This whole two kid thing is kind of kicking my ass.
Forget the grocery shopping and making sure there’s dinner on the table 7 days a week, I just finished my <errr 2013> taxes!
Can we say master procrastinator?
Yep, 100%. Right here.
Alright back to business. Sorry, had to get off my chest. Felt like it was a good 10 pounds I just lost.
Speaking of weight. More like baby weight. Ugh. Nevermind.
I’m just trying to make healthier decisions. But aren’t we all?
My goal is to make 2-3 main meals a week so I don’t snack all day. Having an infant attached to my breast or glued in my arms and a demanding toddler, it’s hard not to snack on salty (current addiction is tortilla chips and hummus) or sugary foods that are right at my finger tips. I mean, they’re just so good. And easy. It just doesn’t feel great afterwards.
Recipes like this, I double the chicken mixture so there would be leftovers to put on salads, more melts or simply eat with a fork. Soups have also been great because all I have to do is reheat. Another “trick” is keeping the blender on the counter as a reminder to make smoothies.
Now I just need to increase my vegetable intake…
I’ve made probably five recipes from the SkinnyTaste Cookbook. Our absolute-make-again- favorites were these Buffalo Chicken melts and then the Slow-Cooker White Bean Chicken Chili Verde and the Baked Potato (with Cauliflower!) Soup. My husband and I, in food heaven. Amazing, ALL of it.
All the recipes are low calorie and made with all natural ingredients. The bonus for all of you, a lot of them are gluten-free!
It’s just the beginning. We’re eating our way through this baby.
Buffalo Chicken Melts, Gluten-free (option)
Slightly adapted from SkinnyTaste Cookbook
- 1 1/2 cups shredded chicken or breast meat from a store-bought rotisserie chicken
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon light mayonnaise (I used regular)
- 2 1/2 tablespoons Frank’s RedHot sauce
- pinch of cayenne pepper (optional)
- 4 slices of gluten-free bread (she uses multigrain), slightly toasted
- 8 thin slices tomato (I used 4 larger slices)
- 4 slices reduced-fat pepper Jack cheese
For the Slow Cooker:
- 3 skinless boneless chicken breasts
- 3 cups low sodium chicken broth
- 1 onion, quartered (optional)
- 1 celery stalk (optional)
- 1 sprig of fresh parsley (optional)
Slow Cooker Chicken
In a slow cooker, combine chicken breasts, enough broth or water to cover the chicken, onion, celery stalk, and parsley – if using. Cover and cook on high 4 hours.
Remove the chicken and shred it with two forks. Discard the remaining liquid and vegetables. Leftover chicken can be refrigerated up to 3 days.
Buffalo Chicken Melts
Adjust the oven rack in the top third of the oven and preheat broiler
In a medium bowl, combine the chicken, carrots, celery, red onion, mayonnaise, hot sauce, and cayenne (if using).
Arrange the toast on a baking sheet and put 1-2 slices of tomato on each. Divide the chicken salad evenly among the slices and top with 1 slice of pepper Jack. Broil until the cheese is golden and bubbling, about 2 minutes, keeping a close eye on it to avoid burning.
Serve hot and enjoy!
October 15 2014