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Step Up Your Game with Super Edible Bowls

Updated: Friday, May 10 2013, 09:23 AM CDT

Hy-Vee dietitian Christy Frese was here on this Monday morning to get you psyched for the big game with delicious dietitian-approved game day foods!   


Step Up Your Game with Super Edible Bowls


What makes the Super Bowl game so spectacular are the extra detailsthe best fan gear, the spectacular halftime show, entertaining commercials and of course, the perfect party with refreshing drinks and tasty appetizers. With a little extra thought, you can step up your usual game fare by serving your recipes in fun, edible serving bowls!


Go simple. Christy Frese, Edgewood Road Hy-Vee dietitian, will share how to serve your usual party fare in edible bowls, such as veggie dip served in bell peppers or your favorite chili or stew served in a basic bread bowl.


Go snazzy. Christy will also share how to jazz up the ol ham and cheese sandwich with pretzel bowls stuffed with a tasty blend of sauted mushrooms, onions, peppers, ham and Fontina cheese. You are sure to impress your crew with these Fontina-Stuffed Pretzel Bowls!


Sneak in a few fruits and veggies. Your way-cool edible serving bowls may be enough of a distraction so that the gang downs a few fruits and veggies without even realizing it! The classic flavors of buffalo chicken wings and blue cheese come together in a salad thats served in an edible cheese bowl.


 


Very Veggie Spinach Dip


Serves 16, about cup each


All you need:


1 (10 oz.) box Hy-Vee chopped spinach, thawed and drained


1 (17 oz.) container fat-free, plain Greek yogurt


cup light sour cream


1 pkt. Lipton Vegetable Soup and dip mix


2 thinly sliced green onions


Variety of freshly cut vegetables for dipping


 


All you do:


1.Place thawed spinach in a dish towel and squeeze out remaining water. Continue process until spinach is dry.


2.In a medium bowl, mix spinach with yogurt, light sour cream, soup mix and green onions.


3.Place dip in a hollowed out green, red or yellow pepper and serve with a variety of fresh-cut vegetables and whole grain crackers.


 


Nutrition information per serving: Calories: 15, Fat: 0g, Saturated Fat: 0g, Trans fats: 0, Cholesterol: 10mg, Sodium: 115 mg, Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugar: 1 g, Protein: 1 g


 


Fontina-Stuffed Pretzel Bowls


Serves 4


All you need:


4 (6-inch) Baking Stone pretzel rolls


Olive oil non-stick spray


2 teaspoons olive oil


1/2 cup chopped yellow onion


2/3 cup chopped red bell pepper
1/3 cup roasted red bell peppers, cut in 1/2-inch strips
1 cup finely diced smoked ham


1 tablespoon chopped fresh parsley or Gourmet Garden Parsley paste


1/4 teaspoon dried thyme


3 tablespoons non-fat cream cheese
1 cups shredded Fontina cheese
Salt and pepper, to taste


All you do:


1.  Preheat the oven to 375F.


2.  Cut into the top of each pretzel roll and make a 1--inch-wide hole on the top of the roll. Be careful not to cut through the entire roll; you want to cut a cone shape so that you can pull off the top of the portion you cut. Carefully tear away the innards of roll, leaving about -inch to 1/3-inch thickness on the sides of the roll and about -inch thickness on the bottom. Also tear off a portion of the cone so that it can sit flat on a surface. Spray insides of each roll with olive oil baking spray.


3.  Once oven in preheated, place bottom part of bread bowl upside down on wire rack in oven. Bake for 5 minutes or until lightly toasted. Remove from oven and set aside on a baking sheet.


4.  Meanwhile, in a small skillet, heat the olive oil. When hot, add the onion and red bell peppers and saut until soft, 3 to 4 minutes. Add the roasted peppers, ham, parsley and thyme. Cook for 2-3 minutes or until warmed through. Remove from heat and add cream cheese and Fontina cheese; stir to thoroughly combine. Season to taste with salt and pepper.


5.  Stuff one-fourth of the filling mixture into the pretzel bowls by using a spoon. Replace the cut-off top and wrap each bread bowl with foil, leaving a 2- to 3-inch opening in the foil on top (to allow steam to escape). Place the stuffed pretzel bowls on a baking sheet. Bake 10 to 15 minutes, until the bread is slightly crisped and the filling is warm. Serve pretzel bowl like a sandwich.


 


Buffalo Chicken Salad in Cheesy Bowls


Serves 12


All you need:


Parmesan Cups


3 cups freshly shredded Parmesan cheese


Chicken


cup Franks RedHot Cayenne Pepper Hot Sauce


1 tablespoon unsalted butter, melted


1 tablespoon molasses


cup whole grain panko bread crumbs (such as Ians)


cup yellow instant polenta


1 tablespoon cornstarch


4 (6-ounce each) boneless, skinless chicken breasts*


1/8 teaspoon salt


1/8 teaspoon black pepper


1 tablespoon canola oil


Salad


3 romaine lettuce hearts, washed, dried and torn into bite-sized pieces


3 celery ribs, sliced thinly


medium red bell pepper, deveined and chopped


2 carrots, peeled and shredded


cup reduced-fat blue cheese dressing (such as Bolthouse Farms)


 


All you do:


1.To make Parmesan cups: Preheat the oven to 375 degrees F.


2.Line a baking sheet with parchment paper. Place 12 (1/4-cup) mounds of Parmesan cheese on the sheet and gently push down until each mound is flat and 4-- to 5-inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Allow to rest for about 1 minute; then working quickly, use a thin metal spatula to transfer the Parmesan cups to overturned bowls (choose bowls about the size of cereal bowls). Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese and cups. Set aside. (Parmesan cups can be prepared up to 24 hours in advance. Store in an airtight plastic container.)


3.To make the salad: Whisk the hot sauce, butter and molasses in a bowl; set aside. Whisk panko, polenta and cornstarch together in a shallow dish.


4.Pat the chicken dry with paper towels and season with salt and black pepper. Thoroughly coat the chicken with cornmeal mixture, pressing on the coating to help it adhere.


5.Heat oil in a 12-inch nonstick skillet over medium heat until just smoking. Carefully lay chicken in skillet and cook until well browned on the first side, 6-8 minutes. Flip chicken, reduce heat to medium and continue to cook until the chicken registers 160-165 degrees on an instant-read thermometer, 6-8 minutes longer.


6.Transfer chicken to a carving board and let rest for 5 minutes. Meanwhile, toss the lettuce, celery, bell pepper and carrots with the dressing. After chicken rests, slice into bite-sized pieces. Toss with salad ingredients.


7.Divide salad mixture among Parmesan cups. Serve immediately.


 


Nutrition per serving: 280 calories, 14 g fat, 7 g saturated fat, 0 g trans fat, 65 mg cholesterol, 980 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein. Vitamin A 230%, Vitamin C 20%, Calcium 35%, Iron 8%.


 


*If substituting shrimp, purchase 1 pound peeled, deveined shrimp. Prepare shrimp as you do the chicken, in step 2, seasoning and breading it. Cook shrimp in hot oil, in step 3, for 2- to 3 minutes per side. Toss with hot sauce mixture and toss with salad ingredients in step 4.


 


Christy Frese represents Hy-Vee as a nutrition expert promoting healthy eating throughout the community. Christy is a member of the Academy of Nutrition and Dietetics.

Step Up Your Game with Super Edible Bowls


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