Recipe Box: Foodball Edition

When I sat down to write today, I really wanted to follow up on Jenn’s post about the Broncos and share my love of football too… but since I haven’t run a race in many months, I needed a different angle.

Enter food.

Of course.

Now that football season is in full swing and fantasy teams have been drafted, every Sunday at my house has become Foodball day. Clay and I spend Sunday mornings cooking and preparing snacks for the nearly ten people that pile on our couch starting at 1:00 to binge on beer, chili, chips and sports. (To be fair, I usually get a workout in on Sunday morning, so that the laziness of the rest of the day doesn’t catch up to me.)


He’s a Browns fan, but he humors me and cheers for the Packers, too.

The menu typically includes Clay’s Turkey Chili (which has no recipe… otherwise I’d share that with you today), Buffalo Chicken, guac, chips, some kind of dessert (last week I made Cleveland Brownies… get it?), pizza and other snacks. It ends up being quite a spread, but you need that kind of sustenance for 8+ hours of football viewing.

The chili is always a hit, but the sleeper favorite is the Buffalo Chicken. This shredded crockpot dish is a regular in our house because it’s so so so easy to make, and can be used in a lot of different ways. We like to put the shredded chicken on pizza, over salads, on a bun, in a wrap, or even eat it plain.

All you need is:

  • Boneless, skinless chicken breasts (3-4)
  • Your favorite Buffalo sauce (we’ve used Frank’s and Wegmans brands and love both)
  • Ranch seasoning packet
  • Your crockpot. Duh.

Since we usually prepare our Buffalo Chicken for meal prep or parties, we typically use 4-5 chicken breasts, though you can just do 2-3. We usually go through a whole bottle of Buffalo sauce and a complete seasoning packet, but if you use less chicken, you just need enough sauce to coat and cover it a little. The seasoning can be cut in half, too.

Place your chicken boobs in the crock pot, cover with Buffalo sauce and Ranch seasoning, and cook on high for 4-6 hours, or on low for 6-8 hours. You can start checking it after about 4 hours to see if it’s cooked through and ready to shred. I shred it in the crock pot so the chicken can soak up more of the Buffalo sauce, and then I keep it on warm when we’re serving to a group. If it’s for meal prep, I’ll shred it, leave it to cool down a bit in the crockpot and then move it to tupperware and the fridge.

Serve with tortilla chips, rolls, wraps or on pizza!

What’s your favorite tailgating or football food?

Recipe Box: Buffalo Chicken* Chili

*contains no buffalo. Or chicken. I’ll explain.

With my work Biggest Loser competition starting last week, I knew it was time to get back in the kitchen. After being waylaid by the flu and strep throat, I finally got down to business this weekend, and the first order on the agenda was making this chili. I came across the recipe in Weight Watchers Magazine and my entire being was like ‘YES!!’

Because chili. And buffalo chicken. And yum.

The original recipe called for ground skinless chicken breast. This is all-but-impossible to find, so I grabbed ground skinless turkey breast. I also had to make a special trip to buy beer, as this is not something I ever have on hand. The rest of the ingredients are typical panty staples at Casa de Bec.

This chili is GOOD, but I’ll say this. It’s not very chili-like. I don’t know if it’s the color, or the lack of beans (which you could totally add, and I think I will next time), but it doesn’t scream ‘CHILI’ to me. What it does scream is ‘HEALTHY AND DELICIOUS’. And really, that’s more important.

I hope you guys enjoy!

Buffalo Turkey Chili

Adapted from Weight Watchers Magazine, November/December 2013

Prep – 15 minutes

Cook – 30 minutes

Serves – 4


2 tsp Canola Oil

1 lb ground skinless turkey breast

1 onion, chopped

2 celery stalks, sliced

2 carrots, sliced

12 ounces light beer

1 cup low-sodium chicken broth

1 can (14.5 ounces) fire-roasted diced tomatoes

¼ cup hot sauce

¼ cup crumbled Gorgonzola

¼ cup light sour cream


Heat oil in a large saucepan over medium heat. Add turkey and cook, stirring occasionally, until browned. Add onion, celery and carrots; cook, stirring occasionally, until softened.

Add beer, broth, tomatoes and hot sauce, bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened (about 15 minutes). It doesn’t get particularly ‘thick’, so just cook until your veggies are how you like them.

Garnish each serving (about 1.5 cups) with 1 TBSP each crumbled gorgonzola cheese and light sour cream.



No seriously, enjoy. It’s really good. Not too hot, but hot enough. And if you’re doing Weight Watchers, the original recipe lists this as 7 Points Plus per serving. That’s a good deal for a big bowl of chili with toppings. I made this for lunches this week, but it would totally work for dinner with a side salad. Or hey, if your home team has a really good shot of making the Superbowl (Go Pats!), this would be a great addition to a Superbowl party.

We hope you guys enjoy this! What’s your favorite Superbowl party food? Any healthy recipes you want to share with us??