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Showdown in the Beehive State: College Football Week 6

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.

Bill stuck around an extra week to keep my future wife company. Call me, Katniss! Photo: Getty Images

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.


Utah's mascot name is officially Swoop, but he will forever be Foghorn Leghorn in my mind. I say I say I say now I say go fight win, Utes!
Photo: Ethan Miller/Getty Images

Marquee Matchup: #23 California vs. #15 Utah, 10/10, 10:00PM ET on ESPN Anyone 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 Potatoes A 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.

Funeral Potatoes. Photo: Oxmoor House

2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted 6 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups) 3/4 cup reduced-fat sour cream 1/2 teaspoon salt 1 pound frozen Southern-style hash brown potatoes (about 5 cups) 5 cups fresh or frozen broccoli florets, thawed 1 cup chopped onion Cooking spray 1/2 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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