Here’s an easy 2 parter. Includes my fav. thing to use, rotisserie chicken! I’ve never made a homemade BBQ sauce before…it’s easy and has it’s own unique flavor to it. It was good! Will probably make a again. Found the Sandwich recipe on Foodnetwork and the BLT Mac Salad (YUM) was on Skinnytaste.
BLT MAC SALAD:
- 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
- 4 slices bacon
- 2 large ripe tomatoes, diced small
- 4 tbsp reduced fat mayonnaise (I used Kraft light)
- salt and fresh pepper to taste
- 2 cups baby spinach
In a skillet get your bacon all cooked up and crispy
Cook your elbow noodles up…once done boiling, drain and rinse with cold water then set aside
Chop up your tomatoes and combine along with any accumulated juice with mayonnaise and pepper in a medium bowl. I added a tiny bit of garlic powder too.
Combine your pasta with tomatoes and spinach mixing well. Then toss in bacon right before serving. Voila! It was way better than I expected! Perfect for a potluck or a nice side dish to a summer meal.
PULLED BBQ CHICKEN SANDWICHES: (could cut recipe in half if you only wanted to make a few sandwiches)
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can low-sodium tomato sauce
- 1/4 cup tomato paste
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 5 tablespoons molasses
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke ( I ommited cause I didn’t have any and didn’t wanna buy…might make a big difference though? I’m sure it’s good when added)
- 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
- 6 hamburger rolls
Get your chicken all shredded up into pieces (skin removed)
Heat your oil in a large pan over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke (if you have it) and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Pile on 3/4 cup of the chicken mixture onto the roll. Place some provolone (or whatever you fancy, if any cheese) and some spinach leaves. Way good. Could even make extra sauce just to store up for a later time.