Hy-Vee at Midday: Super Sunday Recipes

By Jen Heringhausen, Hy-Vee Dietitian

Tools

By Ashley Hinson

Make Sunday Super!
Whether you are a football fanatic or could care less, we can all unite around one thing this Sunday: the food.

This is America’s second largest eating day, falling only behind Thanksgiving in terms of calories consumed. An average daily intake for Americans is 2,000 calories, but during the game we eat that much in less than three hours!

Top picks for game day include chicken wings, chili, meat and cheese trays, nachos, chips and dips galore. Often missing from the spread, however, are fruits and vegetables. If you’re afraid a veggie platter will play second string to the standard fare, pull a kitchen quarterback sneak by incorporating fresh foods in creative ways. Also, trick your guests by using simple substitutes the turkey or chicken sausage, 2% cheese and yogurt-based salad dressings that are lower in calories and saturated fat.

Savor a big win by serving up these yummy and better-for-you finger foods:

Mini Loaded Potato Skins
Serves 6
All you need:
1 (1.5 pound) bag Hy-Vee Smart Bites Baby Blondes potatoes
¼ cup Bolthouse Farms chunky blue cheese yogurt salad dressing, plus additional for serving
2 tablespoons Hy-Vee buffalo wing sauce
6 ounces Hy-Vee 2% shredded sharp cheddar cheese
4 green onions, sliced thin

All you do:
1. Microwave the potatoes (in their packaging) for 8 minutes. Allow to cool slightly before handling.
2. Preheat oven to 450.
3. Cut the potatoes in half and use a small spoon to scoop out the insides, leaving a ¼-inch rim around the edge. Reserve the potato for another use. Arrange the potato skins cut-side-up on a heavy baking sheet. Brush the insides with blue cheese dressing. Bake 10 minutes; flip the potatoes so the cut side is down and bake another 10 minutes.
4. Turn the potatoes over so the cut side is up. Sprinkle with hot sauce and fill with shredded cheese. Bake 5 minutes or until cheese is melted.
5. Top with scallions. Serve with additional blue cheese dressing, if desired.

Nutrition information per serving (4 potato skins): Calories 154, Total fat 4g, Saturated fat 2g, Cholesterol 15mg, Sodium 307mg, Carbohydrate 19g, Fiber 3g, Protein 10g

Source: Jen Heringhausen, RD, LD, Marion Hy-Vee

Beer-Braised Hot Links
Serves 12

All you need:
1 teaspoon Hy-Vee Selects extra-virgin olive oil
1 (13.5 oz.) package Johnsonville smoked turkey sausage, sliced into rounds
¾ cup red pepper jelly
½ cup Hy-Vee honey
1 (12 oz.) Amber Bock beer (or choose your favorite)

All you do:
1. Heat oil in a large skillet over medium-high heat. Add sausage rounds and cook, stirring occasionally, until crispy and golden brown, about 5 minutes.
2. Add pepper jelly and honey and stir to combine.
3. Top with beer and bring mixture to a boil. Reduce heat to medium and cook until the sauce has thickened and is slightly sticky. Transfer sausage to a platter and serve with toothpicks.

Nutrition information per serving (4 sausage rounds): Calories 130, Total fat 4g, Saturated fat 1g, Cholesterol 22mg, Sodium 375mg, Carbohydrate 17g, Fiber 0g, Protein 5g

Source: Chef Tyler Benton, Wilson Ave. Hy-Vee

Cheese Poppers
Serves 8

All you need:
½ cup Hy-Vee plain bread crumbs
2 tablespoons Hy-Vee panko bread crumbs
1 teaspoon chopped fresh thyme
2 Hy-Vee large eggs, lightly beaten
1 tablespoon Hy-Vee all-purpose flour
8 Weight Watchers pepper-jack string cheese sticks
Hy-Vee non-stick cooking spray
1 cup Hy-Vee pizza sauce, warmed

All you do:
1. Preheat oven to 350. Line a baking sheet with parchment paper; set aside.
2. In a shallow dish, combine both types of bread crumbs and thyme. In two separate bowls, place eggs and flour. Cut each cheese stick into three pieces. Dip each piece into flour, then egg, then crumb mixture. Repeat dipping in egg and crumb mixture a second time. Arrange coated pieces on prepared baking sheet. Spray cheese poppers with nonstick cooking spray.
3. Bake for 9 to 10 minutes or until cheese is softened. Serve with pizza sauce.

Nutrition information per serving (3 poppers and 2 tablespoons sauce): Calories 125, Total fat 4g, Saturated fat 1g, Cholesterol 10mg, Sodium 341mg, Carbohydrate 13g, Fiber 1g, Protein 9g

Adapted from: Hy-Vee Seasons magazine
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