Tasty Tailgating

Slow-Cooked Shredded Pork
Yield: 8 cups
  • 1 boneless whole pork loin roast (2 to 3 pounds)
  • 1 large onion, thinly sliced
  • 1 cup beer or non-alcoholic beer
  • 1 cup chili sauce
  • 2 tbsp. brown sugar
  • 1 tbsp. prepared horseradish
  • 8 sandwich rolls, split

Place the roast in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6 1/2 hours or until meat is very tender. Remove pork; shred with two forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.

Nutritional Information:
1 sandwich equals 413 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 847 mg sodium, 50 g carbohydrate, 2 g fiber, 29 g protein.

Chili Con Queso Dip
Yield: 3 cups
  • 1 14 1/2 oz. can no-salt-added diced tomatoes
  • 1 10 oz. can diced tomatoes and green chilies
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp. olive olive
  • 1 8 oz. package fat-free cream cheese, cubed
  • 6 oz. reduced-fat process cheese (Velveeta), cubed
  • 1 tsp. chili powder
  • 2 tbsp. minced fresh cilantro
  • Baked tortilla chip scoops

Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use. In a large skillet, sauté onion and garlic in oil until tender. Stir in the cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in the cilantro. Transfer to a 1 1/2 qt. slow cooker or chafing dish; keep warm. Serve with tortilla chips.

Nutritional Information:
1/4 cup (calculated without chips) equals 66 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 411 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein.

Sesame Beef ‘n’ Veggie Kabobs
Yield: 8 servings
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup white wine or unsweetened apple juice
  • 3 medium green peppers, cut into 1-inch pieces, divided
  • 1 medium onion, cut into wedges
  • 1 garlic clove, peeled
  • 1/2 tsp. ground ginger
  • 1 tbsp. sesame seeds
  • 2 lbs. beef top sirloin steak, cut into 1-inch pieces
  • 32 medium mushrooms
  • 32 cherry tomatoes
  • 1 tbsp. canola oil

In a blender, combine the soy sauce, wine, 1/2 cup green pepper, onion, garlic and ginger; cover and process until smooth. Stir in sesame seeds. Cover and refrigerate 1/3 cup mixture for basting. Pour remaining mixture into a large re-sealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate overnight. Refrigerate remaining peppers. Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the beef, mushrooms, tomatoes and remaining peppers. Brush lightly with oil. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until beef reaches desired doneness, turning occasionally and basting with reserved marinade.

Nutritional Information:
2 kabobs equals 216 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 364 mg sodium, 10 g carbohydrate, 3 g fiber, 28 g protein.

Spicy Three-Bean Chili
Yield: 8 servings (2 1/2 quarts)
  • 1 medium green pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 medium onion, chopped
  • 1 tbsp. olive oil
  • 3 garlic cloves, minced
  • 2 14 1/2 oz. cans diced tomatoes with mild green chilies, undrained
  • 1 10 oz. can diced tomatoes with green chilies, undrained
  • 1 16 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 16 oz. can spicy fat-free refried beans
  • 1/3 cup shredded reduced-fat cheddar cheese
  • 1/3 cup thinly sliced green onions

In a Dutch oven coated with cooking spray, sauté the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and sliced green onions. EDITOR’S NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Information:
1 1/4 cups equals 201 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 803 mg sodium, 34 g carbohydrate, 8 g fiber, 10 g protein.

Loaded Mexican Pizza
Yield: 6 slices
  • 1 15 oz. can black beans, rinsed and drained
  • 1 medium red onion, chopped
  • 1 small sweet yellow pepper, chopped
  • 3 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 3 medium tomatoes, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 prebaked 12-inch thin pizza crust
  • 2 cups chopped fresh spinach
  • 2 tbsp. minced fresh cilantro
  • Hot pepper sauce to taste
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup shredded pepper Jack cheese

In a small bowl, mash black beans; stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeño and garlic. Place the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses. Bake at 400 degrees for 12-15 minutes or until cheese is melted. EDITOR’S NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Information:
1 slice equals 297 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 566 mg sodium, 41 g carbohydrate, 6 g fiber, 15 g protein.

Sweet & Spicy Chicken Drummies
Yield: 20 drumsticks
  • 2 cups sugar
  • 1/4 cup paprika
  • 2 tbsp. salt
  • 2 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • ? tsp. cayenne pepper
  • 20 chicken drumsticks (5 ounces each)

In a large re-sealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add the drumsticks, a few at a time, seal and shake to coat. Place chicken in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) Bake, uncovered, at 350 degrees for 50-60 minutes or until chicken juices run clear and a meat thermometer reads 180 degrees.

Nutritional Information:
1 drumstick equals 157 calories, 6 g fat (2 g saturated fat), 47 mg cholesterol, 398 mg sodium,11 g carbohydrate, trace fiber, 15 g protein.

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