September 9, 2012

Are you ready for some football?!

I love football season.  I probably haven't effectively disclosed my love for all things fall - pumpkins, roasted foods, Thanksgiving, my favorite holiday (aka my bday, which yes, Mom, I know it isn't a real holiday...minor technicality!), apples, crisp weather, sweaters, etc.  So in honor the first Sunday of NFL games, I thought I would share two of my favorite recipes for football season.  One super easy in your crock pot, the other a little more fiesta-ish and the last, a yummy dip!

Game Day Chicken Tostada
  • Boneless chicken breasts, cut into strips
  • 1 Tbsp olive oil
  • 1 lime, juiced
  • 1 tsp paprika
  • 1 tsp chili powder
  • Salt and pepper
  • 1 tomato, diced
  • 1 Tbsp cilantro, chopped
  • 1/2 C lettuce, chopped into thin strips
  • 1/2 can black beans
  • 2-3 Tbsp sour cream, light variety
  • Sharp cheddar cheese, shredded
  • 1 avocado, diced
  • Tostada shells
1. In a gallon-sized Ziploc bag, mix chicken, juice of 1/2 lime, paprika, chili powder, salt and pepper.  Let marinate in the fridge for about 30 minutes.
2. Grill chicken strips about 3 minutes, or until cooked through.
3. Meanwhile, mix tomato, cilantro and onion with remaining lime juice and salt, to taste.
4. Work 1/2 black beans in food processor.  In medium bowl, add pureed beans, whole beans, sour cream and salt to taste.
5. Toast tostada shells, according to package directions.
6. Make thin layer of bean mixture as base on tostada shell.  Top with chicken, cheese, pico de gallo, avocado and lettuce.

Christine's Chicken Barbecue
  • 2-3 lb. boneless, skinless chicken breast
  • 2 C water (decrease amount for thicker sauce)
  • 1 C ketchup
  • 4 Tbsp brown sugar
  • 4 Tbsp cider vinegar
  • 4 Tbsp Worcestershire sauce
  • 1 Tbsp dried onion flakes
  • 1 Tbsp garlic powder
  • 1 tsp Tabasco sauce
  • 1 tsp Cayenne pepper
  • 1/4 tsp salt
1. Put all ingredients in crock pot.  If you really want to make this simple, use a slow cooker liner before adding all the ingredients to reduce clean up time.
2. Cook on high for 2-3 hours or low 4-6 hrs or until chicken is cooked through.
3. Take out pieces of chicken and shred/pull/dice with knife and fork. Replace all meat into crock pot with sauce and simmer until ready to serve.

Lighter Spinach Dip
  • 1 packet Knorr's dry vegetable soup mix
  • 10 oz. package of frozen, chopped spinach, thawed and drained
  • 8 oz. water chestnuts, chopped in rough dice
  • 8 oz. light sour cream
  • 8 oz. low fat (2%) plain Greek yogurt
  • 8 oz. nonfat plain Greek yogurt
1. Mix all ingredients and refrigerate for at least 2 hours before serving.
2. Serve with crackers, pita chips, pretzel chips or veggie sticks.

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