Although your team may not be in this year’s Super Bowl, it doesn’t mean you can’t score a touchdown with these winning recipes. Kick off the game with some low-fat artichoke dip, impress even the pickiest of football fans with baked chicken wings, & wow your favorite health nuts with quinoa stuffed bell peppers.  Who knows you may end up as cocky in the kitchen as Richard Sherman is on the field (Just kidding, that will never happen).

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Low-Fat Artichoke Dip

Serving Size: 16

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1 8-ounce low-fat cream cheese
1/2 cup light canola oil
1/2 cup low-fat sour cream
1/2 cup grated Parmesan cheese
3 cloves garlic, or to taste
3 cups shredded part-skim mozzarella cheese
1/2 teaspoon freshly ground black pepper
1 12-ounce jar marinated artichoke hearts, drained & cut
2 cups loosely packed spinach
1 small onion, diced

  1. Preheat oven to 375°F.
  2. Purée together cream cheese, canola oil, sour cream, Parmesan cheese, garlic, mozzarella cheese, black pepper & cayenne in a blender or food processor.
  3. Add artichoke heart & spinach & pulse until just combined.
  4. Put into a bowl and add onion/
  5. Bake in a glass-baking dish for 35-45 minutes or until browned & bubbly.
  6. Enjoy. 

Bake Buffalo Chicken Wings

Serving Size: 6

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3 pounds drumettes and wings
Kosher salt and freshly ground pepper
2-4 cups barbecue sauce or hot chicken wing sauce (of your choice)

  1. Preheat oven to 375°F.
  2. In bowl, smoother chicken wings in the sauce of your choosing then place in refrigerator for 30-45 minutes.
  3. Transfer chicken onto a baking sheet & bake for 30 minutes.
  4. Rotate each wing then bake for another 25 minutes.
  5. Remove from pan & coat with more sauce if desired.
  6. Enjoy.

Quinoa Stuffed Bell Peppers

Serving Size: 6

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1 tablespoon extra-virgin olive oil

1 red onion, chopped

½ pound sliced mushrooms

1 cup chopped carrots

7 bell peppers (1 to be diced in to small pieces and the other 6 to cored & seeded)

½ cup chopped parsley

1 ½ teaspoon ground cinnamon

¾ teaspoon ground cumin

1 cup uncooked quinoa, rinsed & cooked according to the package

¼ teaspoon fine sea salt

¼ teaspoon ground black pepper

  1. Preheat oven to 375°F.
  2. Sautee onions, mushrooms, carrots, bell pepper, & parsley in a pan until all vegetables are softened.
  3. Add cinnamon, cumin & quinoa then cook for a few more minutes.
  4. Let quinoa mixture cool until lukewarm. 
  5. Core & seed the 6 peppers (keep the tops).
  6. Evenly place quinoa mixture into each pepper & cover with bell pepper top.
  7. Place in baking pan, cover with foil, & bake for 1 hour.
  8. Enjoy.

You may have to watch the game from the sidelines but at least you can be the quarterback in the kitchen. Now go show them what you’re made of!

Amanda
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