Texas Exes November Dinner and Discussion Menu

Happy Option: Map’s Nacho Recipe   Ingredients 1-2 bags of tortilla chips  16 oz white Velveeta cheese   2 10-oz cans Rotel diced tomatoes with green chiles  1 4-oz can Hatch green chiles  2 diced jalapeno peppers  Cooked sausage or ground beef (optional add-in)  Chives, bacon, and sour cream (optional toppings)  Slowly heat the Velveeta cheese and mix with the Rotel tomatoes, Hatch green chiles, and jalapenos. Blend together and pour over chips to serve. Add cooked sausage or ground beef and top with chives, bacon, and sour cream.   Healthy Options: Samantha’s Buffalo Cauliflower Recipe:  Ingredients 1 package frozen cauliflower florets (2 lbs.)   1 cup AP flour   2 tsp kosher salt   1 tsp ground black pepper   1/4 tsp cayenne pepper (add more if you like it spicier)  1 cup soy milk    3 cups Panko breadcrumbs   Pour your cauliflower into a bowl and let it thaw.  Preheat the oven to 375*. Spray a cookie sheet with non-stick spray and set aside.   While your cauliflower is thawing, thoroughly mix the flour, kosher salt, ground black pepper, and cayenne pepper in a small mixing bowl. Place soy milk and Panko breadcrumbs in separate bowls.   Once your cauliflower is suitably thawed, dip it in the seasoned flour, then transfer it to the the soy milk and soak for at least 30 seconds. Roll the cauliflower in the breadcrumbs and transfer to the prepared cookie sheet. Drizzle with olive oil.   Slide the pan into the oven and cook for 20-30 minutes or until cauliflower is golden brown and crispy.   Healthy Option: Vivi’s Avocado Cilantro Lime Dip/Dressing   Ingredients   1/3 cup mayo or Greek yogurt  1 large avocado   1 handful cilantro (about 1/2 cup)   1 large garlic clove   2-4 tablespoons water (thin to taste)  lime juice from 1 lime or lemon   Sea salt and pepper to taste   Instructions: Using a blender or food processor, combine ingredients for dressing until smooth. Can be stored in the fridge for 5-7 days. Serve with veggie straws or chips. 

Texas Exes November Dinner and Discussion Menu

Happy Option: Map’s Nacho Recipe   Ingredients 1-2 bags of tortilla chips  16 oz white Velveeta cheese   2 10-oz cans Rotel diced tomatoes with green chiles  1 4-oz can Hatch green chiles  2 diced jalapeno peppers  Cooked sausage or ground beef (optional add-in)  Chives, bacon, and sour cream (optional toppings)  Slowly heat the Velveeta cheese and mix with the Rotel tomatoes, Hatch green chiles, and jalapenos. Blend together and pour over chips to serve. Add cooked sausage or ground beef and top with chives, bacon, and sour cream.   Healthy Options: Samantha’s Buffalo Cauliflower Recipe:  Ingredients 1 package frozen cauliflower florets (2 lbs.)   1 cup AP flour   2 tsp kosher salt   1 tsp ground black pepper   1/4 tsp cayenne pepper (add more if you like it spicier)  1 cup soy milk    3 cups Panko breadcrumbs   Pour your cauliflower into a bowl and let it thaw.  Preheat the oven to 375*. Spray a cookie sheet with non-stick spray and set aside.   While your cauliflower is thawing, thoroughly mix the flour, kosher salt, ground black pepper, and cayenne pepper in a small mixing bowl. Place soy milk and Panko breadcrumbs in separate bowls.   Once your cauliflower is suitably thawed, dip it in the seasoned flour, then transfer it to the the soy milk and soak for at least 30 seconds. Roll the cauliflower in the breadcrumbs and transfer to the prepared cookie sheet. Drizzle with olive oil.   Slide the pan into the oven and cook for 20-30 minutes or until cauliflower is golden brown and crispy.   Healthy Option: Vivi’s Avocado Cilantro Lime Dip/Dressing   Ingredients   1/3 cup mayo or Greek yogurt  1 large avocado   1 handful cilantro (about 1/2 cup)   1 large garlic clove   2-4 tablespoons water (thin to taste)  lime juice from 1 lime or lemon   Sea salt and pepper to taste   Instructions: Using a blender or food processor, combine ingredients for dressing until smooth. Can be stored in the fridge for 5-7 days. Serve with veggie straws or chips. 

Texas Exes November Dinner and Discussion Menu

Happy Option: Map’s Nacho Recipe   Ingredients 1-2 bags of tortilla chips  16 oz white Velveeta cheese   2 10-oz cans Rotel diced tomatoes with green chiles  1 4-oz can Hatch green chiles  2 diced jalapeno peppers  Cooked sausage or ground beef (optional add-in)  Chives, bacon, and sour cream (optional toppings)  Slowly heat the Velveeta cheese and mix with the Rotel tomatoes, Hatch green chiles, and jalapenos. Blend together and pour over chips to serve. Add cooked sausage or ground beef and top with chives, bacon, and sour cream.   Healthy Options: Samantha’s Buffalo Cauliflower Recipe:  Ingredients 1 package frozen cauliflower florets (2 lbs.)   1 cup AP flour   2 tsp kosher salt   1 tsp ground black pepper   1/4 tsp cayenne pepper (add more if you like it spicier)  1 cup soy milk    3 cups Panko breadcrumbs   Pour your cauliflower into a bowl and let it thaw.  Preheat the oven to 375*. Spray a cookie sheet with non-stick spray and set aside.   While your cauliflower is thawing, thoroughly mix the flour, kosher salt, ground black pepper, and cayenne pepper in a small mixing bowl. Place soy milk and Panko breadcrumbs in separate bowls.   Once your cauliflower is suitably thawed, dip it in the seasoned flour, then transfer it to the the soy milk and soak for at least 30 seconds. Roll the cauliflower in the breadcrumbs and transfer to the prepared cookie sheet. Drizzle with olive oil.   Slide the pan into the oven and cook for 20-30 minutes or until cauliflower is golden brown and crispy.   Healthy Option: Vivi’s Avocado Cilantro Lime Dip/Dressing   Ingredients   1/3 cup mayo or Greek yogurt  1 large avocado   1 handful cilantro (about 1/2 cup)   1 large garlic clove   2-4 tablespoons water (thin to taste)  lime juice from 1 lime or lemon   Sea salt and pepper to taste   Instructions: Using a blender or food processor, combine ingredients for dressing until smooth. Can be stored in the fridge for 5-7 days. Serve with veggie straws or chips.