For lunch Friday I was craving a vegetarian burrito bowl from Chipotle. Cilantro lime rice, black beans, grilled peppers and onions, lettuce, pico de gallo, cheese, sour cream and guacamole with a side of chips. Totally hit the spot.
RVs rolling in! This is the usual sight in Tuscaloosa on a Thursday or Friday afternoon before a home game.
Trey got into town early then expected so instead of cooking we decided to go out to dinner. We went to Red Lobster. I am usually not big on chain restaurants but I was craving some seafood and we don’t have that many options to work with.
I ordered a mango strawberry daiquiri. It was huge and soooo good! Trey had a bloody mary. It was okay. (He drove straight from work hence the scrubs.)
Trey ordered the lobster bruschetta. I ordered the pick two had chose steamed snow crab legs and garlic shrimp scampi. I had one of Trey’s bruschetta and he helped me tackle the shrimp.
For the game on Saturday Trey and I made two dishes.
First we made an Angel Food Cake Dessert. My boss’s wife made this when we served dinner to the police volunteers who came in town to help with the tornado relief. It was a big hit. It is so good and like nothing I have ever had.
Angel Food Cake Dessert
Ingredients:
- 1 Angel Food Cake
- 8 oz pkg fat free cream cheese
- 1 can of fat free Eagle Brand Milk
- 1/4 cup lemon juice
- large container of strawberries, chopped (you can use any fruit you want)
- large container of lite cool whip
Instructions:
- Mix cream cheese, Eagle Brand milk, lemon juice, 3/4 of your strawberries and half of the cool whip.
- Tear 1/4 of your Angel Food cake apart and mix it in with the mixture.
- Tear the rest of the Angel Food cake up and put a layer of the cake in a dish.
- Pour some of the mixture over the layer of cake.
- Repeat layering until you run out of both cake and mixture.
- Top with the remainder of cool whip.
- Sprinkle the top with the left over strawberries.
- Let sit in fridge for at least 1 hour. The longer it sits the better.
Next we made a Jalapeño Popper Dip.
Adapted from
Annie’s Eats recipe.
Ingredients:
- 2 - 8 oz pkgs fat free cream cheese
- 1 – single serving size of nonfat Greek yogurt (can’t remember how many ounces)
- 1 – 4 oz can chopped green chiles, drained
- 1 – 4 oz can chopped jalapeño peppers, drained
- 1/2 cup reduced fat shredded Mexican blend cheese
- 1/2 cup 2% mozzarella cheese
- 1 cup Panko bread crumbs
- 1/2 cup grated parmesan cheese
- cooking spray
Instructions:
- Preheat oven to 375 degrees.
- In a medium casserole dish, mix cream cheese, Greek yogurt, green chiles, jalapeños, and both shredded cheeses. Mix until creamy and well mixed.
- Spread evenly over the dish.
- In a small bowl, mix Panko and parmesan.
- Sprinkle over the cream cheese mixture.
- Spray top with cooking spray.
- Bake for 25 – 30 minutes. The top should be golden brown.
- Serve with tortilla chips.
This dip was gone before half time. It was so good!
- What game day foods do you make/like to eat?
- What team will you be cheering for?
