Recipe provided by:
Maribel Alchin, MBA RD LDN - Meijer Dietitian and Healthy Living Advisor. For more nutrition information and a weekly menu, visit
MeijerHealthyLiving.com and
MeijerMealbox.comMeatball Bites, tailgatingServes 63 (9-inch-longx1/4-inch-thick) slices cheese such as Pepper Jack or Colby
2 tbsp. slivered almonds, coarsely chopped
3 tbsp. shredded Parmesan cheese
1/2 tsp. salt
1 tbsp. olive oil
1/4 cup fresh breadcrumbs
1 tbsp. finely chopped onion
1/4 cup finely chopped Virginia ham
1/2 lb. extra-lean ground beef
1 egg yolk, lightly beaten
1 tbsp. chopped fresh parsley
1 tbsp. butter or margarine
1/4 cup barbecue sauce
Fresh thyme leaves (optional) 1/2 tsp. thyme leaves
1. Combine almonds, ground beef, ham, breadcrumbs, Parmesan cheese, parsley, onion, salt, thyme and egg yolk in large mixing bowl; with hands blend together until just combined (do not overmix).
2. Shape mixture into walnut-size balls.
3. Place meatballs on baking sheet and cover with plastic wrap and chill about 30 minutes before cooking.
4. Meanwhile, using a 1-inch cookie cutter, cut 9 decorative shapes out of each slice of cheese, or cut cheese slices into 9 (1-inch) squares using a sharp knife.
5. In large nonstick skillet heat butter and oil together over medium heat. Add meatballs in batches (to avoid crowding). Brown meatballs 4 to 5 minutes or until fully done (160°F) and slightly crispy, turning carefully as they cook.
6. Using a slotted spoon or tongs, transfer meatballs to paper towels to drain.
7. Pour barbecue sauce into a large mixing bowl; add meatballs in batches, tossing gently to coat each one.
8. Arrange cheese pieces on serving platter and top each with a sauced meatball. Spear each with a skewer or toothpick.
9. Sprinkle with fresh thyme leaves, if desired; serve.
Nutrition Information (per serving): Calories 157, Fat 10 g, Cholesterol 60 mg, Sodium 402 mg, Carbohydrate 4g
Recipe adapted from McCormick
Easiest Chili DipServes 36
1 (15-oz.) can chili without beans
1 (8-oz.) pkg. cream cheese, softened
1/4 cup finely chopped onions
Sour cream (optional)
Chopped tomatoes (optional)
Chopped fresh cilantro (optional) Tortilla chips
1. In small saucepan cook and stir chili and cream cheese over medium heat about 10 minutes or until cream cheese melts. Transfer to serving bowl. Sprinkle with onions. Garnish with sour cream, tomatoes and cilantro, if desired. Serve with tortilla chips.
Nutrition Information (per serving): 32 calories, 3g fat, 8mg cholesterol, 69mg sodium, 1g carbohydrate
Baker's One Bowl Chocolatey Football Bites
Serves 18
6 Squares Baker's Semi-Sweet Chocolate
1/2 Cup Light Corn Syrup
1 tbsp. Butter or Margarine
1/2 tsp. Vanilla
4 Cups Cocoa Sweetened Rice Cereal
1. Microwave chocolate, corn syrup and butter in large microwaveable bowl on high 2 1/2 minutes, stirring after 1 1/2 minutes. Blend in vanilla.
2. Add cereal; mix well. Cool 10 minutes. Shape into 18 (3-inch-long) football shapes with lightly moistened hands. Place on large sheet of wax paper; cool completely.
3. Use decorating gel to add "lacings" to "footballs". Let stand until gel is firm.
Philly Beef Slices
Serves 32
1 clove garlic, minced
1 tbsp. olive oil
1/2 lb. shaved roast beef, cut into thin strips
1 sheet frozen puff pastry (from 17.3 oz. pkg.)
1 1/3 cups shredded Monterey Jack or Provolone cheese
1 small onion, halved and thinly sliced
1 small red or green bell pepper, seeded and cut into bite-size stripse
1. Thaw pastry according to package directions. Preheat oven to 375°F. Heat 1 tablespoon oil in medium skillet over medium heat. Add bell pepper, onion and garlic. Cook and stir 3 to 5 minutes or until onion is tender. Set aside to cool.
2. Cut pastry in half lengthwise to form 2 pieces. On lightly floured surface, roll each piece of pastry to 14x6-inch rectangle. Place pastry pieces on 2 sheets of wax paper or plastic wrap for easy handling.
3. Spread half of onion mixture evenly on each pastry piece to within 1/2 inch of long end. Top each evenly with half of cheese. Spread half of beef evenly over each piece.
4. Starting on long end, firmly roll each piece jelly roll-style to enclose filling. Crimp seam to seal. Carefully transfer to large ungreased cookie sheet. Brush with 1 teaspoon olive oil. Make 15 evenly spaced small slits in top of each roll.
5. Bake 19 to 23 minutes or until puffed and golden brown. Cool slightly. Cut each roll into 16 pieces.
Nutrition Information (per serving): 74 calories, 5g fat, 8mg cholesterol, 80mg sodium, 32 g carbohydrate, 4g fiber
