FAVORITE 11 SUPERBOWL FOOD!

#1A:  Hot Wings

Ingredients

3 to 4 pounds chicken wings, split and tips removed ordrummers
1 cup of coconut oil 
1 cup Sriracha hot sauce
3 tablespoons white wine vinegar
Salt

For the Blue Cheese Ranch Dressing:

1 cup FAGE
1/2 cup buttermilk (use fat-free milk or unsweetened milk alternative and add 1/2 tsp of vinegar, let sit 5 minutes and gently stir)
1 tablespoon lemon juice
1 clove garlic, grated
Salt and pepper
1 cup blue cheese crumbles
3 tablespoons fresh herbs such as chives, dill and parsley, finely chopped

Preheat oven to 450ºF.
Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.
Combined blue cheese ranch dressing ingredients and reserve.
Place a small saucepot over medium heat and melt the Coc Oil. Whisk in the sriracha, white wine vinegar and salt until combined then set aside.
Place the wings onto a baking pan and roast 15-20 minutes, or until golden brown and crispy.
Transfer the wings to a large bowl then pour the coconut oil and sriracha mixture over top and toss.
Serve with Blue Cheese Ranch Dressing alongside for dipping.

#1B)  SLOW COOKER HOT WINGS

CLICK HERE FOR RECIPE

#2:  French Onion Dip and Chips/Veggies

 2 - 2 1/2 cups of FAGE mixed w/ 1 package of Organic French Onion mix.  
Lays SIMPLY potato chips contains less chemicals and/or you can opt for Veggie Straws.  Better yet, REAL VEGGIES!



#3:  Restaurant Style Salsa

Click HERE for recipe.

#4:  Shrimp De Gallo

Click HERE for recipe.

#5:  Paleo Meatballs:  

Click HERE for recipe.  Serve on hoagie rolls w/ spaghetti sauce or slather w/ your favorite tangy barbque sauce!

#6:  No Velveeta Nacho Cheese Dip

Click HERE for recipe

#7:  Misty's Favorite Guac/Pico De Gallo

Click HERE for recipe

#8:  Hummus:  Traditional and Red  Bell recipes included.

TRADITIONAL Ingredients

• 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
• 1/3 cup Plus 1 Tablespoon Tahini or Almond Butter
• 3 cloves Garlic, Chopped, Or More To Taste
• 1/2 whole Lemon, Juiced
• 1/2 teaspoon Ground Cumin, Or More To Taste
• Salt To Taste
• Fresh Herbs:  basil, cilantro or parsley (depending on what flavor you like best)
• 3 Tablespoons To 5 Tablespoons Cold Water
• 1 Tablespoon Olive Oil

Preparation Instructions

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

RED BELL PEPPER HUMMUS RECIPE:  CLICK HERE.

#9:  No Bake Energy Bites

Click HERE for recipe

#10:  Middle Eastern Chicken Burgers

Click HERE for recipe

#11:  AIR POPPED POPCORN

Click HERE for recipe