EASY, HEALTHY-ISH RECIPES TO MAKE WHEN YOU’RE WASTED FROM A NIGHT OF BINGE DRINKING.

by Greg Colfaz (NWM Staff Writer)

Hey from Cottonwood Idaho. Well November has crept up quietly behind us and thrown that proverbial plastic bag over our heads. I blink my eyes and I’m 3 weeks away from my high school buddies making return trips to the Gem State. Which means lots of “catching up” nights at the bar. It also means more drunk cooking, since our diners close waaaay before the bars do ‘round here. If this sounds familiar, here are 2 NEW seasonal, healthy-ish recipes that are a cinch to make after a supreme night of beer boozing…

BEER ‘N BEAN DIP

Ingredients:

• Old El Paso Refried Beans
  
• Kraft Mexican Shredded Cheeses
  
• Can of beer (dealer’s choice)
  
• Tostitos Scoops

Directions:

Grab a big bowl and empty in the can of refried beans. Mix well. Then add a generous sprinkle of cheese. Microwave at 20 second intervals. This way you won’t over-cook the cheese. When, things start to get hot, stir in 2 pours of a beer and bring on the chips.  Enjoy!

FESTIVE TUNA CASSEROLE

Ingredients:

• 2 packs of Ramen Noodles
  
• 1 box of Kraft Mac ‘n Cheese
  
• 1 extra packet of Kraft Mac ‘n Cheese powder
  
• 1 can of tuna
  
• Mayo
  
• Tub of margarine 

Directions:

In a bowl (with water) nuke the Kraft elbow macaroni for 8-10 minutes. Drain and set aside. Next do the same with the Ramen noodles, except for only 2 minutes. Combine noodles in BIG bowl, add packets of cheese and stir. Make sure there are no clumps of powder. In another bowl mash up tuna and add mayo.  Dump tuna in with noodles with margarine and more mayo. Stir some more and eat. Serves 12 (or 1 drunk person). 

NOTE: Bacon bits can be added to either recipe.