BBQ Chicken Pull-Apart Sliders

Happy Monday y’all! Hope everyone had a great weekend and enjoyed Father’s Day. David and I kept it easy this weekend and hung around the house. On Saturday I made these yummy sliders that were so delicious that I just have to share with you guys.

Ingredients

  • Cooked, shredded chicken (I used 5 chicken breasts, in the crockpot)
  • BBQ Sauce (I used Sweet Baby Ray’s) – 18 oz bottle
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • Dinner Rolls (I used the Sweet Hawaiian kind)
  • Shredded Mozzarella Cheese
  • Crispy Onion Strings
  • Garlic Butter

Directions 

  • In the crockpot, whisk together the BBQ sauce, vinegar, brown sugar, red pepper flakes, and garlic powder
  • Place the chicken in the mixture, coating it evenly, and cook on high for about 4 hours
  • Once the chicken is cooked, shred apart and let it sit to soak up all the sauce
  • Preheat oven to 375 degrees
  • Slice dinner rolls hamburger style and lay bottoms in a greased pan
  • Spread the shredded chicken on bottom of rolls
  • Top with mozzarella cheese (the more the merrier!) and crispy onion strings
  • Cover with the tops and spread butter on top
  • Cover with foil and bake for 10-15 mins

We had these with some mac salad, coleslaw, and potato chips. The ultimate summer dinner if you ask me! To make this even easier, you can totally use rotisserie chicken and just BBQ sauce from the bottle. Just pull apart the chicken and mix it together. Then you elevate the anticipation all together, lol. But I will say the smell of the chicken was divine and worth the wait.

David and I both loved these sliders and even had leftovers the next day. Because this dish was so easy to make, it will for sure be a repeat!

 

Crockpot Shredded Chicken | Burrito Bowls

If you’ve been following along, you know I’m a big fan of meal prepping. Even if it’s cutting up fruit and veggies to have on standby or full-on meals available to grab, it’s extremely helpful. A great and easy way to cook up chicken all at once is using the crockpot. There are so many recipes and variations that you can do too. This week I was craving Mexican food, so I decided to make burrito bowls.

 

Ingredients

  • Chicken Breasts
  • Taco Seasoning
  • Rotel (I used mild)
  • Brown Rice
  • Black Beans
  • Southwestern Style Corn
  • Shredded Cheese (topping)
  • Sour Cream (topping)

Directions 

  1. Place the chicken breasts (I used 4) on the bottom of crockpot
  2. Sprinkle packet of taco seasoning on top
  3. Pour can of Rotel over chicken
  4. Cook on high for 4 hours / Low for 8 hours
  5. Once cooked, use 2 forks to shred chicken
  6. Rinse black beans and drain, then pour into crockpot
  7. Drain corn and pour into crockpot
  8. Mix together chicken, corn, and beans
  9. Cook brown rice (I used the microwavable kind which makes it even easier)
  10. Divide out the rice into containers, then put the chicken mixture on top

Notes

  • Make sure everything has cooled before putting in fridge
  • When ready to eat, heat up in the microwave – usually about 2 mins or so
  • Add whatever toppings you’d like! I had sour cream and cheese already, so I just used that. But more salsa and lettuce would be great too.

Pump House | Rock Hill, SC

Over the weekend David and I had ourselves a lunch date at Pump House in Rock Hill, SC. I heard about this place from my sister, who recently went there for her wedding anniversary. Because we are slowly coming out of pandemic mode, restaurants are (thankfully) starting to open up. And honestly, it was nice to actually go out! It definitely felt a little weird with the servers wearing masks, but they seemed to be in good spirits too.

Pump House is located in the “Riverwalk” community and sits right along the Catawaba River. I’ve never been in this area, so it was nice to do some sight seeing. We ended up getting there early, so we drove around and scoped out the community. There are some shops and a couple restaurants and they are continuously building brand-new gorgeous homes.

For lunch we sat on the patio overlooking the river. It was a hot day but luckily the patio is covered and they had fans blowing. Being that it was so hot, there were many people floating down the river. Looks like fun!

Let me first say that their lunch menu is what really sold us on trying this place out. Looks like there are so many yummy options to choose from! For an app we decided on the meatballs, which consisted of house-ground tenderloin and pork, grape jelly chili sauce, and pimento cheese grits.

David and I LOVED this dish. The combination of the sweet and spicy jelly was perfect and the cheese grits was a nice addition. And the meatball itself was delicious. Melted right in your mouth. Highly recommend!

We ended up both getting the sweet tea fried chicken sandwich for our meal. When the server described this as a favorite, how could you say no? He also told us that the chicken marinates in the sweet tea for hours beforehand.

At first glance the sandwich looked great. Nice brioche bun, honey Dijon, and cheddar cheese. It also had pickles but I wasn’t too fond of those. I’m not sure if I just got a bad batch, but they were almost not pickle-y enough. More along the lines of cucumber, which I despise. As far as the chicken, it was okay. We were both disappointed on how tough it was. We both ended up having some stuck in our teeth, lol. I hope that ours was just a fluke and normally this dish is great. But next time I’d give something else to try.

All and all it was a great outing. Like I said, it was nice to just get out of the house and be able to sit in a restaurant. Also, this was only a 35 min drive from Charlotte, so it was pretty convenient. If your in the area, I would definitely suggest going to Pump House!

Healthy Baked Chicken Fajitas

Now doesn’t that look scrumptious?! This is an easy and healthy chicken fajita recipe that can be altered so many ways. You can throw in a tortilla, add rice and beans, top with all the fixin’s, the options are limitless!

ONLY 5 INGREDIENTS! 

  • Chicken Breasts or Thighs (I prefer breasts but only had thighs this time – no biggie)
  • One Pepper (I used green, but any will do)
  • Yellow Onion (I actually used 1/2 of one)
  • Shredded Cheese
  • Taco Seasoning

DIRECTIONS:

  1. Put the chicken in a single layer at the bottom of a baking dish
  2. Sprinkle the taco seasoning over the chicken
  3. Layer the onions and bell peppers on top of the chicken
  4. Drizzle a little olive oil over the onions and peppers
  5. Sprinkle cheese on top
  6. Bake at 375 degrees for 45 minutes (or until the chicken is cooked)

It’s that easy! I added my mixture to a flour tortilla and added some salsa and sour cream on top. SO GOOD. And like I said, you really can add/do anything with this base recipe.

Enjoy!

 

Easy Sheet Pan Recipe

This is a great weeknight meal when you don’t really feel like cooking. Few ingredients, easy to throw together, and cooks quickly. Sounds like a perfect combo to me!

Here’s what I used:

  • Buffalo chicken sausage
  • Brussels Sprouts
  • Little Baby Potatoes

Directions:

  • First I boiled the potatoes for about 20 mins
  • Half the sprouts and sprinkle with olive oil and whatever seasonings (salt, pepper, garlic/onion powder)
  • Chop up the chicken sausage
  • Once the potatoes are tender, smash them and cover with a little butter and minced garlic
  • Cook for about 20 mins in a 375 degree oven

And there you have it; So simple yet so delicious.

Enjoy!

What I Ate Wednesday

We’re halfway through the week guys! I thought today I could share what I ate yesterday just to give other ideas and also hold myself accountable. Why is it that when you write down/take pictures of what you eat you suddenly feel self conscious? Not that I ate terribly but I guess there’s always room for improvement.

A couple months back I had what some might call a “revelation” regarding my diet. Instead of trying these fads like paleo, keto, IF, (I’ve done them all), I’m simply going to be mindful and eat what I want in moderation. This way I’m not depriving myself yet still have control.

With that being said, here’s a peak into what I had yesterday.

Quaker Oats Overnight Oats (Blueberry Banana & Vanilla) – I picked this up on a whim and I’m so glad I did! I’m a big fan of cold overnight oats but sometimes it’s a hassle to put it together or you run out of ideas on what to put in the bowl. This was super simple to prepare; you just add milk (in this case, I used vanilla almond) and then literally OVERNIGHT, it’s ready.

Small apple with peanut butter & snack-size Lara bar – This is a go-to mid-morning snack that I always fall back on. I mean who doesn’t love peanut butter and apple slices?? I added in a Lara snack size peanut butter cookie bar and that was delish too.

Little cheddar and chicken sandwich, Ritz Thins, Grapes – Since the grocery stores are a little flaky these days, I ended up with a few random picks in my cart. Included were these little “lunchable” type sandwiches. I got the cheddar/chicken and pepperoni/jack cheese combos. And surprisingly, these hit the spot! I just wanted to try some variety to my lunches and this did the trick. I added some Ritz thin crackers (the salt & vinegar flavor) and grapes.

Beachbody Peanut Butter Chocolate Bar – I know Beachbody can get a bad rep, but the workouts and products are pretty darn good. These bars are fairly new to the brand so I wanted to try them out. What peaked my interest with these bars is that they are low in calories and high in protein which can be rare when trying to find a good protein/granola bar. This was great and I highly recommend!

Chicken cutlet topped with mozzarella cheese/roasted red peppers with cold pasta salad – I had these Perdue chicken cutlets in the fridge so I decided to have that with the cold pasta salad I made earlier this week. Yummy!

Not pictured is the little dessert I had – Breyers Carb Smart Peanut Butter Ice Cream 🙂

PS. I’m just now realizing how much I love peanut butter, lol.

 

Easy Cold Pasta Salad Recipe

Hello Monday! I don’t know about everyone else but my days are morphing into each other. As this quarantine life continues, it’s hard not to eat everything in fridge. I also probably haven’t ate a vegetable in 3 weeks, lol. So now that this has become our new normal (for now), I’m going to make a conscious effort for better food choices.

Today I’m bringing to you a super simple cold pasta salad recipe that can basically be made however you want and with whatever you got in the fridge.

Here’s what I used:

  • Whole Wheat Penne
  • Yellow Bell Pepper
  • Cherry Tomatoes
  • Roasted Red Peppers
  • Mozzarella Cheese
  • Light Italian Dressing

Directions:

  1. Cook pasta according to package
  2. Chop veggies while the pasta is cooking
  3. When ready, drain pasta and let it cool completely
  4. Once the pasta is cooled off, combine everything (including the cheese, which I also cut into pieces)
  5. Add the dressing to the pasta mixture – I didn’t measure a thing, I just eye-balled

Now doesn’t that look scrumptious?! I like to have this on hand for an easy snack or lunch. And like I said, what’s great about this is that you can throw anything in there and my guess it will taste just as good. You could also add in a protein (like chicken) if you wanted too.

Have a great week!

Meal Prep Monday – Burrito Bowls

And just like that…it’s Monday again. I hope everyone had a nice relaxing weekend! The weather here in NC was beautiful so David and I took advantage. We went for a nice long walk around the neighborhood and I managed to get a wicked sunburn. Sometimes I forget how quickly and easily I burn! It was also nice to cook at home (David made a delicious meatloaf) and just lay low.

Yesterday I managed to whip up these burrito bowls for the week. I like to have either lunch or dinner prepped for the week that way it’s one less thing to worry about. This is a super easy recipe and came together really quickly.

Here’s what you’ll need:

  • Brown Rice
  • 1 lb ground beef
  • Yellow Onion
  • Red Enchilada Sauce
  • Black Beans
  • Corn
  • Sour Cream (topping)
  • Fiesta Shredded Cheese (topping)

Directions:

  1. Cut the onion and throw them in the hot pan with a little olive oil
  2. Add the ground beef and cook until brown
  3. Add spices of your choice (I used salt, pepper, onion powder, garlic powder, chili powder)
  4. Start cooking the brown rice (I used the pre-cooked, boil in a bag, 10 min kind to make it super easy)
  5. Add the jar of enchilada sauce, black beans, and corn to the beef and let that simmer for a bit

Once everything is done, then combine the rice and beef mixture into your containers. Remember, let it cool before putting them into the fridge. When ready to eat, heat up in the microwave and add some cheese and sour cream. You could also add some lettuce if you had that too.

Now let’s tackle this Monday and have a great week y’all!

 

Crockpot French Onion Chicken and Potatoes

Happy Hump Day y’all! Hope everyone’s week is going well and smoothly. There is still so much stress and anxiety in the world right now, that it’s hard to focus on anything else. For me, watching the news is not healthy at this point so I decided to take a step back from that. And let’s face it, whenever there’s an update or breaking news it’s all over Twitter and Instagram anyway. With that being said, I hope everyone remains safe and continues to brave the storm.

Today I’m sharing a quick and easy slow-cooker recipe; french onion chicken with potatoes and greenbeans. Not only is this super easy but also super yummy. Throw this together in the afternoon and 4 hours later you have dinner made!

Here’s what you need: 

  • 2 lbs of chicken breast or thighs (I’ve used both and either works! With the grocery stores all outta whack, I was only able to find thighs this time)
  • Gold potatoes – cut in quarters (I ended up only using 2)
  • Fresh Cut Greenbeans – I’m sure you could use canned, but I just happen to like the taste of fresh ones better
  • French Onion Dip seasoning mix packet

Directions:

  • Place the chicken on the bottom of crockpot
  • Cut potatoes (in quarters) and toss them in there
  • Throw the greenbeans right on top
  • Sprinkle the seasoning all over

Note – YOU DO NOT NEED ANY LIQUID! Between the water from the potatoes and juices from the chicken, you’ll be fine. I had no issues with the chicken getting dry. It was actually perfect.

4 hours later, you’re done! This dish is extremely delicious and great for a busy weeknight.

This has become a regular in my kitchen. I’ve actually used ranch seasoning as well and that was scrumptious too.

Enjoy!

Monday Meal Prep

 

Hi there! I have another easy recipe/meal prep idea for this week!

Mandarin Orange Chicken with brown rice and green beans. 

This literally took me 30 mins to throw all this together and I ended up with five portions. This is great for either lunch or dinner, which ever you prefer. I decided with this meal because I already had all of this in my pantry/fridge, so I didn’t even need to hit the grocery store.

Here’s what I used:

  • Trader Joe’s Mandarin Orange Chicken (frozen package)
  • Brown Rice (Ready to boil)
  • Trader Joe’s French Cut Green Beans (frozen)

Directions:

  1. Cook the chicken according to the package – about 20 mins in the oven
  2. Cook the brown rice – bring 4 cups of water to a boil (for 2 bags) and simmer for about 10 mins
  3. Saute the green beans to your liking – I also added some salt, pepper, onion powder, and garlic powder

That’s it! 3 easy steps!