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There is so much great food out there, and every day is an adventure! So, it's difficult to have discipline to brown bag it. I'll bring leftovers if I have something good, but usually, I head out to hunt for thai, sushi or pizza.

I am throwing a Super Bowl party and have the same thing to contend with (various food aversions). My plan is to serve food that can be layered. For instance, I will make vegan chili, beef brisket and bread bowls. I will have some cheese and sour cream available. From there, vegans can abstain from bread, vegetarians can eat the chili in the bowl with cheese, and the rest of us can mix in some brisket. I have a few other dishes as well to accommodate other needs, but I hope this sample helps some. Layers of food, like layers of winter clothes, really work well.

I typically grab snacks throughout the day since I don't usually get an hour free at work. On the rotation have been...

- greek yogurt with a touch of honey
- baby carrots/celery
- fuji apples
- string cheese
- clementines

I cook a medium/large batch of soup or stew at the beginning of the week, freeze 2 and then alternate with the previous week's soup for my main "meal" around noon-1pm. This week, it's chili with 2 types of beans, corn, peppers, onions, etc. Last week it was butternut squash soup with some yogurt pureed in for a bit of extra protein.

I also eat breakfast at work; I cook steel-cut oats with a bit of almond milk and dried cranberries in the crock pot over the weekend, freeze and bring to work.

the ziploc screw-top containers are a godsend. They don't leak, stack in the freezer fairly well and can stand up to the microwave.

Bleu cheese garlic cheese ball w/onion crackers or Warm Gorgonzola-Ale dip w/homemade lavash - haven't decided yet - maybe both
Crudites and herb-sour cream dip
Salt & Pepper candied pecans
Chili-beer poached shrimp with fresh horseradish sauce (a must-have every year)
Many microbrews chosen from a vast selection in the beer fridge
Does anyone even have room for dessert? Peanut butter chocolate chunk brownies w/chocolate ganache

Hey merriman, thanks for the heads up on the Scotch ale at Grizzly. We haven't been there since Xmas and a scotch is one of my faves, especially on cask. We were actually at ABC last night and had the last of the Belgian Triple (it is now done), and found that Terminator is now done also. Jackhammer will be back and we saw a tank of HXL fermenting as well. Yay!

chiff0nade and Mrs. Bao... those recipes both sound AWESOME. Thanks everybody. I think I'm going to go nuts and make the bacon wrapped hot dogs, wings, the layered mexican dip, a veggie tray, and the desserts.

Definitely some Buffalo Chicken Dip!

Hillary
Chew on That

BF wanted to get a whole pig but all the places that are best for it are closed Sundays (relgious Hispanic population). Instead, I'm making pulled pork.

Also making this:

Layered Mexican Dip
1 tbsp. olive oil
1 large onion, chopped
2 lbs. Ground Chuck
Chili powder
Cumin
S&P
6 peppers (a mix of red bells and poblanos)
Black beans or refried beans
Salsa
Mexican shredded cheese blend
Sour cream
Cilantro

You will need: Large fry pan, Dutch Oven or large, clear, deep baking dish.

Heat olive oil in a fry pan and sauté the onion. Add the ground beef and brown it well. Drain off fat. Season beef with S&P, chili powder and cumin. Mix well and set aside.

Seed and de-rib peppers, then cut peppers into small dice. Toss together to mix colors (you may also add yellow peppers if you like.) Set peppers aside in a bowl.

You can either use black beans or refried beans in this dip but I generally use black beans. If using black beans: Rinse canned beans, and use them as is. Alternatively, you can puree half the beans, combine with the intact beans for a “mock” refried bean mixture. You may also use prepared refried beans. Set beans aside.

These ingredients can be prepped ahead up to this point.

To assemble, have cheese, salsa, cilantro and sour cream ready.

Preheat oven to 375(ish).

Spray a Dutch oven or deep baking dish with veggie spray. Spoon in half the meat mixture, spreading into an even layer. Spoon in half of the peppers (sprinkle with S&P), follow with half the bean mixture, then some of the cheese. Repeat with remaining meat, bean and pepper mixtures, and some more cheese. Bake in 375 oven until very hot and bubbling, about 30-40 minutes. Remove from oven and add dollops of sour cream and salsa – garnish with cilantro.

Chiffy Notes: You can serve this with tortilla chips or warmed taco sized tortillas. If you want to kick up the heat, feel free to do so. I sometimes add canned green chiles as well. The temp can vary if you have other, more temperature critical foods in the oven. You’re only heating the ingredients through and melting the cheese.