State v. Michigan: Tailgating in Color ‘09MENU
STATE:White Bean Chicken Chili (garnished with green bell pepper)
Served with White Corn Chips
Green and White Vegetable and Cheese Tray
Football Krispie Treats (these are easy and very cool! – we’ll decorate them with team colors)
MICHIGAN:Blue Potato Chicken Kabobs
aMAIZEing Mango salsa with Blue corn chips
Go Blue Fruit Tart
RECIPESWhite Bean Chicken ChiliMakes 6-8 servings
Ingredients:
1 lb. Boneless, Skinless Chicken breasts, cut into bite size pieces
1 Tbls. Meijer Olive Oil
1 (48 oz.) Jar Randall Great Northern Beans (drain excess liquid)
2 Cups Medium or Hot Salsa
1 Tbls. Meijer ground cumin
1 1/2 – 2 Cups Kraft 2% Milk Shredded Colby-Monterey Jack Cheese
1 small green bell pepper, stem and seeds removed – sliced into thin rings
Directions:
In a medium to large size stock pot heat olive oil over medium heat, add cut chicken and cook until done. Add beans, salsa, and cumin and bring to a boil. Stir in cheese to melt. Serve garnished with green bell pepper rings. Serve with Meijer brand tortilla chips.
Baker’s One-Bowl Chocolaty Football TreatsMakes: 18 treats
Ingredients:
6 Squares Baker’s semi-sweet chocolate
1/2 Cup Light Corn Syrup
1 Tbls. Margarine
1/2 tsp. Meijer Vanilla extract
4 Cups Cocoa Sweetened Rice Cereal
Method:
1. Microwave chocolate, corn syrup and butter in large microwaveable bowl on high 2 1/2 minutes, stirring after 1 1/2 minutes. Blend in vanilla.
2. Add cereal; mix well. Cool 10 minutes. Shape into 18 (3-inch-long) football shapes with lightly moistened hands. Place on large sheet of wax paper; cool completely.
3. Use decorating icing or gel to add "lacings" to "footballs". Let stand until icing is firm.
Approximate Nutrition Information (per serving, 1 treat): 118 Calories, 3.7g Fat, 2g Saturated Fat, 73 mg Sodium, 20g Carbohydrate, 1.2g Protein.
Blue Potato and Chicken KabobsMakes: 6 Servings (2 kabobs each)
Ingredients:
1 Package McCormick Grill Mates Garlic Herb & Wine Marinade
1/4 cup Meijer Orange Juice
1 Tbls. Lemon Juice
1 1/2 lb. Boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
2 Yellow Bell Peppers, cut into 2” pieces
1 lb. Blue potatoes, cut into 1 1/2 inch pieces / cubes
1 large sweet yellow onion, cut into 1 1/2” pieces
2 small to medium yellow summer squash, cut into 1 1/2” pieces
Directions:
Place cut potatoes in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 minutes or until just tender, stirring once. Cool slightly.
Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place chicken cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Alternately thread chicken cubes and vegetable pieces onto skewers. Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through, turning occasionally.
aMAZIEing Mango Salsa with Blue Corn ChipsMakes: 8 servings
Ingredients:
1 Mango, peeled and diced
1/2 cup peeled, diced cucumber
1 Yellow bell pepper, diced
1 Tbls. Jalapeno pepper, finely diced
1/3 cup Diced white sweet onion
1 Tbls. Lime Juice plus 1/4 tsp. Lime zest
1/3 cup coarsely chopped cilantro
Salt and pepper to taste
Directions:
Place all ingredients in a mixing bowl and mix until well combined. Season with salt and pepper to taste.
Go Blue Fruit Tart
Makes: 6 servings
Ingredients:
1 Keebler® Ready Crust Reduced Fat Graham Pie Crust
1 Container (8 or 12 oz) Meijer frozen whipped topping, thawed
1 8oz. package light cream cheese, softened
1/4 cup Meijer sugar
1 cup fresh blueberries
1 15oz. can pineapple chunks (juice pack) well drained (or 1 1/2 cups fresh pineapple, cut into chunks, drain excess juice)
Directions:
In a mixing bowl, beat cream cheese and sugar until smooth. Gently stir in whipped topping. Spread into graham cracker crust and refrigerate for 2 hours (until somewhat firm). Arrange fruit on top and chill or serve.
