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SUPERBOWL LII MENU BUFFALO CHICKEN SKEWERS BEEF SKEWERS TURKEY BURGER SLIDERS CHICKEN SAUSAGE BITES WHITE CHICKEN CHILI ROASTED BRUSSEL SPROUTS PEANUT BUTTER CHOCOLATE CHIP PROTEIN COOKIES EMP STRAWBERRY CHEESECAKE PROTEIN BARS EMP 180 CHIPS

buffalo chicken skewers Ingredients: 1 lb. of chicken breast 8 oz. Frank's Red Hot Buffalo Sauce 1 tsp. sea salt 1 tsp. black pepper 1 pack of skewer sticks (metal or bamboo) 1 Tbsp. Extra Virgin Olive Oil

Directions: 1. Cut chicken breasts into small bite-sized pieces 2. Season chicken with Extra Virgin Olive Oil, sea salt and black pepper 3. Place seasoned chicken in a plastic bag with Frank's Red Hot Buffalo Sauce. Shake bag until chicken is well coated.

4. Place chicken pieces on skewers (if using bamboo skewers; soak skewers in water for 10 min. to avoid burning) 5. Spray/grease grill with Olive Oil Spray 6. Cook until chicken is browned and reaches an internal temperature of 165° F

beef steak skewers Ingredients: 1 lb. of steak 1 tsp. sea salt 1 tsp. black pepper or red pepper flakes 1 pack of skewer sticks (metal or bamboo) 1 Tbsp. Extra Virgin Olive Oil

Directions: 1. Cut steak into small bite-sized pieces 2. Season steak with Extra Virgin Olive Oil, sea salt and black pepper 3. Place steak pieces on skewers (if using bamboo skewers; soak skewers in water for 10 minutes to avoid burning) 5. Spray/grease grill with Olive Oil Spray 6. Cook until steak reaches an internal temperature of 145° F (Medium Rare) or until your desired doneness.

White Chicken Chili

Ingredients:

3 chicken breasts 3 ½ C of water 2 Tbsp. olive oil 2 C onions 4 cloves garlic minced 4.5 oz. can chopped green chili peppers, undrained 1 jalapeno pepper seeded 2 tsp. ground cumin 1 ½ tsp dried oregano ¼ tsp ground cloves ¼ tsp cayenne pepper 3 C low sodium chicken broth chopped green scallions, cilantro for garnish

Directions: 1. Place the chicken in a large pot and add the water and bring to a boil 2. Reduce the heat to medium-low, cover and simmer until cooked through 3. Transfer the chicken to a plate and set aside to cool. Reserve the cooking liquid. When the chicken is cool, shred the meat and set aside 4. Place the emptied pot over medium heat and heat the oil 5. Add the onions and cook, stirring occasionally for 10 minutes. Add the garlic, green and jalapeno peppers, cumin, oregano, cloves and cayenne pepper and cook for 2 minutes more 6. Add the reserved cooking liquid from the chicken, the chicken broth and bring to a boil 7. Reduce the heat to medium-low, cover and simmer stirring occasionally about 1 hour 8. Add pepper and a little bit of salt to taste.

9. Garnish with green part of scallions and cilantro to taste.

Spinach feta turkey sliders Ingredients: 1 C fresh spinach, chopped 1 clove garlic, minced ½ yellow onion, grated 1 tsp. dried oregano ½ tsp. sea salt ¼ tsp. ground black pepper ¼ lb. feta crumbles 1 lb. ground turkey Romaine lettuce 1 tomato, sliced Directions: 1. Mix the spinach, garlic, oregano, salt, pepper, feta and turkey together in a bowl until just combined 2. Shape into 8 patties, 1-inch thick.

3. Heat a heavy skillet or cast iron skillet or pan to medium-high 4. Add the patties and cook for 4-5 minutes on each side. Do not keep flipping them over 5.Top with lettuce, onion, and the turkey patty

chicken sausage bites Ingredients: 1 lb. ground chicken breast 2 C spinach 2-3 green onions, sliced 3-4 Tbsp cilantro, minced 1 clove garlic 1 tsp sea salt ½ tsp pepper (optional: ž tsp cumin) Extra Virgin Olive Oil, for cooking

Directions: 1. Preheat oven to 400 degrees 2. Toss chicken with spinach, green onion, cilantro, garlic, sea salt, and pepper (and cumin, if using). Mixture will be quite wet 3. Drizzle a bit of olive onto a baking sheet 4. Scoop meatballs onto the greased pan 5. Drizzle a bit of additional oil over the meatballs 6. Bake at 400 degrees 20-25 minutes, or until cooked through.

7. If desired, place under the broiler for an additional 2-3 minutes or until browned on top

roasted brussel sprouts Ingredients: 1 lb. brussel sprouts 2 Tbsp. Extra Vigrin Olive Oil 1 tsp. sea salt 1 tsp. black pepper

Directions: 1. Preheat oven to 400 degrees F (205 degrees C).

2. Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.

3. Pour onto a baking sheet, and place on center oven rack.

4. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Adjust seasoning with kosher salt, if necessary. Serve immediately.

peanut butter & chocolate chip protein cookies Ingredients: 1/2 cup of almond flour 1 1/2 packs of EMP 180 chocolate shake protein powder 1/4 cup of PB2 1 tsp. of baking powder 1 tsp. of baking soda 1/2 tsp. of sea salt 1 tsp. vanilla extract 1 egg 1/4 cup coconut oil 1/2 C of Stevia brown sugar 1/3 C of Lilly's chocolate chips Directions: 1. Preheat the oven to 350.

2. In a bowl, sift together almond flour, protein powder, PB2, baking soda, baking powder, and sea salt.

3. In a large bowl, using an electric mixer on low-medium speed, mix the coconut oil, sweetener, egg, and vanilla untilsmooth.

4. Add the dry ingredients to the wet ingredients & stir in chocolate chips.

5. Drop 1-2 tablespoon size mounds of dough onto baking sheets, spacing the mounds at least 2 inches apart. Use the bottom of a clean cup to latten the cookies to the desired size and thickness.

6. Bake cookies for 10 to 12 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.