Southwestern Layered Bean Dip- Adapted from Eatingwell.com
Makes 12 Servings, about 1/2 cup each
1 15-ounce can of cannellini beans, rinsed and drained
Directions: Simply place all the ingredients except the dill sprigs in a food processor or blender with food processor capabilities i.e. Ninja, bullet etc., blend until smooth. Add Garnish.
You may serve the above two recipes with veggies or chips. Here are a few of my favorite bagged chips for the Super Bowl:
Simply Sprouted: Way Better Snacks Tortilla Chips such as the naked blues tortilla chips
Vegetable oil or sunflower oil or coconut oil for parchment
2 large sweet potatoes (about 2 pounds), skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
3 large egg whites (a scant 1/2 cup)
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
Note: I prefer not to use a microwave, however, the directions below do use one. if you have one and do not have the time to heat the sweet potatoes in the oven to soften feel free to use the microwave. If, like me, you do not use a microwave you can soften the sweet potatoes by first cooking them in an oven safe dish on 350 degrees covered with foil or parchment paper for about 15-20 minutes or until pliable, stir and continue with recipe as below.
Place dried oregano, dried thyme, garlic powder and salt in spice grinder or small food processor and grind briefly to blend.
- Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.
- Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
- In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden
Serves 4 people, multiply for additional people
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
- 2 cups whole wheat breadcrumbs
- Olive oil, for drizzling
- 1/3 cup organic lowfat buttermilk i.e organic valley brand
- 3 tablespoons low-fat organic Greek yogurt
- 1 tablespoons chives, minced
- 1/4 teaspoon kosher salt
- 4 stalks celery, cut into sticks
- 2 romaine hearts, quartered
- Hot sauce to taste
- Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
- Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
- Serve chicken with dressing, celery, romaine hearts, and hot sauce.