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Healthy Superbowl Recipes

So unless you live in a cave, you probably know that the Superbowl is this Sunday.  At our house the main question concerning the big day is “What are we fixin’ to eat?”  We usually stick with the classics: chips and dips, some hot chili, and enough finger foods to last the four hour battle.  By the end of the game I am typically in a fat induced food coma.

This year I have been thinking of some ways to lighten up our menu.  I still want the classics, just a little lighter.  Here are some of the things I am thinking:

3 Ingredient Guacamole

Three Ingredient Guacamole:  This is my favorite guac recipe, it really lets the flavor of the avocados shine!

  • 4 Avocados
  • 1 jalapeno, seeded and very finely diced
  • ½ lime, juice
  • ¼ teaspoon salt

Remove the Avocados from their skins and place in a medium-sized bowl.  Mash the avocados with a fork or a whisk until there are no large chunks.  Stir in the jalapeno, lime juice, and salt

Black Bean Burgers

Southwestern Black Bean Sliders, mini versions of my fave veggie burgers

  • 1 can black beans, drained and rinsed
  • 2 cloves garlic
  • ½  jalapeno, seeds removed
  • ¼ cup frozen corn, thawed
  • 1 large egg
  • ¾ cup whole grain bread crumbs (I used spelt)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼  teaspoon salt

Place everything into a food processor and pulse until the beans are mostly pureed.  Form the mixture into 12 equal sized patties.

Grill over medium heat in a pan, griddle, or outdoor grill for about 10 minutes, flipping once halfway through. Serve on a mini bun with guacamole (see recipe above) and your favorite toppings.

Baked Poblano and Corn Empanadas

Baked Corn and Poblano Empanadas, veggies and cream cheese in a buttery whole wheat cacoon

  • 2 cups whole wheat flour
  • 1/4 cup cold butter, cut into small cubes
  • 2/3 cup ice cold water
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1/2 cup of frozen corn, thawed
  • 2 poblano peppers, roasted peeled and cut into strips (roasting instructions here)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup light cream cheese (nuefatchel)
  • Sea salt and fresh cracked black pepper
  • 1 egg plus one tablespoon of water, beaten, for brushing the empanadas
  • 1 lime, cut into wedges for serving

For the crust: Line a large baking sheet with parchment paper.  In a food processor, pulse flour and butter until it resembles bread crumbs, with the food processor running, slowly pour in the water.  Let process until the dough comes together.  Divide the dough into golf ball sized balls and place on the baking sheet.  Cover with plastic wrap and pop in the fridge while you prepare the filling.

For the filling:In a large skillet over medium heat, warm the olive oil. Add the onion and corn, cook stirring occasionally for about 8 minutes until the onions are soft and translucent.  Add the poblano strips and spices, stir to coat.  Add the cream cheese to the pan and cook stirring frequently until the cheese is smooth and melted.  Add salt and pepper to taste, cover and set aside.

Preheat oven to 375°F.  Now you can begin assembling the empanadas. Take a ball of dough from the baking sheet and press with a tortilla press lined with plastic wrap, or roll out with a rolling pin into a thin disk about 4 inches in diameter.  Place one tablespoon of the filling on one side of the disk, fold the other side over the filling, and crimp the edges with a fork so seal.  Continue this process until all of the dough is used.  Brush the top of the empanadas with the egg wash and bake for about 30 minutes until golden brown.  Serve with salsa or spicy jelly, and lime wedges.

Gameday Chili

Gameday Chili, still really hearty, no one will miss the meat

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper
  • 1 serrano pepper
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons dried chipotle
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1-12 ounce beer, preferably a lager
  • 14 oz can tomato sauce
  • 14 oz can diced tomatoes with juice
  • 1 zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • Salt and freshly ground black pepper to taste
  • Choice of garnish (avocado, cilantro, red or green onion, cheese, sour cream are some that come to mind)
  • tortilla chips or crackers for serving

In a large stock pot over medium heat, heat the olive oil.  Add the celery, onion, carrots, bell pepper.  Cook stirring frequently about 8 minutes until the onion are soft and translucent.  Add the jalapeno, serrano, garlic, and remaining spices.  Cook stirring constantly for about a minute until all of the veggies are coated in spices.  Pour in the beer and stir, scraping any burned bits off of the bottom of the pan.  Add the remaining ingredients to the pot and bring to a slow boil.  Reduce the heat to low, cover and simmer stirring occasionally for 45 minutes.   Serve with tortilla chips and garnish with some sliced avocado, onion, cheese or sour cream if you like.

So this is our menu, I am not sure who to root for since the Cowboys didn’t make it, but I am leaning toward the Broncos.

What are you having for Superbowl Sunday?  Any good dessert ideas?

XX-Jenny

Similar But Different:

Salsa Verde    Sweet Potato Tacos in Black Bean Tortillas

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