Did anyone not catch that Michigan-Michigan State game? Holy frijoles, sports and food fans! What a finish. Mike Dantonio dubbed the Michigan State miracle play (which you can view here if you haven’t) “Rangers: Mission 4-10.” What a play it was. Never again in your lifetime will you see a game end that way.
Our own Marie Silvio, diehard Michigan State alum and fan, experienced the game firsthand. I asked for her summation of those finals minutes in the Big House.
College football fandom… it’s something else.
Marquee Matchup: #15 Texas A&M vs. #24 Ole Miss, 10/24, 7:00PM ET on ESPN
I know, I know. “But Matthew, no one cares about Ole Miss but you!” It’s the only game this weekend between top-25 teams, so cut me some slack, please. Besides, this is a really compelling matchup. The Rebels return Laremy Tunsil to action this weekend, arguably the country’s best left tackle who’s coming off a 7-week NCAA suspension. He’ll lock horns with SEC sack-leader Myles Garrett. So not only is this game giving us a great preview of a future NFL-player rivalry for years to come, it’s also an SEC West elimination game. Neither team can afford another conference loss if they want to make it to the big show in Atlanta. Even though the Rebels got beaten down by Memphis last weekend, I like Chad Kelly and company winning a tight game at home. My Prediction: Ole Miss 31, Texas A&M 28
Delicious year-round, I love me some squash. Sautée yellow squash in a little olive oil with some onions, and I’m in heaven. Put it in a casserole and add cheese, and I’m going into food-happiness coma. Prepare this dish for your tailgating party and wow your friends with some good ol’ comfort food delectableness. Who are you guys rooting for this weekend? Let me know in the comments section. Have a great week 8! Cheers.
2 tablespoons canola oil
1 1/2 cups sliced onion
6 cups sliced yellow squash (about 1 1/2 pounds)
1/4 teaspoon freshly ground black pepper
3 ounces 1/3-less-fat cream cheese (about 1/3 cup), softened
1/4 cup fat-free milk
2 large eggs
3 ounces reduced-fat cheddar cheese, shredded (about 3/4 cup)
27 reduced-fat round buttery crackers, crushed
1. Preheat oven to 375°.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 2 minutes. Add squash and pepper; sauté 10 to 12 minutes or until squash is golden brown. Remove from heat.
3. Combine cream cheese and milk in a large bowl, stirring with a whisk until smooth. Add eggs, stirring with a whisk. Stir in squash mixture, cheese, and half the crushed crackers. Spoon squash mixture into a 2-quart casserole dish coated with cooking spray.
4. Top with remaining crushed crackers. Bake at 375° for 30 minutes.
SERVES 10 (serving size: 3/4 cup)
CALORIES 145; FAT 8g (sat 2.7g, mono 3g, poly 1.5g); PROTEIN 6.2g; CARB 11.8g; FIBER 1.1g; CHOL 48mg; IRON 0.8mg; SODIUM 190mg; CALC 108mg