I think it’s safe to say that Seattlites have gone a little bit crazy over the upcoming Super Bowl. The city is buzzing with excitement and it seems to be all anyone can talk about. But me? Well, I’m mostly excited about the food.
When I think of Super Bowl party food, healthy eating doesn’t necessarily come to mind. There is generally a lot of meat and cheese involved. Not that there is anything wrong with that. I’m certainly not one to turn down meat and cheese. But this year I wanted to make something that was not only healthy, but would also satisfy vegetarians and non-vegetarians alike. So I turned my favorite veggie burger recipe from Sara at Sprouted Kitchen into the ultimate party food: sliders.
One common complaint I hear about veggie burgers is that they tend to be dry and fall apart when you cook them. But not these. They have pumpkin puree in the mix, which keeps the burgers very moist (sorry, had to say it). If you’re a pumpkin hater, don’t worry because you really can’t taste it here.
I dressed up these sliders with an avocado-hummus. Mostly because I couldn’t decide whether to top them with guacamole or hummus, so I just combined the two into one spread. That was a good decision on my part because holy YUM. You’ll end up with more avocado-hummus than you’ll need for the sliders, but that’s not a bad problem to have because it’s the perfect dip for tortilla chips or vegetables.
Let’s talk buns for a minutes. Most large grocery store chains now carry mini-sized burger buns. But if you can’t find any, you can certainly make your own like I did here. Just use a biscuit cutter or round cookie cutter to stamp out small circles from full-sized buns or slices of bread. And don’t worry about the scraps. They can be saved in your freezer for making bread-crumbs or croutons at a later date. Or ditch the buns entirely and serve these patties over a bed of mixed greens for an equally delicious, lower carbohydrate option.
Recipe adapted from Sprouted Kitchen
Everyone needs a few go-to recipes in their cooking arsenal. The type of recipes that you know will never fail. And that will always be a crowd pleaser.
For me, it’s these Chicken Parmesan Meatball Subs. I’ve been making them for several years now and I have yet to tire of them. Which is really saying something. Because not too many recipes make it into heavy rotation in my house.
This recipe comes together very quickly, making it perfect for a weeknight meal. And these subs are equally as much of a hit with kids, adults and rowdy football fans alike. Seriously. Everyone always loves these Chicken Parmesan Meatball Subs.
And if you’re not feeling the sandwiches, toss the meatballs and tomato sauce with some freshly cooked pasta for a hearty dinner. It’s a win-win situation.
Recipe adapted from Rachael Ray