Two of my SUPERBOWL Favorite Recipes!

I tried a few new recipes for SuperBowl Sunday! And I have to say they were delish!!!

Mexican Spaghetti Squash Bowl

Ingredients

• 1 spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 2 small green bell peppers, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 (15 ounce) can black beans
• 1/4 cup sun-dried tomatoes

 

• 1 (6 ounce) can tomato sauce
• 1 cube chicken bouillon
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place spaghetti squash halves, cut sides down, on a baking sheet.
3. Bake in the preheated oven until flesh is tender and easily shreds when 
4. punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
5. Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
6. Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
7. Spoon spaghetti squash onto each plate; top with ground turkey mixture. Spoon back in Spaghetti Squash half. 

Take your hummus game (or your guacamole game) to the next level with this unbelievably creamy avocado hummus recipe that blends chickpeas, tahini, lemon, and lots of avocado with spices and fresh herbs. Avocado lovers may never go back to plain old hummus after tasting this addictive version garnished with fresh cilantro.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 16 servings, about ¼ cup each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
2 cloves garlic
¼ cup tahini (sesame butter)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 medium ripe avocados, cut into chunks
1 dash ground cumin
2 Tbsp. finely chopped cilantro (for garnish; optional)

Preparation:
1. Place chickpeas, lemon juice, oil, and garlic in food processor (or blender) and pulse until chickpeas are mashed.
2. Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Season with salt and pepper if desired.
3. Add avocados and cumin; pulse until mixture is smooth and creamy.
4. Garnish with cilantro if desired.