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Super Bowl Recipes

HyVee Healthy Super Bowl Recipes
(www.Hy-Vee.com)

Tackle a Football Party with a Winning Game Plan
Score big points on both nutrition and taste with a winning plan for football party fans. How? Hy-Vee Registered Dietitian, Nikki Ford, has the answer with a few big game party ideas.
– Kick off with bowls of soup, tailored to fit the palette of the Steelers or a bit of guacamole added for Cardinals fans. Keep the game in motion by serving big platters of fresh veggies and a tasty dip. Fill bowls with popcorn and top with peanuts; serve pretzels on the sidelines with assorted mustard dips.
– During half-time, fellow football fans will enjoy our recipe for an “Easy Muffuletta Sandwich”. Serve it with soup or stew or chili con carne.
– If the game goes into overtime, avoid a nutrition fumble by preparing a party tray filled with apple and pear slices, fresh strawberries and pineapple chunks. For more super party recipe ideas, go to www.hy-veerecipes.com.
– Add yardage to your party with a few super tidbits of information:
“Big game day” is ranked as the number-two food consumption event of the year, second only to Thanksgiving.
During the championship game, Americans typically average around 3000 calories.

Black Bean and Beef Chili
(Serves 6)
Prep Time: 15 minutes Cook Time: 35 minutes

All you need:
1 lb. lean ground beef
1 onion, chopped
1 medium green bell pepper, chopped
2 (14.5-oz. each) cans diced tomatoes with green chiles
2 cups low-sodium beef broth
3 tbsp. chili powder
1 tbsp. ground cumin
2 (15-oz. each) cans Hy-Vee black beans, rinsed and drained
Shredded Cheddar cheese (optional)
Chopped green onions (optional)


All you do:

  1. Combine ground beef, onion and bell pepper in a large, heavy-bottomed pot over medium-high heat, stirring constantly 5 to 10 minutes or until beef browns and vegetables are tender. Drain well.
  2. Stir in tomatoes, broth, chili powder and cumin; simmer, stirring occasionally, 15 minutes. Add beans and cook 10 minutes more. Serve with shredded cheese and onions, if desired.

Nutrition per serving: 240 calories, 30g carbohydrate, 24g protein, 5g fat, 2g saturated fat, 9g fiber, 45mg cholesterol, 915mg sodium
Source: Hy-Vee Recipe of Month

Eat-All-You-Want Soup
Warm up and slim down with soup
(Serves 12)

All you need:
1/2 head cabbage, chopped
1 can stewed tomatoes
4 ribs celery, chopped
1 envelope dry onion soup mix
5 large onions, chopped
1 large green bell pepper, chopped
1 can (46 oz.) V-8 juice
1 clove garlic, chopped

All you do:

  1. Mix all ingredients together in a soup pot. Simmer for 1 hour.

Nutrition per serving: Calories 80, Fat 0, Saturated fat 0, Cholesterol 0, Sodium 590 mg, Carbohydrate 18 g, Fiber 3 g, Protein 3 g.
Daily Values: Vitamin A 30%, Vitamin C 110%, Calcium 8%, Iron 6%.

Big Game Guacamole

All you need:
4 ripe, large avocados, peeled, pitted, mashed
1/2 tsp salt, or to taste
2 Tbsp fresh lime juice

All you do:

  1. Coarsely mash avocados.
  2. Stir in lime juice and season with salt.
  3. Prepare “add-ins” as directed below.
  4. Serve with tortilla chips.

Regional Variations:

Pittsburgh
1/2 cup chopped roasted or fresh red bell pepper
1/2 cup chopped yellow bell pepper

Seattle
1/2 pound smoked salmon pieces
1/2 cup drained capers

Easy Muffuletta Sandwich
(Serves 8)

½ cup Hy-Vee light Italian reduced-fat salad dressing
¼ cup Hy-Vee chopped black olives, drained
¼ cup chopped Hy-Vee green olives
1 (1 lb) round Italian or French loaf, 10 to 12 inches in diameter
½ pound DiLusso premium deli sliced turkey
¼ pound Hy-Vee sliced provolone cheese

  1. In a small bowl, combine Italian salad dressing, black olives and green olives.
  2. Cut bread in half horizontally with a serrated knife. Remove centers of each half to make room for the filling, leaving ½-inch-thick shell.
  3. Spread half of the olive mixture in each half of bread, pressing down gently.
  4. In the bottom half of the bread, layer turkey and cheese on top of the olive mixture. Cover with top half of bread.
  5. Wrap tightly in plastic wrap. Refrigerate for 4 to 6 hours.
  6. Let stand at room temperature for 30 minutes before cutting into wedges.

Nutrition Facts per serving: 260 calories, 8 g fat, 3 g saturated fat, 20 mg cholesterol, 860 mg sodium, 30 g carbohydrates, 1 g fiber, 2 g sugar, 15 g protein.
Daily Values: 2% vitamin A, 0% vitamin C, 10% calcium, 10% iron.

Big Game Wrap-Ups
Serves 6 (1 pinwheel each)

All you need:
2 tbsp guacamole dip
1 Harvest Wheat Flatout flatbread
1 lettuce leaf
4 tomato slices
2 tbsp Hy-Vee shredded taco cheese
2 tsp Hy-Vee chopped ripe olives


All you do:

  1. Spread guacamole dip over entire Flatout flatbread. On bottom rounded end, layer lettuce, tomatoes,cheese and black olives.
  2. Roll up tightly beginning with layered end. Cut into 6 pinwheels.

Nutrition information per serving: Calories: 50, Carbohydrate: 7g, Cholesterol: 0mg, Dietary Fiber: 1g, Fat: 2g, Protein: 2g,
Saturated Fat: 1g, Sodium: 160mg, Sugar: 1g, Trans fats: 0g
Daily nutritional values: 6% vitamin A, 2% vitamin C, 2% calcium, 0% iron.

Fiesta Soup Meal
(Serves 4)

All you need:
1 (10 ounce) bag frozen Hy-Vee Fiesta vegetable blend, thawed
1 (15 ounce) can Hy-Vee black beans, rinsed and drained
1 (24 ounce) jar Grand Selections medium black bean & corn salsa
2 (14 ounces each) cans Hy-Vee reduced-sodium chicken broth
Crushed tortilla chips and shredded cheddar cheese for garnish, optional
fresh pears


All you do:

  1. Combine Fiesta blend vegetables, beans and salsa in a large saucepan over medium heat. Stir in chicken broth.
  2. Bring to a boil. Simmer over low heat for 10 minutes.
  3. Garnish with chips and cheese, if desired.

Nutrition information per serving: Calories: 240, Carbohydrate: 38g, Cholesterol: 5mg, Dietary Fiber: 6g, Fat: 2g, Protein: 12g, Saturated Fat: 0g, Sodium: 1300mg, Sugar: 13g, Trans fats: 0g
Daily nutritional values: 35% vitamin A, 15% vitamin C, 4% calcium, 15% iron

Tomato Basil Soup
(Serves 4)

All you need:
2 tsp Hy-Vee canola oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1/4 tsp crushed red pepper flakes
1 (14 oz) can vegetarian vegetable broth
1 (28 oz) can Hy-Vee diced tomatoes, undrained
1/2 cup loosely packed fresh basil, thinly sliced
1/4 tsp Hy-Vee black pepper


All you do:

  1. In a large pot, heat the oil over medium heat.
  2. Add the onion, garlic and crushed red pepper flakes. Cook and stir over medium heat until onion is translucent, about 5 minutes.
  3. Add the vegetable broth, tomatoes and their juice. Bring to a boil. Reduce the heat to medium-low. Simmer for 10 minutes.
  4. Using a blender, puree the soup in batches. Return soup to pot. Stir in basil and black pepper. Reheat to serving temperature.

Nutrition information per serving: Calories: 70, Carbohydrate: 9g, Cholesterol: 0g, Dietary Fiber: 2g, Fat: 2.5g, Protein: 2g, Saturated Fat: 0g, Sodium: 700mg, Sugar: 6g, Trans fats: 0g
Daily nutritional values: 20% vitamin A, 40% vitamin C, 0% calcium, 8% iron

Bean Dip
Serves 248 (2 tbsp servings)

All you need:
2 lbs ground beef
2 packages (1.25 oz each) dry taco seasoning
1 1/2 c. water
32 oz shredded mozzarella cheese
32 oz salsa (homemade or favorite brand)
1 large onion, chopped
12 oz can black olives, chopped
16 oz jar jalapeno peppers, drained
1 oz cumin (Whole container of Tone’s spice – small round container)
3 cans (32 oz each) refried beans


All you do:

  1. Brown ground beef. Drain.
  2. Add taco seasoning, water, mozzarella, salsa, onion, black olives, jalapeno peppers and cumin.
  3. Stir over medium heat until cheese has melted. Add the refried beans, stirring to combine thoroughly.
  4. Remove from heat and place in freezer containers. Freeze.
  5. Thaw and microwave as needed.
  6. Although this recipe produces a large batch of bean dip, the dip freezes well. Use as a dip or a filling for burritos.

Nutrition information per serving: Calories: 25, Carbohydrate: 3 g, Cholesterol: 0 mg, Dietary Fiber: 0 g, Fat: .5 g, Protein: 1 g, Sodium: 125 mg, Sugar: 1 g
Daily nutritional values: 2% vitamin A, 2% vitamin C, 2% calcium, 2% iron

ARTICHOKE DILL DIP

All you need:
2 cans (14 1/2 oz each) artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
1 c. mayonnaise
1 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp dill weed


All you do:

  1. Combine all ingredients in a 1-quart casserole dish sprayed with cooking spray.
  2. Bake at 350 degrees F. for 20 to 25 minutes or until heated through.
  3. Serve with toast rounds, lite gourmet crackers and/or vegetables.

Nutrition information per serving: Calories: 60, Carbohydrate: 2 g, Cholesterol: 5 mg, Dietary Fiber: 0 g, Fat: 5 g, Protein: 1 g, Sodium: 125 mg, Sugar: 0 g
Daily nutritional values: 0% vitamin A, 2% vitamin C, 2% calcium, 2% iron

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