OVIE MUGHELLI’S BIG GAME PARTY FUN

Ashley SmithFeatured

The Former Pro Bowl NFL Veteran & Current Network TV Football Analyst Shares his Secrets for Having a Good Time Supporting his Super Team

At 6-foot-1, 250-pounds, Ovie Mughelli was a bruising fullback for more than a decade in the NFL. The former All-Pro player was known for punishing linebackers, but also for his engaging personality and ability to have fun with his teammates both on and off the field. Now, Mughelli is a network TV Sports analyst, so he still finds plenty of time to watch the big games while partying with friends.

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More Recipes from Ovie….
Individual 7-Layer Dip Recipe

Serves 8

ovie_hummusTotal Time: 15 minutes

9 ounces Sabra Mediterranean Herb Greek Yogurt
10 ounces Sabra Classic Hummus
pinch of salt
pinch of paprika
1 tomato, diced
2 roasted red peppers, halved then diced
feta cheese, crumbled
2 tablespoons minced flat leaf parsley
Kalamata olives, chopped for garnish (optional)
1 bag chips

In individual-serving cups, dollop Greek yogurt evenly over bottom of each cup. Top layer with portion of hummus, followed by another dollop of Greek yogurt. Sprinkle with salt and paprika. Top each cup with handful of tomatoes, roasted red peppers and feta cheese. Garnish with parsley and olives. Serve with chips.

Basil Pesto Hummus Pasta Salad Recipe

Serves: 4-6 (as a main dish)

Total Time: 15 Minutes

1 pound fusilli pasta
1 cup pitted Kalamata olives, rough chopped
1 cup fennel (2 small bulbs), finely chopped
1/3 cup sundried tomatoes in olive oil, drained and chopped
3/4 cup roasted red pepper
1/2 cup chives, minced
1 container (10 ounces) of Sabra Basil Pesto Hummus
1 cup pasta cooking water, reserved
black pepper, to taste
2 tablespoons olive oil
fennel fronds for garnish

Cook pasta according to package directions. Drain, reserving 1-cup pasta cooking water. Prepare all vegetables. In big bowl, toss vegetables with Basil Pesto Hummus. Add pasta and pasta water, stir to combine. Sprinkle with black pepper. Serve at room temperature, drizzle each portion with splash of olive oil and sprinkle fennel fronds overtop.