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!

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.

Thanksgiving Menu:

• Herb-Roasted Turkey
• Easy Apple-Raisin Stuffing
• Ginger, Garlic Green Beans
• Buttermilk Mashed Potatoes
• Meijer Cranberry Relish (deli)
• Light Pumpkin Pie

I also had to share a fabulous website that is a virtual cornucopia of Thanksgiving information! Learn how to thaw, roast and carve your turkey, what to do with leftovers and food safety tips. There is even a section that includes Thanksgiving games and activities for children (look towards the end). I have to thank my friend Alice Henneman, MS, RD, from the University of Nebraska-Lincoln Extension for putting this together. Wow!!!

Tune in next week, and I’ll provide some wonderful recipe ideas for leftover turkey. Happy Thanksgiving!

Easy Herb-Roasted Roasted Turkey – Makes 10 servings

1 (8 to 10 pound) turkey
Kosher salt and ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as thyme, parsley, rosemary and sage
2 bay leaves
8 tablespoons Meijer unsalted butter (1 stick), melted

1. Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.
2. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
3. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

Nutrition Facts per serving (without skin):
Calories 155,   Total fat 5 g, Cholesterol 63 mg, Sodium 175 mg, Carbohydrate 0 g, Protein 25 g, Fiber 0 g

Easy Apple Raisin Stuffing – Makes 10 servings

2 large Michigan Apple*, cored, and cut into 1/2–inch pieces
1 cup Meijer raisins
2 boxes whole wheat chicken stuffing mix

*Try Cortland, Empire, Gala, Ida Red, Johnagold, Jonathan, Paula Red or Rome
Prepare stuffing mix according to package directions but add apple pieces and raisins to boiling water just before adding stuffing mix.

Nutrition Facts per serving
Calories 178,   Total fat 1.5g, , Carbohydrate 39g, Protein 4g, Cholesterol 1mg, Fiber 2.5g Sodium 431mg

Ginger, Garlic Green Beans  – Makes 10 Servings

2 packages Meijer frozen whole green beans
2 tablespoon Meijer vegetable oil
1/4 cup minced fresh gingerroot
4 cloves garlic, minced
Salt to taste

Place green beans into a large microwave safe bowl.  Cover and cook on high until just tender but still crisp and bright green.  Start testing after 4 minutes or so, being careful not to overcook.  Heat vegetable oil in a wide skillet over medium heat.  Add the ginger and garlic and cook for 2 minutes then add beans and stir and toss constantly, until beans are heated through.   Sprinkle with salt, and remove to a serving dish.

Nutrition Facts per serving:
Calories 71, total fat 4 g , cholesterol 0 mg, sodium 7 mg, carbohydrate 8 g, protein 2 g, fiber 3 g

Buttermilk Mashed Potatoes – Makes 10 Servings

4 lbs. Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt and pepper
2 tablespoons margarine or butter
3 bunches green onions, thinly sliced crosswise
1-1/4 cups low fat buttermilk

1.In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
2.Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don’t worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat.
3.Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato masher, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes if necessary. Makes about 8 1/2 cups.

Nutrition Facts per serving:
Calories 225, total fat 9g , Protein 4g , Carbohydrate 34g , Fiber 2g, Cholesterol 5mg, Sodium 398

Light Pumpkin Pie – Makes 8 servings

1 unbaked Meijer 9-inch deep-dish pie shell
¾ cup Meijer granulated sugar
1 teaspoon Meijer ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% pure pumpkin
1 can (12 fl. oz.) Meijer evaporated fat free milk
Meijer light whipped topping (optional)

1. Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.

Nutrition Facts per serving:
Calories 265, total fat 8g , Protein 6g , Carbohydrate 42g , Fiber 2g, Cholesterol 40mg, Sodium 360mg