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Even on its best day, college football doesn’t have any event that can compete with the spectacle that is March Madness; the brackets, the Cinderella stories, and the agony. As you prepare for marathon weekends of March Madness excitement, consider some new snack recipes that won’t fail you even if your bracket is a total bust. Check out Cooking Light's "5 Snacks for a March Madness Marathon" for more snack ideas.
Barbecue Pulled Chicken Sliders
Make these easy barbecue pulled-chicken sliders by pairing shredded rotisserie chicken with homemade barbecue sauce for an easy weeknight meal.
INGREDIENTS
1/2 cup no-salt-added ketchup
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups shredded skinless, boneless rotisserie chicken breast
8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
8 bread-and-butter pickle chips
PREPARATION
1. Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally.
2. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
3. Spoon 3 tablespoons of the chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.
NOTE:For a less sweet option, use sliced dill pickles.
Total Per Serving: Calories - 400, Carbs - 52.7 g, Fat - 7.5 g, Protein - 30 g, Fiber - 1.9 g, Sodium - 481 mg .
Source: Cooking Light, March 2011
Lemon-Caper Parmesan Potato Salad Bites
Turn "jacket potatoes" into irresistible potato salad bites. Capers offer a twist on traditional relish; they're actually pickled flower buds and add bright, briny flavor to this appetizer.
12 small red potatoes, halved (about 1 1/4 pounds)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 12 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
INGREDIENTS
1. Preheat oven to 450°.
2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450° for 20 minutes.
3. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.
4. Preheat broiler to high.
5. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell.
6. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper).
7. Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.
8. Broil potatoes for 2 minutes or until cheese is lightly browned.
Total Per Serving: Calories - 85, Carbs - 10 g, Fat - 3.9 g, Protein - 2 g, Fiber - 1 g, Sodium - 182 mg.
Source: Cooking Light, July 2014
