Big Game Day Menu. Baked Potato Bar

Transcription

1 Big Game Day Menu prepared with the Big Game Day Collection (Item: ) Baked Potato Bar 1 cup light sour cream 2-3 tablespoons Simply Salsa Mix 1 cup low fat cottage cheese 1-2 teaspoons Spinach & Herb Seasoning 1 ripe avocado, pitted, peeled and mashed ¼ cup Garden Guacamole Starter 6 medium russet potatoes, baked 6 medium sweet potato yams, baked Buffalo Seasoned Salt Simply Salsa Mix Tangy Peach Hot Sauce To ppings such as cooked chicken, cooked and crumbled bacon, shredded 2% milk cheese, chopped tomatoes, sliced green onions, sliced black olives, cooked chopped broccoli 1. In small bowl, combine sour cream and Simply Salsa Mix. In a second small bowl, combine cottage cheese and Spinach & Herb Seasoning; salt and pepper as desired. In third small bowl, combine mashed avocado and Garden Guacamole Starter. Refrigerate all 3 for 1 hour, covered. 2. Serve potatoes with salsa sour cream, spinach & herb cottage cheese and guacamole. Use Buffalo Seasoned Salt shaker, Simply Salsa Mix shaker, and Tangy Peach Hot Sauce for additional toppings. Makes 12 servings. Make Ahead: Prepare step 1 and desired toppings up to 1 day ahead. Keep refrigerated.

2 Black Bean, Beef & Quinoa Chili 1 pound lean ground beef or turkey 1-2 tablespoons Simply Salsa Mix 1 tablespoon chili powder 1 tablespoon ground cumin 1 (28 ounce) can crushed tomatoes 2 cups reduced sodium chicken broth 1 (15 ounce) can black beans, rinsed and drained 1 cup frozen corn 1 cup uncooked quinoa ½ cup Garden Guacamole Starter Optional toppings: light sour cream, shredded 2% milk Cheddar cheese, sliced green onions, chopped avocado 1. In large saucepan or Dutch oven over medium-high heat, combine first 4 ingredients. Cook and crumble until beef is no longer pink, about 6-8 minutes. 2. Add next 6 ingredients; salt and pepper as desired. Bring to a simmer; reduce heat and simmer 20 minutes or until quinoa is tender, stirring occasionally. 3. Serve with desired toppings. Makes 12 appetizer servings. Serving Suggestion: Divide chili among wide-mouth mason jars. Top with shredded 2% milk Cheddar cheese and place on a baking sheet under broiler. Broil until cheese is melted and slightly browned. Make Ahead: Prepare through step 2 up to 2 days ahead. Refrigerate, covered. Reheat in slow cooker on LOW 2-3 hours, stirring occasionally. Continue with step 3. Chicken & Bacon Stuffed Mushrooms 1½ cups diced deli rotisserie chicken ½ cup plain panko bread crumbs ½ cup shredded 2% milk Cheddar cheese, optional 1 3 cup Bacon Pepper Jam 1 teaspoon Buffalo Seasoned Salt 2 (14 ounce) packages gourmet stuffing mushrooms, cleaned, stems and gills removed (about 18 large) 1. In medium bowl, combine first 5 ingredients; salt and pepper as desired. Fill mushrooms. 2. Preheat oven to 375 F. Place mushrooms on a greased baking sheet. Bake minutes. 3. Sprinkle with additional Buffalo Seasoned Salt, if desired. Makes about 18 mushrooms. Make Ahead: Prepare step 1 up to 1 day ahead. Refrigerate, covered. Continue with step 2.

3 Football Brownies 1 (15 ounce) can black beans, undrained 1 package Truffle Fudge Brownie Mix White decorating icing with narrow tip Special Equipment: 2¹ ³ x 1¹ ³ -inch football-shaped or oval cookie cutter 1. Preheat oven to 350 F. Place undrained beans in a food processor or blender. Purée until smooth. 2. Transfer bean purée to a large bowl. Add Truffle Fudge Brownie Mix (do not add butter or eggs from package directions). Stir to combine. 3. Spread in a greased 8x8-inch baking pan. Bake minutes. Cool completely. 4. Cut out 15 (2¹ ³ x 1¹ ³ -inch) football shapes with cookie cutter or free-hand. Decorate with icing to create laces and lines on footballs. Makes 15 brownies. Make Ahead: Prepare through step 4 up to 1 day ahead. Store in an airtight container. Fruit Jersey Cake 1 package Absolutely Almond Pound Cake Mix 1 cup water ¾ cup natural applesauce Fr esh fruit such as sliced strawberries, raspberries, blueberries, peeled and sliced kiwi, peach slices, fresh pineapple slices, mandarin oranges ¼ cup apricot preserves, melted 1. Preheat oven to 325 F. In large bowl, combine Absolutely Almond Pound Cake Mix, water and applesauce. Spread into a greased 13x9-inch baking pan with square corners. Bake minutes or until toothpick inserted in center comes out clean. Cool completely. 2. Carefully remove cake from pan; place on a serving platter. Cut a strip of cake from one long side of cake, about 2 3 up cake, creating a short-sleeved jersey. Cut other sleeve out of strip of cake and place on other side of cake to create second sleeve. Cut a V or semi-circle out of top of cake to create collar. Tip: Use our online template to cut the jersey shape out of your cake. 3. Using desired fruit for color, decorate cake in desired jersey pattern, covering entire cake with fruit. Brush fruit with melted preserves. Makes 12 servings. Make Ahead: Prepare step 1 up to 1 day ahead. Store in an airtight container. Prepare through step 3 up to 4 hours ahead. Refrigerate, covered.

4 Honey Teriyaki Spring Rolls ½ cup Honey Teriyaki Sauce ½ cup rice vinegar ½ cup reduced sodium chicken broth 2 ounces rice sticks, noodles or vermicelli 2 cups chopped or shredded lettuce 6-8 sprigs fresh mint 6-8 sprigs fresh cilantro 1 large carrot, cut into matchsticks 1 small mango, cut into matchsticks small cooked shrimp, peeled and deveined 6-8 spring roll wrappers (rice paper) 1. In small bowl, whisk first 3 ingredients together. Set aside. Prepare rice sticks according to package directions; drain well. For easy assembly, have lettuce, mint, cilantro, carrot, mango and shrimp prepped and ready to go. 2. Building one spring roll at a time, place spring roll wrappers, one-at-a-time, in a large bowl of hot water for seconds or until soft and pliable. Carefully remove and lay out on a clean working surface. 3. Divide rice sticks, lettuce, mint, cilantro, carrots, mango and shrimp on wrapper, keeping all ingredients on one half of wrapper. Gently lift the edge of wrapper under ingredients and begin rolling; gently tuck in ends and finish rolling up. Repeat for remaining spring rolls. 4. Cut in half and serve with small dipping bowls of Honey Teriyaki dipping sauce. Makes 6-8 servings. Tip: Visit tastefullysimple.com/blog and search Honey Teriyaki Spring Rolls for step-by-step directions for assembling spring rolls. Make Ahead: Prepare step 1 up to 1 day ahead and place in separate storage containers in refrigerator. Continue with step 2 up to 2 hours ahead. Roasted Zucchini Bites 4 medium zucchini, cut diagonally into ½-inch slices Olive oil spray Spinach & Herb Seasoning ½ cup light mayonnaise 3 tablespoons Tangy Peach Hot Sauce 1. Preheat oven to 425 F. Spray 2 large aluminum foil-lined baking sheets with olive oil spray. Place zucchini on baking sheets. Spray with olive oil spray and sprinkle with desired amount of Spinach & Herb Seasoning; salt and pepper as desired. 2. Bake 10 minutes. Remove from oven, turn zucchini over and sprinkle with additional Spinach & Herb Seasoning; salt and pepper as desired. Continue baking 10 minutes or until desired doneness. 3. Meanwhile, in small bowl, combine mayonnaise and Tangy Peach Hot Sauce. Serve sauce with zucchini bites. Makes servings. Make Ahead: Cut zucchini and prepare step 3 up to 1 day ahead. Store in separate containers in refrigerator. Continue with step 1.

5 Spicy Bacon Bloody Mary 1 cup vodka (8 ounces) ½ cup Bacon Pepper Jam ½ cup Worcestershire sauce 1 (64 ounce) bottle spicy-hot vegetable juice, chilled Lime wedges Buffalo Seasoned Salt Ga rnishing condiments such as crispy thick bacon strips, celery, large green olives, cooked shrimp, smoked meat snack sticks 1. In blender, combine first 3 ingredients. Blend until combined. Place vegetable juice in a large pitcher. Stir in vodka mixture. 2. Run a lime wedge around rim of glasses. Dip rims in desired amount of Buffalo Seasoned Salt. 3. Fill glasses with ice. Pour in Bloody Mary mix. Season with additional Buffalo Seasoned Salt, if desired. Garnish with desired condiments. Makes 10 servings. Make Ahead: Prepare step 1 up to 1 day ahead. Keep refrigerated. Tomato Salsa Bread with Edamame Spinach Dip 1½ cups frozen shelled edamame, thawed ¾ cup light sour cream ¾ cup light mayonnaise 3 tablespoons Simply Salsa Mix, divided 2 tablespoons Spinach & Herb Seasoning 1 package Bountiful Beer Bread Mix 1½ cups tomato juice 1 cup shredded 2% milk Cheddar cheese, optional Cucumber slices 1. Place edamame in food processor or blender; process until very finely chopped. Transfer to a large bowl. Add sour cream, mayonnaise, 1 tablespoon Simply Salsa Mix and Spinach & Herb Seasoning; stir to combine. Salt and pepper as desired. Refrigerate, covered, 2 hours or up to overnight. 2. Preheat oven to 375 F. In large bowl, combine next 3 ingredients and remaining 2 tablespoons Simply Salsa Mix; stir to combine (dough will be very thick). 3. Press dough into a greased 9x5-inch loaf pan. Bake minutes or until toothpick inserted in center comes out clean. Cool completely. 4. Cut bread into cubes. Serve with dip and cucumber slices. Makes 12 servings. Make Ahead: Prepare through step 3 up to 1 day ahead. Store bread in an airtight container. Continue with step 4.

6 Turkey Gyro Sliders 2 pounds lean ground turkey ¾ cup plain Greek yogurt, divided ½ cup finely minced fresh mushrooms ¼ cup crumbled reduced fat feta cheese 1 large egg, beaten 2 tablespoons Spinach & Herb Seasoning, divided 1 3 cup finely diced peeled and seeded cucumber No-stick cooking spray 7 pita pocket halves, cut in half, warmed Lettuce leaves, tomato slices 1. In large bowl, combine turkey, 2 tablespoons yogurt, mushrooms, feta, egg and 1½ tablespoons Spinach & Herb Seasoning; salt and pepper as desired. Form into 14 patties. 2. In small bowl, combine remaining yogurt, cucumber and remaining ½ tablespoon Spinach & Herb Seasoning; salt and pepper to as desired. Set Tzatziki sauce aside. 3. Preheat large skillet to medium heat; spray with cooking spray. Place patties in skillet, in batches if needed. Pan-fry, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 6-8 minutes. 4. Place sliders in pita halves with lettuce and tomatoes. Top with Tzatziki sauce. Makes 14 sliders. Make Ahead: Prepare through step 2 up to 1 day ahead. Store in separate containers in refrigerator. Continue with step 3.