SUPERBOWL MENU 2019 APPETIZERS 7LAYER TACO DIPÂ WITH EMP 180 PROTEIN CHIPS
SPICY SHRIMP CEVICHE WITH RED AND GREEN BELL PEPPERS
MAIN ENTREE SLOW ROASTED PORK WITH ITALIAN STYLE COLESLAW
DESSERT EMP 180 DOUBLE CHOCOLATE PUDDING SERVED WHIPPED WITH UNSWEETENED ALMOND OR COCONUT MILK OR HEAVY CREAM
7 layer taco dip Ingredients:
Serves 4-6
8 ounces Greek yogurt 1/2 cup of Walden Farms Chipotle Ranch dressing 1 pound ground beef (turkey or bison) Taco seasoning 2 tbsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp red pepper flakes 1/2 tsp oregano 1 tsp paprika 1 tbsp cumin 2 1/2 tsp salt 2 tsp organic pepper 8 ounces of salsa 8 ounces Mexican cheese blend 3-4 cups lettuce, shredded 2-4 tomatoes, diced Chopped green onion Serve with celery sticks and/or EMP 180 protein chips for dipping
Instructions: Mix greek yogurt, and Walden Farms Chipotle Ranch dressing. Spread in a 9Ă—13 dish and chill for an hour. If you prefer, single size servings are a pretty option. Brown your ground beef (or turkey or bison), drain, then add taco seasoning. Cook an additional 5 minutes. Let cool, and then spread over the greek yogurt mixture. Refrigerate again. When you are ready to serve, top with salsa, then lettuce, tomato and lastly the shredded cheese. Serve with celery and/or EMP 180 protein chips for dipping.
spicy shrimp ceviche Serves 4
Ingredients: 1 lb. high-quality fresh medium shrimp, peeled, deveined and chopped 1 cup lime juice 4 Roma tomatoes, seeded and diced 1 small red onion, peeled and finely chopped 1 bunch cilantro, stemmed and finely chopped 2 serrano chili peppers, ribs and seeds removed and minced Sea salt to taste
Instructions: In a bowl, combine shrimp and lime juice. Cover and marinate for about 10 to 15 minutes or until color changes to pink. Add tomatoes, onions, cilantro, and chili peppers. Gently stir to combine. Season with salt to taste. Refrigerate for about 1 hour. Serve cold with red and green bell peppers.
Slow roasted pork Serves Serves 6-8 4
Ingredients: 3 lbs cubed pork shoulder 2 tbsp chili powder 2 tbsp smoked paprika 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp ground cumin 1 tbsp sea salt 1 tbsp black pepper 1/2 cup Walden Farms pancake syrup
Directions: Preheat oven to 300 degrees. Cut pork shoulder into cubes and put into a large mixing bowl. Mix all spices and pancake syrup in a separate bowl, pour over pork If desired, marinate 2 - 4 hours. Place pork and sauce mixture into baking dish at least 2 inches high. Wrap tightly with foil and bake at 300 degrees for 2 1/2 hours. After 2 1/2 hours, lower temperature to 275 degrees; continue to cook for 1 hour. Remove from oven, pork should be fork tender and easy to shred.
italian style cole Slaw Serves 10
Ingredients: 10 cups shredded cabbage (core and outer leaves removed) 1 tsp caraway seeds 1 tbsp garlic powder 1 tsp salt 1/2 tsp pepper 1/2 cup white vinegar 1/4 cup extra virgin olive oil 1 tsp Dijon mustard Optional: 1/2 lemon
Instructions: Place the shredded cabbage into a large bowl. Whisk the rest of the ingredients together. Pour dressing over the cabbage and stir until all combined. Taste and adjust salt and pepper if needed. Refrigerate until chilled. When ready to serve squeeze the lemon juice over the top and toss once more before serving.
emp 180 double  chocolate Pudding ~ Whipped!
Ingredients: 1 pack of EMP 180 Double Chocolate Pudding 1 ounce of heavy cream + 3 ounces of water OR 4 ounces of usweetened almond milk OR 4 ounces of unsweetened coconut milk
Instructions: Follow the instructions on the back of the package. Instead of stirring, use a blender or an emersion blender.
