Foods You’ll Love For the Big Game

My family will be watching The GAME Sunday. We love football. On top of that despite the fact that Tom Brady isn't a Patriot anymore, we still like him. We'll be rooting for the Bucs to win this year. I haven't quite decided what we'll be eating but here are some of our options. 

Loaded Sweet Potato Nachos

  • 3 sweet potato, large and sliced into 1/4 inch rounds
  • 1 tablespoon olive oil
  • Salt and pepper , to taste
  • 1 1/2 cup cheddar cheese, shredded
  • 1 cup black bean, drained and rinsed
  • 1/4 cup green onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 avocado, pit removed and diced
  • 1/4 cup sour cream , or greek yogurt

Cooking Instructions

Preheat oven to 400 degrees F.

Place the sweet potato rounds on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes. Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.

Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.

Remove pan from oven and top with green onions, cilantro, avocado, and sour cream or Greek yogurt. Serve immediately.

Braised Short Rib and Bacon chili

  • 1 tablespoon olive oil
  • 2 lbs. boneless short ribs, cut into cubes
  • 2 clove garlic
  • 1 onion, chopped
  • 1 jalapeño pepper, deseeded and diced (optional)
  • 2 - 3 teaspoons cumin
  • 3 teaspoon chili powder
  • 1 15 - ounce can fire roasted diced tomato
  • 1 4 - ounce can tomato paste
  • 1 cup beef stock
  • 8 slices bacon, cooked and crumble
  • 1 32 - ounce can kidney beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • Salt and pepper, to taste

Heat the oil in a dutch oven over medium- high heat.

Add the beef in batches and cook until browned on all sides.

Remove the beef from the dutch oven and set aside in a bowl.

Add the onion and sauté, adding more oil if necessary, until tender and golden. About 3 - 5 minutes.

Add the garlic and jalapeño and sauté for a minute until fragrant.

Return the beef to the pan along with the cumin, chili powder, tomatoes, tomato paste, stock, bacon, and beans.

Cover and cook over low heat for 3 1/2 hours. (Alternatively, the chili can be placed in a slow cooker and cooked over low heat for the same amount of time.)

After 3 1/2 hours add the red and green peppers, salt and pepper to your personal preference, and replace the lid.

Cook an additional 30 - 60 minutes, or until the peppers and beef reach your preferred tenderness.


Slow Cooker Balsamic Pulled Pork

  • 1 lb Pork shoulder
  • 1⁄2 cup Water or broth
  • 1⁄2 cup Balsamic vinegar
  • 1⁄2 tsp Garlic powder
  • 1⁄4 tsp Red pepper flakes
  • salt
  • pepper


Place the pork shoulder in a slow cooker. Mix water/broth and balsamic vinegar and pour over pork. Season pork with garlic, crushed red pepper flakes, salt and pepper. Drizzle with honey. Cook on low for 8 - 10 hours. Shred and enjoy!

● Leftovers can be stored in an airtight container in the refrigerator for up to 3 - 4 days.

● Enjoy in many different ways including mixed with eggs, served with coleslaw or sauerkraut. 

If it was you, what would you serve for the BIG game this year?

Enjoy Good Food,

Coach Nancy

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