Fun fact I learned today: according to the United States Department of Agriculture, Super Bowl Sunday is the second biggest day of the year for food consumption in the U.S. after Thanksgiving.

That’s a lot of food.

It also makes Super Bowl Sunday one of my new favorite days of the year.

If you’re not in the mood to cook or could use a little help in the kitchen, the food-loving folks at MARTIN’S are totally prepared if you’re eating watching the game with friends year with a great selection of Great Entertaining party trays, including sandwiches, wings, fried chicken, desserts and more available to order.

Just in time for the big game, the new Instant Party Tray is available for order and comes complete with MARTIN’S brand Virginia ham, roast beef, perfectly roasted turkey, hard salami, domestic Swiss and American cheese, 24 MARTIN’S brand Kaiser rolls, pickle chips and sliced tomatoes. Visit MARTIN’S Great Entertaining website to start your order or order in-store at the deli, bakery, seafood or meat departments.

All MARTIN’S stores are also stocked with ready-made favorites at the wing bar or olive, hummus and salsa bar. Don’t forget to check out the produce section for pre-cut veggies and fruit as well as prepared guacamole and fresh salsa.

If you’re in the mood to whip up something delicious (and easy to make), try these Turkey Chili-Topped Baked Potatoes

Turkey Chili-Topped Baked Potatoes

Prep time: 10 minutes         Cook Time: 1 hour               Serves: 4

Ingredients

• 4 large baking potatoes
• 1 Tablespoon GIANT/MARTIN’S olive oil
• ½ lb. ground turkey breast
• 1 Tablespoon reduced-sodium taco seasoning mix
• 1 can (14.5 oz) diced tomatoes with green chilies, undrained
• ½ cup GIANT/MARTIN’S shredded cheddar cheese
• Toppings (optional): sour cream, sliced green onions

 

Steps

1. Preheat oven to 425°F. Place potatoes on a rimmed baking sheet; prick several times with a fork. Bake 1 hour or until fork-tender. Remove from oven.

2. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add turkey; cook until no longer pink (165°F), stirring to break up turkey. Stir in seasoning mix and tomatoes; simmer 5 minutes or until heated through and slightly thickened. Remove from heat; keep covered.

3. Cut potatoes open lengthwise; squeeze gently to open. Fluff potato pulp with a fork. Spoon turkey mixture evenly over potatoes, top with cheese and desired toppings, and serve.

 

For more game day recipe ideas, visit the MARTIN’s Recipe Center.

Check out last year’s Game Day Party Food Ideas

Photo: MARTINSFoods.com

MARTIN’S is a sponsor of Richmondmom

I have to admit I get bored of salads quickly.  It’s not that I don’t like them, I just never think to make them and when I do they are always the same.
But I’m pregnant again (surprise) and now that I’m not sick, I’m trying to be a little better about eating well and getting more greens and avoid  empty calories, like refined flour,  in my diet (just like the rest of the world in January).

Last night we made chicken tacos and figured it was a great opportunity to toss a salad together.  It was way more delicious than I expected it to be as well as being really filling making it a perfect dinner salad.  As an added bonus, my family was happy with tacos and I got a healthy meal.

Ingredients (feeds about 4):

– 3 chicken breasts
– 1 bottle of chile lime marinade
– Romaine lettuce
– 2 avocados cut onto halves and sliced
– 1 lime
– Canned or fresh corn
– Salsa
– Sour cream
– Cilantro (to taste)
– Cheese
-Taco sized flour tortillas for those who want to go traditional.
(Would also be good with black beans and fresh tomatoes)

Directions:

In the morning, toss your chicken breasts and your bottle of marinade in the crock pot on low for about 6 hours thawed 8 frozen.
(I started mine at 2pm on high with thawed chicken and it was done by 5).  When you’re chicken is done, use two forks to shred the meat (I do this right in the crockpot) and let it sit and keep warm while you get your bowls or tacos ready.

For tacos, warm your tortilla on on ungreased pan for about 10-15 seconds on each side.  Fill with Chicken at the bottom, cheese and top with your favorite toppings.

For salad, chop up your lettuce and a handful of cilantro, mix them both together in the bottom of the bowl with a little bit of lime juice. Add the rest of the ingredients (half 1 avocado) on top adding warm chicken last.  Squirt with a little bit more lime juice and enjoy!!

The juices from the chicken, the lime and the salsa are enough that you don’t need any dressing at all and to be honest, I probably could have left the cheese out entirely, the warm marinated chicken added so much flavor to the salad.

I calculated my salad to be just under 400 calories with My Fitness Pal recipe calculator, but since it’s a loose recipe that can be adjusted to taste you can calculate the calories for your salad here.

Enjoy!

Like this recipe? Pin it and share it with your friends.

If you liked this one, you might like these recipes too:

I know a lot of adults who say they can’t cook.  I realized, that even though I’m no master chef, I didn’t want my kids growing up not being able to make a meal for themselves… that’s when my 8 year old son has started cooking dinner for our family.

Aside from just learning a useful skill, read all about what kids can learn from cooking, here.

When I started looking up recipes for kids, I mostly found things like pita pizzas and ants on a log… yummy, sure, and kid friendly, but we were looking for something that required a little more effort. I found that crock pot and one pot recipes were an easy place to start.

Here are a few recipes for beginners and interested chefs.  Most of these are ideal for kids who have learned a few kitchen basics and can handle some chopping (we use some slightly dulled knives)

Of course, adult supervision is required although the kids can do most of the work.
There is no age recommendation because these skills are more about maturity and development, not age.

Crock Pot Recipes

Crock pot recipes are great for kids who aren’t ready to handle hot stoves or ovens.  They are also perfect for early-risers and if evenings are a bit hectic and busy.

2-Ingredient Slow Cooker BBQ Chicken
Gimme Some Oven
Easy

It’s as simple as dumping it all into the crockpot.

Crock Pot Vegetable Ziti
Weelicous
Easy

Lots of shredding in this one, watch out for little fingers.  This one will also be done in 3 hours so you can make it in the afternoon.

Crock Pot Fettuccine Alfredo
Raining Hot Coupons
Easy (parent needed for cutting chicken)

Not exactly healthy, and if you’re avoiding processed foods you might want to skip right along… but kids (and adults) can’t usually resist creamy alfredo sauce I had to add it in there.

Slow Cooker Salsa Chicken
Jo Cooks
Easy – just dump it.

Easy peasy and a bit healthier than alfredo sauce, no?

Garden Minestrone
Good Thymes and Good Food
Easy/Moderate -chopping involved.

This one is for kids who are ready to start chopping food, for kids who aren’t ready use frozen precut carrots.  Also, the recipe goes from microwave to crockpot so there is no need for the stovetop. Since it’s a minestrone, you can omit the vegetables that will make your kids turn their nose up at the whole meal.

One Pot Pastas
Once again, this fairly easy for kids because you just dump it all in one pot.  There is usually chopping involved and the moderate comes when recipes call for sautéed onions -this is definitely parent-supervised. There is the question of the stove top so it’s slightly more advanced than crock pot recipes where you can put it all into a cold pot.

Spinach Artichoke Wonderpot
Budget Bytes
Easy

My 8 year old son makes this one and it’s a family favorite.  I’m also obsessed with Budget Bytes. It’s a win-win for everyone.

Tortellini and Sausage in Cream Sauce
Yellow Road Bliss
Easy/Difficult (see below)

Sautéing is challenging. Skip the sautéed onions if your child isn’t ready (we do this frequently in our house as there are a few members of our family who won’t touch onions)

One Pot Chicken Rigatoni 
Top Ate on Your Plate
Easy with parent help

The chicken in this recipe borderlines on difficult. Keeping things sanitary comes into play as well as the difficulty of cutting raw meat -this is a parent involved process. The rest is an easy recipe for kids to do.

Looking for more meal-time inspiration? Follow us on Pinterest

Turkey Cranberry Brie Grilled Cheese
Will Cook for Smiles

This looks amazing. Brie and turkey is a great combination and using the leftover cranberry sauce adds just the right amount of sweetness.

Black Friday Hand Pies
Zestuous

Mash it up and take it with you. Put your leftovers in one of these tasty hand pies.

Leftover Turkey Pot Pies
Damn Delicious

These pot pies are made individually so everyone gets an equal amount of delicious puff pastry.

Cranberry Butter
The Faux Martha

With leftover cranberry sauce you’re already half way to a delicious cranberry butter for morning toast.

Mashed Potato and Stuffing Pancakes
Pocket Change Gourmet

I don’t know how anyone ends up with leftover mashed potatoes (perhaps it’s because I’m not at the dinner table) but if magic happens and you have some left over, here’s a great way to make use of them.

Leftover Thanksgiving Breakfast
Jillian Harris

Left over stuffing makes a great breakfast when pared with an egg, this is a great recipe if you’ve got a lot of people to feed Friday morning.

(Leftover) Sweet Potato Fritters
Where the Cookies Are

Roll up those sweet potatoes and fry ‘em up for a delicious treat!

Turkey Parmesan Baked Rotini
Rock Recipes

All you Thanksgiving recipes taste a lot like Thanksgiving dinner?
Here’s a recipe for Rotini that is a nice departure from the Thanksgiving regulars.

Leftover Turkey & Black Bean Tacos
Noble Pig

Mix it up a bit by making Tacos from your left over turkey.

Turkey & Spinach Quinoa Casserole 
iFoodReal

After all that rich Turkey-Day food it’s kinda nice to have something that reminds you of when you were eating healthy that one time.

Penne with Goat Cheese, Kale, Olives, and Turkey
Martha Stewart

Of course Martha has a delicious way to use that left over turkey.

Hot Turkey Slow Cooker Sandwiches
Recipes that Crock

These creamy, comforting sandwiches are sure to be a hit with kids.

One Pot Pasta: Turkey Alfredo Ziti
The Gunny Sack

This recipe is made with leftover Thanksgiving turkey… but it’s probably one to keep in your pocket and use with chicken year round (as long as you don’t care about the fat content).

Turkey Stock
Good Cheap Eats

Why buy broth when you’ve got all the scraps you need to make your own?  Turkey stock can be used in place of chicken stock in any recipe (or is a great base for turkey soup).  Plus you’ll feel all warm and fuzzy inside because you didn’t let anything go to waste.

Thanksgiving Leftover Sandwich With A Moist Maker
Spoon, Fork, Bacon

Yes, Monica Geller’s amazing creation… the moist maker. Spoon, Fork, Bacon put it together and now we know why Ross was obsessed.

3 days before Halloween I came across something in my son’s room that I couldn’t help but find disturbing: a piece Easter candy.

It seems like after most of these candy holidays, Valentine’s Day, Easter and of course, Halloween, we end up with a bunch of extra stuff left over, the stuff we don’t like or just can’t stomach eating any more of. In our house, this left over candy goes with my husband who is a teacher and we know it will be swiftly taken care of. But for those of you who don’t regularly have access to hungry high schoolers here’s a few ideas on how to use those leftover sweets: bake with it, play with it, and make an advent calendar with it… check out these ideas below:

Bake with it

Check out these candy-inspired treats and bring them to your next get-together

Butterfinger Apple Nachos
A Pumpkin & A Princess

Apples are in season and left over butterfingers are in abundance.  It’s apple nachos for dessert.

S’mores Cookies
The Girl Who Ate Everything

I bet these are tasty with other kinds of chocolate bars as well, like special dark…. mmmmm…..
This recipe uses regular hershey bars but you can sub with the leftover fun size bars.

Tootsie Roll Cookies
Fun with the Fullwoods

This one calls for 30 tootsie rolls so pool your stash together.

Stained Glass Cookies
Marivelous Me

Use crushed Jolly Ranchers to make pretty little stained glass cookies they make great ornaments for christmas or lovely gifts to give.

3-Ingredient Reese’s Truffle
Pennywise Cook

Kit Kat Cream Cheese Brownies
Bakerella

Woah. These look intense.

Halloween Candy Bark
Just a Taste

Play with it

Pop Rocks Experiment
Steve Spangler

Exploding Peep Geysers
Housing a Forest

Careful! This one is messy.

Candy Corn Catapults
Frugal Fun 4 Boys

This looks like fun.

Candy Chromatography
Mama Miss

Building Structures with Candy Pumpkins
Lemon Lime Adventures

Glossy Skittles Paint
mama.papa.bubba

These paints have a glossy finish and they smell good too.

Fill an Advent Calendar With it.

Toilet Paper Advent Calendar
Morning Creativity

Christmas Advent Calendar
The Country Chic Cottage

DIY Advent Calendar
Modern Messy Parents

DIY Advent Calendar
Third Floor Design Studio

With school starting so early, it can be hard to get a healthy breakfast in the kids (or yourself) before they need to get on the bus.  Say goodbye to the cereal bowl, here are a few heat-and-go breakfast recipes to get your day started.

Spinach and Egg Breakfast Sandwiches
Macheesmo

Pop these sammies in the oven right after you pour your cup of coffee and they’ll be ready by the time the kids are up and dressed.

Cinnamon Apple Pancake Dippers
Mother’s Niche

Not only are these cute, but they are freezable too and double up as a great lunch idea!
Make your own variation with blueberries, strawberries or, if you’re into it, bits of bacon.

Sausage Pancake SandwichesCrazy Adventures in Parenting

It’s pig in a blanket breakfast style.  Fold these pancakes over breakfast sausage for a breakfast that is sure to keep them running until lunch.

Freezer Sausage Burritos
Raining Hot Coupons

Have your eggs and sausage and make it to the bus stop too!

French Toast Roll-ups
The Girl Who Ate Everything

Cook these completely before you pop them in the freezer then pull out a few in the morning and reheat in the oven.

Cinnamon Toast The Right Way
The Pioneer Woman

Because The Pioneer Woman does pretty much everything right. Cinnamon toast and bananas for breakfast anyone?

Homemade Pop Tarts
Hellobee

Pop-tarts may be tasty but they certainly aren’t part of a healthy breakfast.  These whole wheat pop tarts are a tasty alternative to the store bought ones.

Overnight Pumpkin Oatmeal with Cinnamon & Sugar PecansBusy Mommy

Make this the night before and warm it up in the microwave, add the sugar pecans for adults and skip that step for picky kids.

 Savory Breakfast Muffins Domestic Servitude

These savory muffins are easily microwavable and one batch makes up to 24 breakfasts!

Omelet and Potato Breakfast
Ella Claire Inspired

Like your omelet with a side of hash browns? These are all packed into one easy to nuke cup.

We got a whole new bunch of goodies to put to the test!  We’ll tell you what we think about the National vs. MARTIN’S Own Brand and then during the weeks of June 29th and  July 6th MARTIN’S will be running the promotion so you can try it out for yourself.

Laundry Detergent:

Side by Side:
Tide is primarily a white with a colored stain remover and brightener.  The MARTIN’S Own brand is all blue.
Tide “Spring Meadow” had a lilac like sent where the MARTIN’S Own brand in Fresh Scent had a slightly perfume-y fresh and soapy scent.

Performance:
I normally avoid buying colored laundry detergent because it can stain clothing, but I was pleased to find that wasn’t the case.  The clothing all came out clean and the fresh scent filled the laundry room.

Verdict:
I’ll still probably pick a scent free, clear colored choice, because I’m a boring girl at heart, but the MARTIN’S Own Brand did perform well.  If I were a scented detergent girl I’d certainly consider saving a few bucks and keep buying it.

Pretzels:

Side by Side:
I’m not picky about how my snack food looks but Snyder’s do have a darker color and rounder shape… probably better if you were doing chocolate covered pretzels or something presentational.
Serving size is about the same, Snyder’s has 200mg less sodium than MARTIN’S so if you are carefully watching your sodium intake you may want to take note.

Taste test:
Not too much difference.

Verdict:
I’d grab the MARTIN’S brand for a party snack, and certainly for a recipe like the Old Bay Seasoned Pretzels listed here.
Peanuts:

Side by Side:
Not much difference here nutritionally or visually.

Taste:
Not much difference here either.

Verdict:
No brainer, go MARTIN’S Brand.

Barbecue Sauce:

Side by Side:
Both have a nice deep color.
Both start with high fructose corn syrup as the first ingredient (eek) MARTIN’S somehow ends up with 1 less gram of sugar. All of the ingredients are the same… Sweet Baby Ray’s has a “modified “smoke flavor where as MARTIN’S has “natural” smoke flavor.  I have no idea what that means.

Taste:
Sweet Baby Ray’s gives a little bit more heat, which can either be a good or a bad thing depending on your taste.

Verdict:
Like more heat? Go with Sweet Baby Ray’s,  if sweet and tangy is what you’re after, you’ll be happy with MARTIN’S Own.
Sunscreen:

Side by Side:
Well, you know, they are bottles of suntan lotion. Not too much too report. Both bottles have a lock so they aren’t spraying all over the inside of your pool/beach bag. Both are broad spectrum SPF 30.

Performance:
I sprayed half my body with one Coppertone and half with the MARTIN’S brand and I couldn’t tell the difference with how they went on.  Coppertone keeps its classic scent which is a little better than the MARTIN’S scent, although it was not offensive.  Both dried quickly and sat on top of the skin rather than soaking in.

Verdict:
I didn’t have a favorite.
We’ll probably use these cans up and then go back to our usual lotion, although I’d certainly consider the MARTIN’S brand in a  lotion. (Remember to spray on your hand before applying spray sunscreens to kids as they can inhale the sunscreen causing lung irritation.)
So there you have it! Once again MARTIN’S Stood up really well!

What are you going to do though with double the bags of pretzels, Peanuts and BBQ Sauce?

We’ve compiled a Pinterest board dedicated to putting your MARTIN’S Challenge Foods to the test! 
Peruse our collection of recipes like Peanut Butter Caramel Pretzel Cookie Cups,  Pretzel Crusted Honey Mustard Chicken and BBQ Strombolis for a little MARTIN’S Challenge inspiration.

$25 gift card giveaway has ended… but there might be another one coming…. Stay tuned to Richmondmom.com!

All food and gift cards provided by MARTIN’S.
All opinions are my own.

MARTIN’S Buy Ours Get Theirs Free Challenge runs two consecutive weeks (June 29 – July 5, and July 6- 12, 2014) with 4 different products to test each week.

The book may be purchased online or in the Richmond area at the Shops at 5807, Mayfair House, and Book People.  If you would like Marie to personalize a signed copy, please visit mariedempseycarter.com.

My daughter Dianne makes this awesome bruschetta throughout the year. It is at its best with top of the season tomatoes in the summer, but also delicious made with Roma or cherry tomatoes the rest of the year. Unlike her mother, Dio is very patient and carefully seeds the tomatoes, which helps remove excess liquid and gives the bruschetta just the right consistency.

8 servings

3    large ripe tomatoes (about 1 pound), seeded and chopped
½    medium red onion, finely diced
1    tablespoon basil pesto (recipe on May 26)
2    garlic cloves, minced
Sea salt and freshly ground pepper
1    tablespoon red wine vinegar
¼    cup extra-virgin olive oil, plus more for brushing bread
1    cup grated Parmesan cheese
1    French baguette, cut diagonally into ½-inch thick slices

In a medium bowl, combine the tomatoes, onion, pesto, and garlic. Season with salt and pepper. Add the vinegar and ¼ cup olive oil. Mix and let stand at room temperature for 1 to 3 hours. Stir in the Parmesan cheese.

Turn on the broiler. Brush both sides of the bread slices with olive oil and arrange on a baking sheet. Broil the top side until lightly toasted. Turn the slices over and lightly toast the other side.

Using a slotted spoon, transfer the tomato mixture to a serving bowl that will fit nicely on a platter with the toast. Provide a small serving spoon to put the tomato mixture on the toast.

Ask your bakery to slice the bread to ensure even slices.
Check out more recipes:

Rack of Lamb with Mustard Crust

Mini Cheese Quiches

The book may be purchased online or in the Richmond area at the Shops at 5807, Mayfair House, and Book People.  If you would like Marie to personalize a signed copy, please visit mariedempseycarter.com.

Rack of Lamb with Mustard Crust

By Marie Dempsey Carter

4 servings

2    racks of lamb, trimmed
1    garlic clove, minced
½    teaspoon salt
1    teaspoon fresh thyme leaves
3    tablespoons Dijon mustard
3    tablespoons olive oil
½    cup fresh white bread crumbs
4    tablespoons butter, melted

Preheat the oven to 500 degrees.

Make shallow knife slashes in a crisscross pattern on the layer of fat covering the lamb racks. Combine the garlic and salt in a small bowl and whisk in the thyme, mustard, and oil. Using a pastry brush, paint the mixture over the layer of fat and meaty ends of the lamb.

Set the lamb in a roasting pan and wrap the bones in foil. Roast the lamb for 10 minutes to sear. Immediately reduce the oven temperature to 400 degrees. Pull the oven rack out and quickly spread the bread crumbs over the lamb racks and then drizzle butter over the crumbs. Roast for an additional 15 minutes for rare or 20 minutes for medium. Let the lamb rest for 10 minutes before carving.

If you like this recipe, check out her recipe for Mini Cheese Quiches.

The book may be purchased online or in the Richmond area at the Shops at 5807, Mayfair House, and Book People.  If you would like Marie to personalize a signed copy, please visit mariedempseycarter.com.

Mini Cheese Quiches

These quiches are so much better (and less expensive) than the pre-made cocktail quiches you find in the freezer section of grocery stores. You can make and freeze these these up to 3 months ahead of when you plan to serve them. Simply thaw and reheat at 300 degrees until heated through.

Makes 48 hors d’ouevres

Pastry
1    cup butter, softened
1    (8-ounce) package cream cheese, softened
2    cups flour
½    teaspoon salt

Filling
2    tablespoons butter
1    shallot, finely chopped
½    cup grated Gruyère cheese
2    eggs
1½    cups half-and-half
½    teaspoon salt
Dash of pepper
Dash of nutmeg

Preheat the oven to 350 degrees. Spray 2 miniature muffin pans (24-well) with baking spray.

Combine the butter, cream cheese, flour, and salt in a mixing bowl until well blended. Roll into small (1½-inch) diameter balls and press into the muffin pans. Bake for 5 minutes. Cool for 10 minutes before filling.

To make the filling, melt the butter in a small skillet over medium heat. Add the shallot and sauté until transparent, about 5 minutes. Place a teaspoon of cheese in each quiche tart. Combine the eggs, half-and-half, salt, pepper, and nutmeg in a 4-cup measuring cup and whisk until well blended. Stir in the shallot. Pour the mixture into the quiche tarts, filling each one ⅔ full. Bake at 350 degrees for 20 to 25 minutes.

As a variation, add crisp bacon crumbles or finely chopped Virginia ham to the batter.

Marie Dempsey Carter was born in Montreal, Québec, and returns to the Charlevoix region of Québec every summer. She developed her passion for cooking from her French Canadian mother and the wonderful cooks in Québec.

Marie grew up in Cleveland, Ohio and is a graduate of Smith College and the University of Texas School of Law. She recently retired to her kitchen after practicing law for more than 25 years. This is her first cookbook.

Marie and her husband live in Richmond, Virginia and are the parents of four adult children.