Super Bowl healthy and meatless options
BY SANDY THORN CLARK January 29, 2013 9:39AM
Updated: February 2, 2013 1:27PM
With Super Bowl Sunday just around the corner, K.H. of Des Plaines asked for help finding healthy alternatives for her weight-conscious and vegetarian party guests. The solutions — from California Raisins — are 82-calorie Yum Yum Veggie Sliders and 150-calorie servings of Indian Slaw.
And, for F.C. of Orland Park and N.A.S. of Calumet City, Nancy Hodges shares the classic recipe for Johnny Marzetti. Cooked broken lasagna noodles or wide egg noodles can be substituted for the spaghetti.
To make 4 servings of Indian Slaw: For dressing, mix together ½ cup plain low-fat yogurt, 1 teaspoon honey, ½ teaspoon minced fresh mint and pinch of ground cardamom. Season with salt and pepper, to taste. Set aside. For salad: In large bowl, combine 1 carrot (julienned into matchstick-size pieces), 1 scallion (cut diagonally into thin slices), 1 cup shredded green cabbage, ½ cup golden raisins, ¼ cup toasted cashews (coarsely chopped) and 2½ tablespoons halved fresh red grapes. Toss with just enough dressing to coat completely (do not overload — more can be added later, if needed). Note: Cardamom is a strong spice so use sparingly.
Over the holidays, my boyfriend and I had roasted vegetable dip served with baked pita chips. Outstanding! Help me find a recipe. Please!
My grandmother used to bake what I thought were called brown sugar icebox cookies. They were crisp and memorable.
P.G., Crystal Springs
At a hotel, we were served hot corn muffins with an indentation of maple syrup in each. Does any reader have a recipe? When I tried to improvise, the syrup prevented the muffins from rising.
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, email@example.com. Please include a daytime telephone number.