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I am really excited about the Super Bowl since I’m from the San Francisco Bay Area. A lot of people will be hosting Super Bowl parties. Here are some recipes for party type food. Oh and go 49ers! ;-)

Dips for Your Chips

Caramelized Onion Dip
Serving Size: 16    

Amount     Measure          Ingredient -- Preparation Method
--------   ------------     --------------------------------
16             ounces             light sour cream
1               whole              shallot -- finely minced
4               whole              green onions -- white part finely minced
1               tablespoon       balsamic vinegar
1               teaspoon         onion salt
¼              teaspoon         white pepper
2               tablespoons     olive oil
½              teaspoon         onion powder

Heat olive oil in a skillet. Add shallots and green onions and cook stirring frequently until caramelized about 20 minutes. Cool.

Mix cooled onions, balsamic vinegar, garlic salt and pepper together until well blended.

Refrigerate for at least two hours or overnight to meld the flavors together.

Per Serving: 27 Calories; 2g Fat (68.4% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 108mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.

I Promised Salsa
Serving Size: 8    

Amount     Measure           Ingredient -- Preparation Method
--------   ------------      --------------------------------
4                medium          Roma tomatoes -- seeded and diced
½               small              red onion -- diced
2                whole             jalapeno chili peppers -- seeded and diced
1                tablespoon      lime juice -- from a fresh lime
¼               cup               cilantro -- chopped
1                clove             garlic -- finely minced
¼               teaspoon        salt
⅛               teaspoon        cumin

Put everything in a food processor and pulse until rough chopped. If the salsa is too wet strain out the extra liquid pressing on the salsa to get the liquid out. Let set for at least an hour to let the flavors meld.

Per Serving: 21 Calories; trace Fat (10.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Spicy Bean & Cheese Dip
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------   ------------       --------------------------------
1             cup                   four-cheese Mexican-style shredded cheese
1½          cups                  cheddar cheese, low sodium -- shredded
1             clove                 garlic -- minced fine
1             small                  shallot -- minced fine
14½         ounces               diced tomatoes with green chilies
½            teaspoon            cumin
⅛            teaspoon            Tabasco sauce
1             tablespoon          olive oil
½            teaspoon            chili powder
½            teaspoon            oregano
¼            cup                    roasted sweet Red Peppers -- diced
16           ounces                fat-free refried beans -- spicy

Add oil to saucepan and heat until shimmering. Add shallots and garlic and cook until softened.

Add everything except cheese and heat until hot but not boiling.

Add cheese a little at a time and stir until melted.

Per Serving: 100 Calories; 6g Fat (55.7% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 242mg Sodium.  Exchanges: ½ Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fat.

Chili Con Queso
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      -------------------------------
1              cup                  four-cheese Mexican-style shredded cheese
1              cup                  cheddar cheese, low fat
2              cloves              garlic -- minced
1              small                onion -- minced
4              ounces             green chilies -- drained
14½          ounces             tomatoes with green pepper, celery, onion -- drained
½             teaspoon          cumin
⅛             teaspoon          Tabasco sauce
1              teaspoon          low sodium Worcestershire sauce
¼             cup                 fat-free evaporated milk

Add everything except cheese and milk. Heat on low for 10 minutes.

Add cheese a little at a time and stir until melted. Add milk after all of the cheese has melted. Heat on low for 5 minutes.

Per Serving: 53 Calories; 2g Fat (40.8% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 142mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Salsa Bean Dip
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
1              teaspoon          dried oregano
3              tablespoons      chili powder
1              teaspoon          ground cumin
½             teaspoon          Tabasco sauce
1              medium            onion -- diced fine
2              cloves             garlic -- minced fine
14½          ounces            tomatoes, Tex-Mex style -- drained
14½          ounces            tomatoes with green chilies -- drained
4              ounces            green chilies -- drained
32            ounces            fat-free refried beans
8              ounces            no salt added tomato sauce
2              cups               cheddar cheese, low fat -- shredded
2              tablespoons     vegetable oil
1              teaspoon         paprika

Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.

Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.

Add beans and tomato sauce. Heat through stirring to break up beans.

Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.

Per Serving:112 Calories; 3g Fat (23.9% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 580mg Sodium.  Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.

Spinach Dip
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
20            ounces             frozen spinach -- defrosted & drained
8              each                green onions -- finely chopped
8              ounces             water chestnuts, canned -- finely chopped
1              clove               garlic -- finely minced
1              cup                 low-fat sour cream
1              cup                 plain low-fat yogurt
½             teaspoon          five-spice powder
½             teaspoon          mustard powder
½             teaspoon          seasoned salt
1              pound              sourdough French bread -- round loaf

Drain the spinach in a strainer and then squeeze out excess moisture with paper towels or clean kitchen towel. You can also use a salad spinner to remove the moisture.

Drain the water chestnuts and mince.

In a medium bowl add spinach, water chestnuts, green onions and garlic. Mix well.

In a small bowl put the yogurt and sour cream. Add the five spice, mustard and seasoned salt. Mix thoroughly. Add to the spinach mix.

Cover and refrigerate at least one hour to blend the flavors.

To serve cut off the top of the bread. Pull out insides of bread leaving a 1 inch shell. Fill the hollowed out bread with spinach dip and arrange the bread pieces around it to use with the dip.

Per Serving: 124 Calories; 2g Fat (13.9% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 272mg Sodium.  Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; ½ Fat; 0 Other Carbohydrates.

Pizzas

Super Pizza
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
20            ounces             pizza dough
14½          ounces            no salt added diced tomatoes -- drained
8              ounces            mushroom caps -- sliced
6              ounces            no salt added tomato paste
8              ounces            no salt added tomato sauce
1              small               shallot -- minced fine
1              clove              garlic -- minced fine
2¼           ounces            black olives -- sliced
5              ounces            low sodium pepperoni
6              ounces            Canadian bacon -- diced
4              ounces            roasted red pepper
2              cups               Italian five cheese
1              teaspoon         Italian seasoning
                                     vegetable cooking spray
½             teaspoon         salt

Heat oven to 400²F.

Spray 2 pizza pans with vegetable spray. Divide dough between two pans. Bake for 10 minutes.

Mix tomato sauce, tomato paste, diced tomatoes, shallot, garlic, Italian seasoning, and salt together.

Spread sauce mix evenly on both pizzas. Top each pizza with half the pepperoni, mushrooms, Canadian bacon, olives, and cheese.

Bake for an additional 10 minutes.

Per Serving: 224 Calories; 10g Fat (38.2% calories from fat); 13g Protein; 22g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 496mg Sodium.  Exchanges: 1 Grain (Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat.

This & That Pizza
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
¼             teaspoon          seasoned salt
1              small                onion -- minced
1              clove               garlic -- minced
8              ounces             mushroom caps -- sliced
8              ounces             ham -- diced
14½          ounces             tomatoes with green pepper, celery, onion -drained & diced
6              ounces             no salt added tomato paste
8              ounces             no salt added tomato sauce
20            ounces             pizza dough
8              ounces             Italian five cheese
1              teaspoon          Italian seasoning
¼             teaspoon          crushed red pepper
2¼           ounces             black olives -- drained and sliced
                                      vegetable cooking spray

Heat oven to 425°F.

In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, onion and garlic.

Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan.

Spread half of sauce onto dough of each pan.

Divide tomatoes, olives, ham, and mushrooms and spread on top of sauce.

Sprinkle half the cheese onto each pizza.

Bake 15 to 18 minutes or until cheese melts.

Per Serving: 184 Calories; 6g Fat (31.1% calories from fat); 9g Protein; 23g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 412mg Sodium.  Exchanges: 1 Grain (Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.

Red Pepper Pizza
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
¼             teaspoon          seasoned salt
1              whole               shallot -- minced
1              clove                garlic -- minced
8              ounces              mushroom caps -- sliced
6              ounces              roasted sweet red peppers -- drained and chopped
14½          ounces              tomatoes with green pepper, celery, onion - drained & diced
6              ounces              no salt added tomato paste
8              ounces              no salt added tomato sauce
20            ounces              pizza dough
8              ounces              Italian five cheese
1              teaspoon           Italian seasoning
¼             teaspoon           crushed red pepper
2¼           ounces              black olives -- drained and sliced
                                       vegetable cooking spray

Heat oven to 425°F.

In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, shallots and garlic.

Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan.

Spread half of sauce onto dough of each pan.

Divide tomatoes, olives, red peppers, and mushrooms and spread on top of sauce.

Sprinkle half the cheese onto each pizza.

Bake 15 to 18 minutes or until cheese melts.

Per Serving: 158 Calories; 5g Fat (27.7% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 259mg Sodium.  Exchanges: 1 Grai n(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.

Hawaiian Pizza
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
20            ounces             pizza dough
1              small                onion -- minced
1              clove               garlic -- minced
8              ounces             no salt added tomato sauce
6              ounces             no salt added tomato paste
14½          ounces             stewed tomatoes -- drained and diced
8              ounces             pineapple chunks in water -- drained
⅛             teaspoon          crushed red pepper flakes
1              teaspoon          Italian seasoning
½             teaspoon          salt
6              ounces             ham slices, extra lean -- diced
8              ounces             Italian five cheese
                                      vegetable oil spray

Heat oven to 425°F.

Spray pans with vegetable oil. Divide the pizza dough into two pans.

Mix onion, garlic, tomatoes, tomato sauce, tomato paste, crushed red pepper, salt, and Italian seasoning together.

Bake the dough for 8 minutes.

Spread half of the sauce on each pizza. Add half of the ham and pineapple to each pizza. Spread each pizza with half of the cheese.

Return the pizza to the oven and bakes 10 minutes.

Per Serving: 166 Calories; 5g Fat (26.8% calories from fat); 9g Protein; 22g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 346mg Sodium.  Exchanges: 1 Grain (Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Supreme Pizza
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
6              ounces             no salt added tomato paste
8              ounces             no salt added tomato sauce
20            ounces             pizza dough
¼             teaspoon          crushed red pepper
1              teaspoon          Italian seasoning
2              cloves              garlic -- minced fine
1              small                onion -- minced
8              ounces             mushrooms -- sliced
8              ounces             Italian five cheese -- shredded
4              ounces             Canadian bacon -- diced
3              ounces             pepperoni, turkey
                                      vegetable cooking spray
2¼           ounces             black olives -- sliced
14½         ounces             no salt added diced tomatoes -- drained
8             ounces             crushed pineapple in water -- drained

Heat oven to 425°F.

Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic together in a small bowl.

Spray two 15x10¼x½ pizza pans with vegetable spray. Divide dough in half and spread dough evenly.

Spread the sauce evenly across the dough, half on each pizza.

Top the sauce with the pepperoni, Canadian bacon, mushrooms, black olives, diced tomatoes, and pineapple. Sprinkle with the cheese.

Bake at 425°F for 15 to 18 minutes.

Makes 2 pizzas.

Per Serving: 171 Calories; 5g Fat (28.2% calories from fat); 9g Protein; 23g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 255mg Sodium.  Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat.

Cookies and Cakes

Chocolate, Chocolate Chip Cookies
Cookies: 48    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
2½           cups                 all-purpose flour
1              teaspoon           baking soda
½             teaspoon           salt
1              cup                  unsalted butter -- softened
¾             cup                  cocoa powder
½             cup                  granulated sugar
1              cup                  brown sugar, packed
2              teaspoons         vanilla extract -- pure
2              large                eggs
18            ounces             semisweet chocolate chips
¾             cup                 walnuts -- chopped fine

Heat oven to 350°F.

Beat butter, sugars, and vanilla extract until creamy.

Add eggs one at a time, beating until thoroughly mixed each time.

Add salt, cocoa powder, baking soda and flour. Beat until mixed.

Add chocolate chips and nuts and mix well.

Drop by teaspoonfuls onto ungreased baking sheet and bake 9 to 11 minutes.

Cool on wire rack.

Makes 48 cookies.

Per Cookie: 152 Calories; 9g Fat (47.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.

The Nuttiest Peanut Butter Cookies

Cookies: 54    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
½             cup                  sugar
½             cup                  dark brown sugar -- packed
½             cup                  peanut butter, chunky
1              whole               egg
1¼           cups                 all-purpose flour
¾             teaspoon           baking soda
½             teaspoon           baking powder
1              teaspoon           vanilla extract -- pure
½             cup                  peanuts -- chopped
½             cup                  butter -- room temperature

Beat butter and sugar together until light and fluffy.

Add peanut butter and egg. Beat until light and fluffy.

Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combines.

Refrigerate dough for at least 3 hours.

Heat oven to 375°F.

Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.

Bake 9 to 10 minutes.

Cool for about a minute on the baking sheet and then transfer to a rack to cool completely.

Makes 54 cookies.

Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Fat; ½ Other Carbohydrates.

Chewy Peanut Butter, Chocolate Chip Cookies

Cookies: 60    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
1½           cups                 dark brown sugar -- packed
½             cup                  butter -- softened
½             cup                  shortening
2              whole               eggs
1              cup                  peanut butter, chunky
2              teaspoons         vanilla extract
2½           cups                 all-purpose flour
½             teaspoon           salt
1              teaspoon           baking powder
½             teaspoon           baking soda
2              tablespoons       honey
2              cups                 semisweet chocolate chips

Preheat oven to 350°F.

Cream together the butter, shortening and brown sugar until light and fluffy.

Beat in eggs, peanut butter, honey and vanilla extract. Mix until combined thoroughly.

Beat in flour, salt, baking powder and baking soda. Mix well.

Beat in chocolate chips until evenly distributed.

Scoop by heaping teaspoonful onto ungreased cookie sheet. Bake 10 minutes.

Immediately remove to wire rack to cool.

Per Cookie: 126 Calories; 7g Fat (49.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 78mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; ½ Other Carbohydrates.

Fluffy Cake with Fruit Filling
Serving Size: 16    

Amount      Measure            Ingredient -- Preparation Method
--------     ------------      --------------------------------
1               cup                  butter -- softened
1½            cups                 granulated sugar
4               whole               eggs
1               teaspoon          almond extract
2               cups                all-purpose flour -- sifted
2               teaspoons         baking powder
21             ounces             pie filling -- Use your favorite flavor of fruit pie filling.

Heat oven to 350°F.

In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.

Butter a 13x9x2 inch pan. Spread the batter evenly in the buttered pan. Spoon pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.  Bake at 350°F for 45 to 50 minutes or until golden and cake tests done.

The fruit filling will sink into cake while it bakes.

Per Serving: 250 Calories; 13g Fat (45.9% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 196mg Sodium.  Exchanges: 1 Grain (Starch); 0 Lean Meat; 2½ Fat; 1½ Other Carbohydrates.

Salads

I’m Making This Up As I Go Along Pasta Salad

Serving Size: 8    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
8              ounces             macaroni -- cooked and drained
4              whole               hard-boiled eggs -- chopped
4              whole               sweet pickles -- chopped
2              ounces             pimiento -- diced
4              ounces             black olives -- sliced
1              medium             sweet onion -- diced fine
3              tablespoons       balsamic vinegar
1              cup                  low-fat mayonnaise
½             teaspoon           seasoned salt
½             teaspoon           seasoned pepper
1              tablespoon         salad herbs
1              tablespoon         Dijon mustard
¼             teaspoon           paprika

Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.  

In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly.  Chill for at least an hour.

Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium.  Exchanges: 1½ Grain (Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.

Pea Salad

Serving Size: 6    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
10            ounces             frozen peas -- thawed
8              ounces             water chestnuts -- drained and diced
2              ounces             pimientos -- drained and diced
3              whole               sweet pickles, low sodium -- drained and diced
4              each                green onions -- thinly sliced
4              ounces             button mushrooms -- sliced
½             teaspoon          red wine vinegar
½             teaspoon          seasoned salt
2              tablespoons       light sour cream
¼             cup                  light mayonnaise

Mix peas, water chestnuts, pimentos, pickles, mushrooms and green onions together in a medium bowl.

Mix red wine vinegar, salt, sour cream, and mayonnaise together until smooth. Pour over peas mixture and blend until coated.

Chill for at least 2 hours.

Per Serving: 129 Calories; 2g Fat (15.5% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 230mg Sodium.  Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; ½ Fat; ½ Other Carbohydrates.

Zippy Potato Salad
Serving Size: 8    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
6              medium             potatoes -- cubed
3              tablespoons       white wine vinegar
1              medium             onion -- chopped
1              clove                garlic -- minced
4              whole               sweet pickles -- chopped
4              whole               eggs, hard-boiled -- chopped
1              cup                  low-fat mayonnaise
½             teaspoon           seasoned salt
¼             teaspoon           paprika
½             teaspoon           seasoned pepper
1              tablespoon         Dijon mustard
2              stalks                celery -- chopped

Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes.  Drain and cool slightly. Place in large bowl.

Add celery, garlic, pickles, eggs and onion.

In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika.

Add dressing to potato mixture and mix thoroughly.

Cover and chill 4 to 6 hours or until next day.  Makes 8 servings.

Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium.  Exchanges: 1 Grain (Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.

Other Foods

Deviled Eggs
Serving Size: 12    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
6              whole               eggs, hard-boiled
4              tablespoons       low-fat mayonnaise
¼             teaspoon           paprika
¼             teaspoon           garlic salt
1              teaspoon           chives, freeze-dried
1              teaspoon           Dijon mustard

Cut eggs in half lengthwise. Put yolks in small bowl.

Add rest of ingredients to egg yolks and mix until fluffy.

Spoon or pipe egg yolk mixture back into egg whites.

Per Serving: 53 Calories; 4g Fat (70.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fat; 0 Other Carbohydrates.

Mini Pizzas
Serving Size: 24    

Amount      Measure            Ingredient -- Preparation Method
--------     ------------      --------------------------------
8               ounces             no salt added tomato sauce
6               ounces             tomato paste
1               small                onion -- diced
2               cloves              garlic -- minced
1               teaspoon          Italian seasoning
¼              teaspoon          crushed red pepper
12             whole               English muffins -- split
7               ounces             pepperoni slices
1               cup                  Italian five cheese

In a small bowl mix tomato sauce, tomato paste, onion, garlic, Italian seasoning and crushed red pepper.

Split the muffins into 2 slices.

Spread 1 tablespoon of the sauce mixture, top with 4 slices of pepperoni, and sprinkle with cheese.

Toast in a toaster oven set to medium to dark and heat or under broiler in regular oven until cheese melts.

Pizza Rolls
Serving Size: 32    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
8              ounces             no salt added tomato sauce
32            each                Pillsbury crescent rolls
1              tablespoon        dried onion -- minced
½             teaspoon          garlic -- dried and minced
½             teaspoon          Italian seasoning
2              cups                Italian five Cheese

In a small bowl mix tomato sauce, onion, garlic and Italian seasoning. Let stand 10 minutes until onion and garlic have re-hydrated.

Separate crescent rolls into pieces. Spread 1 tablespoon of the sauce down the entire length of the roll. Sprinkle with cheese. Roll up from large end.

Place on an ungreased cookie sheet and bake at 375°F for 15 minutes.

Per Serving: 161 Calories; 10g Fat (54.7% calories from fat); 6g Protein; 12g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 328mg Sodium.  Exchanges: ½ Grain (Starch); 0 Vegetable; 1 Fat.

Crockpot Baked Beans
Serving Size: 12    

Amount     Measure          Ingredient -- Preparation Method
--------    ------------    -------------------------------
2              pounds           small white beans
½             cup                brown sugar -- packed
2              large              onions -- cut in chunks
¼             cup                dark molasses
¼             cup                maple syrup
6              ounces            no salt added tomato paste
3              tablespoons     Dijon mustard
1              tablespoon       low sodium Worcestershire sauce
12            ounces            cherry cola

Soak beans in water overnight.

Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.

Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium.  Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.

Crockpot Chili Con Carne (For chili purists this is not the chili you are looking for, move along, move along ;-)
Serving Size: 8    

Amount     Measure             Ingredient -- Preparation Method
--------    ------------       --------------------------------
1              pound               ground beef, extra lean
1              medium             onion -- diced
2              cloves              garlic -- minced
32            ounces             low sodium kidney beans, canned -- drained
14½         ounces             tomatoes, Tex-Mex style -- drained
4             ounces             green chilies -- drained
½            teaspoon          salt
2             tablespoons      chili powder
1             tablespoon       low sodium Worcestershire sauce
1             teaspoon         dried oregano
½            teaspoon         cumin
8             ounces            no salt added tomato sauce
1             cup                 red wine

In crockpot, combine meat with the rest of the ingredients.  Cover and cook on high 3 to 4 hours.

Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium.  Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Oriental Meatballs in Plum Sauce
Serving Size: 16    

Amount     Measure            Ingredient -- Preparation Method
--------    ------------      --------------------------------
1              pound              ground beef, extra lean
½             cup                 bread crumbs -- plain
1              whole              egg
1              clove               garlic -- minced fine
1              teaspoon          ginger root -- minced fine
3              teaspoons         green onions -- minced fine
1              tablespoon        low sodium soy sauce
15            ounces             purple plums in heavy sauce
½             cup                 chili sauce -- I use Tiger Sauce brand chili sauce
1              tablespoon       Dijon mustard

Remove pits from plums. Place plums, juice from plums, chili sauce and Dijon mustard in a blender. Process until smooth.

In a medium size bowl add ground beef, bread crumbs, egg, garlic, ginger, green onions and soy sauce. Mix well.

Shape meat into 64 ¾ to 1 inch meatballs. Place in a 13x9x2 inch pan. Cover with sauce.

Bake in a 350°F oven for 20 minutes.

Per Serving: 110 Calories; 5g Fat (44.2% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 108mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Macaroni and Cheese
Serving Size: 8    

Amount      Measure            Ingredient -- Preparation Method
--------     ------------      --------------------------------
12             ounces             fat-free evaporated milk
16             ounces             elbow macaroni
1               small                sweet onion -- minced
2               cloves              garlic -- minced
3               tablespoons       butter -- divided
2               tablespoons       low sodium Worcestershire sauce
2               tablespoons       Dijon mustard
2               cups                bread crumbs -- unseasoned
1               cup                 low sodium Colby cheese -- shredded
1               cup                 Monterey Jack cheese -- shredded
4               cups                low-sodium cheddar cheese
1               teaspoon          ground nutmeg
1               tablespoon        garlic powder

Heat oven to 350°F.

Cook macaroni in boiling water per directions. Drain. Put in 2-quart casserole.

Melt 1 tablespoon of butter in large saucepan. Add onion and garlic. Cook until softened.

Add milk, Worcestershire sauce, nutmeg and mustard to saucepan. Add cheese one cup at a time and stir until melted.

Add cheese sauce to macaroni in casserole dish. Mix well.

Melt butter in small fry pan. Add bread crumbs and garlic powder and stir until bread is toasted. Sprinkle on top of macaroni and cheese.

Bake for 30 minutes.

Per Serving: 740 Calories; 34g Fat (42.0% calories from fat); 35g Protein; 72g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 483mg Sodium.  Exchanges: 4 Grain (Starch); 3 Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

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Comment Preferences

  •  Tip Jar (10+ / 0-)

    "A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world." Oscar Wilde

    by michelewln on Mon Jan 28, 2013 at 07:28:36 AM PST

  •  I admit, I cheat on some stuff (1+ / 0-)
    Recommended by:
    michelewln

    8 oz Velveeta
    1 jar Green Mountain Gringo Hot Salsa (no preservatives)
    1 can Hormel Hot & Spicy Chili
    1/4 cup diced pickled jalepeno
    Few splashes hot sauce (Frank's, Tabasco...or Mad Dog 357 if in suicide-heat mood)

    Cube the Velveeta, double-boiler until really melted and liquid. Serve in Corningware ceramic on a heating pad with scoop-style tortilla chips.

    I have found shortcuts a necessary evil with a 2 year old.

    PS...If you like Miracle Whip, using that in Deviled Eggs really cuts down the salt. Adding crumbled bacon to the yolk mixture negates that benefit....but bacon is YUMMY!!!

    "I am not just a strange dude; I am a SUPER strange dude!" - Super Grover 2.0

    by DeathDlr73 on Mon Jan 28, 2013 at 07:48:44 AM PST

  •  I'm not a (2+ / 0-)
    Recommended by:
    michelewln, greengemini

    sports enthusiast and I've never watched a Super Bowl in my entire life but thank you for all of these recipes. They all sound really good.

    Progress is made peace by peace.

    by StateOfGrace on Mon Jan 28, 2013 at 08:34:43 AM PST

  •  I am a huge football fan (3+ / 0-)
    Recommended by:
    michelewln, LinSea, greengemini

    SF Bay Area resident and big 49er fan. Looking forward to watching the game on Sunday with a small group of very knowledgeable football fans where the focus will be on the game. We will have some great food as well, but it won't be a "party".

    Thanks for all the great recipes.

    "let's talk about that"

    by VClib on Mon Jan 28, 2013 at 08:49:29 AM PST

  •  thanks a lot! (1+ / 0-)
    Recommended by:
    michelewln

    I bet most of us never thought to make onion dip or spinach dip from scratch and without soup mix!

    I will be hosting a party and will probably try the onion dip.
    Go Niners!

    "Great is the guilt of an unnecessary war" - John Adams

    by esquimaux on Mon Jan 28, 2013 at 12:36:03 PM PST

  •  We have met the enemy ... and she is making dinner (2+ / 0-)
    Recommended by:
    michelewln, secret38b

    Born and raised in Baltimore, watched Johnny Unitas and the Colts at Memorial Stadium. Saw Gale Sayers break a long run against them live. Cheered on the Stars and the Stallions, been a Ravens fan since before they even had a name. All that said, I expect this to be a great game. The teams are well-matched and both have compelling storylines coming into the game. May the game be injury-free, and may the team that plays the best football win.

    While I lived in Baltimore I was part of a regular Super Bowl party group. We rotated the location of our annual card party and food fest from home to home each year. Everyone had their special food items that they would bring. For me that item was oyster stew. It is based on the recipe my mom and grandmother learned growing up on the Eastern Shore of Maryland. I added the innovation of including bell peppers, and as many varieties of hot peppers, (non-jalapeno, wrong taste), as I could locate. Just a small amount of each, especially the habaneros, but enough overall to make it have a spicy bite to it.

    Kbman's Super Bowl Oyster Stew

    1 qt oysters
    1/2 cup water
    2 bell peppers (red & green)
    1/2 gal whole milk
    1 qt 1/2 & 1/2
    4 TBS butter
    approximate spices:
    3 TBS dried minced onion
    2 TBS Worcestershire Sauce
    1 TBS minced garlic
    1 TBS salt
    1 tsp basil
    1 tsp cayenne/habaneros/cherry/other red hot peppers
    1 tsp white pepper
    1 tsp black pepper
    1/2 tsp tarragon

    I like to fast cook the oysters and then take them out and cool them in the 1/2 and 1/2. Put the oyster juice in the pan with the water, garlic, and tarragon, bring to a boil, add half the oysters and stir lightly/occasionally while returning to a boil, after 2 minutes boiling remove to 1/2 n 1/2 bath and do the other half of the oysters.
    Cut the peppers into bite size pieces, strips, however you want them. (When I make it for Sue I leave the pieces big so they're easier to take out.) Cook them at fairly high heat for 15 minutes or so, then add other spices and turn the temp down to low. Microwave the milk for several minutes to get it hot, then add to pot. When it is time to serve, add oysters and half and half and garnish with paprika if desired. Serve with Nabisco Oysterettes - the only oyster cracker worth buying.

    BTW - eating more oysters is a passive means of combating global climate change. Oysters sequester carbon taken from the ocean to form their shells. By encouraging the growth of oyster farming we increase the number of oysters growing and hence trap more carbon. It's a win-win!

    Here is a recipe for a nice non-liver pate:

    Vegetarian Pate

    1 1/2 c. cooked green beans, pulverized
    2 hard boiled eggs, grated
    1/4c toasted walnuts, pulverized  (not sure if I usually use toasted or raw)
    1/c finely minced onions, sauteed until soft in butter or oil
    1-2tbsp. dry white wine (I always use sake as that's generally what's in the house)
    1-2 tbsp mayonnaise
    salt, black pepper and a pinch of nutmeg

    Combine everything and chill.

    Free: The Authoritarians - all about those who follow strong leaders.

    by kbman on Mon Jan 28, 2013 at 01:01:37 PM PST

  •  I am the ultimate Ravens fan (1+ / 0-)
    Recommended by:
    michelewln

    and I will be making some of the recipes.... Thank you, 49ers fan......:o)

    May today be greater than yesterday, and tomorrow be greater than both! Go Ravens!

    by secret38b on Mon Jan 28, 2013 at 02:21:59 PM PST

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