A Sure Bet for the Superbowl!

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Two sure bets on Superbowl Sunday – one set of fans will be disappointed and everyone will overeat! Here's a way to make everyone a winner with a few of my Superbowl recipes that taste way too good to be healthy!  From my new book, The Speedy Sneaky Chef: Quick, Healthy Fixes for Your Favorite Packaged Foods

Sneaky Chef Too-Good-to-Be-True Taquitos
TrickyTaquitos sm crop.jpgMakes 8 taquitos (4 servings) 
4 ounces cooked chicken, turkey, or ham
2 tablespoons ground flaxseed 
1⁄4 cup Sneaky Chef Green Puree or baby food mixed green 
vegetable puree
1⁄4 cup tomato paste
1 to 2 tablespoons taco seasoning mix 
8 (6-inch round) corn tortillas (white or yellow)
1⁄2 cup shredded, reduced-fat Mexican or cheddar cheese

Preheat oven to 400 degrees and spray a baking sheet with oil.
Cut chicken, turkey, or ham into thin strips, easily done using kitchen scissors. Set aside.
In a mixing bowl, combine the flax, puree, tomato paste, and seasoning. 
Wrap tortillas in damp paper towels and microwave on high for 30 seconds to one minute to make soft and pliable (you may want to do a few tortillas at a time so they don’t get stiff again).
Remove paper towels and lay soft tortillas out on the baking sheet. Spread each with about one tablespoon of the tomato mixture, top with about 1⁄2 ounce of chicken, turkey, or ham, and one tablespoon of cheese. Roll tightly and place seam-side down on the baking sheet (secure with a toothpick, if necessary). Spray the tops of the taquitos with more oil and bake for 10 minutes or until lightly browned. Remove toothpicks and serve warm, or allow to cool and freeze for up to 3 months (simply pop the taquito in microwave)

Sneaky Chef Easy Cheesy Chicken Nachos
nachos group shot crop.jpgMakes 4 servings
12 (6-inch round) corn tortillas (white or yellow) 
2 tablespoons extra virgin olive oil
1 tablespoon ground flaxseed
2 tablespoons taco seasoning mix
1⁄4 cup tomato paste
1⁄4 cup Sneaky Chef Orange Puree or baby food carrot puree
2 cups cooked chicken, shredded
1⁄2 cup shredded, reduced-fat Mexican or cheddar cheese
Optional garnish: plain Greek yogurt, chopped jalapeños, salsa

Preheat oven to 400 degrees.
If not using my Make-Ahead “Instant” Tortilla Chips, brush or spray both sides of the tortillas with oil. Stack 6 of them together and, using kitchen scissors, cut the stack into 8 triangles. Repeat with the final 6 tortillas, for a total of 96 chips. Scatter the chips in a single layer onto a large cookie sheet and sprinkle them evenly with the flax and taco seasoning. Bake for about 10 minutes, or until lightly browned and crispy. Remove from oven and transfer to an ovenproof serving bowl or casserole dish.

In a mixing bowl, combine the tomato paste, puree, and cooked chicken. Spoon the chicken mixture evenly over the crispy corn chips, top with cheese, and bake until chicken is warmed through and cheese is melted, about 7 to 10 minutes.
Top with optional garnishes and serve warm.

Sneaky Chef Parmesan Chicken Fries
ChickenFries smaller crop.jpgMakes 4 servings
2 tablespoons ground flaxseed 
2 tablespoons wheat germ 
1 cup breadcrumbs, ideally whole grain
12 ounces uncooked boneless, skinless, thinly sliced chicken breasts
Cooking spray oil

1⁄2 cup store-bought marinara sauce
1⁄4 cup Sneaky Chef Orange Puree or baby food carrot or 
sweet potato puree

Preheat oven to 425 degrees and generously coat baking sheet with cooking spray oil.
Cut tenders into French fry–shaped strips, easily done using kitchen scissors. Combine flax, wheat germ, and breadcrumbs in zip-top plastic bag, seal, and shake to mix. Add chicken strips, seal, and shake to coat chicken evenly. Remove chicken pieces and place on prepared baking sheet. Generously coat top of chicken with more cooking spray and bake for 12 to 14 minutes or until browned and cooked through.
Combine marinara sauce with puree and serve as dip alongside the chicken fries.

From my new book, The Speedy Sneaky Chef: Quick, Healthy Fixes for Your Favorite Packaged Foods

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