By The Numbers

As we head into the Super Bowl countdown I was astounded by these staggering figures on consumption from the Sunday Parade magazine supplement.
125 billion chicken wing portions, 110.9 million gallons  of beer and 11.2 million pounds of potato chips are among  the favorites to be served on Sunday.  Last year 10.1 billion was spent on Super Bowl items from food to furniture. Now what the article did not say if these figures were worldwide or just the U.S consumption. If just U.S. would mean 3 beers for each person!!! Needless to say all numbers sound high to me.
Looking at other favorite foods that might be served at a Super Bowl gathering  I thought perhaps trying some lighter versions of recipes might help offset the total caloric intake :)

Vegetable Quesadillas

Ingredients:

• 2 TB. olive oil
• I chopped onion
• 2 cloves of garlic
• 1 red pepper diced
• 1 green pepper diced
• 1 jalapeno pepper minced
• 1 cup chopped cherry tomatoes drained on a paper towel
• 1 tsp. chili powder
• 3 cups pepper Jack cheese
• 12 (10 inch) flour or corn tortillas kept warmed in foil while sauteing vegetables
• 1/8 tsp. cayenne pepper
• optional cumin 1/8 tsp.

Directions:

• In a large skillet heat 2 TB. olive oil
• Add onions, garlic, peppers, jalapeno sauté about 7 minutes
• Add chili powder and cayenne pepper
• Cook I minute longer
• Take warmed tortillas add distribute vegetables to each and sprinkle cheese on each
• Fold over and cook about 1 minute per side in a hot pan that has been greased with 2 TB. Olive oil

Cook’s note: a panini maker works quite well for these quesadillas

For less calories limit amount of toppings to just salsa. In this photo I chopped lettuce and tomato added a drizzle of low fat ranch dressing and served it on the side

 A Lighter Hot Spinach Artichoke Dip

Serves about 8

Ingredients:

• 1 cup grated Parmesan cheese
• 1-cup low fat sour cream
• ½ cup low fat mayonnaise
• 4 green onions
• 1 garlic clove minced
• 1-1/4 cup pepper Jack cheese or Swiss cheese
• ½ box chopped spinach thawed and well drained
• 1 jar medium size artichoke hearts drained and chopped
• ¾ cup crushed crackers (Ritz) or bread crumbs mixed with 2 TB. butter

Directions:

• Preheat oven 350 stir together first 6 ingredients and 1 cup of pepper Jack cheese
• Fold in spinach and artichokes
• Spoon into a greased glass pie pan or 8 inch glass dish
• Sprinkle with remaining cheese and crushed crackers
• Bake 25 minutes uncovered till bubbly around the edges
• Serve with pita chips or warmed pita bread cut into triangles    

Optional:

Add 1cup crab meat drained and cook with above ingredients but it is a rich addition

 Sloppy Joes

serves 45-50

Cook’s note:

This recipes tastes the best when made a day or two before for flavors to meld

Use a Cuisinart to chop/grind the browned meat with celery and onions

Ingredients:

• 8 lbs. of hamburger
• 6 cups chopped onion
• 5-7 cups chopped celery
• 8 cans of chicken gumbo soup
• 2 cups of catchup
• 1 TB. salt
• 3 TB. chili powder
• ¼ cup Worcestershire sauce
• 2 TB. prepared yellow mustard
• 1/3 cup cider vinegar
• ½ cup brown sugar
• ½ cup chili sauce
• 4 cans of chunky tomatoes (basil/garlic/oregano)

Directions:

• Brown meat with celery and onion then drain
• In a food processor add meat mixture a few cups at a time to crumble
• In a large soup pot add all the rest of the ingredients to the hamburger mixture
• Simmer uncovered for 1-1/2 hours