I’m taking a break from hosting the Super Bowl party this year, so below you can find my menu from last year and what we decided to do with leftovers. I will try to add the recipes to this site this week, but as some of you have guessed by following my blog and twitter for the past year, I often times don’t use recipes and just post the names for my meal items so you can be flexible in your planning. For the Chili you can use my New England chili recipe and replace the beef with ground turkey. The Boneless Buffalo tenders where just strips of skinless chicken breast soaked in a buttermilk/hot sauce mix, dipped in panko crumbs and baked. My Queso is homemade with REAL cheddar cheese, I never use velveeta or any other processed cheese products, so that will be a recipe I try to add for you. The recipe at Eating Well was the inspiration for my queso, although I use white extra sharp cheddar, and suggest dicing the onion very fine! And the Quesadillas were simply sautéed chicken, onions, peppers and I think spinach was also in there, placed between tortillas with a small amount of cheese and baked until the tortillas are lightly crisped and cheese melts.
Cheers to your Healthy, Yummy Super Bowl Party!
If you are looking for other ideas and recipes to make your Super Bowl Party foods lighter and healthier, I highly suggest you start here at Eating Well magazine online.
So, we had a pretty successful Super Bowl party last night (LAST YEAR! , so much fun that I forgot to take pictures….not even of all the lovely food!
The quandary now is what to do with all the leftovers! Here is our menu:
Southwest Layered Bean Dip, Baked Boneless Buffalo Tenders, Veggies and Blue Cheese dip, Turkey and Bean Chili, Queso, Cornbread, Guacamole and Salsa and Chicken and Veggie Quesadillas.
The Leftovers: TWO whole pans of uncooked chicken tenders (all marinated and breaded, just not baked yet), 3/4 of the bean dip (the kind covered with lettuce, tomatoes and avocado), chili, LOTS of Queso and Cornbread and the chicken and veggies for quesadillas is all cooked and separated in storage containers.
So, how much can I freeze and what do I have to use up today? I’m pretty sure I can freeze the chicken tenders as they are, the chili can be frozen, as well as the cornbread. But what do I do with the Queso, bean dip and quesadilla fillings? Sounds like we’ll be having chicken and bean enchiladas/quesadillas or tex-mex salads for the next 2-3 meals!
Anyone have any other suggestions? Maybe a chicken tortilla soup?? Please help me use up this yummy food…….