The Green Bay Packers are headed to their first Super Bowl in 13 years. I happen to live in Packer country and right now the entire state is going bonkers. The Green and Gold just beat the Chicago’s Bears to clinch the NFC Championship title and a chance to bring the Lombardi Trophy home to Wisconsin when they take on the Pittsburgh Steelers in Super Bowl XLV.
Believe it or not, people here are already planning their Super Bowl parties. We’ve received a couple invitations, but haven’t formalized our plans. Regardless of where we go I know we will be eating well. If it is a potluck I will make one of the following simple, yet tasty recipes that travel well:
Mediterranean Pasta Bake
Ingredients:
1 box (16 ounces) penne pasta, cooked al dente
1 tablespoon olive oil
1/2 of a red onion, sliced thin
3 cloves garlic, minced
Salt and pepper
3 teaspoons dried basil
1 1/2 teaspoons dried oregano, divided
4 cups cooked chicken breast, diced
1 can (29 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes with juice
1/4 cup water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 jars (6 ounces) marinated artichoke hearts, drained
1 /2 cup pitted Kalamata olives
1/2 cup shredded Mozzarella cheese
1/2 cup crumbled Feta cheese
Directions:
Preheat oven to 400 degrees.
Heat olive oil in a large pan.
Cook onion in oil for a few minutes until it starts to get a little soft.
Add garlic and cook for 30 seconds stirring constantly.
Season with salt, pepper, basil and one teaspoon oregano.
Add both cans of tomatoes and water and simmer for a couple minutes.
Remove from heat and stir in pasta, spinach, artichoke hearts, chicken and olives.
Spoon pasta mixture into a 9 by 13-inch casserole dish that has been sprayed with cooking spray.
Top with both cheeses and remaining oregano.
Bake, uncovered for 30 minutes.
Remove and top with a bit more Feta cheese. Serve warm.
Spicy Crockpot Chicken
Ingredients:
6 boneless, skinless chicken breasts, halves
Salt and pepper
1 tablespoon cumin
1 can (15 ounces) black beans, drained
2 cups frozen corn
1 jar (16 ounces) salsa
1/2 cup chicken stock
8 ounces cream cheese
Directions:
Season chicken with salt, pepper and cumin.
Place in slow cooker.
Add beans, salsa, chicken stock and corn. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add cream cheese and cook on high for another 30 minutes.
Serve with toppings, such as avocado, cheddar cheese, sour cream, fresh chopped cilantro and green onions.
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