It’s the most watched show of the year, and it’s coming this Sunday.
The Super Bowl has become a sort of holiday for Americans, who often spend Super Bowl Sundays, whether at home or with family, on the couch munching on snacks.
Whether you go to a party to watch the New England Patriots take on the Philadelphia Eagles, or stay home and wait patiently to see the costly commercials, food is be a big part of the Super Bowl plan.
Here are some recipes to fill your own or your guests’ “super bowls:”
Jacksonville Crab & Arti — “don’t-choke” Ranch Spread. Recipe by Hidden Valley
1 packet (1 ounce) Hidden Valley Original Ranch Dips mix
1 container (16 ounces) sour cream
1 can artichoke hearts, rinsed, drained and chopped
3/4 cup cooked crab meat, rinsed and drained
2 tablespoons chopped red or green bell pepper
Sliced French bread, crackers or fresh vegetables, for dipping. Combine dips mix and sour cream in large bowl. Stir in artichoke hearts, crab meat, and bell peppers. Chill 30 minutes.
Serve with sliced French bread, crackers or fresh vegetables.
Fiery White Chili. Recipe by Tabasco
1 pound boneless, skinless chicken breasts
2 tablespoons all purpose flour
2 teaspoons ground cumin, divided
2 tablespoons vegetable oil
2 celery stalks diced
1 can (16 ounces) cannellini beans, drained
1 cup chicken broth
1 can (4 ounces) chopped green chilies, drained
1/4 cup lime juice
1 tablespoon Tabasco pepper sauce
1 teaspoon salt
2 teaspoons chopped fresh parsley
1/4 cup Monterey Jack cheese (optional)
Cut chicken breasts into 1/2-inch cubes. In a shallow bowl, combine flour and 1 teaspoon cumin; toss chicken in flour mixture. Heat vegetable oil in 4-quart saucepan over medium-high heat. Add chicken; cook until well browned on all sides stirring frequently. Remove chicken to bowl.
Leave chicken drippings in saucepan, and cook celery and green pepper over medium heat until tender crisp, about five minutes. Stir in beans, chicken broth, green chilies, lime juice, Tabasco sauce, salt, remaining 1 teaspoon of cumin and browned chicken. Heat to boil. Reduce heat to low; cover and simmer 10 to 15 minutes stirring occasionally. Stir in parsley.
Serve with shredded Monterey Jack cheese if desired.
Makes 6 servings.
Super “Bowl” Pudding. Recipe by 3-A-Day of Dairy
4 cups low-fat milk
2 packages ( 4 serving size) vanilla pudding
1 cup of 1-inch low-fat brownie pieces
2 cups of sliced strawberries
1 cup blueberries
Add milk to pudding mix and prepare according to directions on box (instant pudding may be substituted). Place half of the brownie pieces on the bottom of a medium class bowl and layer with half the vanilla pudding, 1 cup of strawberries and 1/2 cup of blueberries. Repeat layers with remainder of ingredients. Serve immediately or cover and refrigerate. Thawed frozen berries may be substituted for fresh ones.