Recipes for Winter and a Super Souper Bowl

Registered dietitians (RD) can work in a variety of fields. I have been a clinical dietitian for over 8 years. I've taught collegiate nutrition courses for over 3 years. I also have the opportunity to develop recipes for the National Kidney Foundation (NKF) for more than 4 years. You can have access to all the recipes for FREE by signing up for the Kidney Living publication through the NKF or signing up for FoodCare on the NKF's website.

The recipes in the Winter issue are great for keeping things warm and spicy. They are perfect for the cold, winter weather. And, there are a ton of great soup recipes, which are great for the "Souper Bowl" for anyone that loves puns!

Here are some of the recipes I created for the NKF in this issue of Kidney Living.

Poblano Pepper Soup

 

 

 Bacon Egg and Cheese Deviled Eggs

 

Spicy Meatloaf

 

 

Tex Mex Deviled Eggs

Minestrone Soup

For more recipes, encouragement, and tips for healthy eating, follow me on Pinterest, Instagram, and Twitter.

If you liked this post, you might enjoy:

Super Bowl Slow-Cooker Chicken Tortilla Soup Recipe

Easy King Cake "Recipe"

Easy Empanada Recipe and Chipotle Dip

This is a quick, easy weeknight dinner. Or you could serve these as a tasty appetizer depending on the size of your empanadas. Also, this is a great way to celebrate Cinco de Mayo. Here's the recipe:

Easy Empanada

Filling:

1 1/2 cups chicken cooked and shredded

1/2 teaspoon Garlic powder

1/4 teaspoon Pepper
1/4 teaspoon Salt

10 dashes Chipotle hot sauce

1/2 cup cheddar cheese

2 ounces reduced fat cream cheese (neuftachel), room temperature

Dough

Pie Crust

All purpose flour

2 Tablespoons Milk

Chipotle Dipping Sauce

4 oz sour cream

10-15 dashes Chipotle hot sauce (depending on your spice tolerance)

1/2 teaspoon Garlic powder

Pepper to taste

1 teaspoon lemon juice

Directions:

• Mix the filling ingredients in one bowl. 
• Roll out pie dough on a lightly floured surface. Use a 4 inch cookie or biscuit cutter. If you don't have that, use a glass. Cut out 12-16 pie crust rounds. Place on a baking tray lined with aluminum foil or parchment paper. 
• RDtip: Use a 1 Tablespoon scoop to put filling into each pie round. Be careful not to over-stuff the empanada. 
• Fold each piece of dough in half to make the circles into semi-circles. Use a fork to crimp the edges closed.
• Brush each empanada with milk to help it brown.
• Bake for 15-20 minutes on 400*F until the pie dough is crisp and golden brown.
• Mix all ingredients for the dipping sauce. 
• Enjoy!

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Being a Good Host/Hostess Part 2: Three Simple Steps to Meal Planning

Now you know you don’t need to be perfect to be a good host or hostess. Let’s all take a deep breath and sigh that the huge pressure we’ve place on ourselves has been lifted. Okay, let’s host!

The first thing that we must do is invite people! This helps determine how many people you must cook for. If you are new to hosting, I would encourage you took cook for smaller crowds and allow people to bring something. Determining how many people are coming and if they are bringing anything, allows you to know how much food to prepare. I always overestimated because I don’t like to run out of food. Another bonus is leftovers!!

Two, I check for food allergies, special diets, or food preferences. I have some allergies and greatly appreciate when others ask. So, don’t feel awkward, your guests will appreciate your thoughtfulness. If you are a guest, don’t be shy telling people if you have allergies. Your hostess will be glad they don’t make food you can’t eat or food that could make you sick.

Three, plan your meal. When I host, I like to have a main course, 1 or 3 sides, and dessert. If I am feeling extra ambitious, I will also make or assemble an appetizer. Let’s take is step by step (day by day).

Appetizer – make it easy. I like having appetizers available to your guests if they arrive hungry or at different times. Appetizers also provide you a buffer in case dinner is running late.

Hummus and Veggies

Main course – I love a casserole or something to fix ahead and forget. Or, choose a nice cut of meat as your budget allows.

Mexican Cornbread

Enchilada 

Chicken and Biscuit Dumplings

Pizza Bianca

 Sides – I like to offer a couple options in case people don’t like one. Think – salad, bread, veggies . . . so man choices. Just choose a variety. Think about what complements your main course. Then, think about varying colors, textures, and flavors.

Asian Green Beans

Butternut Squash Salad

Winter Vegetables Soup

Dessert – I love desserts! I don’t think you have to offer this when you are hosting, but it is nice to have. People usually linger and talk over coffee and desserts. This is the signal to the end of a meal. Usually, it is my favorite part. The cooking is done and I can enjoy my guests. I love meeting new people and getting to know them better.

Red Velvet Cookies

Pumpkin Pecan Crisp

I hope this simple, casual approach helps enable you to be a better planner, takes any fear away from entertaining, and encourages you to host more.  I am not perfect; I am still working on being a good hostess and not putting so much pressure on myself. The best way to get better is to practice. So, here's to practicing! For more on being a better host/hostess see part 1 and stayed tuned for part 3.

For more recipes, encouragement, and tips for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter. Or, you can subscribe to this blog, RDtipoftheday.blogspot.com, through BlogLovin, which is a free app that automatically updates every time a I publish a new blog post.

Super Bowl 2015 and Auto Correct Fails

Can you believe that game? What a tight race!!! My condolences to the Seahawk's fans and congratulations to the Patriots and their fans.

My favorite part of the big game is not actually the game. I enjoy the people, commercials, half-time show, and of course the food! We had a yummy game day spread this year. The kitchen was full of goodies to munch on during the game. There were dips: guacamole and queso with brisket (I can't even describe the deliciousness; it was so good.). There were mini entrees: pigs in the blanket and sausage rolls. And, there were plenty of desserts: chocolate covered popcorn, petite fours, and gummy worms!

Football food always has a bend toward rich, yummy treats. As a dietitian, I tried to balance rich foods with something a little lighter. So, I brought a delicious, nutrient-dense dip and veggies for dipping. It's all about balance. So, I brought hummus and sliced veggies and crackers for dipping.

Funny story: my phone auto corrected hummus to gummies. So my message to the group said i was bringing "gummies and veggies for dipping!" No one e-mailed back, but thankfully my husband told me about this auto correct fail. So, I brought hummus, veggies, . . .  and gummy worms! We were hanging out with some new friends, so it was kind of a hilarious mistake and conversation started. It turns out that everyone figured it was something delicious and possibly healthy, since I'm a dietitian. hahaha. I am proud to say that the hummus was gone and so were 90% of the veggies. The gummy worms were also a hit!

So in summary, auto correct fails happen. No one is perfect. Lots of people like vegetables with dip. And vintage candy is always a hit!

Hope you enjoyed the game! If you need a quick appetizer for a game day or any other event, try this hummus and veggie tray. 

• Pick 3-5 colors of food for the tray. 
• I choose yellow squash, an English cucumber, an orange bell pepper, a red bell pepper, and baked pretzel crackers. 
• Wash and slice all your vegetables. 
• My new mandolin came in handy for this task (thanks Mom!). 
• Arrange vegetables in large blocks of colors around your dip. 

And you have and easy, tasty appetizer in minutes that just happens to be healthy! Enjoy!

For more information, recipes, and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter.