Lookin for superbowl food!

The turkey meatballs I buy are from Shady Farms (I think). I have found them in the market with the turkey/chicken products.

I'm gonna roll up my own. Bake them and then crock pot them with the sauce!

I've made some great meatballs, with ground chicken, and they stay so moist! We are just staying home, for the game, the two of us. Will be a good beef stew, in the crock, and some garlic bread for Michael, and for later, he wants pretzels, and hot cheese dip, and his 2 beers! BIG celebration! ha

I would love your chicken meatball recipe if you have time Sharon. Thanks! Doesn't have to be exact, I'm pretty good at figuring out amounts.

These are really good, but I know you like a little heat, so add whatever! ha Chicken Meatball Appetizers SUBMITTED BY: Norma Snider "'These nicely seasoned chicken meatballs are a crowd-pleasing change of pace on the appetizer tray,' writes Norma Snider from her Chambersburg, Pennsylvania kitchen. 'They're great plain or dipped in mustard.'" PREP TIME 20 Min COOK TIME 10 Min READY IN 30 Min SERVINGS & SCALING Original recipe yield: 10 servings US METRIC About scaling and conversions They are from Allrecipes.com, I love that place. Gives the nutrition, and also, you can change the quantities, to fit your needs. INGREDIENTS 5 cups minced cooked chicken breast 1/4 cup and 2 tablespoons finely chopped onion 1/4 cup and 2 tablespoons finely chopped celery 1/4 cup finely chopped carrot 1/4 cup dry bread crumbs 2 egg white 1 teaspoon poultry seasoning 2 pinches pepper No Reviews Yet! Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu Add to Recipe Box Folder DIRECTIONS In a bowl, combine all ingredients; mix well. Shape into 3/4-in. balls; place on a baking sheet that has been coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Nutritional Analysis: One serving (3 meatballs) equals 42 calories, 1 g fat (0 saturated fat), 21 mg cholesterol, 23 mg sodium, 2 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1 very lean meat. These came from Allrecipes.com, I love that place, it gives you the nutition, values, and you can customize the quantities.

Hey! Wrk! How is school? Well, this is Jazzygirl's recipe, but it is great!!!! Buffalo Chicken Dip 5-6 Boneless skinless chickens boiled and diced or you can use 4 10 oz cans of Chicken Breast 1 bottle of hot sauce 1 block of FF cream cheese 1 bottle of Ken's Steakhouse Blue Cheese Dressing 2 C of LF Cheddar Cheese Preheat Oven to 350 Spray a 13X9 dish with non-stick spray Place prepared chicken in pan. Dump whole bottle of hot sauce over chicken and mix well to coat. Mix softened Cream Cheese and Blue Cheese Dressing together and pour over chicken mixture. Sprinkle Cheddar Cheese on top. Bake in oven for 30 minutes. Serve with veggies or whatever you choose! This is so good that I make it and it eat for lunch all week at times! Thank You, Susan!

Thank you Susan and Cyndy! That sounds fabulous.

One of my favorite snacks is popcorn mixed with raisins... It's not very exciting but I love it!

It is going to be such a bad day! We have the big screen, thus have the party here. So, the menu includes: Chips (and lots of them for snacking) guacamole salsa cheese sauce taquitos salami crackers cheese Homemade Nachos with crockpot slow roasted and hand shredded beef - yes, you read that right. David my significant other is doing that part! And to complete the Mexican food theme MARGARITAS!!!!!!!!! I'll be dieting the rest of the week........

I think I'm going to do some crab stuffed mushrooms. I think I can lighten up the recipe a bit to make it WW friendly. I definitely can spray the cassole pan instead of cooking them in 3 T of butter! INGREDIENTS 3 tablespoons butter, melted 24 fresh mushrooms 2 tablespoons butter 2 tablespoons minced green onions 1 teaspoon lemon juice 1 cup diced cooked crabmeat 1/2 cup soft bread crumbs 1 egg, beaten 1/2 teaspoon dried dill weed 3/4 cup shredded Monterey Jack cheese, divided 1/4 cup dry white wine DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and coo****il soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.