Game Day is almost here. Who’s ready?!! Earlier this week we shared some appetizer and sides recipes. This time let’s kick off (see what I did there?) the main dishes and a little something sweet for the big finale.
Be the envy of other Super chefs with this baked chicken recipe!
Baked Lemon Garlic Chicken
- 6-8 boneless, skinless chicken breasts (6 if large, 8 if small)
- 4 large cloves of garlic
- zest of 1 lemon
- juice of 2 lemons
- 1 Tb salt
- 2 tsp freshly ground black pepper
- In a large Ziplock bag, combine all the ingredients until the chicken is well coated. Allow to marinade in the refrigerator for 2-3 hours.
- Preheat oven to 375 degrees and lightly spray a 9 x13 glass pan with nonstick spray. Lay the breasts, cut side down, in the pan and bake uncovered for 40-45 minutes until the chicken is cooked through. If you would like it a bit more brown, stick the pan under the broiler for a few minutes.
Original recipe from My Kitchen Escapades.
If you are looking for a little extra kick to your recipe, give this buffalo chicken a try.
Slow Cooker Buffalo Chicken
- 1 onion, diced
- 3 large boneless skinless chicken breasts
- 1 3/4 cup Frank's Red Hot Wings sauce
- 1/4 cup apple cider vinegar
- 1 tsp seasoned salt
- 1 tsp dried parsley
- 3/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp dried thyme
- 1/4 tsp dried dill
- 1/2 tsp dried oregano
- Add diced onion to the bottom of the slow cooker and then chicken breasts. In a bowl, combine all other ingredients. Pour over chicken breasts, ensuring that the slow cooker is at least half full, and no more than three-quarters of the way full.
- Cook on high for 3-4 hours, or until chicken is cooked through. Remove chicken to cutting board and shred using two forks (it should shred easily once done). Place shredded chicken back in the crock pot and stir so that chicken is combined evenly with the onions and sauce. Serve on sandwiches, over salads, in quesadillas, and more!
Original recipe from My Sequined Life.
And for your sweet tooth, you can’t beat this berry recipe.
Chocolate Strawberry Footballs
- 1 1/2 cups dark chocolate chips
- 12-14 large strawberries
- 1/4 cup white chocolate chips
You will also need:
- 2 Coffee mugs
- Piping bag
- #2 tip
- Parchment paper
In a microwave safe coffee mug add the dark chocolate chips. I’ve found this to be the best vessel for strawberry dipping. If the bowl you use is too wide then the melted chocolate is too shallow, and it’s hard to get the strawberries dipped.
Microwave on high for 30 seconds. Stir and repeat until melted. Don’t over heat or your chocolate will seize and there is really no coming back from that.
Grab the strawberry by the leaves (make sure strawberries are completely dry or the chocolate won’t stick).
Dip in the chocolate and swirl around carefully until coated.
Hold above the coffee mug for a few seconds to allow the excess to drip off.
Place on a sheet of parchment paper to dry.
Push forward slightly to avoid a pool of dried chocolate forming in the front of your berry.
Allow to dry for about 15 minutes.
In a separate coffee mug (or really, any microwave safe bowl will work for this), add the white chocolate. Microwave on high for 20 seconds and stir, repeat until melted. You have to be even more careful with white chocolate, it tends to seize quicker.
Pour the white chocolate into your piping bag. Pipe on a stripe at the top and one at the bottom of your strawberries.
Then pipe a line down the middle of the berry.
Then pipe 5 or 6 lines across the middle line.
Original recipe from Domestic Fits.
Enjoy the game (as you’re saving calories)!