It’s been hectic at our house. Joe is busy as usual. He handles it much better than me. Culinary school is more demanding than I ever imagined. Last week was my first round of mid-terms which nearly killed me. Being a full-time student at 34 is much harder than it was ten years ago. I have a feeling I aced my exams, though. I’ll find out soon enough.
If you didn’t notice I totally missed the mark on Valentine’s Day. I had great recipes planned but not enough time to get them posted. When you see a chocolate dessert pop up, pretend like you don’t know it was really intended to celebrate lovers everywhere.
With all the hustle and bustle, I’ve been making quick meals. Don’t get the idea that I’m cooking regularly. Joe’s had more than his fair share of fend-for-yourself nights lately. When I can get it together, I cook something simple.
I made a big CrockPot full of this tasty Pulled Barbecue Chicken last week. We ate in sandwiches, omelets, and tacos. It’s incredible to throw some ingredients into a pot and have a sugar free, gluten free barbecue chicken sandwich hours later.
The bread is homemade – in my bread maker. I’ve been playing with the recipe for a while.
Saturday night I made Barefoot’s Salmon & Lentils – full of nutrition and takes almost no time at all. Tonight I made a double batch of Shredded Chicken Tortilla Soup. We have enough for two more meals – one for later this week and the rest will go in the freezer.
Enough about how I’m learning to adjust…here’s the good stuff.
This recipe is adapted from Eating Well.
Ingredients
- 1 cup reduced-sodium tomato sauce
- 1 small onion, finely chopped
- 2 large cloves garlic, grated on a microplane
- 3 tablespoons cider vinegar
- 2 tablespoons agave nectar
- 1 tablespoon tomato paste
- 1 tablespoon smoked Spanish paprika
- 2 teaspoons dried, ground mustard
- 1 teaspoon ancho chili powder
- 1/2 teaspoon salt
- 2 1/2 pounds boneless, skinless chicken thighs trimmed of fat
Instructions
- Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.
- Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.
Winners from the Last Two Weeks
Yes, two weeks of winners.
Congrats to the 3 Pamela’s Products winners:
- Chaya from The Comfy Cook and readers Helen and Nina!
The winner of I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat…
- Stephanie, a reader!
Discount on Nicolette’s books for my readers:
Nicolette is generously offering my readers a chance to purchase the book for $19.95. You’ll also get a free copy of “How to Cope,” literature about living with food allergies. I Love Dessert will be $22.95 at check out. You’ll get a refund via PayPal once the transaction is complete. If you buy two or more books, you’ll get a 10% discount on the total purchase.
What do you do to stay sane when life moves at the speed of light?
Ari @ Food Intolerances Cook
posted on February 14, 2010 at 11:57 pm
Wow Amy- this looks amazing. Do you think there is anyway you could take your ketchup recipe and just add a few things to make it barbecue sauce instead. I made a ton of ketchup and I need to use it up and barbecue sauce (and these sandwiches) sounds like a great way.
In regards to your question and post: I know how you feel. I am hitting midterms right now too and it is just as crazy. Last week, I thought I was going to collaspe. One night, I left around 8 am for school and didn’t return until after 10 pm! I haven’t had time for many meals either and it’s just been a miracle to have meals at all!
Luckily, I was able to get a meal from a friend…and then use the leftovers for this last week.
In regards to staying sane
, I find that I have to get enough rest (as best as I can anyway) and take time for myself (even when I think I don’t have time to do so—that is most often when I need it most.) This can even be just short 10-15 min breaks. Go for a walk, read a book, etc. Or take an hour break or so. Just do something relaxing that you enjoy! Believe me, it keeps you sane and a lot happier! 
We will love your chocolate dessert no matter when it appears on here……I am in the same boat—I really wanted to post my chocolate crepes with strawberry filling and chocolate sauce for valentines day but just ran out of time.
It will also appear soon. 
Best wishes with school and all of life!
[Reply]
Amy Reply:
February 15th, 2010 at 10:37 pm
@Ari @ Food Intolerances Cook, Yes, make BBQ with the ketchup. I have and it’s great. Thanks for sharing this with me – I forget to stop and take a break. I just barrel right through. The days I do take a break, I’m much happier.
It’s good to know that I’m not the only one who missed V-Day! Would love to see your crepes. Yum!!
[Reply]
Kestlyn
posted on February 15, 2010 at 12:02 am
Yum! Anxiously awaiting your bread recipe
[Reply]
Hallie
posted on February 15, 2010 at 7:37 am
Great looking recipe, Amy. Thanks for posting even though you’ve been super busy! I find the thing that helps me most when I’ve got an insane schedule is taking or making the time for a good, nourishing meal to fuel my fried brain. This BBQ chicken looks like just the ticket!
[Reply]
Alta
posted on February 15, 2010 at 6:49 pm
These kind of recipes are life-savers when time is scarce. I’m sure you did well on your midterms! And don’t you LOVE Ina Garten’s salmon and lentils recipe? I made a version of it back when I was doing my detox – and those lentils were so delicious, I felt like I was eating “bad” food. And hey, no worries on the Valentines stuff – I kinda ignored the whole thing on my blog too!
[Reply]
Jenn AKA The Leftover Queen
posted on February 16, 2010 at 10:57 am
This looks delicious Amy! Crock pots surely are a lifesaver during busy times! I tell all my friends who are mom’s that think they don’t have time to cook, to get a crockpot! They are truly amazing!
[Reply]
gfe--gluten free easily
posted on February 16, 2010 at 5:07 pm
Crocks rock. I break the rules all the time preparing mine the night before, storing it in the fridge, and then just plugging it in in the morning. Works great. This looks and sounds like a great barbecue recipe, Amy!
Please listen to all the great advice, dear. You’re just starting out with your fabulous culinary adventure so you definitely need to pace yourself, so you can get the most of it and happily survive.
BTW, one key that lets me know I’m juggling too many things is when I starting dropping things and tripping.
Don’t worry about your intended Valentine’s Day post. We’ll need that on one of the days that we aren’t inundated with other sweet treats. I managed some special posts, but didn’t send out any cards or packages like I normally do. It’s different every year … I’ve learned not to fret about it (too much, anyway).
Hugs,
Shirley
[Reply]
Amy Reply:
February 17th, 2010 at 7:50 pm
@gfe–gluten free easily, I have actually dropped a couple of things and didn’t go to Blissdom at the last minute because I couldn’t pull it off. Joe’s been helping with the grocery shopping, too, which is wonderful.
I know what you mean about starting to drop balls – I’ve put a few down but so far haven’t dropped one.
Good advice, my friend.
[Reply]
Sophie
posted on February 16, 2010 at 5:35 pm
That looks so scrumptious with the bread. What a yummy gf meal. Mouth is watering like crazy. I shouldn’t visit food blogs before eating dinner, lol
.
[Reply]
Cassidy
posted on August 2, 2011 at 8:04 am
I made this last night and it was delicious, my whole family loved it! Will definitely make it again
[Reply]
Amy Reply:
August 3rd, 2011 at 8:40 am
@Cassidy, Thanks for letting me know that you liked it!
Hugs,
Amy
[Reply]
AmandaonMaui
posted on December 28, 2011 at 5:16 pm
I’m using this with beef round steak tonight. It’s a leaner cut of beef, so the crockpot is the perfect place for it.
[Reply]
AmandaonMaui Reply:
January 12th, 2012 at 2:03 pm
@AmandaonMaui, Wow, it turned out really watery. The cooking time was definitely not enough for the beef. I ended up cooking it overnight. So about 15 hours. By then it could be shredded.
It was always a possibility when trying to flex the mold.
[Reply]
Fae
posted on February 19, 2012 at 8:31 am
I am trying to save a recipe into my Ziplist recipefile, but i can’t find the link on your webpage. You are listed on Ziplist’s web page, which is where i found you. I need instructions on how to copy some recipes, please.
[Reply]
Sheryl
posted on February 20, 2013 at 6:55 pm
~**Made this and it was delicious! Had a house full of people and everyone loved it. Replaced the agave with coconut nectar due to my sons allergies, in fact I’ve subbed it in many of your WONDERFUL recipes and it works great. Bye the way, LOVE LOVE your cookbook!**~
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