Pilgrim's Pride's Healthy Game Day Fuel

It’s Super Bowl Sunday again and what better time to serve your guests some healthy snacks that have a bit of zest.

Pick a Pepper

A real light refreshing appetizer with a tasty mild Mediterranean flavor served in sweet mini peppers. Your New Year resolution to eat healthy will not be broken with this one.

1 cup cooked, chopped Pilgrim’s Pride chicken breasts
¼ cup plain non fat yogurt
¼ cup minced shallots
2 tablespoon chopped fresh mint
2 tablespoon chopped Cilantro leaves
2 garlic cloves, minced
1¼ tablespoon fresh lime juice
¼ teaspoon Tony Cachere’s Creole Seasoning
½ teaspoon ground cumin
¼ cup pine nuts
1 package vine sweet mini peppers

• Place chicken in food processor and pulse a few times.
• Add yogurt and next seven ingredients and mix until blended.
• Remove mixture to mixing bowl and add pine nuts.
• Cut off the top ¼ inch of each pepper
• Scoop out the seeds and pulp.
• Stuff each pepper with the chicken mixture.
• Serve whole or cut into ¾ inch slices on a cold platter.

(Makes 36 stuffed Peppers)

Chimichurri Chicken Morsels

A Chimichurri special with a Latin flavor. These tender flavorful bits of chicken dipped in the tangy sauce are sure to please your guest with a resounding Ole´.

1½ pounds of Pilgrim’s Pride Chicken Tenders
4 cloves garlic peeled
1 cup fresh Parsley
1½ tablespoon fresh oregano leaves
1½ tablespoon fresh thyme leaves
½ cup coarsely chopped onion
½ teaspoon crushed red pepper
1 cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon coarse salt
½teaspoon black pepper

• Mince garlic in food processor.
• Add all other ingredients except chicken and process until blended.
• Cut each chicken tender into three or four bite size pieces.
• Place chicken pieces in a shallow dish.

  Health Hint: Always wash hands after handling raw chicken.

• Spoon half of the sauce over the chicken and coat the pieces completely.
• Let chicken marinate at least 30 minutes.
• Using tongs, place chicken pieces over grill pan on stove or moderate heat grill outside. Cook 2-3 minutes on each side.
• Transfer to a serving platter and serve hot with the other half of the Chimichurri sauce.

Serves 8

Turkey Wontons

These crunchy appetizers are filled with Pilgrim’s Pride ground turkey and loads of flavorful ingredients. To avoid the extra calories they are baked instead of deep fried.

½ lb Ground Pilgrim’s Pride turkey
1 green onion finely chopped
¼ cup finely chopped red onion
1 tablespoon finely chopped fresh ginger
2 tablespoon soy Sauce
2 tablespoon extra chunky peanut butter
1 tablespoon cilantro leaves chopped
1 tablespoon Hoisin sauce
2 teaspoons fresh lemon juice
½ teaspoon Crushed red pepper
30 wonton wrappers
1 Pilgrim’s Pride EggPlus beaten with 1 tablespoon cold water

• Combine all ingredients except wonton wrappers in a bowl and mix well.
• Spoon one teaspoon of the mixture into the center of each wonton wrapper.
• Lightly moisten the edges of the wrapper with the egg mixture.
• Fold wrapper over filling to form a triangle.
• Place on an un-greased cookie sheet and bake at 375° F for 10-12 minutes or until edges are golden brown and crispy.
• Serve hot with Soy Dipping Sauce on the side.

Soy Dipping Sauce

3 tablespoons Soy sauce
2 tablespoons Rice vinegar
1 tsp sesame oil
1-½ teaspoons Sugar
¼ tsp Wasabi paste (optional)

Combine all ingredients in a bowl and mix well and serve.

Serves 6

Eggs a la Guacamole

Turn an old time favorite into a Tex-Mex delight. Use homemade or purchased guacamole to enhance the filling for these devilish eggs.

Guacamole

Makes about 2 cups

2 ripe avocados peeled and seed removed
2 large green onions finely chopped
1 small jalapeno pepper seeded and finely chopped
3 tablespoon Chopped fresh cilantro pepper leaves
1 garlic clove peeled and crushed
½ cup Diced sun dried tomatoes
2 tablespoons Fresh lime juice
Coarse salt and fresh ground pepper to taste

• Mash avocados in a medium bowl.
• Stir in remaining ingredients until blended. (To prevent from discoloring, thin slices of fresh lime can be layered on top.)
• Cover with plastic wrap and chill until ready to fill egg cups.

Egg Cups

12 Pilgrim’s Pride Eggsplus

• Boil eggs 8-10 minutes.
• Cool rapidly in iced water.
• Remove shells and cut eggs lengthwise in half to form two cups.
• Scoop out egg yolks and mix well with guacamole.
• Stuff eggs cups with filling and serve cold

Makes 24 appetizers

Smokey Drum Sticks

Do you love those smoked turkey legs you get at the State Fair but are more than you can handle? Here is a smaller and more succulent version that is just perfect while watching the Super Bowl.

1 Package Pilgrim’s Pride Chicken Drum Sticks
Super Rub (recipe below)
Basting Sauce (recipe below)
Tangy Sweet Pepper Sauce (recipe below)

• Place chicken drum sticks in a shallow pan and sprinkle liberally with the super rub. Refrigerate at least 1 hour.
• Prepare smoker with hickory, mesquite or pecan wood and bring to 275-300 degree temperature. Place drum sticks in the smoker and smoke at least 1 ½ hours or longer until fully cooked.
• Brush the chicken drum sticks with the basting sauce every 30 minutes until done.

Super Rub

¾ cup paprika
¼ cup fresh ground black pepper
¼ cup celery salt
¼ cup brown sugar
2 tablespoons onion powder
2 tablespoons dry mustard
2 teaspoons cayenne
2 tablespoons chili powder
2 tablespoons garlic powder

Mix the spices thoroughly in a bowl. Store covered in a pantry until ready to use.

Super Duper Basting Sauce

1 cup chicken stock
2 tablespoons olive oil
2 tablespoons minced pickled jalapenos
¼ cup jalapeno jelly

Combine the ingredients in a saucepan. Bring to a boil, remove and use while still warm.

Tangy Sweet Pepper Sauce

½ cup sun dried sweet red pepper
1 cup low fat sour cream
Juice of ½ lemon
½ cup low fat ranch dressing
Salt and freshly ground pepper to taste

Place sweet red peppers in a food processor. Pulse a few times. Add the rest of the ingredients and mix until well blended. Serve with the chicken drum sticks

Serves 4-6

Bo Pilgrim's Chicken Chili

For a crowd-pleasing addition to your Super Bowl party, try Bo Pilgrim's Chicken Chili, a tasty version of chili with 50% less fat than most traditional chili recipes.

2 lbs. Pilgrim's Pride boneless, skinless breasts or thighs
(coarsely ground in food processor or coarsely chopped)
2 large onions, chopped
3 cloves garlic, chopped
¼ cup cooking oil
1 (8-oz.) can tomato sauce
3 cups water
5 tablespoons chili powder
2 tablespoons flour
2 teaspoons salt
4 tablespoons ground cumin
1 teaspoon granulated sugar
¼ teaspoon cayenne pepper
1 tablespoon black pepper
1 tablespoon paprika

• In a heavy saucepan, sauté onion and garlic in oil until tender.
• Add ground or chopped chicken, and cook thoroughly.
• Add water and tomato sauce.
• Mix remaining dry ingredients together and add to mixture, stirring well.
• Cover and simmer 30 minutes or longer if time permits.

Makes 8 servings of 2/3 cup each

Have a favorite recipe?
Send your recipes, questions and suggestions to recipe@pilgrimspride.com and we'll share selected recipes in future newsletters.

www.pilgrimspride.com
110 S. Texas St.
Pittsburg, TX 75686
1-800-824-1159