BACON WRAP CHEESE (TOUCHDOWN) BOMBS

Bacon Wrap Cheese (Touchdown) Bombs

15

Minutes Prep Time

15

Minutes Cook Time

10

Servings

The combination of biscuits, cheese, and bacon make for a great tailgate food and anytime snack. Cooking with natural gas provides precise temperature control and is essential in this recipe to have the oil temperature exactly as it states - without precise temperature, you could have bombs that are crispy on the outside and not cooked on the inside.

INGREDIENTS

1 can biscuits

6 oz. mozzarella cheese in brick, cut into 10 cubes

5 slices of bacon cut in half

3 Tablespoons butter melted

2 cloves garlic grated

Marinara sauce/Garlic Butter (for dipping)

toothpicks

INSTRUCTION

1. Mix melted butter with garlic. Set aside.

2. Open biscuits and place on cutting board.

3. Gently flatten biscuit. Do not make it too thin or the cheese will escape during frying.

4. Brush the side up of a biscuit with garlic butter. Place one cube of cheese in the middle and close the sides, pinching the seam. Roll a few times in your hands. Place on a plate.

5. Repeat with each biscuit.

6. Wrap each biscuit in one half of a bacon slice, securing it with a toothpick. Place back on the plate. Repeat with each biscuit.

7. In a skillet, preheat canola or vegetable oil to 350 degrees F. Not hotter. Any hotter and biscuits will be raw inside, while everything else will be crispy.

8. Fry each biscuit, about 1,5 to 2 minutes on each side OR until the side is crispy brown.

9. Place fried cheese bombs on a paper towel lined plate to drain the excess oil.

10. Serve warm with a side of garlic butter or marinara sauce for dipping.

SIMPLE PAELLA

Simple Paella

Paella may seem complicated to make, but this pre-game recipe can be prepared in no time. This delicious but easy Paella is simple to prepare as a one-pan dinner that will satisfy your appetite for game time. Chicken, shrimp, and sausage are the team players here. Enjoy!

15

Minutes Prep Time

40

Minutes Cook Time

2

Servings

INGREDIENTS

1 tablespoon vegetable oil

2 cups uncooked long grain white rice

4 cups Chicken Broth/Stock

1 cup picante sauce

1 teaspoon ground tumeric

16 ounces (1 package) turkey kielbasa, sliced

¾ pound small frozen shrimp - peeled, deveined, cooked (thawed)

10 ounces (1 package) refrigerated cooked chicken strips (about 1 and ¾ cup)

INSTRUCTIONS

1. Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly.

2. Stir the broth, picante sauce and turmeric in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

3. Stir the kielbasa, shrimp and chicken in the skillet. Cover and cook for 5 minutes or until the rice is tender.

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CHICKEN QUESADILLA DIP

CHICKEN QUESADILLA DIP

This chicken quesadilla dip is a meal by itself. This recipe is suitable anytime you need a quick one-dish deliciousness to prepare for game day or an upcoming get-together. You will never look at mushroom soup the same. Did you know cooking with natural gas uses less energy for higher efficiency?

15

Minutes Prep Time

34

Minutes Cook Time

4

Servings

INGREDIENTS

1 LB. Chicken Breasts cut into chunks

⅓ C. Water

⅛ TSP Garlic Powder

¼ TSP Chili Powder

1 small onion diced

1 can cream of mushroom soup

1 cup of salsa

1 cup shredded Mexican cheese mix

Tortilla chips

INSTRUCTIONS

1. Prepare skillet with nonstick cooking spray or olive oil. Brown chicken on medium-high heat until no longer pink.

2. Preheat oven to 350 degrees.

3. Add the garlic powder, chili powder, onion, and water. Cover and Simmer for 10 minutes

4. Add Cream of Mushroom Soup and Salsa. Cook over medium heat for 4 minutes until blended and bubbly.

5. Build a layer of tortilla chips at bottom of a baking dish

6. Pour ⅓ of mix into the dish, add a layer of tortilla chips, and then add ⅓ cup of shredded cheese. Continue process until approximately three layers.

7. Cover with foil and bake for 20 minutes. Serve with tortilla chips.

PUMPKIN PROCAKES

Pumpkin ProCakes

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

2 ½ cups flour (½ white and ½ whole wheat)
1 scoop unflavored protein powder
2 ½ teaspoons baking soda
2 ½ heaping teaspoons baking powder
1 ½ teaspoons salt
2 eggs
2 ½ cups low-fat or reduced fat milk
1 ½ teaspoons vanilla
6 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
Splash of vegetable oil

INSTRUCTIONS

1. Combine all dry ingredients and mix together.

2. Add wet ingredients and whisk until just combined (don’t over mix the batter or it will cause your pancakes to be dry and chewy).

3. Heat skillet to medium-hot heat.

4. Use nonstick cooking spray to coat skillet and let skillet heat up for 1-2 minutes.

5. Drop desired amount of batter onto hot skillet and cook until bubbles form.

6. Flip when there are equal bubbles throughout the pancake. Cook another minute before done.

NOTES

A Florida Athletics Dietary Nutritionist (works with UF athletes as a sports performance nutritionist) contributes to this series, so these recipes are not only quick but super healthy.

CORN AND LENTIL SALSA

Corn and Lentil Salsa

5

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

2 ½ c. corn salsa: Equal parts corn, red peppers, and onion
¾ c. brown lentils

INSTRUCTIONS

1. Rinse the lentils in a colander and pick out any shriveled lentils or non-lentils.

2. Put lentils in a saucepan and just cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a simmer.

3. Cover the pan and allow to simmer for about 15 min. or until lentils are tender, but not mushy.

4. Drain lentils with a colander. Place lentils in a large bowl.

5. Mix in the corn salsa and serve with tortilla chips.

PROTEIN-PACKED PEANUT BUTTER CUPS

Protein-Packed Peanut Butter Cups

15

Minutes Prep Time

15

Minutes Cook Time

4-6

Servings

INGREDIENTS

Melted coconut oil or coconut oil spray
1 ½ cups dark chocolate chips
¾ cup of natural peanut butter (with oil separation!)
Vanilla or unflavored whey protein powder

INSTRUCTIONS

1. Lightly coat muffin tins (12 muffins or 24 mini-muffins) with coconut oil.

2. Start with only ¾ c. of the dark chips over low-medium heat until melted, stirring continuously.

3. Spoon a thin layer of melted chocolate into each cup. Place in the freezer for about 10 min., or until solid.

4. In the meantime, slowly mix the protein powder in with the peanut butter until you get a desired consistency (usually pretty thick), approx. 1 scoop (20 grams).

5. Begin melting the remainder of the dark chocolate chips (¾ c.)

6. Take the muffin tins out of the freezer and flatten about a spoonful of peanut butter mixture in each muffin cup. Put melted chocolate over the peanut butter.

7. Place in the freezer until hardened.

8. Use a spoon around the edges to easily pop-out each peanut butter cup.

STUFFED BURGERS

Stuffed Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

1lb 90/10 ground beef or ground turkey
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (or 1 clove minced garlic)
½ teaspoon onion powder (optional)
Stuffing(s) of choice
Toppings of choice

INSTRUCTIONS

1. Preheat stove-top pan to medium-high heat (remember to use cooking spray).

2. In a bowl, mix together meat and seasoning.

3. Separate meat into 8 thin, equal patties.

4. Place stuffing on top of 4 patties, leaving room around sides.

5. Place the remaining 4 patties over each of the stuffing-topped patties. Pinch sides together, making sure there aren’t any holes where stuffing could spill out.

6. Once the pan is hot, place patties on pan for 4-6 min. per side, or longer if you prefer well-done (internal temp of 155°F).

7. Burgers can be served by themselves, or with toppings and buns.

NOTES

STUFFINGS

1. Low-fat cheese is always a good option: cheddar, mozzarella, pepper jack, goat cheese, etc.

2. Suggested veggies: avocado, mushrooms, onion, or jalapeño (with seeds removed).

TRY THESE FLAVOR COMBOS

• Caramelized onion & Pepper jack cheese

• Mushroom & Swiss

• Pineapple & Mozzarella

• Sautéed bell pepper & Provolone

• Pico de gallo & Cheddar

• Spinach & Goat cheese

BBQ CHICKEN PIZZADILLA

BBQ Chicken Pizzadilla

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

Flat tortilla wrap
BBQ Sauce
Reduced-fat shredded mozzarella cheese
Diced purple onion
Diced red pepper
Roasted corn
Slow cooker BBQ chicken
Italian spices

INSTRUCTIONS

1. Heat olive oil in a non-stick pan over low heat. Place tortilla in pan.

2. Spread BBQ sauce on half of the tortilla. Sprinkle with onion, red pepper, corn, and chicken, and top with cheese.

3. Flip the other half of the tortilla over, creating a half moon shape.

4. Cook until crisp on one side and then flip to brown the other.

POTATO CRUSTED ZUCCHINI FRITTATA

Potato Crusted Zucchini Frittata

15

Minutes Prep Time

20

Minutes Cook Time

2

Servings

INGREDIENTS

4 medium russet potatoes, 1 lb. total, peeled
6 eggs
2 tablespoon water
6 tablespoon extra virgin olive oil
2 cups chopped zucchini
2 cups chopped onion
1 cup shredded cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Slice potatoes thinly and place them in a bowl, cover with water, and let sit.

3. Beat the eggs with water, salt, and pepper until fluffy. Place to the side.

4. Heat iron skillet over medium heat. While heating, drain the sliced potatoes in a colander.

5. When the skillet is hot, pour olive oil in. Spread potato slices into the bottom, forming an even layer. They should sizzle.

6. Cover the skillet with a lid and reduce heat. Let the potatoes cook for 2 min. Uncover. Spread the chopped zucchini and onions evenly across the top of the potatoes in a single layer. Cook for 1 min., or until the zucchini is tender.

7. Pour eggs evenly across the top of the veggies and sprinkle with cheese.

8. Place skillet into preheated oven and cook for 10-12 min., or until a knife inserted in the center comes out clean.

9. Remove the frittata from the oven and let it cool for 5 min. on the stovetop.

SPAGHETTI SQUASH CASSEROLE

Spaghetti Squash Casserole

10

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

1 spaghetti squash
1 pound lean ground turkey
1 jar pesto sauce (or other sauce)
1 bag of shredded Italian cheese
Olive oil
Spices

INSTRUCTIONS

1. Heat oven to 400 degrees F.

2. Slice squash in half lengthwise and scoop out the seeds. Place squash cut-side down on baking pan and roast for approx. 30 min.

3. While squash is roasting, heat a pan with olive oil on the stovetop to medium and sauté the ground turkey. Season well with salt and pepper.

4. When the squash is done, take it out of oven and use a fork to scrape out the spaghetti pieces. Add these to the pan with the turkey.

5. Mix in sauce and cheese to taste.

BEEF ENCHILADA DIP

Beef Enchilada Dip

5

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Did someone say enchilada? Make this quick beef enchilada dip, grab some chips and call it gameday! Cooking with natural gas allows instant temperature adjustment to brown your beef and bring your enchilada sauce to a perfect boil. Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

INGREDIENTS

1 tablespoon olive oil

1 pound ground beef

1 1/2 cups enchilada sauce

1 cup canned sweet corn

1 (4.5-ounce) can chopped green chiles

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar cheese, divided

Salt and black pepper, to taste

Tortilla chips, for serving

INSTRUCTION

1 .Heat olive oil in a saucepan over medium-high heat.

2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.

4. Place dip into a serving bowl, add remaining cheeses and microwave until cheese melts. Let cool 5 minutes before serving.

OR

5. Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.

6. Divide the filling evenly into the ramekins and top with remaining cheeses.

7. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

STOVE TOP PEACH-BLUEBERRY CRISP

Stove Top Peach-Blueberry Crumble

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators and Peoples Gas is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

INGREDIENTS

⅔ cup granola
1 tablespoon butter
1 cup blueberries
¾ cup sliced peaches
1 tablespoon cornstarch
1 squeeze lemon rind
1 tablespoon brown sugar
1 dash cinnamon
4 scoop vanilla ice cream as much as you want

INSTRUCTIONS

1. In a sauté pan, over medium heat, add ½ tablespoon butter and granola. Cook, stirring, until browned - about 5 minutes. Remove and transfer to a small bowl.

2. In the same pan, over medium heat, add ½ tablespoon butter, blueberries, peaches, cornstarch, lemon juice, lemon rind, brown sugar, and a very light pinch of cinnamon.

3. Cook, stirring, for 2 minutes until the blueberries begin to break down.

4. To serve, divide blueberry/peach mixture between two bowls, add scoops of vanilla ice cream, and top with granola. Serve immediately.

PEPPER JELLY GLAZED MEATBALLS

Pepper Jelly Glazed Meatballs

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Is it your turn to bring the game-day snack? Don’t worry! Here’s a simple glaze to use with prepared meatballs found in your grocer’s freezer section. This recipe takes just 3 minutes of prep work.

Cooking with natural gas will give you the quick heat you need to cook these meatballs in a snap so you can be on your way!

Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.

INGREDIENTS

2 lbs pre-cooked frozen mini meatballs
18 oz BBQ sauce
8 oz pepper jelly
Granulated garlic to taste
Chili Powder to taste
2 tablespoons cornstarch if need thickened quicker

INSTRUCTIONS

1. Place all ingredients in a large saucepan or shallow stockpot. 

2. Bring to medium-high heat. Let cook for 2-4 min.

3. Once the sauce begins to boil, reduce heat to a simmer.

4. Let cook for 15 minutes or until sauce has darkened & reduced (meatballs are already cooked - so they should just be hot) 

5. Remove & serve!

CRISPY BACON GRILLED CHEESE ROLL UPS

Crispy Bacon Grilled Cheese Roll Ups

15

Minutes Prep Time

15

Minutes Cook Time

8

Servings

Get ready for game day with this twist on grilled cheese.

INGREDIENTS

8 slices of bread, crusts removed
8 slices of cheese or 1 cup+ grated cheddar
8 slices precooked bacon
¼ cup butter

INSTRUCTIONS

1. Using a rolling pin, roll slices of bread flat.

2. Place one slice of cheese (or 2-3 tablespoons grated cheddar) on bread slice. Roll up bread and cheese. Wrap one slice of bacon around each roll, securing with a toothpick.

3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.

4. Serve immediately.

NOTES

You can use cheese slices or real cheddar cheese.

CRUSTLESS ARTICHOKE QUICHE

Crustless Artichoke Quiche

15

Minutes Prep Time

40

Minutes Cook Time

8

Servings

This delicious spin on quiche is a perfect pre-game meal.

INGREDIENTS

1 (14-ounce) can artichoke hearts
4 ounces fresh mushrooms, sliced
1 tablespoon melted reduced-calorie margarine
2 cups shredded Muenster cheese
4 eggs, beaten
1 cup skim milk
⅛ teaspoon pepper
¼ teaspoon basil
¼ to ½ teaspoon garlic powder
Paprika to taste

INSTRUCTIONS

1. Drain and chop the artichoke hearts. Place on a paper towel; squeeze until most of the moisture is absorbed. Arrange in a 9-inch quiche dish sprayed with nonstick cooking spray.

2. Sautée the mushrooms in the margarine in a skillet until tender; drain. Pour over the artichokes. Sprinkle with the cheese. Combine the eggs, skim milk, pepper, basil and garlic powder in a bowl and mix well. Pour over the cheese. Sprinkle with paprika.

3. Bake at 350 degrees for 30 to 40 minutes or until a knife inserted near the center comes out clean.

GATOR GUMBOLAYA

Gator Gumbolaya

20

Minutes Prep Time

140

Minutes Cook Time

6

Servings

INGREDIENTS

1 pound bacon
5 pounds boneless skinless chicken fillets
1 cup flour
1 ¼ cups vegetable oil
4 green bell peppers chopped
5 pounds onions chopped
2 bunches shallots chopped
1 stalk celery chopped
3 cans Dawn’s mushroom steak sauce
2 cans tomatoes with green chiles
1 bottle Worcestershire sauce
1 3-ounce jar garlic powder, or to taste
1 3-ounce jar Italian seasoning, or to taste
6 can chicken broth
4 cans beef broth
Salt and pepper to taste
6 pounds lean pork cubes or chopped ham
6 pounds smoked sausage cut into halves lengthwise, sliced
Cooked rice

INSTRUCTIONS

1. Fry the bacon in a large skillet until crisp. Crumble the bacon and set aside.

2. Brown the chicken in the bacon drippings in the skillet. Add enough water to cover the chicken. Simmer until cooked through. Let cool. Cut the chicken into bite-size pieces and set aside.

3. Cook a mixture of the flour and oil in a large heavy skillet over medium heat until rich brown, stirring constantly; watch carefully to avoid burning. Add the green peppers, onions, shallots and celery. Cook until the vegetables are tender.

4. Pour the vegetable mixture into a large stockpot. Add the mushroom steak sauce, tomatoes, Worcestershire sauce, garlic powder, Italian seasoning, chicken broth, beef broth, salt, pepper, and MSG and mix well. Simmer for 10 minutes. Add the chicken, pork, cubes, bacon and sausage. Simmer for 2 hours.

5. Serve over rice. Recipe may be cut in half. May be prepared ahead and frozen.
   

BLUEBERRY PIE

Blueberry Pie

15

Minutes Prep Time

50

Minutes Cook Time

8

Servings

A little orange peel makes this blueberry pie a real treat for Gator fans.

INGREDIENTS

1 unbaked pie shell
4 cups blueberries
1 cup sugar
3 tablespoons cornstarch
½ teaspoon salt
¾ teaspoon grated orange peel
¼ cup water
⅛ teaspoon nutmeg
2 tablespoons butter or margarine
Whipped cream topping

INSTRUCTIONS

1. Bake the pie shell at 350 degrees until brown. Pour half the blueberries into the cooled pie crust.

2. Combine the remaining blueberries, sugar, cornstarch, salt, orange peel, water, nutmeg and butter in a saucepan. Cook until thickened. Pour the filling over the blueberries in the crust.

3. Chill until serving time. Top with whipped topping.

ARROZ CON POLLO

Arroz Con Pollo

20

Minutes Prep Time

45

Minutes Cook Time

6

Servings

Browning the chicken first gives this classic dish some extra flavor.

INGREDIENTS

1 chicken (cut up)
Olive oil
1 large clove of garlic minced
1 medium onion chopped
½ green bell pepper chopped
1 small can tomato sauce
2 cans chicken broth
Basil and oregano to taste
Salt and pepper to taste
Hot sauce to taste
Saffron to taste
2 cups cooked rice
1 small can baby peas
1 small jar chopped pimentos (drained)

INSTRUCTIONS

1. Rinse the chicken and pat dry. Brown the chicken in olive oil in a medium skillet. Remove and set aside.

2. Sauté the garlic lightly in olive oil in a large skillet. Add the onion and green pepper. Sauté until the vegetables are tender.

3. Add the tomato sauce, chicken broth, basil, oregano, salt, pepper, hot sauce and saffron and mix well. Cook until heated through. Add the chicken. Cook for 30 minutes or until the chicken is cooked through. Stir in the rice, peas and pimentos.

4. May substitute pink beans for the peas and a small onion for the medium onion and omit the Tabasco sauce; cook over low heat for 15 minutes before adding the chicken.

SCALLOPED POTATOES

Scalloped Potatoes

30

Minutes Prep Time

120

Minutes Cook Time

10

Servings

Scalloped potatoes are a great alternative to potato salad for your next gameday feast.

INGREDIENTS

2 teaspoon grated onion
3 teaspoon melted butter
3 teaspoon flour
1 ½ cups milk
1 ½ teaspoon salt
⅛ teaspoon cayenne or to taste
1 cup or more shredded cheddar cheese
¾ cup shredded green bell pepper
¾ cup chopped pimentos
4 cups thinly sliced potatoes

DIRECTIONS

1. Sauté the onion in the butter in a skillet. Stir in the flour. Cook until heated through. Add the milk gradually, stirring constantly. Season with salt and cayenne. Bring to a boil, stirring until smooth; reduce the heat. Add the cheese, green pepper and pimentos.

2. Alternate layers of the potatoes and cheese sauce in a greased 1 ½ quart baking dish until all the ingredients are used.

3. Bake, covered, at 350 degrees for 30 minutes. Bake, uncovered, for 1 ½ hours longer.

GATOR ORANGE CAKE

Gator Orange Cake

15

Minutes Prep Time

60

Minutes Cook Time

12

Servings

INGREDIENTS

2 ½ cups self-rising flour
3 ½ cups sugar
½ cup shortening
3 eggs
1 cup milk
1 teaspoon vanilla extract
3 oranges
Cream cheese frosting

INSTRUCTIONS

1. Sift the flour and 1 ½ cups sugar together. Cream the shortening in a mixer bowl until light and fluffy. Add the flour mixture. Add the eggs and ¼ cup of the milk.

2. Beat for 1 minute. Add the remaining ¾ cup milk and vanilla. Beat for 2 minutes.

3. Pour into 2 greased and floured 8- or 9-inch round cake pans.

4. Bake at 325 degrees for 1 hour or until the cake tests done.

5. Let cool.

6. Juice the oranges, reserving 1 cup juice. Grate the orange peel. Remove and discard the seeds and pulp. Combine the orange peel, 2 cups sugar and reserved juice in a saucepan. Cook until the mixture forms a light syrup. Spoon the syrup over the cake layers.

7. Both the cake and icing freeze well separately.