Time to get our plans set for today through game day, keeping everything light, natural, and sale-oriented as usual, even on Super Bowl Sunday.
For today, with fresh mahi mahi available at Sprouts for $7.99 a pound, I'm thinking fish tacos. Mahi makes the best tacos, and a good recipe to adapt it into is crispy snapper tacos from Gourmet magazine. Use taco shells straight from the package (no extra frying step, please!), and don't forget that Sunflower has avocados for just 49 cents apiece this week.
The chicken sausage sales at both Sunflower ($1.99 a pound) and Sprouts ($2.99 a pound) are providing inspiration for tomorrow, which will be lentil soup with spicy Italian sausage from Bon Appetit. Using the fresh sausage instead of the cooked ones called for is easy, so long as (obviously) you cook the sausage. I like this recipe because it also calls for our wintery parsnips, plus the fresh touch of spinach leaves.
Finally, on to Super Bowl Sunday. Hummus with raw veggies and Crunchmaster gluten-free crackers makes a great, light snack throughout the afternoon. You can make your own, like smoky chipotle hummus from Bon Appetit, or shortcut that by buying prepared hummus, which is on sale at both Sprouts and Sunflower this week. For more substantial food, I'm going to experiment replacing traditional hot wings with a lightened version of Buffalo chicken "fries." This recipe was originally published in Cuisine At Home magazine, and was posted by an enthusiastic sampler. I like its being based on boneless skinless chicken breasts, and the cholesterol can be cut significantly by using Earth Balance instead of the butter called for. As published, the Buffalo chicken is paired with a mac n' cheese soup that looks yummy but beyond redemption in terms of cholesterol, so I'm turning to a light chili instead. It will either be my favorite vegetarian (and veggie-packed) black bean chili with butternut squash and Swiss chard from Bon Appetit, or a tofu chili such as this one from Whole Foods. Some variant of cornbread would be great on the side, and I'm thinking about cornmeal biscuits with cheddar and chipotle from Bon Appetit. (Witness my chipotle addiction - it appears in today's fish tacos, the hummus, and in these biscuits.) That recipe does look like a fair amount of work, so it might morph into a straight cornbread instead.
And that will get us through the weekend, including the Super Bowl! More thinking to come for the rest of the week.
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