This past week I made two of my own recipes for dinner. The first was a yummy Pulled Barbeque Chicken for sandwiches (in the crockpot) and the second was Healthier Taco Pockets.
They both turned out rather tasty, so I am recording the recipes for future reference or sharing.
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Ingredients
2-3 Chicken Breasts (frozen or fresh)
1/2 c. Barbeque sauce
1/2 diced onion
1 tsp chopped garlic
1/4 c. mustard (Honey or regular)
1/4 c. ketchup1/4 c. water
3-4 dashes Worchestire sauce |
Add all the wet ingredients to the crock pot and stir together. Add the chicken pieces and cover with the sauce. Cook on High 3-4 hours or low for 6-8. Shred the chicken in the sauce and cook for another 15-30 minutes on high without the lid on. Enjoy!
Healthier Taco Pockets
1 can reduced fat biscuits
1/2 lb. ground lean turkey or chicken
1/4 chopped onion
1/4 c. chopped red bell pepper
1/2 package taco seasoning
1/2 can black beans
1/2 c. shredded reduced fat mexican cheese
Saute the meat for a couple minutes until mostly browned. Add the onion and bell pepper. Cook for 3-4 more minutes on medium high in skillet. Add seasoning packet and beans to the skillet.
Roll out biscuits to at least 4 inch circle. On one half of the biscuit add a teaspoon of cheese. Add a rounded tablespoon of meat and veggie mixture to the biscuit and close in a half moon shape.
Place on nonstick sprayed cookie sheet and bake at the temperature on the side of the biscuit can (375 degrees) for about 15 minutes, until golden brown.
Enjoy these with a side of salsa and sour cream!