Big Game Day Recipes

BBQ Lentil Sloppy Joes
Chef Patrick Kelly

Yield: 6 servings
Time: 1 hour

2 cups lentils, cooked
1 Tbsp olive oil
½ white or yellow onion
1 ½ cups grated carrots
1 ½ tsp ground paprika
1 tsp garlic powder
Salt, to taste
Black pepper, to taste
¼ cup tomato paste
¼ cup BBQ sauce
8 large lettuce leaves OR 4 100% whole wheat sandwich rounds or pita pockets

optional for serving: Finely chopped purple cabbage, red onion, carrot, and green onion

1. Sauté the onions in the oil in a large skillet over medium heat until tender and slightly brown.
2. Add cooked lentils, carrots, paprika, garlic powder, salt, pepper, tomato paste, and BBQ sauce. Stir to combine.
3. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
4. To serve, wrap the mixture in lettuce leaves or serve on toasted whole-wheat sandwich rounds with toppings of choice.

*Note: read the ingredients of the BBQ sauce you buy. BBQ sauce usually has added sugar. You want to avoid High Fructose Corn Syrup. Pick a brand that does not have sugar close to the beginning of the list of ingredients.

Quinoa and Chicken Lettuce Roll-Ups w/Siracha
Chef Len Thompson

Yield: about 20 roll-ups
3 cups Quinoa, cooked, chilled
2 cups Chicken breast, cooked, small dice
2 TB Red bell pepper, small dice
2 TB Yellow bell pepper, small dice
2 TB Sriracha sauce
2 TB Lime juice
2 TB Cilantro, chopped
20ea Lettuce leaves

1. Combine all ingredients except lettuce leaves. Mix well.

2. Place about 4 Tb of mixture into each lettuce leaf and roll-up.

Middle Eastern Six Layer Dip
Chef Len Thompson

Yield: 7 ½ cups
2 cups Plain, fat-free Greek Yogurt
2 TB Fresh mint, chopped
2 cups Chickpeas, drained, rinsed
4 TB Sriracha sauce
2 cups Curry cole slaw
4 TB Cilantro, chopped
1 cup Tomato, diced

On a flat platter or clear glass bowl, layer all ingredients in the order of the recipe.

Serve with pita chips or tortilla chips.

Pulled Pork Sliders w/Pepperoncini Slaw
Chef Len Thompson

Yield: 12 slider sandwiches
12 ea Mini Slider rolls, sliced
24 oz Pulled pork, warm
2 cups Pepperoncini Slaw
1. Place slider rolls on sheet pan and heat 350-degree oven for 5 minutes.
2. Place 2 oz of pork on the bottom of each roll and top with 2 TB of slaw mix.
3. Place top on roll and serve on platter.

Pepperoncini Slaw
Chef Len Thompson

Yield: 2 cups
1 cup Sliced pepperoncini peppers
1/3 cup Diced onion
1/3 cup Diced red bell pepper
1/3 cup Diced yellow bell pepper
1 TB Olive Oil
1 TB Chopped fresh parsley

Combine all ingredients and mix well.

Antipasto Skewers
Chef Andy Burris

1 cup cherry tomatoes
1 cup fresh Mozzarella Balls-small like Bocconcini
1 can medium black olives
1/4 pound Genoa Salami sliced thin
1/4 cup fresh Basil
.5 cup Balsamic Vinegar
.5 cup honey

Yield 8 3 oz skewers