Matthew A. Moore Matthew A. Moore
October 09, 2015

In a lot of ways, the college football season is eerily similar to The Hunger Games. No, really! Think about it: a diverse contingent of competitors, each with their own particular skill set, all pitted against each other to be the last one standing. Alliances are made (see: SEC pride vs. every other conference), losses are suffered (see: injuries), and also Jennifer Lawrence.

Did I make that analogy purely in the hopes that Jennifer Lawrence comes across this post on the intrawebs? Moving on!

Let's get this sixth week quell kicked off with a quick recap of last week. The Tide rolled, my Rebels pet's heads fell off, the Spartans and Buckeyes both squeaked out wins, and I damn near called the exact score of the Oklahoma game. Hey, maybe I know what I'm talking about! Someone tell my bosses, please.

 

Marquee Matchup: #23 California vs. #15 Utah, 10/10, 10:00PM ET on ESPNAnyone questioning Utah's position in the AP polls needs only to pull up the tape of their away-from-home drubbing of Oregon. True, the Golden Bears have a stud QB in Jared Goff and the Utes pass defense has been somewhat questionable, but I like Utah to stay salty in their hometown and get the win.My Prediction: Utah 35, Cal 28

 

 

 

 

Funeral PotatoesA popular potluck dish in Utah, a.k.a. the Beehive State (which makes me think of Austin Powers every time), this comfort food indulgence combines creamy cheesy potatoes with crunchy, healthy broccoli. I did not name this dish, but given my prediction above, the Utes will be so kind as to offer their post-game condolences with a side of these taters. Whip up a dish for your tailgating or viewing party this Saturday and let us know what you think. Enjoy week 6 everyone! Cheers.

2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted6 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups)3/4 cup reduced-fat sour cream1/2 teaspoon salt1 pound frozen Southern-style hash brown potatoes (about 5 cups)5 cups fresh or frozen broccoli florets, thawed1 cup chopped onionCooking spray1/2 cup panko (Japanese breadcrumbs)1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 350°.2. Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli, and onion, stirring to coat.3. Spoon hash brown mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Top with breadcrumbs and Parmesan cheese. Bake at 350° for 50 minutes or until filling is bubbly and topping is browned.

SERVES 18 (serving size: 3/4 cup)CALORIES 103; FAT 4.5g (sat 2.5g, mono 1.1g, poly 05g); PROTEIN 5.5g; CARB 11g; FIBER 1.7g; CHOL 16mg; IRON 0.4mg; SODIUM 449mg; CALC 185mg

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