Halfway through the week! Yahoo!
This month, WIAW is all about summer staples. And I’m proud to say that my entire menu for today is filled with plenty of delicious (and healthy!) summer eats!
Three eggs, scrambled with a little cheddar cheese and a bunch of fresh salsa!
Anyone else as shocked as I am that I didn’t have my normal breakfast?? This is a momentous occasion!
(But never fear. I’m sure my peanut butter and banana will be back next week. )
A green smoothie!
In the mix:
- 1/2 frozen banana
- A few frozen strawberries
- Organic chocolate milk (so good!)
- Chia Seeds
- About 1/2 tbsp peanut butter
- Lots of spinach!
- Ice cubes
I’ve been making a similar smoothie a lot recently. It helps me get in my calcium and greens without much effort!
Leftover BBQ chicken and roasted asparagus from the night before.
Recipe below. You need this BBQ sauce in your life!
I had leftover BBQ sauce from the BBQ chicken I had made the night before. So I threw two chicken breasts in the slow cooker, covered them in water, and let them cook on low for about 7 hours. I took the chicken out of the water, shredded the meat, and mixed in the BBQ sauce. It made for an incredible sandwich!!
On the side, carrots and salt and vinegar chips (i.e., my new obsession). I know the chips aren’t healthy, but I don’t care. They were totally worth the splurge! If you’ve never bought the “Kettle” brand of salt & vinegar chips, you need to. They are the best. They are so strong, they burn the taste buds off of your tongue.
Cherries. My favorite seasonal fruit!
So, I had this great idea to cook up some BBQ chicken on the grill last weekend.
But when we went to fire up the grill, we realized we were out of propane.
So I had to improvise, and cook the chicken in the oven instead.
Thankfully, it was still incredibly delicious and tasted like summer!
(Modified from a recipe in “Great Food Fast,” by Martha Stewart)
Note: I made a double batch of sauce, because I wanted some leftovers. But if you don’t want leftovers, just cut my measurements in half!
- 2 tsp. hot sauce
- 2/3 cup apple cider vinegar
- 1 cup light brown sugar
- 6 tbsp Dijon mustard
- 1/2 cup molasses
- 1.5 tsp minced garlic
- 1 cup ketchup
- 2 tbsp Worcestershire sauce
- 4.5 lbs. cut up chicken (I had thighs, legs, and wings)
- 1 tbsp vegetable oil
- Salt and pepper
- Preheat oven to 350 degrees
- Combine the first 8 ingredients in a small saucepan. Simmer over medium heat, stirring occasionally, for about 5-7 minutes.
- Meanwhile, put the raw chicken in a large bowl. Add the vegetable oil, salt, and pepper. Toss to coat.
- Put foil into a large baking dish. Add chicken, skin-side down. Baste chicken with some of the BBQ sauce.
- Cook for about 20 minutes, taking the chicken out of the oven one time to baste with more of the sauce.
- After 20 minutes, flip all of the chicken pieces over. Baste with more sauce. Put chicken back in the oven.
- Let the chicken cook for another 20-25 minutes, basting at least one more time. When the meat is white and the juices run clear, the chicken is done!
- Serve with more sauce and enjoy!
Note: You can also grill the chicken, and I’m sure it would be even more amazing. Just put the chicken on the grill after tossing it with oil, salt, and pepper. Cover the grill and let the chicken cook, turning frequently. After 10-15 minutes, uncover the grill and baste with the sauce. Keep turning the chicken and basting frequently for another 5 minutes, until cooked through.
I served my chicken with roasted asparagus. For the asparagus, I tossed it with a little olive oil, salt, and pepper. I cooked it at 425 degrees for 5-7 minutes.
This meal was so good. I absolutely loved the sauce. If you like a tangy BBQ sauce, you need to try this. It’s so much better than the stuff you buy in a bottle!
Question for ya …
Best thing you’ve eaten this week?
What is a summer staple in your diet right now?
Thoughts on Big Brother??
Honestly, I think the new houseguests are boring. I hope the vets kick their butts!