The Big Game

What’s Your Snack?

According to the Calorie Control Council the average American eats enough Super Bowl Sunday snacks to fuel two hours of running laps around a football field!
Keep your eye on your goal with these Acc(u)Life friendly Super Bowl recipes.

Portobello Burger

You’ll love this Acc(u)Friendly twist on burgers with the Portobello as the bun!

Ingredients:
4 Portobello mushrooms, sliced horizontally

1 red pepper, sliced

1 green pepper, sliced

1 medium onion, sliced

Other vegetables as desired, e.g.:

asparagus, eggplant, lettuce, tomatoes

1 tsp BBQ sauce

Salt

Pepper

Other seasonings, to personal taste

Phases 2 & 3: optional, hamburger or veggie burger

Directions:
Season vegetables.

Put peppers, onions and other vegetables on skewers.

Put Portobello halves and vegetable skewers on grill.

Phases 2 & 3: optional, grill burger too.

Roast vegetables to taste and remove from cooking surface.

Brush ¼ tsp BBQ sauce on the “inner” side of one half of each Portobello. Note, this is the maximum BBQ sauce you may use.

Remove vegetables from skewers.

Place vegetables on top of Portobello halves brushed with sauce.

Phases 2 & 3: optional, place burger on Portobello too.

Garnish with lettuce and tomato, if desired.

Cover each “burger” with the other half of each Portobello.

Enjoy!

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Crudité and Dip

This yummy dip and veggies is ready in minutes!

Ingredients:
Broccoli florets

Cauliflower florets

Green pepper

Cucumber

Baby carrots

1 jar Walden Farms, Do Anything, or other “legal” Alfredo Sauce

1 packet Good Seasons Italian Seasoning

Directions:
Mix Alfredo Sauce with Italian Seasoning, to taste, and put in decorative bowl.

Slice cucumber in circles.

Slice green pepper into “chip” size wedges.

Trim stems on broccoli and cauliflower florets.

Put bowl of dip in middle of decorative plate and arrange vegetables making a colorful presentation.

Enjoy!

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Plantain Tacos

We recommend serving these tacos with homemade guacamole and dollops of our Habanero hot sauce, recipes below.

Ingredients:
Plantain Tortilla:

1 green plantain

Taco Filling:

Small head of cauliflower or a package of cauliflower rice

6 oz of cremini mushrooms

2 Tbsp of Liquid Aminos

2 Tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

¼ tsp ground pepper

¼ tsp salt

Tomato

Lettuce

Directions:
Plantain Tortilla:

Preheat oven to 350˚F.

Cut plantain with skin on.
Note: the skin falls off after removing from the water.

Boil until soft.

Process boiled, skinless plantain in a food processor until it resembles dough.

Divide dough into small portions.
Note: plantains can be sticky! Wet your hands to make it easier to work with.

Place one portion between two pieces of parchment paper and roll until thin.

Remove one layer of parchment paper, place a small cereal bowl on top, and carefully cut the plantain tortilla with a pizza cutter, making sure not to cut the parchment.

Trim the parchment edges, leaving at least an inch overlap.

Place the plantain tortilla over two slats of your oven rack, with the parchment side to the oven rack to prevent sticking.

Bake until crispy.

Taco Filling:

Preheat oven to 350°F.

Lightly pulse the cauliflower and mushrooms in a food processor until you have a rice like consistency. Skip this step if using packaged cauliflower rice.

Mix cauliflower, mushroom, liquid aminos and spices in a large bowl.

Spread mixture onto a parchment lined baking sheet and bake for 30 minutes.

Stir lightly and continue baking for an additional 10-15 minutes.

Fill the plantain tortilla with the filling, add guacamole, hot sauce, tomato, lettuce and enjoy!

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Guacamole

Guacamole is so versatile. You can use it as a salad dressing, a dip for veggies, in your tacos and so many other delicious ways!

Ingredients:
1 avocado, peeled and seed removed

1 small onion, quartered

1 medium tomato, quartered

1 rounded teaspoon chopped garlic

Cilantro; fresh adds a better bite; use about 3 sprigs

Chili powder

About 1 lemon’s worth of lemon juice

Pinch of salt, to taste

Directions:
Two options:

1. Hand mixed:

Place avocado in a bowl.

Mash with the back of a fork until desired texture is achieved.

Dice onion and tomato.

Add all other ingredients to the mashed avocado, blending well.

2. Food Processor

Add all ingredients to a food processor and pulse until desired texture is achieved.

Enjoy!

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Plantain Chips

Healthy, homemade, baked plantain crisps are surprisingly quick and easy to make. Plain or seasoned, enjoy them on their own or dip them in guacamole, salsa or your favorite dip!

Ingredients:
Plantain

PAM or other zero-calorie cooking spray

Salt and spices, optional

Directions:
Preheat the oven to 325°F.

Cut up a plantain into thin slices.

Spray a pizza crisper (round baking sheet with holes) with PAM.

Place the plantain slices on the baking sheet and bake for about 45 minutes, until they become crispy.

Optional, to season the chips:

Spray the inside of a Ziploc bag with PAM.

Put the baked chips in the bag, add spices and shake them up.

Enjoy!

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Butternut Squash Fries

Enjoy these crispy, sweet fries made from our new best friend, the butternut squash.

Ingredients:
32 oz butternut squash

1/8 tsp coarse salt, or more to taste

PAM or other zero-calorie non-stick cooking spray

Directions:
Preheat oven to 425°F.

If using air fryer, follow directions for your model.

Spray 2 baking sheets with non-stick spray.

Peel squash and slice off the ends.

Cut in half widthwise, just above the round section.

Cut the round piece in half lengthwise and scoop out the seeds.

Cut squash into French-fry-shaped spears.

Thoroughly pat dry.

Lay spears on the sheets and sprinkle with salt.

Bake for 20 minutes.

Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.

Enjoy!

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Killer Chili

This dish is great to share. The leftovers are easy to freeze and enjoy at a later date.

Ingredients:
1 cup Vidalia onion, diced

24 oz can of tomato sauce

24 oz can of crushed tomatoes

24 oz can diced tomatoes with liquid

2 medium zucchini

2 yellow squash

1/2 head cauliflower, cut roughly marble-sized

16 oz mushrooms, sliced

1 stalk celery, diced

2 medium tomatoes, seeded and diced

Carrots cut into 1/4″ to 1/2″ circles, quantity to personal taste

1 cup AccuWeight approved vegetable broth

Other vegetables, as desired

Chili powder, to taste

Salt, to taste

Ground black pepper, to taste

A generous pinch of baking soda

PAM or other zero-calorie cooking spray

Directions:
Cut the zucchini and yellow squash as follows:

Cut vertically into quarters.

Then, holding the strips together, cut horizontally into 1/4 – 1/2 inch pieces.

Spray a pot with PAM.

Cook onions until clear.

If your pot gets too dry toss in a splash of vegetable broth.

Add all 3 cans of tomato products.

Add salt, chili pepper, ground black pepper, to taste.

Let simmer until hot.

Add vegetables to the tomato mixture.

Let simmer 30 minutes, stirring and tasting occasionally.

Slowly add more salt, black pepper and chili pepper, to taste.

Simmer another 30 minutes.

Taste and adjust seasoning, as needed.

Add a generous pinch of baking soda.
Note, it will bubble and foam.

Keep simmering and adjusting seasonings to taste, until you have achieved desired consistency.

Enjoy!

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Veggie Burgers

Great on their own or served on a grilled portobello bun with salsa and salad.

Ingredients:
9 oz carrots, peeled and diced

3 oz parsnips, peeled and diced

12 oz eggplant, peeled and cut into thick strips

4 oz fresh green beans, diced

5-6 oz onion, diced

2 cloves garlic

Salt

PAM or other zero-calorie cooking spray

Directions:
Place eggplant in a pot of salted cold water for 30 minutes.

Rinse eggplant slices.

To reduce the moisture, place each slice of eggplant between thick layers of paper towel for 15 minutes.

Flip and repeat on the other side for 15 minutes.

In a food processor, mince the eggplant, onions, green beans, and garlic.
Note, the mixture should look like chopped meat.

Transfer the mixture to a large bowl.

Steam carrots and parsnips in the microwave until very, very soft so you are able to mash them with a fork.
Note, this mixture is the “glue” to hold the burgers together.

Combine all ingredients, mixing well.

Shape the mixture into patties.

Spray a frying pan with PAM.

“Fry” the patties. They are delicate so be careful when flipping.

Season with salt, pepper, and preferred spices, to taste.

Enjoy!

Note, veggie burger patties freeze well. Freeze individually or separate with layers of wax paper.

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Habanero Hot Sauce

Enjoy this fruity, hot sauce on just about anything.

Ingredients:
3 plum tomatoes, chopped

1-3 fresh habanero chilis, chopped

2 garlic cloves, peeled and minced

1/4 cup water

Juice of one orange

Juice of one grapefruit

Salt, to taste

Freshly-ground black pepper, to taste

Directions:
Combine all ingredients, adjusting seasonings to personal taste.

Enjoy!

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Margarita Mocktail

Just because a mocktail is non-alcoholic doesn’t mean it has to be boring!

Ingredients:
1 shot Ritual Zero Proof or other zero-calorie alcohol-free Tequila

Skinnies Cocktail Mixer or other zero-calorie Margarita mix

3-4 oz club soda or water

Salt

Crushed Ice

Directions:
Pour salt into a bowl or plate.

Wet rim of glass and dip in salt.

Pour ice into glass.

Pour ingredients over ice, mixing well.

Add club soda/water, to taste.

Sip and enjoy!

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The Big Game

Portobello Burger

Crudité and Dip

Plantain Tacos

Guacamole

Plantain Chips

Butternut Squash Fries

Killer Chili

Veggie Burgers

Habanero Hot Sauce

Margarita Mocktail

KICKSTART YOUR ACC(U)LIFE TODAY

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