16-oz. can refried beans, 1 to 2 jalapenos, sliced thin, 1 c. Cheddar, shredded
Preheat oven to 400 degrees. In 13×9-inch ceramic or glass baking dish stir undiluted soup with milk; spread evenly. Top with half of the salsa and half of the chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chilies and Cheddar cheese. Bake 20 minutes or until hot and bubbly. Serves 6.
16 squares Baker's semi-sweet chocolate, 1/4 c. butter or margarine, 2 eggs, 3/4 c. packed brown sugar, 1 tsp. vanilla, 1/2 c. flour, 1/4 tsp. baking powder, 2 c. nuts, chopped
Heat oven to 350 degrees. Coarsely chop 8 squares of the chocolate (1 pkg.) and set aside. Microwave remaining 8 squares chocolate in large microwave safe bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cup full onto lightly sprayed (with cooking spray) cookie sheet. Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet one minute, then transfer to wire rack. Makes 1-1/2 dozen.
