Thankfully, football season is in full swing, and D. and I can now spend 12-14 hours a day on Saturdays and Sundays devoted to the joys of the gridiron.
Unfortunately, with great joy comes the defeat of the waistline. Yeah, you know what I'm talking about - the dreaded beer-and-wings gut. While we still need to join a gym (oh yeah, it's definitely time), we're working on trying to improve our approach to our living room tailgates. Here's an easy and quasi-healthy approach to wings and blue cheese dip:
Boneless Buffalo Tenders
1 1/2 lbs. boneless, skinless chicken breasts
1/4 c. olive oil
1/4 c. Crystal hot sauce
Preheat oven to 350. Slice the chicken into "tender"-sized strips. In a mixing bowl, combine the olive oil and hot sauce. Let the chicken soak in the hot sauce/oil mixture for about ten minutes. Place the strips in a non-stick baking dish and bake until the chicken is cooked through.
These suckers taste gooood. I'm just sayin'. On to the sauce:
Blue Cheese Dip
1 c. fat-free sour cream
1/2 c. blue cheese, crumbled
1 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. black pepper
2 stalks green onions, diced
2 cloves garlic, minced
Mix all ingredients in a bowl and chill for 10-15 minutes. Serve with the boneless buffalo tenders, some carrots/celery, and some Abita Light.
GAME ON. Geaux Saints, Noles, Wildcats and Falcons!
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