Menu

Party Plan: Football Playbook

Amid all the excitement of football season, there’s one sure way to guarantee a win – delicious food!

Start with a 7-Layer Tex-Mex Dip, 7-Layer Buffalo Chicken Dip, Taco Dip or Sun-Dried Tomato Dip. And for hands-free munching (perfect for tailgating!) whip up Pizza Cones to Go and Mini Wonton Fruit Cups. Whether it’s a tailgate or a homegate, get inspired with a selection of delicious party favorites like Honey Glazed Chicken Wings, Slow Cooker Party Mix and Hawaiian Ham Skewers. Plus, you can score big when you keep it healthy and tasty with Roasted Vegetable Tacos with Avocado Crema and Lightened Up Potato Skins!

If you’re tailgating, check out this Game Kit to make sure everyone stays entertained before the real game begins. Plus, you can use this handy Football Silverware Organizer to keep your tailgate utensils together, and if you’re hosting a homegate, we’ve got some great Homegate Cleanup Tips!

Warm Turkey Sliders

Warm Turkey Sliders

Created by: Krissy Allori, Self Proclaimed Foodie

These easy Warm Turkey Sliders made from a frozen turkey breast cooked in the slow cooker or an electric pressure cooker makes for some great game day food!

Ingredients:
  • 1 frozen turkey breast (I used a 2lb. breast)*
  • 1 (16 ounce) package soft rolls
  • 6 tablespoons of desired spread (anything from bacon onion jam, cranberry sauce, or mustard)
  • 6-12 ounces sliced provolone
  • 4 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon poppyseeds
Directions:
  1. To cook the turkey breast, use either a slow cooker or an electric pressure cooker.
  2. If using a slow cooker, follow the directions here.
  3. If using an electric pressure cooker, add one can chicken broth, one whole yellow onion (peeled and quartered) and two stalks celery (chopped) to the bottom of the electric cooker. Place completely thawed turkey breast on top. Cook on high pressure for 22-30 minutes (for 2-6 pound breast) and allow to release the pressure slowly once done. Insert an instant read thermometer and if it is not yet at 165 degrees F, continue to cook for several more minutes on high pressure.
  4. Once turkey has finished cooking, slice against the grain to desired thickness.
  5. Preheat oven to 350 degrees F.
  6. Set the rolls in a baking dish and split the rolls with a knife and remove the tops. Cover with spread, turkey, and cheese. Replace the tops of the rolls.
  7. Melt butter in microwave and add garlic and poppy seeds. Brush mixture on top of rolls.
  8. Bake in preheated oven for about 20 minutes until heated through.

Notes:
Additional ingredients required depending on cooking method. See instructions for details.

View Party Plan: Football Playbook

Seven Layer Tex-Mex Dip

Seven Layer Tex-Mex Dip

Created by: Carrie Robinson, Frugal Foodie Mama

Let your game day guests scoop into layer after layer of spicy Tex-Mex goodness with this easy to make Seven Layer Tex-Mex Dip.

Ingredients:
  • 1 lb. lean ground beef
  • 1 packet (1.27 oz.) Kroger Fajita Seasoning Mix
  • ¼ cup water
  • 1 can (15.5 oz.) Kroger Pinto Beans, drained & rinsed
  • 1 cup Kroger Reduced Fat Sour Cream
  • 1 cup Kroger Thick & Chunky Salsa
  • 1 cup shredded lettuce
  • 1 cup Kroger Original Instant Enriched White Rice, cooked according to box directions
  • 1 cup shredded Colby Jack or cheddar cheese
  • 1 ripe avocado, peeled, pitted & diced
  • 2 Tbsp. Kroger Diced Jalapeno Peppers
  • Kroger Corn Chips Cupz (or chips)
Directions:
  1. Spray a large skillet with cooking spray and heat over medium-high heat. Add in the ground beef and cook until browned, about 6-8 minutes. Mix in the fajita seasoning mix and water. Continue cooking another 5 minutes, then add in the beans. Cook an additional 8-10 minutes, until thickened.
  2. Spread the beef/bean mixture evenly into the bottom of a deep pie dish. Top with the sour cream, then the salsa, then the lettuce, then the rice, the cheese, and top with the diced avocado and jalapeno peppers.
  3. Serve immediately with the corn chips and/or tortilla chips. Enjoy!

View Party Plan: Football Playbook

7 Layer Buffalo Chicken Dip

7 Layer Buffalo Chicken Dip

Created by: Nicole Leggio, Cooking for Keeps

Classic 7 layer dip meets everyone’s favorite football season obsession – buffalo chicken. This dip can easily be prepared ahead of time, making it perfect for tailgating season. Spicy, creamy, cheesy and perfectly dip-worthy!

Ingredients:
  • 1 small chicken breast, cut into 1” cubes
  • ½ cup + 2 Tbsp. hot sauce, divided
  • 1 tsp. olive oil
  • 1 can (14.5 oz.) fat-free refried beans
  • 8 oz. sour cream (light or full-fat)
  • 4 oz. shredded cheddar cheese
  • ¾ cup chopped tomatoes
  • 1/3 cup crumbled blue cheese
  • ¼ cup chopped green onion
Directions:
  1. Toss chicken with ¼ cup hot sauce. Heat a medium non-stick skillet to a medium heat. Add olive oil. Add chicken and sauté until cooked through, about 3-4 minutes. Toss with another ¼ cup hot sauce.
  2. In a small bowl mix together remaining hot sauce and fat-free refried beans. Season to taste with salt.
  3. Spread beans on a medium-sized plate. Spread sour cream on top. Sprinkle with cheddar cheese, followed by tomatoes, and half of the blue cheese. Add chicken on top and sprinkle with remaining blue cheese and green onions. Serve with chips.

Tips:

  • I like to start off with a base of fat-free refried beans. You could use whatever kind you like, but I find that the fat-free version is just as flavorful and creamy, plus I can add whatever seasoning I like.
  • To mimic the buffalo flavor in the chicken, I stirred the canned beans with a little bit more of the hot sauce, and seasoned it to taste with a little salt and pepper. From there, you just build your layer dip with plenty of sour cream, shredded cheddar cheese (mild or sharp both work great), chopped tomatoes, green onions, and of course, some tangy blue cheese.
  • The spicy buffalo chicken gets perched on top, and the whole dish is garnished with plenty of sliced green onions. I served it with plain potato chips, but any kind of tortilla chip, cracker or even veggie would be just as good.
  • View Party Plan: Football Playbook

Taco Dip

Taco Dip

Created by: Amy Christie, this heart of mine

This is a classic Taco Dip with extra umph! You’ll taste layer upon layer of bold and bright ingredients that provide lots of texture and flavor.

Ingredients:
  • 1 package (8 oz.) cream cheese, softened
  • 1 container (16 oz.) sour cream
  • 1 packet taco seasoning
  • Tortilla chips, for eating
  • 1 cup lettuce, shredded or chopped
  • 1½ cup shredded sharp cheddar cheese
  • ¼-½ cup green onions, chopped
  • ½-1 chopped red, orange or yellow pepper (or a combination)
  • ¼-½ cup fresh cilantro, finely chopped
  • Juice of ½ a lime
  • Jalapenos
  • Hot sauce
  • Black olives
Directions:
  1. Beat together the cream cheese, sour cream and taco seasoning by hand or with a hand mixer until thoroughly combined.
  2. Spread the mix onto a large plate creating a smooth layer with a rubber spatula.
  3. Assemble just before serving by adding your toppings of choice: lettuce, sharp cheddar cheese, green onions, peppers, cilantro, jalapenos, a dash of hot sauce and black olives. We like to layer them as they are listed, starting with the lettuce and ending by sprinkling the lime juice over the top.
  4. Serve with tortilla chips.

Tip:

  • You can prepare all the parts of this dish beforehand, except for the lettuce and cilantro (to keep them from wilting). This will keep in the refrigerator, covered, for two days but the texture and look will change.

View Party Plan: Football Playbook

Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

Created by: Erin Sellin, Dinners, Dishes, and Desserts

Sun-dried tomato dip is perfect for healthy snacking, but still delicious. You can eat it with chips, crackers or with veggies, your choice. Plus it’s super easy to make! It’s great to bring to a last-minute get together or to have in your fridge ready to serve. And an added bonus? It’s Paleo!

Ingredients:
  • 1 large tomato, diced
  • 1 cup sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. fresh parsley, chopped
  • ¼ cup olive oil
  • 1 Tbsp. pine nuts (optional)
  • ½ tsp. salt
  • ½ tsp. black pepper
Directions:
  1. Combine all of the ingredients in a blender and blend until smooth.
  2. Store in the fridge for up to 5 days. Serve with chips, crackers or veggies.

Tip:

  • If you have leftover sun-dried tomato dip you can use it as a sauce with pasta or spaghetti squash. Just add a little chicken stock to thin it out slightly, and toss with pasta. A great double-duty recipe; so you might want to just go ahead and make a double batch.

View Party Plan: Football Playbook

Mini Berry Tartlets

Mini Berry Tartlets

Created by: Laura Franklin, Food Fun Family

Looking for a delicious finger food that will satisfy your sweet tooth at your next football tailgating party? Look no further than these mini berry tartlets....perfect for tailgating, picnics, barbecues and more.

Ingredients:
  • 1 package (16.5 oz) sugar cookie dough
  • 1 box (3.4 oz) vanilla instant pudding
  • 2 cups cold milk
  • Berries
Directions:
  1. Preheat oven to 350°F.
  2. Cut cookie dough into 18 equal pieces, rolling each slice into a ball. Place each cookie dough ball into the cup of a miniature muffin tin. Each ball should fill no more than half of a cup. Gently press a thumb print into each cookie dough ball.
  3. Bake for 12-15 minutes at 350°F. Remove from oven and immediately shape baked cookie cups. Using the bottom of a rounded tablespoon, press each of the cookies into the cups. Using a butter knife, break apart any cookie edges that have overflowed and baked together. Let cookie cups cool completely in the muffin tin.
  4. Meanwhile, make vanilla pudding by whisking together pudding mix and milk. Refrigerate until ready to use.
  5. Remove cookie cups carefully, using a butter knife to gently raise them from the muffin tin.
  6. Fill each cookie cup with a spoonful of prepared vanilla pudding and top with a few berries of your choice. Refrigerate until ready to eat.

View Party Plan: Football Playbook

Apple Manhattan

Apple Manhattan

Created by: Amy Christie, this heart of mine

Fall is the perfect time to gather with friends for football. For grown up fans, treat them to the fruit of the season - the apple. With a bit of apple juice and a slice of apple garnish, a classy drink becomes dressed for fall...perfect for tailgating.

Ingredients:
  • 2 oz apple juice
  • 1 oz. bourbon (or rye)
  • ½ oz. red vermouth
  • Dash of sweet bitters
  • Ice
  • Slice of apple to garnish
Directions:
  1. In a tumbler glass, add in the apple juice.
  2. Pour in the bourbon, vermouth and a dash of sweet bitters.
  3. Add in ice to fill the glass.
  4. Place a slice of apple on the rim to garnish.

View Party Plan: Football Playbook

Citrus Beer Sangria

Citrus Beer Sangria

Created by: Krissy Allori, Self Proclaimed Foodie

Beer cocktails are a fantastic way to incorporate beer into tasty new adult beverages. This Citrus Beer Sangria is sweet, bubbly and refreshing!

Ingredients:
  • 1 large grapefruit, washed and thinly sliced
  • 1 large navel orange, washed and thinly sliced
  • 1 large lemon, washed and thinly sliced
  • 1 large lime, washed and thinly sliced
  • 1 ½ cups pineapple juice
  • 1 cup vodka
  • 3 (12 oz.) bottles wheat beer or hard cider, chilled
Directions:
  1. Combine sliced fruit, pineapple juice, and vodka in medium sized container. Refrigerate for at least 2 hours, but overnight is recommended.
  2. When you’re ready to serve, combine beer with fruit mixture in a large pitcher.
  3. Serve over ice and enjoy!

View Party Plan: Football Playbook

Honey Glazed Chicken Wings

Honey Glazed Chicken Wings

Created by: Jessica Williams, Butter With A Side of Bread

These wings are baked and smothered with a delicious sweet glaze that is literally finger-lickin’ good! Crispy on the outside and tender on the inside – smoky, sweet and just enough spice to make your taste buds happy.

Ingredients:
  • 2 lbs. frozen chicken wings, thawed
  • ½ cup all-purpose flour
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. ground pepper
  • ¼ cup melted butter
  • ¼ cup honey
  • 1 Tbsp. soy sauce
  • 2 Tbsp. barbecue sauce
  • Dash of Tabasco (or a few dashes, depending on how spicy you like it!)
Directions:
  1. Rinse chicken wings and pat them mostly dry.
  2. Combine flour, salt, garlic powder and pepper in a 1-gallon bag. Add in chicken wings and shake well to coat.
  3. Spread wings on a foil-lined baking sheet and refrigerate for at least 1 hour.
  4. Preheat oven to 400°F.
  5. Brush melted butter on wings and bake for 40-45 minutes, until wings are lightly browned and a meat thermometer registers 165° F. Switch oven to broil and broil for 2-3 minutes, until outside of wings look more toasted.
  6. Combine honey, soy sauce, your favorite store-bought barbecue sauce and the Tabasco sauce. Stir to combine.
  7. Transfer wings to a medium sized bowl and pour glaze on top, stirring until coated.
  8. Serve with a side of ranch dressing.

View Party Plan: Football Playbook

Mini Wonton Fruit Cups

Mini Wonton Fruit Cups

Created by: Sharon Garofalow, Cupcakes and Cutlery

These cinnamon and sugar wonton cups are the perfectly crunchy way to hold fresh fruit. These bite-size goodies can be eaten without a plate, so they’re a perfect party treat!

Ingredients:
  • 1 package wonton wrappers (you’ll use 15 for this recipe but there will be leftovers!)
  • 1 Tbsp. olive oil
  • ¼ cup sugar
  • ½ Tbsp. cinnamon
  • ¾ cup fresh blueberries (cut the larger ones in half)
  • ¾ cup fresh strawberries, chopped
  • 1 Tbsp. sugar
  • 1 tsp. lemon juice
  • ½ tsp. grated ginger
  • Mint (optional)
Directions:
  1. Preheat the oven to 350°F.
  2. Spray a mini muffin pan with cooking spray
  3. In a small bowl, mix sugar and cinnamon.
  4. Lay out the wonton wrappers and brush one side, lightly, with olive oil.
  5. Sprinkle wonton wrappers with cinnamon/sugar mixture.
  6. Place wonton wrappers in mini muffin tin. Use your fingers to push the wrappers into the bottom of the pan and gently press the wrappers to the sides, making them resemble a cup to hold the fruit.
  7. Bake for approximately 10 minutes, or until dark brown and crisp. It’s better to overcook these rather than undercook them, as they will be chewy. Let cool.
  8. In a medium bowl, mix the blueberries, strawberries, sugar, lemon juice and ginger.
  9. When wonton cups are completely cooled, spoon in fruit mixture.
  10. Top with mint if desired.

Tips

  • Using in-season fruit ensures natural sweetness. Switch up this recipe by using your favorite fruits!
  • This recipe can be increased to serve more guests very easily. Just add more fresh fruit and bake off more wonton cups. A package of wonton wrappers will take you far!

View Party Plan: Football Playbook

Sour Cream and Ranch Tater Tot Casserole (or Dip!)

Sour Cream and Ranch Tater Tot Casserole (or Dip!)

Created by: Amy Christie, this heart of mine

As the air gets cooler and the days shorter, warm and savory comfort food is on the menu. Sour Cream and Ranch Tater Tot Casserole hits the spot. Creamy sour cream, tangy Ranch mix and the bit of crispy crunch provided by the tater tots makes this casserole a perfect game day food.

Ingredients:
  • 16 oz. sour cream
  • 1 can cream of chicken soup
  • 1 packet of ranch dressing mix
  • 10-12 strips of bacon, cooked crisply and finely chopped
  • 2 cups shredded sharp cheddar cheese
  • 2 lb. bag of frozen tater tots
Directions:
  1. Heat oven to 350°F.
  2. Stir together the sour cream, cream of chicken soup, ranch dressing mix, chopped bacon and cheese.
  3. Add in tater tots and gently combine, making sure everything is evenly coated.
  4. Lightly coat a 9 x13 pan with cooking spray and spoon the tater mix into the pan, spreading evenly.
  5. Bake for 40-45 minutes, until bubbly.
  6. Serve warm.

Tips

  • To use as a dip, follow steps 1-5. After removing from the oven, cool slightly. Then, scoop out half the pan and place in a bowl. Lightly stir to break apart large potato pieces. Serve with crackers.

View Party Plan: Football Playbook

Roasted Vegetable Tacos with Avocado Crema

Roasted Vegetable Tacos with Avocado Crema

Created by: Julia Mueller, The Roasted Root

Once you and your friends are ready to eat, simply break out the taco fixings and enjoy! A great recipe if you’re tailgating with non meat-eaters.

Ingredients:
  • 1 red onion, sliced
  • 1 red bell pepper, cored and chopped
  • 1 large yellow squash, diced
  • 1 medium zucchini squash, diced
  • 3 Tbsp. Kroger Olive Oil, separated
  • Sea salt
  • 4-6 corn tortillas
  • 1 large ripe avocado, peeled and diced
  • ½ cup plain Greek yogurt
  • 3 Tbsp. lime juice
  • 1 clove garlic, minced
  • 1 tsp. honey
  • ½ cup cilantro, roughly chopped
  • ¼ tsp. Kroger Ground Cumin
  • Pinch sea salt, to taste
Directions:
  1. Preheat the oven to 375°F.
  2. Spread the bell pepper and onion over a large baking sheet and drizzle with 1½ tablespoons of olive oil, or enough to coat the veggies. Use your hands to toss the veggies in oil to ensure everything is coated. Sprinkle with salt. Place veggies in the oven and bake until soft and golden-brown, about 20-25 minutes, flipping half-way through.
  3. Spread the yellow squash and zucchini on a separate baking sheet, and repeat the process of coating the veggies with olive oil and sprinkling with sea salt. Bake for 15 minutes, or until veggies are golden-brown and cooked through.
  4. As the vegetables are roasting, prepare the avocado crema by adding all of the remaining ingredients to a blender and blending until smooth. Taste the crema for flavor and add more sea salt or lime juice to taste.
  5. Heat the tortillas and load them up with desired amount of roasted vegetables and avocado crema. Serve alongside beans and rice, and enjoy!

View Party Plan: Football Playbook

Loaded Grilled Italian Sandwich

Loaded Grilled Italian Sandwich

Created by: Krissy Allori, Self Proclaimed Foodie

Just imagine how cured meats, marinated veggies, fresh greens and melted cheese on this Loaded Grilled Italian Sandwich taste. Yum!

Ingredients:
  • 1 (16 oz.) loaf Italian bread
  • 1 (12 oz.) jar kalamata olives
  • 2 cloves garlic
  • ½ cup marinated artichokes
  • 1 cup roasted red bell peppers
  • 6 oz. sliced cured Italian meat (salami, prosciutto, etc.)
  • 6 oz. sliced provolone
  • 2 cups arugula
Directions:
  1. Slice loaf of bread in half and scoop out as much of the inside as possible while leaving the crust in tact. Use the bread that you removed for bread crumbs or other alternative.
  2. Drain the olives and puree in the food processor with the garlic and 1 tablespoon of the oil marinade from the artichoke hearts. Spread entire mixture over both sides of bread. Then top both sides with sliced cheese.
  3. Layer remaining ingredients and close sandwich. Wrap in aluminum foil.
  4. Bake in 350°F oven for 20-30 minutes, with the last 10 minutes or so uncovered, until the cheese has completely melted.
  5. Slice and serve warm.

View Party Plan: Football Playbook

Shredded Balsamic Chicken and Peppers

Shredded Balsamic Chicken and Peppers

Created by: Carrie Robinson, Frugal Foodie Mama

Whether you are hosting a party at your house or attending a tailgate outside the stadium, everyone will be clamoring for these juicy and tender chicken sandwiches.

Ingredients:
  • 4 chicken breasts, trimmed of fat
  • 1 packet Kroger Zesty Italian Salad Dressing & Marinade Mix
  • ½ cup Private Selection Balsamic Vinegar of Modena
  • ½ cup tomato sauce
  • 1 jar (12 oz.) Private Selection Grilled Piquillo Peppers, drained & rinsed
  • Kroger Low-Moisture Part-Skim Mozzarella Cheese Slices
  • Private Selection™ Potato Sandwich Rolls
Directions:
  1. Spray the inside of a 6-quart slow cooker with cooking spray. Place the chicken breasts in a single layer in the bottom. Sprinkle the packet of Italian salad dressing mix evenly over the chicken breasts.
  2. In a small mixing bowl, whisk together the balsamic vinegar & tomato sauce. Pour over top of the chicken in the slow cooker and then top with the peppers.
  3. Cook on High for 4 hours. During the last 20 minutes of cooking, shred the chicken using two forks. Then toss well with the sauce in the slow cooker.
  4. Serve the shredded chicken and peppers with sandwich buns and slices of mozzarella cheese. Enjoy!

Tip:

  • Try setting up a little sandwich bar with the buns and a few different types of cheese slices so everyone can make and top their sandwiches to their liking.

View Party Plan: Football Playbook

Pizza Cones to Go

Pizza Cones to Go

Created by: Jamie Bare, The Crafting Chicks

These “on-the-go” pizza cones are not only yummy, but so easy to make and TAKE! Perfect for walking while eating. We love to serve these at parties, especially outdoor parties.

Ingredients:
  • 1 jar (14.5 oz.) Kroger Pizza Snack Sauce
  • 6 circle pita bread
  • 1 bag (16 oz.) Kroger Pizza Cheese Blend
  • Kroger Pepperoni
  • 6 paper cones
Directions:
  1. Using a knife, slice the pita bread in half.
  2. Add 4 pepperoni slices, a tablespoon of pizza snack sauce and a handful of cheese.
  3. Wrap the pita pizza into a cone shape. Place in a paper cone. You can either serve it cold (like a sandwich), or warm like pizza.

Tip:

  • Try adding other toppings like olives, peppers, mushrooms and more!

View Party Plan: Football Playbook

Grilled Pineapple with Coconut Glaze

Grilled Pineapple with Coconut Glaze

Created by: Jessica Williams, Butter With A Side of Bread

Take grilled pineapple from good to great with a sweet and tangy glaze and toasted coconut! There are just 4 ingredients in this easy, versatile recipe.

Ingredients:
  • 1 whole pineapple, cut into spears
  • ¼ cup cream of coconut
  • 2 Tbsp. brown sugar
  • ¼ cup sweetened flake coconut, toasted
Directions:
  1. Toast coconut by heating a frying pan to medium-high and adding coconut, stirring often until it has turned light brown, about 3-4 minutes. Remove from heat.
  2. Combine cream of coconut and brown sugar in small bowl and stir until smooth.
  3. Place pineapple spears on a hot grill. Brush with coconut glaze. Flip pineapple after 3 or 4 minutes and brush glaze on the opposite side. Depending on size of pineapple spears, they should take about 8-10 minutes on the grill.
  4. Remove from grill and sprinkle toasted coconut on top, then serve.

Tip:

  • Serve as a side dish alongside grilled chicken or fish for dinner, or top with a scoop of vanilla ice cream for a delightful dessert during halftime.

View Party Plan: Football Playbook

Slow Cooker Party Mix

Slow Cooker Party Mix

Created by: Crystal Owens, A Pumpkin & A Princess

Tailgating season is quickly approaching! Gathering with friends to watch your favorite team play is always a great time. Whether you’re tailgating or hosting a Sunday game day at home, this slow cooker party mix is perfect for a large crowd.

Ingredients:
  • 2 cups each Rice, Wheat, Corn Chex cereal
  • 2 cups pretzels
  • 1 cup Cheerios
  • 1 cup peanuts
  • ½ cup butter, melted
  • 1 Tbsp. seasoned salt
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. brown sugar
  • ½ tsp. cinnamon
  • 1 cup M&M’s
Directions:
  1. Combine melted butter, seasoned salt, Worcestershire sauce, brown sugar and cinnamon in a small bowl.
  2. Mix Chex cereal, pretzels, Cheerios and peanuts in the slow cooker.
  3. Stir in melted butter mixture until evenly combined.
  4. Cook on low for 2½ hours, stirring every 30 minutes. To avoid condensation dripping on the party mix, use a napkin or towel directly under the lid. This will act as a barrier above the party mix.
  5. Cool party mix on a baking sheet for 20 minutes; add in M&M’s and serve.

View Party Plan: Football Playbook

Roasted Vegetable Stacked Enchiladas

Roasted Vegetable Stacked Enchiladas

Created by: Julia Mueller, The Roasted Root

These roasted vegetable stacked enchiladas are the whole nine yards when it comes to football food. They feed eight people (or more if you’re serving side dishes), they’re very pleasing to the palate, and they’re hearty enough that you don’t even miss the meat.

Ingredients:
  • 1 medium sweet potato, chopped
  • 1 medium head cauliflower, chopped into florets
  • 1 medium yellow onion, diced
  • 1 red bell pepper, cut into matchsticks
  • 1 orange bell pepper, cut into matchsticks
  • 1 pasilla pepper, cut into matchsticks
  • 3-4 Tbsp. olive oil
  • 1 tsp. sea salt
  • 2 tsp. chili powder
  • 12 corn tortillas, halved
  • 1 jar (16 oz.) Kroger Traditional Salsa (medium heat), plus more for serving
  • 1 cup Kroger Mild Cheddar Cheese, grated
  • 1 cup Kroger Monterey Jack Cheese, grated
Directions:
  1. Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
  2. Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
  3. Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
  4. Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.

Tips:

  • You can add baby spinach or chopped kale to the enchiladas for an extra nutrient infusion if you’d like.
  • In addition to changing up the vegetables in this recipe, you can also use any type of salsa you’d like, including salsa verde, or even traditional enchilada sauce. You can also use flour tortillas and your favorite cheese or cheese blend. This simple recipe is easy to adapt and is big on flavor.
  • Once the dish is prepared and ready to transport to your tailgating party, simply cover it in foil and be on your way! Just be sure to bring some extra salsa and sour cream for serving!

View Party Plan: Football Playbook

Lightened Up Potato Skins

Lightened Up Potato Skins

Created by: Amy Christie, this heart of mine

Baked potatoes, topped with bacon, cheese and sour cream, make for a hearty meal but can be high in carbs. These potato skins, lightened a smidge by removing the center of the cooked potatoes, make for a delicious alternative.

Ingredients:
  • 4 medium Yukon gold potatoes
  • 2 Tbsp. olive oil
  • 4 Tbsp. melted butter
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 6 turkey bacon slices, crisply cooked and finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream for topping
Directions:
  1. Preheat the oven to 425°F. Cover a baking sheet with foil and set aside.
  2. Scrub the potatoes and pat dry.
  3. Rub each potato with olive oil and sprinkle with sea salt. Place on the prepared baking sheet.
  4. Bake 50-60 minutes, until the potatoes are tender. (Check by sticking the potatoes with a fork.)
  5. Remove from the oven and cool enough to handle.
  6. Turn the oven up to 450°F.
  7. Cut each potato in half lengthwise and scoop out the middle, leaving a ½” layer of potato in the skin. Use scooped out potato as desired elsewhere or discard.
  8. Brush the inside and outside of the hollowed out potato skins with melted butter and sprinkle with salt and pepper.
  9. Place potatoes skin side up on a baking sheet and bake for 10 minutes.
  10. Flip the skins over and bake another 8 minutes.
  11. Remove the skins from the oven and sprinkle with turkey bacon and both cheeses.
  12. Return to the oven for a final 3-4 minutes or until the cheese is melted.
  13. Serve warm, topped with sour cream.

View Party Plan: Football Playbook

Hawaiian Ham Skewers

Hawaiian Ham Skewers

Created by: Krissy Allori, Self Proclaimed Foodie

The combination of flavorful meat, juicy pineapple and crunchy seared veggies, all smothered in that easy-to-make barbecue sauce, makes for an outstanding meal.

Ingredients for Sauce:
  • 2/3 cup unsweetened pineapple juice
  • ½ cup ketchup
  • 4 Tbsp. soy sauce
  • 2 garlic cloves, minced
  • 2 Tbsp. brown sugar
Ingredients for Skewers:
  • 1 whole ham steak
  • 1 red onion
  • 1 orange or yellow pepper
  • 1 (8 oz.) package mushrooms
  • ½ fresh pineapple, peeled with core removed
Directions:
  1. To make the grilling sauce, combine all ingredients in small sauce pan. Bring to a boil, then reduce heat to low and simmer for at least 10 minutes. Allow to cool before use.
  2. To assemble the skewers, cut all ingredients into 1” cubes and thread onto metal or wood skewer sticks, alternating ingredients. Cover skewers with grilling sauce. This can be done ahead of time and then stored in the refrigerator, if needed.
  3. To cook skewers, heat grill to medium-high and sear each side for about 5 minutes until all ingredients have been heated through and have nice sear marks.
  4. Makes approximately 10 skewers.

Tip:

  • You could do all the prep work ahead of time, throw them in a sealable container, and then toss them on the grill when you're ready to eat. Perfect for tailgating!

View Party Plan: Football Playbook

Football Silverware Organizers

Football Silverware Organizers

Created by: Emily Buys, Clever Housewife

Throw a football tailgate in style with these cute football silverware organizers!

After you’ve opened up your cans of baked beans, don’t throw them away just yet! We’re going to turn the cans into a cute football silverware organizer that you can use over and over again during football season. You’ll have your baked beans for eating, and the cans will be repurposed into just the right silverware and straw holders.

Things You'll Need:
  • 4 empty food cans, all the same size
  • Hammer and nail
  • 20” of 16-gauge wire
  • Pliers
  • Hot glue gun
  • Printable labels
Directions:
  1. Wash out the empty cans and remove the labels. Most labels peel right off, but it’s okay if they leave some residue.
  2. Cut out each of the printable labels. Each label should be 4”x9½”. Glue to the can so that the ends slightly overlap. Add a drop of glue to attach the label to itself at the end.
  3. Using the hammer and nail, poke a hole in top of each of the cans. The hole needs to be just big enough to fit the 16-gauge wire through.
  4. Glue the first 2 cans together with the punched holes facing each other. Repeat with the remaining 2 cans. Now glue the sets of 2 to each other along their sides.
  5. Next, prepare the handle. Measure 8” of wire, which will become one side of the handle. Wrap the next 4” of wire around a pencil to create a place to grip. There should be 8” of wire on either side of the spiral when you’re finished. Slide out the pencil when you’re done.
  6. Thread one side of the wire through the two punched holes. Bring the end up and twist it around the handle. Pinch it tight with pliers, so nobody gets cut. Repeat with the other side of the handle, threading through the remaining two punched holes.
  7. Fill cans with plastic forks, spoons, knives and straws (or napkins).

Tip:

  • Choose the best part of the label to face outward when you decide where to punch your holes.

View Party Plan: Football Playbook

A Game Kit You Can Keep in the Car for Tailgating

A Game Kit You Can Keep in the Car for Tailgating

Created by: Lauren Saylor, A Fabulous Fete

What goes perfectly with food, friends and tailgating? Games! You can easily pack up a small bag of game essentials that can be kept in the car. After a few hours of mixing and mingling, you can pull this kit out to keep the fun going!

Start with a small box or fabric bag to keep all of your pieces in. I grabbed a few essentials, like dice and a few decks of cards, for games we always play with friends. Tuck those in with anything else you might need (I added a small notebook and pencils just in case we needed to keep score). You can substitute in whatever it is you need to play your favorite games. Put it in the trunk, and you’ll be good to go for your next event!

View Party Plan: Football Playbook

Big Party Sub Sandwich

Big Party Sub Sandwich

Created by: Jamie Bare, The Crafting Chicks

This delicious DIY Sub Sandwich is perfect for sporting events, family parties or picnics, and camping! It’s so easy to make, and both kids and adults love it.

Ingredients:
  • Kroger Sandwich Spread
  • Large loaf of French bread
  • 2 tomatoes, thinly sliced
  • 1 cucumber, thinly sliced
  • Kroger Mesquite Smoked Deli Turkey
  • Kroger Havarti Cheese slices
  • Kroger Shredded Lettuce
Directions:
  1. Using a bread knife, slice the French bread loaf length wise in half. Don’t cut through the back of the loaf, so you can close it back up easily after adding toppings.
  2. Layer on your sandwich meat, cheese, tomatoes, cucumbers, etc. Top off with the sandwich spread and shredded lettuce.
  3. Close up the sandwich by folding the top back on. Slice the large sandwich into 2”-3” pieces.

Tip:

  • For larger parties, make multiple large sandwiches, with different meat, cheese and veggie toppings - so every guest will have a sandwich they like.

View Party Plan: Football Playbook

Italian Meatballs

Italian Meatballs

Created by: Britni Vigil, Play. Party. Plan.

With fall quickly approaching, everyone is looking for great recipes that can be used both as a quick weeknight meal and as something they can bring as a football party appetizer. Meatballs are perfect because they work for both.

Ingredients:
  • 1 lb. Harris Teeter Rancher ground beef
  • ½ cup Harris Teeter shredded Parmesan cheese
  • ¼ cup Harris Teeter bread crumbs - plain
  • 2 tsp. Harris Teeter garlic powder
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • 1 egg
Directions:
  1. Preheat the oven to 400°F.
  2. Combine all the ingredients in a medium bowl.
  3. Mix the ingredients until they are incorporated together, being careful not to overwork the mixture.
  4. Roll a teaspoon-sized amount of the mixture into small balls.
  5. Place the meatballs on a lightly greased baking sheet.
  6. Bake the meatballs for 10 minutes.
  7. Remove from oven and carefully flip the meatballs using a large spoon.
  8. Bake the meatballs for an additional 10 minutes or until meat is baked through.
  9. Serve hot on toothpicks as a party appetizer or make into sliders.

Tip

  • If serving as a slider, try adding fresh mozzarella, arugula and tomato sauce.

View Party Plan: Football Playbook

Homegate Cleanup Tips

Homegate Cleanup Tips

Created by: Britni Vigil, Play. Party. Plan.

Fall at our house means football season, and football season means tailgating. There’s nothing better than tailgating or homegating with friends and family before you cheer on your favorite team together. After the big game is over, there’s nothing you’re going to want to do less than clean up. Use these six quick tips to make homegate cleanup a breeze.

Hand it Off
Stock up on storage containers and give them out to your guests toward the end of the game. Encourage your guests to fill them up with food on their way out. Having less food leftover saves you room in the fridge and saves you time putting it all away.

Go for Two
If possible, put out two different trashcans – one right by the food and one closer to the TV. If people see a trash can, they’re more likely to actually throw things away rather than leaving half-full water bottles all over the ground and plates full of mostly eaten food on their chair. And they’re more likely to throw things away quickly, which helps to avoid unwanted spills.

Drive Away From the Dishes
Cleanup is so much easier if you use paper or plastic goods rather than the real stuff. Everyone can just throw their dishes away once they’re done, and you don’t have to spend all night washing plates, cups and the dreaded silverware. Just make sure to use good quality paper goods that will withstand the typical hearty food you find at tailgates and homegates.

Protect the Goods
Tailgates and homegates are known for messy food whether it’s loaded tater tots, chili or even just a good old-fashioned hot dog. Messy food can wreak havoc on your favorite tablecloth, linens and furniture. Even though it may not be as pretty, I recommended adding a layer of plastic or spill protection to anything you really care about. One of my favorite tricks for a party table is to layer a clear plastic tablecloth to the top so it’s protected from spills but still has the pretty color visible underneath the clear.

Go On the Offensive
If you’re not too interested in the game, start cleaning up with a few minutes left. Not only will you be more likely to get other people to offer to help, but you’ll also be able to avoid those random spills because someone left their half-full drink sitting on the ground and it got kicked over as people were walking out. The most messes tend to happen when the game is over and people are in a hurry to get home, so just avoid it by collecting trash and glasses toward the end of the game.

Bring in the Special Teams
One of my favorite party tips is to accept help from anyone who offers it, in the way that works best for you. If you’re particular about the table settings or the food you’re serving, don’t ask people to bring things, ask them to help clean up after the party. You get to set things up just how you want and have a team to help you take it all down!

View Party Plan: Football Playbook

Website Feedback