Super Bowl XLV grub

Super Bowl at my house is usually just a family affair. I don’t think I could handle throwing a big party — I don’t want to cook for that many people and there would be too much noise for me to enjoy the commercials. It’s better for everyone if it’s a simple affair. {Pillsbury Doughboy photo from Pillsbury.com)

On the menu this year were a couple of my favorites from the past and a new recipe (well, new to me) from Emeril Lagasse.

My Super Bowl XLV Menu:

Bacon and cheeseburger sliders

{I made these using Pillsbury Crescent Rounds for the buns and added bacon and cheese for a tasty burger; the seasoning in the meat was just salt, pepper and garlic salt.}

Nachos (Weight Watchers friendly)

{I added hamburger meat and BBQ chicken* to the nachos.}

Emeril’s Overstuffed Twice Baked Potatoes

{I baked the potatoes for 3 hours to make sure they were extra crispy.}

BBQ Chicken

Ingredients:

3 boneless, skinless chicken breasts
Salt, pepper and garlic salt, to taste
BBQ Sauce

Instructions:

Preheat the oven to 350 degrees.

Season the chicken with salt, pepper and garlic salt on both sides. Place in a casserole dish and cover with foil. Bake for 25 minutes. Uncover and pour BBQ sauce over the chicken then bake, uncovered, for 20-30 minutes.