I think a good idea would be for parents to come up with some delicious crock pot items for Friday night, thus insuring a healthy and great tasting meal that evening without having to worry about crowds at all of the restaurants. Plus it gives a chance for the parents and families to mingle with the wrestlers.
Here is a recipe to get things started:
Crockpot Chicken Enchilada Soup
Servings: 8
Serving Size: 1.25 cups
Nutritional Info: 257 calories, 4.1g of fat, 24.9g of carbohydrates, 7.8g of fiber, 29g of protein, Sugars: 3.9g
Weight Watchers® PointsPlus®: 6 *

Ingredients

1 lb. chicken breast
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 onion, diced
1 green pepper, diced
1 red pepper diced
3 cloves garlic, minced
10 oz. can tomatoes with green chiles (like Rotel)
1 14 oz. can red enchilada sauce
6 cups chicken broth
1 tbsp. tomato paste
2 14 oz. can black beans, rinsed and drained
1/4 cup masa harina (or corn meal)
1/2 cup shredded cheddar cheese
Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.