Yesterday as I was putting the finishing details on lunchboxes for the children to take to their summer program, I asked Isaac if he would like a sandwich or a hot dog placed in his box (TIP: Pack everything you can in a lunchbox the night before school. I attempt to pack everything except the perishable items such as fruit and sandwiches.). He opted for barbecue chicken. I am relatively sure he was the only child at his preschool yesterday munching on a container of homemade BBQ chicken.
Isaac did not know of his love for this type of chicken until a few months ago. He has spent most of dinnertime playing rather than eating that particular evening and then suddenly was struck with hunger once bedtime rolled around. I cannot bear to send a child to bed hungry when we have a pantry full of food but I also do not want them to think supper foods are an option that can easily be substituted for snack food at a later time. So, at casa de phillips if you do not eat your supper and are suddenly overcome with hunger pains later in the evening you are more than welcome to eat the leftovers from supper that are in the fridge.
That is what Isaac had to do one evening with some BBQ chicken and realized that he loved it....even if it is cold and served straight out of the fridge at bedtime.
An easy way to prepare BBQ chicken is to put about three plump chicken breasts in a crock-pot, lightly salt and pepper them, and then cover them with store-bought BBQ sauce. Sometimes I whip up my own sauce, but usually when I pull out the crock-pot it is because I am in a time-crunch and I need something quick and easy.
Turn the crock-pot on low and let that chicken cook for about 5-6 hours. Thirty minutes before supper time, shred the chicken with a fork and add a bit more sauce.
We use this type of chicken on hamburger buns, inside tortillas, and on top of baked potatoes. You can even use it to top a pizza or rest it on of a bed of rice. Yum, Yum!
What is an easy recipe your family loves that is great for hectic days? Share the details in the comments and you will have a chance at winning this adorable meal planner from Parents:
This meal-planner has some recipes tucked inside already and comes equipped with a tear-out shopping list, freezer labels, and sleeves for magazine clippings. It also comes with a free one year subscription to Parents magazine, one of my all-time favorites. To enter just leave a comment sharing the details of a favorite recipe (or you can link to one on your blog). Everyone is welcome to participate, not just those who have a blog. Also, feel free to enter this contest even if you entered the one on Monday! Comments will close on Friday evening and the winner will be announced on Saturday!
Good Luck and hurry before you miss out!
psst...I have something else to give-away later in the week. Don't miss out!
6 comments:
Here's a recipe that's healthy and fast...not sure spinach will be a big hit with other kids, but the cheesiness helps to make it more appealing!
Easy Spinach Enchiladas
From the Kitchen of: Robin Kernodle
10-12 tortillas (I like to use whole wheat)
1 package frozen chopped spinach, thawed (or cooked) and well-drained
1 8 ounce package cream cheese, softened
1 can enchilada sauce (I use Old El Paso’s Green Chili variety)
grated cheese of your choice (cheddar, taco blend, monterrey jack, etc.)
Mix well-drained spinach with cream cheese and enchilada sauce until thoroughly blended. Spoon about 1/3 cup spinach mixture into tortillas, top with cheese, and roll up. Place seam-side down in baking dish. Cover with remaining sauce and extra cheese. Bake at 350 for about 30 minutes. I usually keep the pan loosely covered with foil until the last 3 minutes or so.
My favorite easy recipe is cracker crumb chicken. Take boneless, skinless chicken breasts (as many as you need). Dip them in melted butter then in crushed Club crackers. Bake at 350 until the chicken is done and golden brown (about 45 minutes). Yummy!
I love making White Chicken chili in the Crockpot- just cut up chicken breasts (1 or 2) and saute with cumin seed, chili powder, onion and garlic, plus chopped green pepper or a can of green chilies. Put in crockpot. Add one can of creamed corn, one of regular corn, one or two cans of great northern beans (plus liquid) more cumin and chili powder if you like, chicken soup base, pepper and salt. Maybe some water if you think it needs it. Let cook 4 hours on high, then turn off power, add some half and half, check salt, add if needed, and VOILA! Dinner!
My favorite is crock pot fajitas... sort of the same idea!
Put a roast in your crock pot in the morning with a can of stewed tomatoes, a can or corn, a can of black beans, a packet of ranch dip powder. Cook all day on low. Serve with tortillas, cheese, sourcream, avocados... YUMMY!!!
PICK ME!!! I could use this organizer, too!!! Thanks for sharing.
My favorite quick and easy meal is Meat Pie:
Brown 1 lb. ground beef and add 1 small can tomato sauce, 1 tbsp. of worcestershire sauce and a little flour. (You can also add some veggies). Put the mixture in a pie plate lined with pastry dough that has grated cheese spread on the bottom and cover with another sheet of pastry dough. Bake for 40 minutes at 350. Easy and yummy.
I guess the crock pot is the go-to tool! I make chicken tacos by using chicken breasts, a can of broth and about 1 TBSP of taco seasoning. Shred the meat when tender (normally 6 hrs but my turbo pot can be like 3) and serve on tortillas with rice, beans, guacamole, sour cream, cheese, lettuce, tomatoes, salsa, whatever your heart desires! I usually put enough chicken in there to use the leftovers for sour cream chicken enchiladas or quesadillas!
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