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This Week's Super Bowl Recipes

Meal 1

Super Nacho Taters

Nacho Taters

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Total Cost: $6.84 serving / $1.71 serving

Servings: 4


  • 4 russet potatoes, about 1 lb. each $3.48

  • 2 tsp vegetable oil $0.02

  • 1 cup frozen corn kernels, thawed $0.37

  • 1/2 recipe red enchilada sauce* $0.40

  • 4 oz. cheddar cheese, shredded (about 1 cup) $1.22

  • 1 15 oz. can black beans $0.72

  • 3 green onions $0.32

  • 2-3 jalapeños, pickled or fresh $0.31


  1. Preheat the oven to 400 degrees. Line a baking sheet with foil. Wash the potatoes well, then dry with a paper towel. Coat each potato in vegetable oil, then prick the skin a few times with a fork. Place the potatoes on the baking sheet and transfer into the oven. Bake for 45 minute to an hour, or until soft all the way through.

  2. While the potatoes are baking, prepare the toppings. Prepare the enchilada sauce according to this recipe, then set aside. Slice the green onions and jalapeño, shred the cheese, rinse and drain the black beans, and allow the corn to thaw.

  3. Once the potatoes are cooked through, remove them from the oven (but leave it on, the potatoes will go back in). Cut each one lengthwise down the center, then once across. Open the potatoes up and mash the insides slightly.

  4. Drizzle a couple tablespoons of enchilada sauce over each potato, then top with black beans, corn, jalapeños, and a handful of cheddar cheese. Transfer the potatoes back into the oven for 3-5 minutes, or until the cheese has melted. Remove the potatoes from the oven, drizzle with more sauce if desired, then sprinkle with sliced green onions.

Cauliflower Wings

  • 1 large head of cauliflower

  • 3/4 bottle of Wing-Time Buffalo Sauce

  • 1 cup + 2 Tbsp non-sweetened, plain almond milk

  • 3/4 cup chickpea flour

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp curry powder

  • 2 Tbsp nutritional yeast

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil. Separate/chop the cauliflower into florets. Combine the flour, spices and nutritional yeast in a bowl and stir until well combined. Coat a handful of cauliflower pieces in soymilk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy. While the cauliflower is in the oven, heat the Wing-Time sauce in a medium sauce pan over low heat. Whisk in 2 Tbsp of almond milk. When the cauliflower is looking crispy, turn it with a wooden spoon and heat the oven to broil. Allow the cauliflower to broil with the oven open for 5-7 minutes or until beginning to brown. Pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat.

Easy Stuffed Mushrooms with Spinach and Cream Cheese

A low-carb appetizer or snack.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings: 4 servings


  • 8 ounces mushrooms white or bella

  • 1/3 cup cream cheese, 1/3 less fat whipped

  • 1 Tablespoon Parmesan cheese

  • 1/4 teaspoon Jane's Krazy Mixed-Up Salt or garlic salt

  • 2 Tablespoons Spinach,or any greens on hand, chopped defrosted and pressed dry

  • 1 Tablespoon Panko breadcrumbs Optional

  1. Preheat oven to 350 degrees F.

  2. Pop out the stem of the mushroom, leaving the cap. Reserve stems for another use or discard.

  3. Brush off any dirt on the mushrooms with a damp paper towel.

  4. Mix cream cheese, Parmesan cheese, salt and chopped spinach in a bowl.

  5. Fill the opening in each mushroom with the cream cheese mixture.

  6. Lightly sprinkle Panko breadcrumbs on top of the cream cheese mixture, if using.

  7. Place mushrooms on a baking sheet coated with cooking spray.

  8. Bake for about 15 minutes. Juices will begin to pool at the bottom of the mushrooms and the top will begin to lightly brown.

  9. Remove from oven and serve hot.


yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 15 MINUTES

  • 4 apples, peeled and cut into 1/2-inch slices

  • 3 Bosc pears, peeled and cut into 1/2-inch slices

  • 1/3 cup light brown sugar

  • 1 tablespoon all-purpose flour

  • 1 tablespoon lemon juice

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon kosher salt

  • Pinch of ground nutmeg

  • 3/4 cup all-purpose flour

  • 3/4 cup old fashioned oats

  • 1/2 cup chopped pecans

  • 1/3 cup light brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 8 tablespoons unsalted butter, cut into cubes

  1. To make the topping, combine flour, oats, pecans, sugar, cinnamon and salt in a medium bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.

  2. Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place apples, pears into the slow cooker. Stir in brown sugar, flour, lemon juice, cinnamon, salt and nutmeg. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.

  3. Place a clean dishtowel over the slow cooker. Cover and cook on low heat for 2-3 hours or high heat for 90 minutes. Remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour.

  4. Serve warm.

Meal 2

Beans & Greens Soup


  • 1 (1-pound) package Camellia Brand Dried Beans (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)

  • 2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)

  • 2 cups chopped onion (options: white, red, leeks, shallot or any combination)

  • 2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)

  • 3 cloves garlic, chopped

  • 8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)

  • 1/4 teaspoon crushed red pepper flakes

  • 3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)

  • 2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)

  • 1 teaspoon salt

  • 1/4 teaspoon pepper


10 cups


  1. Rinse and sort beans.

  2. Heat olive oil in a large Dutch oven over medium-high heat.

  3. Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.

  4. Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.

  5. Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).

Crudité Platter


  • Broccoli and cauliflower

  • Bell peppers and other sweet peppers

  • Root veggies – carrots, beets, jicama, radishes

  • Cucumbers

  • Baby summer squash – zucchini, yellow squash, pattypan

  • Tomatoes

  • Peas and string beans

  • Asparagus

  • Celery

  • Fennel

  • Endive + lettuce hearts – great for using as “boats” for dip and sauces

  • Artichokes – steamed, grilled, or marinated


Next up are the dips. You can go the traditional route and serve the vegetables with a really good vinaigrette, like a basic Dijon, which is excellent with just about every veggie out there. Or you can serve up an assortment of dips. I like to include a nice range of flavors and textures, making sure that there’s something for everyone. For example, I like to always include some great vegan or non-dairy options. I should mention, too, that a crudité platter really is a crowd pleaser because it is so versatile and you truly can have something on it for every dietary need, personal preference, etc.

These Mini Grilled Cheese Sandwich Appetizers are perfect for summer entertaining, and they are easy to whip up for a crowd!


Prep Time

10-15 sandwiches


Cook Time



  • 1 long French baguette thinly sliced

  • 1cup grated aged cheddar cheese

  • 3-4tbsp butter

  • Toppings:

  • Slicedsautéed mushrooms

  • Sliced sundried tomatoes

  • Arugula

  • leaves fresh basil optional

  • red chili flakes

  • Cracked black pepper and sea salt


  1. Sauce mushrooms in a frying pan over med-high heat. Slice sundried tomatoes and prepare other toppings in the meantime.

  2. Slice baguette relatively thinly, then top with cheese, mushrooms, sundried tomatoes, arugula and fresh basil. Sprinkle with a pinch of red chili flakes, some black pepper and sea salt.

  3. Cook sandwiches in batches of 5 or 6 in a large frying pan on med-low heat, melting 1-2 tbsp of butter at a time.

  4. Cook for about 3-4 minutes each side until cheese starts to melt and the outside of the sandwiches gets crispy.

  5. Serve immediately with ketchup and sriracha - enjoy!

Oven-Dried Tomato Slices


Prep Time

5 minutes

Cook Time

6 hours

Total Time

6 hours 5 minutes

Makes: 40 to 50 slices


  • 8 to 10 medium round or plum (Roma) tomatoes, any color, washed and dried


  1. Preheat the oven to 200º F, and line two baking trays with parchment paper. Set aside.

  2. With a sharp or serrated knife, core each tomato and then cut into slices about 1/4-inch thick. Arrange slices in a single layer on the prepared baking tray; no need to leave much space between.

  3. Bake until the tomatoes have sunken, and appear shriveled and leathery with caramelized edges, between 4 and 6 hours, rotating the pans from top to bottom and front to back every 2 to 3 hours. Timing will depend on how meaty, juicy, and thick the slices are, as well as the temperature you're baking at -- check for doneness regularly.

  4. Remove the trays from the oven, and allow the tomatoes to cool 1 hour on the tray. Transfer the slices to cooling racks to finish cooling and drying.

  5. When completely cool and dry, pack the slices into zipper-top plastic bags. Keeps refrigerated up to 2 weeks, or in the freezer up to 2 months. (See HGN Notes for instructions to pack in oil, if desired.)

Delicious Fruit Salad with Greek Yogurt and Dried Cranberries

Calories (per serving):



serves 4

Cooking Time:

15 minutes

- 200gr (7oz) Greek yogurt - 1 banana (150gr / 5oz), peeled and cut in slices - 1 apple (300gr / 10.5oz), peeled and cut in small pieces - 2 pears (250gr / 9oz), peeled and cut in small pieces - 4 tablespoons (30gr / 1oz) walnuts, crumbled - 3 tablespoons (30gr / 1oz) dried cranberries or raisins - 2 tablespoons honey


Put the fruits in a bowl. Add the honey, stir and let it marinate for 10 minutes. Place an equal amount of the fruits in 2-4 smaller bowls and add the yogurt (about 1-2 tablespoons per bowl). Garnish with the walnuts and the cranberries and drizzle with a little more honey. Kali oreksi!

Meal 3

Insanely Easy Vegetarian Chili

Prep 25 m

Cook 30 m

Ready In 55 m


1 tablespoon vegetable oil

1 cup chopped onions

3/4 cup chopped carrots

3 cloves garlic, minced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3/4 cup chopped celery

1 tablespoon chili powder

1 1/2 cups chopped fresh mushrooms

1 (28 ounce) can whole peeled tomatoes with liquid, chopped

1 (19 ounce) can kidney beans with liquid

1 (11 ounce) can whole kernel corn, undrained

1 tablespoon ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil


Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Cheesesteak Potato Skins

Cheesesteak Potato Skins are mash-up of classic potato skins and Philly Cheesesteak Sandwiches, making them the ultimate party appetizer!

Servings 12 skins

Calories 238 kcal

Author Becky Tarala


6 medium russet potatoes

2 Tbsps olive oil split

kosher salt and fresh ground black pepper

4 white mushrooms sliced

1/2 cup onion diced

1/4 cup red bell pepper diced

1/4 cup green bell pepper diced

3/4 lb sliced deli roast beef

2 Tbsps butter melted

1/2 lb white American cheese shredded

2 green onions sliced (optional)


Preheat oven to 400 degrees. Wash potatoes and thoroughly dry. Pierce potatoes several times with a sharp knife and place on a baking sheet. Using your hands, rub 1 Tbsp of olive oil over the outsides of the potatoes. Sprinkle the potatoes lightly with kosher salt. Bake in the preheated oven for 50 minutes. Remove from the oven and let cool for 10 minutes or until cool enough to handle.

In a skillet heat the remaining 1 Tbsp of olive oil over medium-high heat. Cook the mushrooms for 3 minutes until beginning to brown. Add the onions and bell peppers to the pan and season with a pinch of salt and pepper. Cook for 3 more minutes, stirring frequently. Add the roast beef to the skillet and cook for 2-3 minutes, or until the meat is cooked to your liking.

Slice the potatoes in half lengthwise and scoop out the flesh leaving abut 1/4 inch of the potato. Brush the inside of the potato with the melted butter, then flip face down and return to the oven for 5 minutes. Flip the skins using tongs and cook for an additional 3 minutes.

Sprinkle a little bit of shredded cheese into each skin, fill with the meat mixture, then top with remaining shredded cheese. Return to the oven and cook for 4 minutes, or until the cheese is melted. Top with green onions, if desired.

Recipe Notes

Shop at your grocery store deli counter for the sliced roast beef and American cheese. I order top round roast beef sliced thin and the cheese sliced into a large chunk so I can then shred it at home with a cheese grater. You can omit the onions, mushrooms, or bell pepp