06:09 PM

Game Day Recipes


The best and easiest recipes for game day!

Oven BBQ chicken

Serves 4

Ready in 1 hr 25 min


8 chicken drumsticks (about 3lbs total), skin removed

2 tsp finely grated lemon zest

2 garlic cloves, minced

For the barbecue sauce (makes 3 ½ cups):

6 medium Roma tomatoes, cored

1 medium onion, cut into thin wedges

1 fresh jalapeño pepper (seeds removed), halved (optional)

4 garlic clove

1 can (6oz) tomato paste

1 tsp chili powder

½ tsp ground mustard

2 tsp no-calorie granulated sweetener

For the sweet potato fries:

Spray oil*

2 medium sweet potatoes

1 tsp chili powder

For the coleslaw:

4 cups packaged shredded cabbage with carrot

1 medium sweet apple (such as Braeburn, Fuji or Honeycrisp), cored and finely chopped

2 scallions, chopped

2 tbsp apple cider vinegar

2 tbsp fresh lemon juice

¼ tsp celery seed


  1. First make the barbecue sauce. Line a baking pan with foil. Place tomatoes, onion, jalapeño pepper (if using) and garlic in pan. Lightly spray vegetables with spray oil. Roast 20 minutes, or until vegetables are tender and lightly charred.
  2. Place roasted vegetables in a large saucepan with 1 cup water, tomato paste, chili powder, ground mustard and ½ tsp salt. Bring to a boil, then reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Let cool slightly. Blend with an immersion blender until smooth. (Or put in a blender or food processor, cover and blend or process until smooth.)

Stir in no-calorie granulated sweetener. Cover and set aside (keep in the fridge for up to 1 week).

  1. Sprinkle chicken with lemon zest and garlic, then season with salt and black pepper. (Chill in refrigerator up to 4 hours to further develop flavor.) Preheat oven to 400°F. Place chicken in a 15 × 10 × 1-in foil-lined baking pan and bake 35 minutes.
  2. Meanwhile, line a baking sheet with foil and lightly spray with spray oil; set aside. Scrub sweet potatoes and cut lengthwise into quarters. Cut each quarter lengthwise into three wedges. Arrange potatoes in a single layer on prepared baking sheet. Spray lightly with spray oil. Sprinkle wedges with chili powder and ½ tsp salt.Brush 1 cup barbecue sauce over chicken and add potatoes to oven on a separate rack. Bake 20-25 minutes more or until chicken is cooked through and potatoes are tender. (To test whether chicken is

*Please note, to protect your weight loss, use up to 10 short sprays of any spray oil per day.

Potato nachos

4 Servings

Ready in 45 minutes


Spray oil*

1½ lbs round red potatoes, unpeeled, cut into ½-in slices

Salt and freshly ground black pepper

1 lb ground beef (at least 95% lean)

1 can (15oz) black beans, rinsed and drained

1 tbsp chili powder

1½ tsp ground cumin

1½ cups diced butternut squash

1 onion, chopped

3 garlic cloves, finely chopped

1 jalapeño pepper (ribs and seeds removed), finely chopped

2 large tomatoes, cored and chopped

1 tbsp fresh lime juice

4 tbsp plain fat-free Greek yogurt

1 tbsp coarsely chopped fresh cilantro

2 cups shredded lettuce

1 bunch scallions, chopped

*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.


  1. Preheat oven to 450°F. Line an extra-large baking sheet with foil. Lightly spray foil with spray oil. Arrange potato slices on baking sheet and lightly spray tops with spray oil. Sprinkle with salt and black pepper and bake 25 minutes, or until potatoes are browned and tender.
  2. Meanwhile, in a large skillet, cook ground beef over medium heat until browned; drain any fat. Add beans, chili powder and 1 teaspoon of the cumin. Season with salt and black pepper and cook, stirring, 1-2 minutes more.
  3. In a microwave-safe dish, combine squash, onion, garlic, jalapeño and ¼ cup water. Cover and microwave on High 6 minutes, or until tender. Let cool slightly. Transfer mixture to a blender or food processor. Add ½ cup of the tomatoes, 1 tbsp lime juice and remaining ½ teaspoon cumin. Cover and blend or process until smooth. Season with salt and black pepper.
  4. In a small bowl, combine yogurt and cilantro. On a serving platter, arrange lettuce, potatoes and ground beef mixture. Drizzle with squash sauce, and top with remaining tomatoes, scallions and yogurt mixture.

Fish and chips

4 Servings

Ready in 50 minutes


1½lbs large potatoes, cut into ½ inch French fries

Salt and freshly ground black peppercooking spray*

4 (8oz) thick, skinless white fish fillets (cod, haddock or hailbut)

4oz stale whole-wheat bread, made into breadcrumbs

4–5 tbsp finely chopped parsley

2 eggs, lightly beaten

Tossed salad

Lemon wedges, for garnish

*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. Preheat the oven to 475°F. Place the potatoes in a pot of lightly salted water and boil for 3–4 minutes. Drain well on paper towels and set aside to dry for about 10 minutes.
  2. Return the potatoes to the pot, cover with a lid and shake to “rough up” the edges (this helps them to become crisp when you bake them). Transfer to a nonstick roasting pan, spray with cooking spray* and bake for 20–25 minutes, turning occasionally.
  3. Meanwhile place the fish fillets on a work surface and season with salt and pepper to taste. Mix the breadcrumbs and chopped parsley together and spread onto a plate. Place the beaten eggs in a bowl.
  4. Dip the fish fillets into the egg and then into the breadcrumb mixture and coat evenly. Place on a nonstick baking sheet and bake for 15–20 minutes or until the fish is cooked through and golden brown.
  5. Serve the fish with the French fries, accompanied with a tossed salad and lemon wedges.