The Spread

In football, the spread is the term used to define the difference in points scored by the two teams.  The spread for tonight's Super Bowl was Packers by 3.  Which is a good thing, because my boyfriend is a huge Packers fan.  Our spread was 9, because that's how many things were spread out on the table...  I went all out this year, even though it was just the two of us.  We could have just done the easy thing and ordered a pizza, but what kind of post would that have created?

So, what was my spread?

Crudites with 3 different dips: green goddess dip, onion dip and chili dip
Taco wonton cups
Little smokies with homemade cocktail sauce (equal parts chili sauce and grape jelly, trust me!)
Chips and salsa
Low-fat buffalo chicken strips with yogurt blue cheese dressing
Low-Fat chicken and wild rice soup for after the game (if we're still hungry)

Low-fat buffalo chicken strips

3 T nonfat buttermilk
3 T hot sauce, such as Frank's Red Hot, divided
3 T distilled white vinegar, divided
2 lbs chicken tenders
6 T whole wheat flour
6 T cornmeal
1 t cayenne pepper
2 T canola oil


Whisk buttermilk, 2 T hot sauce and 2 T vinegar in a large bowl.  Add chicken and toss to coat.  Transfer to refrigerator and marinate for 10 minutes up to 1 hour, stirring occasionally.  Meanwhile, whisk together flour, cornmeal and cayenne pepper in a shallow dish.  Whisk the remaining hot sauce and vinegar and set aside.  Remove the chicken from the marinade and roll in the flour mixture until evenly coated.  Discard remaining marinade and flour mixture.  Heat 1 T oil in a large nonstick skillet over medium-high heat.  Add half the chicken, placing each piece in a little bit of the oil.  Cook until golden brown and cooked through, 3-4 minutes per side.  Transfer to a platter and repeat using the remaining 1 T oil and the rest of the chicken, reducing the heat if necessary to prevent burning.  Transfer to the platter.  Drizzle the chicken with the reserved hot sauce mixture.  Serve with carrots, celery and blue cheese dressing.

Low-Fat Cream of Chicken and Wild Rice Soup

1 lb boneless, skinless chicken breast, diced into 1/2 to 1/4 chunks
1 medium onion, diced
1 cup diced carrot
1/2 cup diced celery
2 cups cooked wild rice*
5 cups fat-free low-sodium chicken broth
1 cup fat-free half-and-half
3 T flour
butter-flavored cooking spray
2 T dry sherry
salt and pepper to taste
1/2 t thyme

In a large stock pot, saute chicken until cooked through and remove to a bowl. Add the wild rice to the bowl.  Add the half and half, sherry and flour.  Set aside.  In the same pot, spray the onion liberally with the cooking spray and cook until soft and translucent.  Add carrots and celery, salt and pepper and thyme.  Cook, stirring, about 5 minutes.  Add the chicken broth and bring to a boil; reduce heat, cover and simmer for 15 minutes.  Add the wild rice and chicken mixture.  Cook, stirring, for about 5 minutes, until heated through.

*To cook 2 cups wild rice: rinse 3/4 cup wild rice under water until the water runs clear.  Bring 3 cups salted water to a boil and add rice.  Reduce heat and simmer 45 minutes, or until rice is tender, stirring occasionally.  Drain excess water and rinse with hot water until water runs clear.

Enjoy!