Saving Dinner
by Leanne Ely, Certified Nutrition Counselor

Dear Friends,

The Super Bowl kicks off this Sunday in the United States and believe me, this is a big event. Let me rephrase that. This is a Big Event, capital B, capital E.

And like all Big Events, you gotta have food. But for the Big Event, you need Big Food, not sissy hors d'oeurvres - Guy Food. The kind of stuff you can wrap your big hands around and get serious with. The kind of food that drips down your chin requiring a big napkin before you're tempted to use your sleeve.

This menu follows my 90/10 rule. 90% of the time, we eat healthfully - very conscientious of what we are choosing to fuel our bodies with. The other 10% of the time, we eat stuff like this - fun, celebratory food that is okay every once in
awhile.

Here's the practical side of things - we all know who will be making this Big Food, right? So let's get a fun menu together that's fun to eat with minimal fuss.

Cheers,
Leanne

Recipe 1: Bean dip and chips
Recipe 2: Presto Change-o Chex Mix
Recipe 3: Cheesy Potato Skins
Recipe 4: Crock-Pot Shredded Beef Sandwiches
Recipe5: Chinese Coleslaw
Recipe 6: Fudge Brownie Pie

Bean Dip and Chips
Makes a Lot

INGREDIENTS:
I buy the Frito Lay bean dip in a can (remember the
90/10 rule)
And a bag of your favorite chips

COOKING INSTRUCTIONS:
Transfer the bean dip to a serving bowl. Do the same with the chips. You can dress it up a bit by adding chopped green peppers, sour cream, salsa, jalapeños, or olives.

DO AHEAD TIP: This mix can be made two days ahead of time and stored in a sealed container at room temperature.

Presto Chang-O Chex Mix
Makes a Lot

INGREDIENTS:
6 tablespoons butter
1 teaspoon seasoned salt
4 teaspoons Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal3/4 cup mixed nuts
2 cups raisins
2 cups M & M’s
2 cups Pepperidge Farm goldfish
2 cups pretzels (I like the little waffle
looking ones for this)

COOKING INSTRUCTIONS:
Preheat oven to 250. Heat butter in a 13"x9" baking pan in the oven till butter is melted. Remove and stir in seasoned salt and Worcestershire. Add the Chex and nuts. Mix until all is coated then bake in the same 250 degree oven for 45 minutes, stirring every 15 minutes or so (use your timer!) until nicely browned. Let cool spread out on a paper towel. When it’s all cooled, you can add the remaining ingredients and mix up really well.

Cheesy Potato Skins
Makes 8 skins

INGREDIENTS:
4 large Russet potatoes, baked and cooled
2 tablespoons butter, melted
1 cup shredded cheddar cheese
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