Mealtime Monday-Easy BBQ Shredded Chicken and Chips
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Shredded Chicken (or Turkey) and Chips
This meal or snack is one of my daughters favorites and super easy to make! I thought this would be an appropriate Mealtime Monday addition since it is easily converted into a “get rid of the left over turkey” meal!
Kids Love Shredded Chicken and Chips!
The recipe is super simple and can be varied to your own taste. Basically, I came up with this one day when we had planned to have Mexican for dinner and I realized that we had no hamburger for the recipe. All I had in the fridge was a left over chicken that I had roasted the Sunday before. Four kids, pouring rain…improvise!
I often use ground chicken in place of hamburger for a lot of my recipes anyway so I didn’t think the girls would notice. Once I pulled as much of the meat off the Roaster as I could, I used a chopper to chop the chicken up very fine (about the consistency of hamburger).
I used the regular recipe on the Taco Mix and served it up with chips and taco fixins’. The girls actually commented on how good it tasted! How happy was I…kids liked what I made and I didn’t have to go out in the rain!
Since that first experiment, we have made this into a Signature Dish that the girls actually request. I have also brought it to parties as an appetizer with a bag of tortilla chips.
According to my family taste, I don’t shred the meat as fine as I had the first time but feel free to experiment with it. We have also modified the recipe to used simple BBQ sauce depending on whether it is a Mexican Dinner or just a regular menu item.
Here is how easy and flexible this dish is:
- About a pound of chicken (or turkey)-you can use left overs, chicken breast on or off the bone or thighs according to your taste and budget
- One bottle of BBQ sauce (or one package of taco seasoning)
- One bag of Tortilla Chips
If I am using fresh chicken, I simple put it in a deep frying pan with water (just enough to cover it) and let it boil for about 30-40 minutes until cooked through. Allow it to cool so that it is easy to handle.
TIP: Buy the chicken when it is on sale, boil it and leave it in the fridge to use for recipes like this, to make chicken salad, a quick soup or just to snack on! Also, I throw a few seasonings, garlic powder, onion powder and celery salt in the water when boiling the chicken for some added flavor!
Once the chicken is cooled just pull off the meat you just shred it, chop it, dice it, mash it…what every you want. Basically consider who is eating it and what consistency they would like. (For the baby I really do mash the chicken super fine!)
Add BBQ Sauce, Taco Seasoning or whatever spices you like. I have even made my own quick sauce:
Quick Sauce When You Have Nothing Else
1 cup ketchup
2-3 tablespoons Brown Sugar
1 teaspoon Apple Cider Vinegar
2-3 tablespoons water (as need for consistency)You can mix this in a separate pot or just mix it right in as you heat the shredded chicken. Just put all the ingredients together, stir and heat.
Warm the mixture and let simmer on low for about 10-15 minutes to let all the flavors blend. I serve this dish along with rice, shredded lettuce and tortilla chips.
You can be creative with this and add a dollop of sour cream on top with some shredded cheese or use the mixture on top of a bed of lettuce with other salad fixins’. It is delious, flexible and a great way to get rid of left overs!
Enjoy!
Have a recipe you would like to share? Please send me a note through Contact Me or DM me on Twitter! I would be honored to have you as a guest blogger to share your favorite recipe on Mealtime Monday!
Mealtime Monday’s Mouthwatering Quinoa Side Dish by Kid Appeal!
Mondays are always tough for me trying to figure out what we are going to have…different…for dinner after the big Sunday Meal. Jenna at Kid Appeal! is here to the rescue! When I asked Jenna to do a guest post, I knew from being a regular at her blog it would be something really cool and delicious. Here is the awesome dish Jenna came up with:
Quinoa-the side dish that looks like balls with squiggle tails.
Guest Post by Jenna Pepper, Food With Kid Appeal!
Quinoa Stir Fry
What’s a kid not to love? The cook in your family is bound to fall head over tails for this super grain too!
Quinoa is a “good carbohydrate,” like brown rice but it only takes a quarter of the time to cook! When dry, the grain looks small and round like millet-these are the tiny light yellow beads you see in your multigrain bread that have a small crunch when you bite into them. When cooked they are a light beige ball with a squiggle tail. Little piggy anyone?
I use them in recipes in lieu of rice, especially on quick supper nights when I don’t have an hour to wait for brown rice to cook. Their versatility allows them to be added into soups, served in stir-fries, baked into casseroles, tossed in cold salads, made into porridges, or just steamed-drizzled with olive oil or dotted with butter.
Here’s some food trivia: quinoa is actually a relative of spinach and Swiss chard, and was once considered the “gold of the Incas.”
Kid-Appeal Tip: Read this with your kids (provide cliff notes for younger kids) about the sacred grain of yesteryear. At dinner have each child toast one of the special health powers of super grain (go first if they need inspiration). Then ask them what special health power they hope to get from it after they’ve eaten their dinner.
Not only is it higher in protein that other “grains” it is considered a “complete” protein, meaning that it does not have to be paired with a legume to contain all nine essential amino acids required by our bodies.
This makes it great for vegetarians (aka tots and preschoolers who haven’t figured out how to chew and swallow meat). It also contains a good amount of the amino acid lysine that is essential for tissue growth and repair. If your kids are sporting any band-aids when you introduce this grain, let them know the lysine in the quinoa will help new pink skin grow faster!
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