Congratulations to Trevor Immelman for winning the Masters! He definitely earned it – can you tell I’m a golf fan? I absolutely love watching AND playing it! Now it just needs to warm up so that I can š
For dinner tonight, I threw together a bunch of ingredients that I thought would taste good together and came up with Whole Wheat Corn Barbecue Chicken Mac. I think the name needs a little work.
Look at the steam! That’s my attempt at being artistic. Anyway, it’s been a while since I’ve cooked any meat – maybe it’s all the influence of the great vegetarian and vegan blogs I’ve been reading! I’ve actually been doing a lot of research on the subject…but I bought a lot of chicken for cheap at Costco a while back, so I figured it was time to use some of it up.
I started by putting about 1/4 cup of chicken broth in an oven pot. I added the chicken (my portion was about 5 oz.) and seasoned it with salt, pepper and a super tasty “rub” that I also found at Costco for cheap (I love that store). I drizzled the chicken with about 1 tbsp. of barbecue sauce, then baked it in the oven at 350* for an hour and 15 minutes (there was another 5 oz. portion in the pot for Bobby, so keep that in mind for cooking time).
While the chicken was cooking, I made roughly 1/4 cup of dry whole wheat shell pasta. I found a decent-sized bag of the pasta at Whole Foods for $1.50 – not bad! Yet another store I LOVE.
To the pasta I added some frozen corn. Once both were ready, I put them in a bowl and quickly added some reduced-fat Mexican cheese so that it would melt while it was steaming hot! Put the chicken on top and you’ve got Whole Wheat Corn Barbecue Chicken Mac! The name is growing on me š
A deliciously cheesy forkful:
All that for roughly 470 calories and 46 grams of protein! I think next time I make it I will have to use a Quorn Chik’n cutlet instead – YUM! I’ve recently found and fallen in love with those!
I’m definitely going to need dessert. See you soon!
