As promised, here is the breakdown of my workout this morning. The last 10 minutes are SUPER intense!!
Dinner tonight was quick & easy, thanks to my handy-dandy slow cooker. I’ll tell ya, I really need to use this thing more. This morning before I left for work, I through the ingredients into the pot and let it cook alllll day long. When I got home, this house was smellin’ YUMMY! 😛 So what was on the menu…..?
BBQ PULLED CHICKEN!
I got this recipe from my friend Joelle last summer, and it was originally made for pork. But I figured, why not chicken? I’ll give you the full recipe, but I cut it in half for Jay & I.
BBQ Pulled Chicken
-4 skinless, boneless chicken breasts
-1 can Campbell’s French Onion Soup (10 1/2 oz.)
-1 cup ketchup
-1/4 cup cider vinegar
-3 tbsp packed brown sugar (*I accidentally omitted this…totally forgot! But I didn’t even miss it.)
-1 bottle smokey bbq sauce (*In my recipe, I didn’t measure, I just added until it looked coated enough-maybe 1/4-1/2 cup)
Mix soup, ketchup, cider vinegar, and brown sugar. Pour over chicken. Cover and cook on low 8-10 hours, or high 4-5 hours, or until done.
Remove chicken from slow cooker. Cool slightly, then shred using 2 forks. Return chicken to slow cooker & add bbq sauce. Mix and reheat through, about 5-10 minutes.
This stuff is SO YUMMY! I had mine on an Arnold’s Sandwich Thin, while Jay had his on a hamburger bun (and then went back for seconds using some baked Tostitoes scoops…also delish!)
Along with our bbq pulled chicken, I roasted up some fresh veggies.
I made a BIG batch, so I can have some leftovers throughout the week. I tossed some broccoli, green & red bell peppers, red onion, yellow squash, zucchini, and grape tomatoes in a little minced garlic, olive oil, salt & pepper. I roasted these babies in a 375 degree oven for about 25 minutes, checking once to stir.
After dinner, I decided I wanted to make a little “sweet treat” for dessert, so I ended up making a unique cupcake recipe that I have…
Chocolaty Chocolate Cupcakes!
-2 cups devil’s food cake mix (1/2 of a box)
-1 packet fat free hot cocoa mix
-1/2 cup Egg Beaters
-2 tbsp. semi-sweet mini chocolate chips
-1 tsp. Splenda (granulated)
-1/8 tsp salt
- Dissolve chocolate chips and hot cocoa mix in 12 oz. of boiling water. Put glass in freezer for 30 minutes to chill.
- Preheat oven to 350 degrees.
- After 30 minutes, stir cocoa blend and mix with all other ingredients in a mixing bowl. Whisk for about 2 minutes.
- Spray 12-cup muffin tin with cooking spray and evenly pour batter – it will be very thin, this is ok!
- Bake cupcakes for 15 minutes – they will look slightly shiny and might look a little funny on top!
(See what I mean about the funny top?)
Jay and I will be spending the night with our sweet treats, watching my fave TV show, One Tree Hill, and maybe catching up on our DVR’d Cougar Town.
*FYI: Restaurant.com has started a new promo this week – 80% Off Gift Certificates!! Just enter promo code “ENJOY” at checkout!
Speaking of restaurants…What’s your all-time FAVORITE restaurant??
I don’t think I can really choose just ONE! But some of my all-time favorites are Lanie’s Cafe in Albany, NY (they have everything you could imagine, plus a killer salad bar!) Villa Valenti, which makes an AMAZING pasta sauce, and for breakfast, Cafe Madison in Albany, NY, which has the best oatmeal red raspberry pancakes I have EVER HAD! Hmm…I think I need to get to some of these places ASAP! 😉