Are there a lot of football fans out there? Over the past couple of years, I’ve tried (and I mean really tried) to understand the sport of football. I sat down and watched games with multiple people, all of whom have tried to explain the sport to me. I just don’t get all the first down, second down, gibberish. How many plays can you really run?
Don’t even get me started on the scoring system. You’re telling me that if you can kick the ball into the the fork thing at the end, you can get three points no matter what? Why not just get a really good kicker and kick that thing from far away? Rack up those three points. It’s not like football games are high scoring.
As you can tell, I’m not very into football verbiage. I don’t know what anything means. You’d think that since I played volleyball for ten years, I’d be less inept when it comes to learning other sports. Why is football so hard for me to understand?
I have a point to this topic. I promise.
You see, yesterday, I actually sat through two whole games of football. Not just one… two! That’s really hard for me to do since all I see is people run two feet, stop, and then take a time out. Repeat that whole process numerous times and that’s what I’m envisioning in my head during a game.
Boring, right? But yesterday, the games were amazing! Here you are, thinking one team was going to blow another out of the water and then the complete opposite happens. There were eventful things happening at every minute: people getting physically aggressive, amazing plays, and points were actually being scored.
I even got a little emotionally attached to Ray Lewis. Just a smidgen. He’s one heck of an athlete to watch play.
Who are you rooting for in the Superbowl? I’m rooting for Ray Lewis. Not the Ravens.. just Ray Lewis. I can do that, right?
This recipe is a lighter version of alfredo and uses greek yogurt and skim milk in place of the usual heavy cream. As in every “lighter” plate, you can definitely taste the difference. There’s no heart stopping ingredients. I’m a lover for the full fat dish, but I guess since we’re starting out the new year, we should probably cut back on the fat. Here’s a good way to do it.
Recipe from Celebrations.
Ingredients
- 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
- 2 cups roasted broccoli florets
- 8 ounces fettuccine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup fat-free, low sodium chicken broth
- 1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 3/4 cup freshly grated Parmesan cheese
Directions
- Cook the pasta according to the package directions. Drain and set aside.
- Heat the olive oil in a saucepan over medium-low heat. Once that is warm, add the garlic and cook for 1-2 minutes, until golden.
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, greek yogurt, milk, and pepper.
- Bring the mixture to a low boil, stirring constantly. Turn the heat down to low and gently stir until thick, about 3 minutes.
- Add in 3/4 cup parmesan, cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss until evenly coated.
