Maranda talks with our Meijer Healthy Living Advisor, Christina Miller, about some great ways to eat healthy and save some money when tailgating the Lions game. Enjoy fresh fruits, simple seven layer dip, and other delicious munchies.

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Levy Restaurants Ford Field Executive Chef, Joe Nader, shows Maranda what new food options they are coming up with to feed the thousands of visitors.

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Maranda talks with Kyle, a Lion defensive end, about family life, drive and hard work to accomplish your goals.

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Maranda talks with the Quarterback of the Lions, Drew Stanton about family life lessons, and taking care of yourself. Drew talks about making good decisions.

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Maranda asks the Lion’s kicker, Jason Hanson, about perseverance and family. There is so much to draw energy from to play football.

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Maranda asks Delmas, a safety, how he focuses and calms down in front of crowds and fans.

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Maranda takes a few minutes with a Detroit Lions wide receiver. We discover some great insight for families and kids.

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Maranda asks some great questions of Tony Scheffler, a tight end for the Detroit Lions. We find out what is important to Tony.

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Lions Tailgating 2011

Tina Miller, MS RD Meijer Healthy Living Advisor www.meijerhealthyliving.com

Taste of the Tailgate Menu

Snacks:

Fiesta 7-layer dip with tortilla chips

Chipotle Chicken Wrap bites

Sides:

Apple dippers (with caramel, bare naked fit granola and crushed peanuts)

Broccoli-Gouda Salad

Hot off the grill:

Fiery Adobo Pork Skewers

Johnsonville Apple Chicken Sausage with Apple-Onion Relish

Recipes:

Fiesta 7 Layer Dip

Makes: 14 servings (½ cup each)

Ingredients:

1 can (10 oz.) Diced Tomatoes & Green Chilies, drained, liquid reserved

1 can (16 oz.) Rosarita® Traditional Refried Beans

1 container (12 oz.) refrigerated guacamole

1 container (16 oz.) Meijer Sour Cream

1 pkg. (1.25 oz.) taco seasoning mix (Old El Paso 40% less sodium)

1 cup shredded Cheddar and Monterey Jack cheese blend

1 can (2.25 oz.) sliced ripe olives, drained

¼ cup sliced green onions

Directions:

1. RESERVE ½ cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
2. SPREAD bean mixture in 8×8-inch glass baking dish or round casserole dish. Top with guacamole.
3. BLEND together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes.
4. CHILL 2 hours prior to serving. Serve with tortilla chips, if desired.

Recipe source: Meijer Taste of the Game, Try-foods Int’l., www.meijermealbox.com

Adobo Chicken Wrap Bites

Serves 4 (makes 20 bites)

1/4 cup KRAFT® SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise

4 Meijer whole wheat or multi-grain tortillas (8 inch)

4 slices KRAFT® Big Slice 2% Milk Reduced Fat Sharp Cheddar Cheese Slice, cut in half

4 pcs. Leaf lettuce, wash and pat dry

1/2 cup Pico de Gallo

8 slices (approx. ½ lb.) Deli sliced chicken

Directions:

1. SPREAD mayonnaise onto each tortilla, spreading evenly to all edges of tortilla.
2. TOP with remaining ingredients; roll up.
3. Cut each roll into 5 pieces.  Secure with toothpicks.  Chill until ready to serve.

Adapted from: Meijer Taste of the Game, Try-foods Int’l., www.meijermealbox.com

Apple Dippers with Dip

Serves 8

Ingredients:

4-6 Michigan apples (try honey crisp, gala, Jonagold or red delicious)

1/4 cup pineapple juice

1 container Marzetti Caramel dip

1 1/2 cups Bare Naked Fit Almond Crunch Granola

1 cup Planters roasted peanuts, ground

Directions:

1. Wash apples and cut into wedges using apple slicer.
2. Place apples in a gallon size zipper lock bag.  Add pineapple juice and turn to coat apples (to prevent browning.  Place in refrigerator.
3. Place caramel dip, granola and ground peanuts into separate serving bowls. When ready to serve, remove apples from zipper lock bag and place on a serving platter; serve with caramel dip, granola, and peanuts.  Dip apples and enjoy!

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Broccoli–Gouda Salad

Makes: 8 servings

Ingredients:

½ cup Meijer Light Italian Salad Dressing

½ tsp. dried basil

1 garlic clove, minced

3 cups small broccoli florets

½ cup coarsely chopped Roma tomatoes

½ cup slivered almonds, toasted

½ cup halved, thinly sliced red onion

5 oz. smoked or plain Gouda, cut into ¼-inch cubes (about 1 cup)

Directions:

1. MIX salad dressing, basil and garlic in a measuring cup; set aside.
2. PLACE 3 cups water in a medium saucepan; bring to boiling. Add broccoli; cook 1 minute or until broccoli brightens. Drain; rinse in cold water.
3. COMBINE broccoli, tomatoes, almonds, onion and cheese in a medium bowl; toss to mix. Whisk dressing; drizzle over salad. Toss to coat. Serve immediately or refrigerate until ready to serve.

Recipe source: Meijer Taste of the Game, Try-foods Int’l.,www.meijermealbox.com

Fiery Adobo Pork Skewers

Serves 4

Ingredients:

Pork Skewers:

3 tbsp. puréed chiles in adobo sauce

3 tbsp. Meijer Light Brown Sugar

2 tbsp. fresh lime juice

1 (1-lb.) pork tenderloin, trimmed, cut into 1-inch cubes

1½ orange, yellow or red bell peppers, seeded, cut into 1-inch pieces

1 red onion, cut into 1-inch chunks

Broccoli Slaw:

1 (10-oz.) pkg. broccoli–slaw mix

¼ cup Meijer Lite Mayonnaise

2 tbsp. fresh lime juice

2 tbsp. chopped fresh cilantro

Directions:

1. COMBINE puréed chiles, brown sugar and lime juice in a large bowl for Pork Skewers; season with salt and pepper to taste. Add pork; stir to coat. Transfer to a large resealable plastic bag. Seal bag; refrigerate 4 to 6 hours.
2. COAT grill rack with nonstick cooking spray. Preheat grill to medium (350°F). Remove pork from marinade; discard marinade. On each of 4 skewers, alternately thread bell pepper, onion and pork. (If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.)
3. PLACE skewers on grill. Grill 6 to 8 minutes per side for (145°F medium-rare) or to desired doneness. Remove skewers from grill; let stand 5 minutes.
4. MAKE SLAW: combine slaw mix, mayonnaise, lime juice and cilantro in a medium bowl and season with salt and pepper to taste. Serve pork skewers with slaw.

Recipe source: Meijer Taste of the Game, Try-foods Int’l.,www.meijermealbox.com

Johnsonville Apple Chicken Sausage with Apple-Onion Relish

Sausage:

2 (12 oz). Packages (8 Sausages) Johnson Apple Chicken Sausage Links

8 sandwich rolls

Honey-Dijon Mustard

Directions:

Preheat grill to medium-low. Grill 10-12 minutes or until heated through, turning links often. Serve in sandwich rolls topped with apple-onion relish (recipe follows) and honey-Dijon mustard.

Apple Onion Relish

Ingredients

2 cups chopped red onion

3/4 cup Meijer distilled white vinegar

1/2 cup sugar

1/2 teaspoon(s) tricolored peppercorns, crushed

1/4 tsp. ground McCormick cumin

1 cup chopped Michigan apple (about 1 large apple)

Directions

1. Combine onion, vinegar, sugar, peppercorns and cumin in a small saucepan over medium heat and bring to a boil. Reduce heat to medium low and cook the onions for 15 to 18 minutes.
2. Add apple and cook an additional 2-3 minutes.  Cool completely. Place the relish in a covered container and let marinate, in the refrigerator, overnight before serving.  Keep refrigerated up to two weeks.

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