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by Holly Clegg
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Chicken & Sun-Dried Tomato Chili White Chocolate & Apricot Oatmeal Cookies
Exciting Extras
More Tailgating Recipes For more recipe ideas for your Superbowl party, click on the links below:
About Holly Clegg Holly Clegg is author of the successful Trim & Terrific™ cookbook series which includes The Holly Clegg Trim & Terrific™ Cookbook, More than 500 Fast, Easy, and Healthy Recipes, Holly Clegg Trim & Terrific Home Entertaining The Easy Way, Trim & Terrific Meals On The Move: Rush Hour Recipes and A Trim & Terrific Louisiana Kitchen: Southern Favorites. She also has co-authored the book, Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment with oncologist, Gerald Miletello, MD. Holly has developed a national reputation for her easy, everyday, and healthier approach to cooking and entertaining. Her television appearances include national television shows such as the Later Today, NBC Weekend Today Show (for six years), Home Matters, Phil Donahue Show, and numerous satellite New York based media tours. She recently completed two QVC appearances. Holly is a wife and mother of three and resides in Baton Rouge, LA. For more information about Holly and ordering her cookbooks click on the link below:
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Living in Baton Rouge, the home of the Louisiana State University Tigers, I know first
hand that tailgating is a very important fall social event. Whether you are attending a
college fooball playoff or cheering your Super Bowl pro team in front of your wide screen
TV, a scrumptious tailgating menu is an absolute must for any pre-game gathering, The food not only has to entice the taste buds of fans of all ages, it also needs to be grab-and-go and easy to serve. I always include hearty sandwiches for bigger appetites, a few inviting appetizers, a couple of tasty dips, and of course plenty of easy-to-eat and hard-to-resist brownies and cookies. Select your menu according to your guests' tastes (and dietary needs) as well as the time and location of your party. Some of the best tailgating parties can take place in the comfort of your living room during the pre-game show! If you're gathering at the field or stadium, put your social graces aside and transport everything in disposable containers. Have an ice chest filled with ice packs to keep chilled items fresh, and always bring big garbage bags for quick-and-easy clean up. Then get ready to cheer!!
STROMBOLI 1 (16-ounce) package frozen bread dough,
thawed Preheat oven to 375°F. Coat a baking sheet with nonstick cooking spray. Pat the bread dough into a rectangle, approximately 10- x 15-inches, on the prepared baking sheet. Arrange the ham slices lengthwise down the center. Sprinkle with 1/4 teaspoon of the basil and 1/4 teaspoon of the oregano. Arrange the provolone slices over the seasonings, sprinkle with the mozzarella and the remaining basil and oregano. Bring the long edges of the rectangle to the center and press the edges to seal. Seal the ends. Invert so that the seam side is down on the baking sheet. Bake for 20 to 22 minutes, or until light brown. Makes 12 Slices. Sodium Alert! This recipe is not suitable for those on salt restricted meal plans. Per Slice: 166 Cal; 6 g Total Fat (2 g Sat Fat); 20 g Carb; 15 mg Cholesterol; 452 mg Sodium; 10 g Protein; 1 g Dietary Fiber. Exchanges: 1 Med-Fat Meat; 1 Starch; 1 Fat.
NACHOS
WITH A FLAIR 3/4 cup red spaghetti sauce Preheat oven to 500°F. In a small bowl, mix together the spaghetti sauce, hoisin sauce, Asian chili sauce to taste, depending on how hot you like it, and garlic. On a baking sheet, spread the tortilla chips. Sprinkle with all of the Cheddar cheese, top evenly with the sauce, and then sprinkle with the Monterey Jack cheese. Bake for 3 to 5 minutes, or until the cheese melts. Watch closely! Makes 8 Servings. Per Serving: 138 Cal; 4 g Total Fat (2 g Sat Fat); 19 g Carb; 10 mg Cholesterol; 322 mg Sodium; 7 g Protein; 2 g Dietary Fiber. Exchanges: 1 Lean Meat; 1 Starch; 1 Fat.
HALIBUT PATÉ 1/2 cup water In a pan, combine the water, wine, carrot, and 1 teaspoon of the minced onion; add the halibut, bring to a simmer, and poach until the fish is done and easy to flake, about 15 to 20 minutes. Remove the fish from the pan and cool. When cool, flake the halibut and set aside. In a food processor or mixer, combine the softened cream cheese, lemon juice, Worcestershire sauce, salt, garlic, dill weed, hot pepper sauce, and remaining 1-1/2 teaspoons of minced onion, mixing until smooth. Fold in the flaked halibut. Refrigerate for 3 or 4 hours, or overnight before serving. Serve with fresh parsley and lemon wedges. Yield: 16 (2-Tbsp) Servings. Per (2-Tbsp) Serving: 60 Cal; 4 g Total Fat (2 g Sat Fat); 1 g Carb; 17 mg Cholesterol; 148 mg Sodium; 6 g Protein. Exchanges: 1 Very Lean Meat; 1 Fat.
WALNUT
AND SPINACH CHEESE BREAD 2-1/2 cups all-purpose flour *You can leave baby spinach whole or coarsely chop, if you wish Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with nonstick cooking spray. In a bowl, mix together the flour, sugar, baking powder, baking soda, dry mustard, and cayenne. Add the oil, and work together with a pastry blender or fingertips. Stir in the shredded cheese. In a small bowl, blend together the buttermilk and egg; stir into the flour mixture just until moistened. Mix in the spinach and walnuts. Transfer to the prepared loaf pan. Bake for 40 minutes, or until the top is lightly browned. Serve warm or at room temperature. Makes 16 (1-Slice) Servings. Per Serving: 173 Cal; 9 g Total Fat (2 g Sat Fat); 18 g Carb; 18 mg Cholesterol; 167 mg Sodium; 6 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch; 2 Fat.
POTATO SOUP 6 baking potatoes, peeled and cubed (6 cups) *Optional or "salt-to-taste" is NOT included in the sodium content of the nutritional analysis In a large pot, boil the potatoes and carrots in 4 cups of the broth, covered, until the potatoes are tender, about 20 minutes. Meanwhile, add the margarine to a small skillet over medium heat. Add the onion, and cook, stirring, until tender, 3 to 5 minutes.Add the onion to the potato and broth mixture. Transfer the mixture to a food processor or blender, in batches if necessary, and process until smooth. Return to the pot and stir in 1 cup of the remaining broth, the milk, hot sauce, optional salt and pepper. Add more broth, if necessary. Cook over low heat for 10 minutes. Sprinkle with green onions and serve. Makes 8 Servings. Terrific Tip #1: To thicken potato soup, add mashed potato flakes, 1 Tablespoon at a time, until the soup is the desired consistency. Terrific Tip #2: Keep the soups on the stove and place a basket of sliced bread close by so your guests can serve themselves. It's convenient for them and easy on you! Per (1-Cup) Serving: 144 Cal; 2 g Total Fat (00 g Sat Fat); 26 g Carb; 1 mg Cholesterol; 388 mg Sodium (w/o optional salt); 6 g Protein; 2 g Dietary Fiber. Exchanges: 1-1/2 Starch; 1 Veg.
CHICKEN
AND SUN-DRIED TOMATO CHILI 2/3 cup sun-dried tomatoes (not oil-packed) In a small bowl, combine the sun-dried tomatoes and red wine; let stand for 5 minutes to allow the tomatoes to soften. Coat a large pot with nonstick cooking spray and set over medium-high heat. Add the chicken to the pot and cook, stirring, until browned, about 5 minutes. Add the chopped tomatoes and cook, stirring until tender, 3 to 5 minutes. Add the sun-dried tomato and red wine mixture, the green chiles, chicken broth, and chili powder; bring to a boil. Add the corn and cook until the chicken is tender, 7 to 10 minutes. To serve, top with the chopped avocado and sunflower seeds (toppings included in nutritional analysis). Makes 8 Servings. Per Serving: 241 Cal; 7 g Total Fat (1 g Sat Fat); 19 g Carb; 49 mg Cholesterol; 364 mg Cholesterol; 25 g Protein; 5 g Dietary Fiber. Exchanges: 2-1/2 Very Lean Meat; 1/2 Starch; 2 Veg; 1 Fat.
OVERNIGHT
LAYERED SALAD 6 to 8 cups torn salad greens (including 1
cup baby spinach, if desired) In a 3-quart oblong casserole dish, layer the greens, carrots, red onion, peas, tomato halves, prosciutto, and mozzarella. In a medium bowl, mix together the buttermilk, sour cream, Dijon mustard, basil leaves, salt, and pepper, blending well with a fork. Carefully spread the dressing over the salad, spreading to cover. Do not toss! Cover with plastic wrap and refrigerate for at least 2 hours or overnight, to blend flavors before serving. Makes 10 to 12 Servings. Ed. Note: Nutritional analysis based on 10 Servings, using 8 cups salad greens. Per Serving: 82 Cal; 2 g Total Fat (1 g Sat Fat); 10 g Carb; 8 mg Cholesterol; 361 mg Sodium; 6 g Protein; 2 g Fiber. Exchanges: 1/2 Lean Meat; 2 Veg.
CHOCOLATE
LOADED SQUARES 1 (18.25-ounce) box Devil's food cake mix Preheat oven to 350°F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray. Prepare cake mix with 1 egg, 3 of the egg whites, canola oil, and water, mixing according to the package directions. Sprinkle the coconut and pecans on the bottom of the prepared baking pan. Carefully pour the chocolate batter on top of the coconut mixture. In a mixing bowl, beat together the cream cheese, remaining egg white, confectioners' sugar, and vanilla extract until creamy. Drop by large spoonfuls on top of the chocolate batter -- do not stir! Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean. Makes 28 to 35 Squares. Note: Nutritional analysis based on 35 Squares. Per Square: 126 Cal; 5 g Total Fat (2 g Sat Fat); 17 g Carb; 11 mg Cholesterol; 152 mg Sodium; 2 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch (Other Carb); 1 Fat.
WHITE CHOCOLATE & APRICOT OATMEAL COOKIES 1/2 cup (1 stick) margarine, softened Preheat oven to 375°F. Coat a baking sheet with nonstick cooking spray. In a mixing bowl, beat the margarine, granulated sugar and brown sugar until fluffy. Add the egg and beat well. In a separate bowl, mix together the flour and baking soda. Gradually add the flour to the margarine-sugar mixture; mix just until combined. Stir in the oatmeal, white chocolate chips and chopped apricots. Drop the dough by teaspoons onto the prepared baking sheet. Bake for 8 to 10 minutes, or until the cookies are lightly browned on the bottom. Transfer to a sheet of waxed paper to cool to room temperature before serving. Makes 48 Cookies. Per Cookie: 84 Cal; 3 g Total Fat (1 g Sat Fat); 13 g Carb; 5 mg Cholesterol; 54 mg Sodium; 1 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch (Other Carb); 1/2 Fat.
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