Try these super recipes for your Super Bowl party

By Lauren LaFleur

assistanteditor@jacksonvilleprogress.com

living@jacksonvilleprogress.com



Super Bowl Sunday is just a week away, so there’s still plenty of time to plan for your big game-day party.

Below are some recipes for some super snacks for your Bowl-watching party — or for anytime.

Our Web site has some additional snack-fare recipes, both traditional and some things you might not normally associate with game-day parties.

And for those of you who have a favorite team in the Bowl, I’ve assembled some location-specific recipes for your day’s eats.

So whether your rooting for the Saints and want a taste of some New Orleans cuisine, or yur a die-hard Colts fan who wants to try some Indianapolis grub, be sure to check www.jacksonvilleprogress.com for recipes unique to your favorite team’s area.

Also, check the back page of our main section for more ideas of ways to help entertain your crowd next Sunday. From pizza and Mexican to donuts and even more healthy fare, there is surely a special to please anyone coming to your Bowl-watching party.

Pick-a-Peck-of-Peppers Fiesta Ranch Dip

Prep Time: 10 minutes

Serves 8

1 cup reduced-fat mayonnaise

1/2 cup fat-free sour cream

1/2 cup nonfat, plain yogurt

1(1.1-ounce) packet ranch dip mix

2 each: green, red, orange and yellow bell peppers

1. Combine mayonnaise, sour cream, yogurt and ranch dip mix in a medium-size bowl; place in the refrigerator to chill.

2. Meanwhile, remove the tops of the bell peppers, rinse and remove seeds.

3. Slice one green, red, orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a food processor and chop until fine. Remove and drain excess water.

4. Add the diced bell pepper mixture to the fiesta dip and stir until well combined.

5. Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips.

Tex-Mex Chili Pie

Serves 4; 1 1/2 cups per serving

Chili

1 pound extra-lean ground beef

1 15.5-ounce can no-salt-added black beans, rinsed and drained

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1 8-ounce can no-salt-added tomato sauce

1/2 cup water

1/2 cup chopped red onion

1/2 medium yellow bell pepper, chopped

1/2 medium green bell pepper, chopped

1 teaspoon chili powder

1 teaspoon salt-free all-purpose seasoning blend

Toppings

1/2 cup shredded fat-free cheddar cheese

1/4 cup fat-free sour cream

In large nonstick skillet, cook beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up. Using slotted spoon, transfer beef to 2- to 3-quart slow cooker. Add remaining chili ingredients to slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until onions and bell peppers are tender and flavors have blended.

When chili is ready, place 8 tortilla chips with pointed end up around inside of each rimmed soup bowl. Ladle chili into bowls. Sprinkle cheddar over chili. Top each servining with dollop of sour cream.

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