The big game is only days away, which means the best football party of the year is almost here! Some get fancy, some get adventurous, but I still think there’s no greater staple then chips and salsa. Thus, I thought I’d share some great salsa recipes. Use fresh, ripe produce for an undeniable flavor that you can’t find in a jar.

Salsa Verde

Recipe courtesy of safeway.com 

Ingredients

3/4 cup lightly packed fresh cilantro

1 1/2 cups lightly packed fresh parsley

6 tablespoons lemon juice

1/4 cup olive oil

1 1/2 teaspoons minced garlic Salt &pepper

Directions

In a blender or food processor, whirl cilantro, parsley, lemon juice, olive oil, and garlic until smooth. Add salt and pepper to taste. Pour into a small bowl.

Roasted Tomato Salsa

Recipe courtesy of tonytantillo.com

Ingredients

4 large, ripe but still firm tomatoes

3 jalapeno peppers

3 cloves garlic, unpeeled

1 medium red onion, quartered

2 tablespoons chopped cilantro, or more to taste Kosher salt and freshly ground black pepper to taste

Directions

1. Put vegetables on a sheet pan in a 500°F oven or on a charcoal or gas grill over medium heat.

2. Cook until nicely charred and blistered. (They will char more on the grill. They will take about 30 minutes in the oven, less on the grill.)

3. Core, but don't peel the tomatoes.

4. Peel, stem, and seed the peppers.

5. Peel the garlic and remove the skin from the onion.

6. With the motor of a food processor running, drop the garlic down the feed tube. When pureed, scrape down the sides of the bowl.

7. Add the onion and pulse a few times.

8. Add tomatoes and pepper and pulse until you achieve the texture you desire.

9. Pour into a bowl and add cilantro and salt and pepper.

10. Let sit an hour for flavors to meld and temperature to cool.

Sometimes, you have to get a little bit creative to ensure that everyone in the family is happy. Watching Monday Night football is an example and thus, the “Football Picnic” was born.

The girls have grown to love “Football Picnic” as we designed it so Max and I could watch Monday Night Football without a lot of interruptions. The girls know it’s a special treat to eat dinner in front of the TV and every once in a while we throw in a “special snack” as well, like nachos – chips, cheese, salsa with leftover taco meat and/or avocado if we have it.

The playoffs find us watching some afternoon games as well and I use those games as an excuse to make some of our favorite heavier appetizers – like chicken wing dip or baked brie & brown sugar - yum!

What are your favorite football family snacks?

To help break the winter doldrums, my neighbor ladies and I got together for a soup exchange over the weekend–and we had a ton of fun! Not only did I get to try an array of delicious soups, but I now have six quarts of different varieties stocked in my freezer--and the recipes, too. I love soup and make it frequently for a quick lunch or dinner. Soup can be nutritious but it can be high in sodium, too, so opt for lower sodium varieties of ingredients like canned beans, canned tomatoes and broth when possible. Our Sodium Smart SimpleNutrition tag can help you easily spot these options in the aisles.

Although there were many favorites from my get-together, one standout was my neighbor Mary’s tomato soup:

Ingredients:

3 pounds Roma tomatoes, cut in half lengthwise

6 cloves garlic, peeled

4 tablespoons olive oil, divided

2 medium onions, chopped

1⁄2 teaspoon red pepper flakes

4 cups Safeway Fat-Free Unsalted Chicken Cooking Stock

3 cups O Organics Fresh Basil

1 teaspoon O Organics Fresh Thyme

1 (28-ounce) can Pantry Essentials Whole Peeled Tomatoes

Directions:

Preheat oven to 400° F. In a large bowl, toss together tomatoes, garlic cloves and 3 tablespoons of olive oil. Spread out evenly on a baking sheet and roast for about an hour.

In a large stockpot over medium heat, heat remaining tablespoon of olive oil. Add onions and red pepper flakes; sauté until onions are soft. Add stock, basil, thyme, canned tomatoes with juice, and oven-roasted tomatoes and garlic, along with juice drippings from pan. Bring to a boil, then lower heat and simmer about 45 minutes. Use an immersion blender to puree soup, or let soup cool completely, then puree in small batches using a regular blender. Add salt and pepper to taste.

Makes 8 servings Per serving: Calories: 140; Fat: 8g (Saturated Fat: 1 g); Protein: 5 g; Carbohydrates: 17g; Fiber: 4g; Sodium: 65 mg.

Plunging head first into a healthier lifestyle with the memory of holiday eating and drinking quickly fading away, one needs to arm themselves with delicious and nutritious meal plans. For the cheese devotee have no fear there are oodles of healthy recipes featuring cheese of all kinds. You will not be doomed to a season of only lettuce and feta! Place the following tasty, filling and cheese adorned recipes in your armory to ensure healthy eating success.

Beet Salad with Goat Cheese

8 oz cooked & drained beets

2 tablespoons olive oil

1 1/2 teaspoons balsamic vinegar

1 teaspoon lemon juice

2 ounces Laura Chenel goat cheese

6 mint leaves, chopped (can substitute basil)

Salt and ground black pepper (to taste)

Directions:

• Cube the beets into ¼ inch chunks, removing any excess liquid and pat dry
• Toss beet chunks with olive oil, balsamic vinegar, lemon juice, salt, and pepper (to taste)
• Crumble the goat cheese over the top, and finish with the mint garnish
• Makes 4 servings, 175 calories per serving

Baked Cauliflower with Cheese

1 head cauliflower
3 tbsp. olive oil
1 lg. white onion, chopped
Salt & ground black pepper (to taste)
4 oz Cabot 75% Fat Free Cheddar, shredded

4 oz Deli Counter Mild Yellow Cheddar, shredded

1 oz Parmesan Cheese, grated

Directions:

• Steam cauliflower florettes until tender
• Saute onions in oil until opaque
• Drain cauliflower and pat dry
• Combine cauliflower, cheddar cheeses and onions- layering in a baking dish
• Sprinkle Parmesan cheese on top
• Place under broiler until cheese melts and parmesan forms a light brown crust
• Makes 4 servings, 225 calories per serving

Flatbread with Turkey and Swiss Snacks

4 Open Flatbread Crackers (any flavor)

2 slices Alpine Lace Reduced Fat Swiss Cheese

2 slices Primo Taglio Pan Roasted Turkey

Spicy Grain Mustard

Directions:

• Place flatbread crackers face up on a baking sheet
• Top each with ½ slice turkey and mustard (to taste)
• Finish with ½ slice swiss cheese
• Broil for 5 minutes until cheese melts
• 80 calories per topped cracker

Whether you’ve got a crowd to feed or just the family, they’ll all be happy when ribs are on the table. It’s a favorite comfort food that’s sure to require some extra napkins. So heat up the BBQ and enjoy the game!

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika Salt and pepper to taste
• 3 pounds Safeway Select Extra Meaty Back Pork Ribs
• 1 cup barbeque sauce

Directions

1. Preheat grill for high heat.
2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
3. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

With both my husband and I working full time, it’s important that we are prepared for quick, healthy and delicious dinners during the week. To do so, I like to have a well-stocked pantry with some basics on hand to get us through those quick weeknight dinners. I thought I’d share some of my favorite pantry essentials with you:

1. Pasta (I try to stick with whole wheat. It’s inexpensive and healthy.)
2. Pasta sauce (A great basic jarred marinara sauce is my first choice.)
3. Canned tomatoes (Both whole, diced and tomato paste)
4. Chicken broth (Handy for soups and so much more.)
5. Canned beans (Including black beans, kidney beans, garbanzo beans and white beans.)
6. Extra Virgin Olive Oil
7. Balsamic
8. Rice
9. Peanut butter
10. Spices

What would you consider your pantry essentials?

The start of the new year means that it’s time to remove all that lovely holiday decor, on tables, mantles and the beautiful tree...

Our homes seem somewhat bare. Less happy. Less festive.

Alas - do not fret.

Instead of storing your decorations until the following holiday, try using them throughout the year! With a few easy edits to your holiday tabletops, long lasting, year-round decor is but a few steps away.

My favorite idea pairs a cake stand and beautiful ribbon, like the debi Lilly designTM White Lace Cake Stand and debi lilly design Satin ribbonTM, pictured below.

You can create a beautiful, decorative centerpiece in just three simple steps.

1. Hold the glass dome of your cake stand upside down and put apples inside.
2. Place the base of the cake stand over the top and then invert it right side up on your table.
3. Tie the base with ribbon for a perfect

How do you reuse holiday decor throughout the rest of the year?

Maybe it’s the candy bar calling your name from the vending machine at 3 p.m. each workday. Or the chips that nag you as you watch television in the evening. No matter your go-to item to munch, many of us feel a craving to eat a particular food now and then – or more often!

Food cravings are linked to emotions and desires. Whether you’re stressed, anxious or bored, people tend to reach food foods that contain fat, sugar or both. So how should you deal with a food craving when it strikes?

Give in–within reason. How many times have you tried to ignore a craving and instead, eaten around it? First you try to satisfy with grapes and then cheese, and then crackers–only to end up eating the brownie you wanted in the first place? Restricting foods makes cravings worse and you often end up eating the food you really wanted anyway, plus many more calories.

Portion it out. If you have a craving for a particular food, portion out a reasonable amount instead of dipping your hand nonstop into the potato chip bag or sticking your spoon straight into the ice cream container. Giving yourself a set amount will help you satisfy your craving without overdoing it.

What do you do when a food craving strikes?

Three kids, two jobs, school/homework and extracurricular activities have us running around quite a bit, especially during the week. We often find ourselves going right from after-care to an activity with a quick snack in the car to tide the girls over since dinner won’t be until later that evening. Bars are handy, but really not that nutritious; I’d much rather have real food available while were en route.

To solve for this, I started packing a “second lunch” of fruit & cheese that I keep in the office fridge during the day and then carry out with me when I leave. Just a little advanced planning and effort and I feel so much better about those car snacks!

What healthy snack tricks do you have

With the New Year come new trends of all kinds, including those for food. Here’s a smattering of what some experts predict will be trends to watch in 2013:

Popcorn as snack of the year. Move over chips and pretzels, popcorn is back! Long a movie-watching staple, popcorn will become THE snack time pick. And why not? Popcorn is a whole grain food and if air-popped, has only 120 calories and 5 grams of fiber in a 4-cup serving. Plus, a study last year found that the crunchy hull in popcorn is loaded with antioxidant compounds called polyphenols, which may help prevent damage to cells. But before you pull out the popper, keep in mind that the potential health benefits of popcorn are negated when it’s drowned in butter, oil and salt. For a better–and spicy– change of taste, try popcorn lightly sprayed with cooking spray and sprinkled with parmesan cheese, chili powder and a dash of cayenne.

Veggies as main dish stars. Veggies will no longer play only supporting roles on the dinner plate–they’ll be center of the plate mainstays, too. Many restaurants are creatively preparing veggies as entrees, something that you can do at home, too. Try vegetarian stuffed peppers, soy-ginger stir fry, or spaghetti squash with pesto. Veggies are important sources of many nutrients, including fiber, folate, potassium and vitamins A and C.

A new focus on frozen. Frozen fruits and veggies will finally get the nutrition recognition that they deserve this year. They’re as nutritious of fresh and offer convenience and cost savings, too. Check here for some of our favorite freezer tips and tricks.

What are your food predictions for 2013?

Before the girls became involved in their activities we would hike nearly every Sunday, enjoying time as a family and being out in the fresh air. However, as life tends to do, schedules became jammed and pretty soon Sunday’s became the only day when there wasn’t a schedule or an alarm set and family hikes fell off the agenda. It felt decadent to sleep in (some of us are better at that than others), but we really missed the family time off the grid.

So, this year one of our family resolutions is to reinstate the Sunday hike. Rekindle our love for being outside and just enjoying our time together.

What are the goals you’ve set for your family this year?