Posts tagged: chicken
15 Guilty Pleasure Recipes That Are Actually Healthy
The New Year is upon us... How many of you have been able to keep those New Year's resolutions for a week?! With all the tasty meats and treats we make on the daily, it's tough to keep a healthy state of mind up in here. We might not be able to stick to a strict diet but with these 15 Guilty Pleasure Recipes That Are Actually Healthy, there's a chance the weight gain won't be as tragic as it could be in 2017. From BBQ to Tex Mex, flavorful pasta to pizza, this roundup of healthy meals will keep you in line with your New Year's resolutions (without giving up all those tasty meats - like, ahem, BACON)!
Best Ever Crockpot BBQ Chicken - Sauce + Style
BBQ Chicken & Bacon Guacamole Wraps - Sauce + Style
Bacon-Wrapped Caprese Stuffed Chicken - Sauce + Style
Grilled Chili Rubbed Flank Steak - Sauce + Style
California Chicken, Veggie, Avocado and Rice Bowls - Half Baked Harvest
The Best Philly Style Italian Hoagie - Baker By Nature
Seared Pork with Roasted Grapes - Bev Cooks
Mexican Shredded Pork Polenta Bowls - Perpetually Hungry
Clam, Chard and Bacon Pizza - Bon Appetit
Easy Italian Chicken Skillet - Gimme Some Oven
Sloppy Jane Tex Mex Bowls - Naked Cuisine
20-Minute Lemon Pesto Penne - Pinch of Yum
Italian Sausage and Tortellini Soup - The Kitchen
Spicy Fish Taco Bowls - Jo Cooks Good luck staying a little healthier out there, piggy peeps!
BBQ Chicken Avocado Flatbreads
Welcome to 2017 piggy peeps! I don't know about you but I am not ready to get back into the swing of things to kick off the New Year. It feels like there are 5 million to-do's on my list and I am barely making a dent in them a few days into the new year... One thing that's falling off my radar? Dinner. I am struggling with pumping out tasty meals without spending wayyyyy too much time on them. Since I have too much to do at work, I am starting to rely on meals of popcorn and soda - NOT how I wanted to start the year.
Instead, I'm pulling out my Pig of the Month BBQ Shredded Chicken and I'm making something more than just a sandwich with it. These flatbreads are one of the easiest meals EVER and there's no one that can resist them, I don't care how picky of an eater they are. The fluffy naan with BBQ sauce, chicken and avocado is the best base for any pizza. Throw in the bite of some red onion and salty cheese and holy wow, this pizza is one the entire family will be begging you to make on a regular basis. Not to mention it's pretty dang healthy in terms of pizza, so you can feel ok about sticking to those New Year resolutions ;)
INSTRUCTIONS: Place naan on a lined baking sheet.
Spread each with half of the BBQ sauce.
Top with chicken, red onion and cheese.
Place under broiler set to high for approximately 2 to 3 minutes, or until the cheese melts.
Remove from oven, top with avocado, cilantro and a sprinkle of queso fresco. Serve.
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Pig of the Month BBQ Shredded Chicken
Pig of the Month BBQ Love Me Tender Sauce
*Recipe and photos by Meghan Bassett
Best Ever BBQ Chicken Enchiladas
You know when you discover one of the best combinations ever? Because I just did. It's called the happy little crossing place between Mexican and BBQ....
I can't lie; it's freaking magical!
The cheesy, ooey gooey normal enchiladas recipe is made oh-so much better with the addition of BBQ sauce and the best ever Pig of the Month BBQ pulled chicken. It's a little spicy, a little sweet and totally tangy, making every bite the most dreamy thing to hit your taste buds since a slice o' crispy bacon. If your tummy isn't rumbling at the sound of that, there's honestly something wrong with you...
Get down to Chow Town!
Serves 4 to 6 INSTRUCTIONS Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Add vegetable oil to a medium skillet and heat over medium-high heat. Add onion and cook until tender, approximately 3 minutes. Add chicken and chiles. Season with salt and pepper and cook until warm. Keep warm over low heat. Whisk together enchilada sauce and BBQ sauce in a small bowl. Set aside. Assemble the enchiladas by laying out the tortillas one at a time on a clean work surface. Spoon on 2 Tbsp of the enchilada BBQ sauce, spreading it out to coat the entire tortilla. Add 2 Tbsp of the chicken mixture down the center of the tortilla, then sprinkle with cheese. Roll up tightly and place in baking dish. Repeat with remaining tortillas. Spread remaining sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20 minutes. Garnish with chopped cilantro and serve immediately.
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Pig of the Month BBQ Pulled Chicken
*Recipe & photos by Meghan Bassett
Lightened Up Chicken Mac and Cheese
My ultimate comfort meal? A heaping bowl full of macaroni and cheese. No, not the stuff from the box people. I mean the real, down-home heart stuff that fills you up and warms you from the inside out.
Of course, eating bowl after bowl of that cheesy deliciousness is a little bad for the waistline... On the other hand, I don't believe in compromising flavor in favor of just eating the healthy stuff. That's why this Lightened Up Chicken Mac N Cheese is the one dinner you have to add to your winter weeknight rotation! It's creamy and dreamy and oh-so cheesy, but the lightened up cheese sauce and whole wheat noodles keep you from adding too much to your hips.
Without sacrificing any flavor! The Pig of the Month BBQ Pulled Chicken sure takes care of THAT. BOOM baby. Let's get cooking!
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Lightened Up Chicken Mac and Cheese from Pig of the Month BBQ on Vimeo.
INSTRUCTIONS: Preheat oven to 375 degrees. Spray a baking dish with cooking spray. In a large saucepan, melt butter over medium-high heat. Add onion and cook until tender, approximately 3 minutes. Add flour, stirring to combine, and cook until golden, approximately 30 seconds to 1 minute. Whisk in milk and broth. Bring the mixture to a boil and cook for 5 minutes, until thickened. Remove from heat and stir in cheese until melted. Season with salt and pepper to taste. Stir in macaroni and chicken into the saucepan. Pour into the prepared baking dish. Top with an extra sprinkled of cheese and the bread crumbs. Bake for 15 to 20 minutes, until bubbly and the top is golden.
Shop This Post Pig of the Month BBQ Pulled Chicken *Recipe, video and photos by Meghan Bassett
Sticky Honey Buffalo Chicken Wings
Tailgating season is back and better than ever, piggy peeps! I don't know about you but I also ready to bring football back into my life. I just drafted my fantasy team and I have big hopes that my home team is going to be putting up some major points throughout the season.
Let's be honest though, as much as we love that ol' game we call football, the tailgating food is where it's AT. It's the thing that gets you through between the end of summer recipes and the official start of the holiday season once November rolls around. That means we have two months to stuff our faces with all the cheese, bacon and meats we can get our hands on.
And I'm starting with wings. Sticky, sweet and spicy wings that make you bust out the wet wipes and get extra messy. This is just the recipe to start off with people! Just look at that sticky sauce covering those baked wings.... ALL. THE. YES. Are you ready to dig in??
INSTRUCTIONS: Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together vegetable oil, 2 Tbsp melted butter, salt, pepper, garlic powder and smoked paprika. Add the wings and toss. Lay wings on lined baking sheet in a single layer. Bake for 45 to 50 minutes. Turn the oven to broil on high. Move chicken wings to the top rack and broil for 3 to 4 minutes, until crispy. Flip and broil again on the other side.
In a medium saucepan over medium heat, stir together hot sauce and cornstarch. Add butter, molasses and honey, stirring to combine. Bring to a boil, then reduce to a simmer for 4 to 5 minutes until the sauce is thickened. Toss wings in a large bowl with the honey buffalo sauce. Serve with ranch or blue cheese dressing.
*Recipe and photos by Meghan Bassett
BBQ Chicken & Bacon Guacamole Wraps
BBQ Chicken & Bacon Guacamole Wraps are here to make all your secret lunch dreams come true... I don't know about you all, but I get SO bored with eating salad and turkey club sandwiches for lunch every day. I can get into a serious rut when it comes to lunch. With all the work piling up, I never have time to really think about what I am eating unless I plan it out ahead of time.
Planning ahead is not necessarily my strong suit. As much as I would love to craft a gorgeous lunch every day, I need something that's ready to just dive into on the spot when my stomach starts rumbling. That's why this wrap is SO perfect. It's easy to make ahead of time (heck, you could even make it the night before) and it'll disappear in about 2.5 seconds. Surprised?
It's stuffed with BBQ-sauced chicken, guacamole and BACON so I'm not sure why you would be! It's better than any sandwich you'll ever grab at that sad little shop on the corner. Plus it even has some lettuce in there to make you feel even healthier as you wipe the BBQ sauce from your chin.
INSTRUCTIONS: In a medium bowl, stir together chicken, BBQ sauce and ranch dressing. Set aside. Microwave tortillas for 30 seconds to make them pliable.
To build the wraps, lay down a layer of lettuce and top with three strips of bacon in the center of each tortilla. Divide the red onion evenly between the two, then chicken, then cheddar cheese and finally guacamole.
Wrap tightly in foil and serve immediately or bring it with you for a delicious work lunch or picnic!
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Pig of the Month BBQ Applewood Smoked Maple Bacon
Pig of the Month BBQ Hand Pulled Chicken
*Recipe & photos by Meghan Bassett
Bacon-Wrapped Caprese Stuffed Chicken
Weeknight meals can get really boring, am I right? I mean, there's only so many times you can cook a plain ol' chicken breast, match it up with some veggies and not get bored to tears. Sometimes you need to shake things up during the week, but you don't have time to master an insane recipe. Enter Bacon-Wrapped Caprese Stuffed Chicken.
These chicken breasts are going to seriously wow your family and I bet you already have most of these ingredients in your home (or even growing in your backyard for you herb and veggie growers out there!). All you have to do is stuff your chicken breasts with those classic caprese salad ingredients, wrap them in bacon and boom. Dinner is done in less than 30 minutes and your satisfying everyone at the table. I LOVE caprese salads - the mozzarella, the tomato, the basil - it all screams freshness and summer to me with every bite. Chicken lends itself so well to this combo so it only makes sense to stuff everything INSIDE the chicken breast. That combined with the bacon-wrapped exterior leaves you with one of the moistest pieces of chicken you'll ever dig into.
This will become a family fav in no time!
Bacon Wrapped Caprese Stuffed Chicken from Pig of the Month BBQ on Vimeo.
INSTRUCTIONS: Preheat oven to 400 degrees. Split each chicken breast in half. Stuff with 2 half slices of mozzarella, one half slice of tomato, and a generous sprinkle of chopped basil. Pinch the edges of the chicken breast closed.
Wrap each chicken breast with two slices of bacon, making sure the edges of the bacon overlap all on the same side of the breast. Heat olive oil in a large oven safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side, making sure to rotate to get it seared on all four sides. Place skillet in the oven and bake for 10 minutes, or until cooked through. Serve immediately.
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Pig of the Month Applewood Smoked Maple Bacon
*Recipe, photos and video by Meghan Bassett
17 Ways to Use Up All That Shredded Chicken and Pulled Pork
You know when you end up with too much shredded meat? You might have made one too many chicken breasts or that pork shoulder you bought is just a couple pounds too heavy. You might have a few containers of our very own tasty shredded chicken or pulled pork sitting in your freezer that you’re wondering how you can use. I mean, making a tasty shredded meat sandwich is delicious don’t get me wrong. After a while though, you start dreaming of new possibilities for that shredded chicken or pulled pork. There are SO many ways to use it up, from tacos to pasta, pizza to incredible casseroles! We’ve rounded up our top Sauce + Style recipes, along with some of our other blog favs so you’ll never run out of ways to use up those meats again. Who loves ya baby? You know we do.
Shredded Chicken Chili - Ketogasm Chicken Tamale Casserole - Jo Cooks
Chicken Stuffed French Bread - Life in the Lofthouse Chicken Fajita Pasta - Kevin & Amanda
Skinny Buffalo Chicken Stuffed Sweet Potatoes - Not Enough Cinnamon BBQ Chicken Rollups - Life in the Lofthouse
Campfire Nachos - Sauce + Style “Cracked Out” Chicken Tater Tot Casserole - Plain Chicken
Pulled Pork Flatbread with Mango Chutney - Sauce + Style Pulled Pork Tacos - Sauce + Style
Loaded BBQ Pork Potato Casserole - Mom on Timeout Hawaiian BBQ Pulled Pork Calzones - Sauce + Style
BBQ Spaghetti Casserole - Spicy Southern Kitchen Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli - Fashionable Foods
Pulled Pork Burrito Bowls - My Natural Family Chipotle Lime Carnitas Salad - Cafe Delites
Pulled Pork Enchiladas - Better Homes & Gardens Are you ready to get down on some meats on meats on meats? If you ran out of your fav shredded meat, just head over to our site to order more. Our shredded chicken and pulled pork is SO bomb.
Grilling 101: The Best Way to Make Juicy Grilled Chicken
You know that magical juicy chicken you dream of getting hot off the grill in your very own backyard? It ain't as easy to make as you think. We hear it all the time - "how do I grill chicken breasts and keep them moist?" "Is there any way to avoid dry chicken? Help!" You asked BBQ-loving peeps and we are here to answer your grilling prayers. Just follow the crazy simple steps below and boom, just like that you'll be the envy of the entire neighborhood. Get that grill master cap ready...
First, use the bottom of a wide jar or glass (or even a small skillet) to flatten those chicken breasts in an even thickness. You don't need to pound them to super thin cutlets, just make them even. Now, brine that bird! Even a mere 30 minutes in a salty brine or marinade will make all the difference - plus you need time to fire up the grill anyway 😉
An easy brine is super salty water with a dash of black peppercorns will do the trick, or go fancy with a marinade for a couple of hours. Either way, make sure you are letting the chicken rest in the brine or marinade for at least 30 minutes.
Once the grill is hot, oil it up and grill the chicken breasts over medium high heat, approximately 350 to 425 degrees. Make sure they are over direct heat and grill them for just a few minutes per side. Fast and hot gives you a good sear and keeps the meat nice and juicy. When the meat reaches 155 degrees, remove it from the heat and let it rest. Don't worry, it'll keep cooking and reach that safe zone of 165 degrees while it rests. Just don't cut it too soon or you'll lose those tasty juices! Serve with any Pig of the Month BBQ sauce, chimichurri, or salsa. Happy grilling folks!
Grilling 101: What Temperature Do I Grill That At?
Becoming a grill master is everyone’s goal during the summer. You want to be the man/gal with the plan when the grill is firing up and all those tasty meats, veggies and fruits are heading for those killer grill marks. If you are hoping to be a better griller this summer, the first thing you have to master is the heat of your grill. Every grill can be different, but the real key isn’t nailing a specific temperature, it’s getting the foods on the grill in the right order. Slamming some delicate fish on a blazing hot grill isn’t going to give you that flaky tastiness you want, just like throwing a steak on indirect heat isn’t going to deliver the juicy, tenderness. Feeling overwhelmed yet? No worries, we’ve got you covered. Here’s the complete guide to knowing exactly what temps the top grilling foods need to hit the grill at.
Fire up those grills, ladies and gents. You GOT this.
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