The Big Game

What’s Your Snack?

According to the Calorie Control Council the average American eats 1,200 calories worth of Super Bowl Sunday snacks, enough 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 or Do Anything 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.

Ingredients:
Plantain Tortilla:
- 1 green plantain
Guacamole:
- See recipe below
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 rull 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.
Guacamole:
- See recipe below.
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 & 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, tomato, lettuce and enjoy!

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Guacamole

You can use this as a salad dressing or a dip for veggies!

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

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

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Plantain Chips

Healthy, homemade, baked plantain crisps are surprisingly quick and easy to make.

Ingredients:
- Plantain
- PAM or other zero-calorie cooking spray
- Spices

Directions:
- Cut up a plantain into thin slices and bake them on a pizza crisper round baking sheet with holes.
- Spray the pan with PAM and cook at 325°F for about 45 minutes, they become crispy.
- Put them in a bag sprayed with PAM and add spices and shake them up.
- Eat them with guacamole and/or with homemade salsa.
- Enjoy!

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Butternut Squash Fries

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

Shared with permission from www.hungry-girl.com

Ingredients:
- One 2-lb. or half of a 4-lb. butternut squash
- 1/8 tsp coarse salt, or more to taste

Directions:
- Preheat oven to 425°F.
  - If using air fryer, follow directions for your model.
- Spray 2 baking sheets with nonstick 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 or freeze what you are not using.

Ingredients:
- 1 cup Vidalia onion, diced
- 24 oz. can of tomato sauce
- 24 oz. can of crushed tomatoes
- 24 oz. can diced tomatoes w/ liquid
- 2 medium zucchini* cut vertically into quarters and then holding the strips together cut horizontally into 1/4 to 1/2 inch pieces
- 2 yellow squash * cut the same as the zucchini
- 1/2 head cauliflower cut roughly marble-sized
- 1 lb. 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
- PAM
- 1 cup AccuWeight approved vegetable broth
- Add other vegetables, as desired
- Chili powder, to taste
- Salt, to taste
- Ground black pepper, to taste
- A generous pinch of baking soda

Directions:
- Spray your pot with PAM and cook onions until clear. If your pot gets too dry toss in a splash of AW approved vegetable broth.
- Add all 3 cans of tomato products.
- Add salt, chili pepper (start with a 1/4 bottle) and some fresh ground black pepper. Let it simmer.
- Take carrot circles, diced celery and cauliflower bits, and any other veggies that you add that is hard and will take longer to cook put in microwave safe bowl. Add another splash or 2 of vegetable broth and cover with plastic wrap. Steam them in the microwave just long enough to soften slightly.
- Add raw and softened vegetables to the tomato mixture. Let it simmer 30-45 minutes, stirring and tasting occasionally.
- Slowly add more salt, black pepper and chili pepper, to taste. Simmer another 1/2 hour, taste and adjust seasoning as needed.
- Add a generous pinch of baking soda; note, it will bubble and foam. Stir for a few minutes and taste. Keep simmering and adjusting seasonings to taste.
- Enjoy!

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Veggie Burgers

Great on its own or served inside grilled portobello mushrooms with salsa and salad.

Ingredients:
- 9 oz. raw carrots
- 3 oz. parsnips, peeled
- 12 oz. eggplant, cut
- 4 oz. fresh green beans, diced
- 5-6 oz onion, diced
- 2 cloves garlic
- PAM or other zero-calorie cooking spray

Directions:
- Cut off ends to eggplant, peel & cut into thick strips.
- Place in a pot of salted cold water for 30 minutes. Then rinse, place each slice between thick layers of paper towels for 15 minutes; then flip & do other side for another 15 minutes (in other words, sweat the eggplant).
- Put the eggplant, onions, green beans & garlic in the food processor but make sure they are very dry first.
- Mince them down to tiny bits. It will really look like chopped meat.
- Transfer to a large bowl.
- Cut up carrots & parsnips & steam in the microwave until very, very soft. You want them super, super soft (like fork mashable soft) This mixture is the “glue” to hold the burgers together.
- Make your patties & “fry” in Pam. They are delicate so be careful when flipping.
- Season with salt & pepper & whatever other spices you like.
They freeze very well – I have frozen as many as 8 with a layer of wax paper in between.

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Habanero Hot Sauce

Enjoy this fruity, hot sauce on just about anything.

Ingredients:
- 3 plum tomatoes
- 1-3 fresh habanero chiles
- 2 garlic cloves unpeeled
- 1/4 cup water
- Juice of one orange
- Juice of one grapefruit
- Salt, to taste
- Freshly-ground black pepper to taste

Directions:
- Chop & combine ingredients.
- 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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