Like I said in yesterday's post our world is going pretty fast right now, so I have not had time to try a new recipe much less really sit down and plan out our weekly meals.
This week has been less hectic than the rest so I was able to sneak in one new recipe! Z did approve and it was honestly the easiest recipe I have probably ever made. The hardest part is shredding the chicken, which Z did perfectly!
This recipe is via Cooking Light Magazine..I would highly recommend getting a subscription!
1/2 cup no-salt-added ketchup
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups shredded skinless, boneless rotisserie chicken breast
8 (1.3-ounce) sliders mini buns
8 bread-and-butter pickle chips
Preparation1. Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
2. Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.