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If you're looking for a hearty, healthy breakfast that's tasty and passes the "can I make this while wearing a sleeping baby?" test, look no further.
Ingredients:
1 cup old fashioned oats (not quick oats)
1 1/2 cup milk
1/2 cup peanut butter
1/2 cup brown sugar (or less, to taste)
1 egg
1 handful chocolate chips
From here, you can add pretty much whatever else catches your fancy. If you want to make this into a breastfeeding recipe, you could add some flaxseed meal, but I wouldn't do more than 1/4 cup. I'll add a handful of pecans if I have them, and a splash of vanilla if I'm feeling fancy. And cinnamon. I love adding cinnamon to just about everything sweet. If you're not like me, leave it out.
How-to:
Pour all ingredients into loaf pan. Stir to combine, making sure you don't end up with clumps of peanut butter (which might take a minute). Bake at 350 degrees for 35 minutes or until set. Kiss sleeping baby (of course, this doesn't have to wait until the end).
I only have a "before" picture because the baby woke up while this was in the oven and I was too hungry when it came out to get an "after" photo. I'll try to remember next time I make this delicious breakfast. Unless you want to try this recipe and share your own photo?
This post may contain affiliate links, which means you're supporting my stay-at-home blogging efforts if you make a purchase using these links.
Because Hubby is from Texas (or maybe because he's a weirdo... could go either way), he doesn't share my love for barbecue chicken. Which means one batch makes me about a week's worth of lunches for while he's at work! It's literally the easiest thing to make in the slow cooker and it's so delicious and versatile once it's done. If you don't have a slow cooker, I definitely suggest getting one. They're great for when you don't want to spend a ton of time cooking.
This recipe works just as well if you have a nice pork tenderloin, except then it's pulled pork instead of barbecue chicken. And then it won't last as long, because Hubby will eat it, too.
Here's how you make it: put 2 or 3 boneless chicken breasts (or 1 pork tenderloin) in the slow cooker, pour about half a bottle of your favorite barbecue sauce over the top, turn the slow cooker on low for about 6 hours and walk away. When it's fully cooked, shred the chicken with a fork right in the slow cooker. You don't want to lose any of the chicken-y barbecue-y juices. And then comes the hardest part... trying to figure out how you want to consume your delicious barbecue chicken.
Here are some of my favorites.
Pizza: barbecue chicken, red onion, green onion, extra barbecue sauce, and jack cheese (cheddar works, too) on a homemade pizza crust.
Salad: barbecue chicken, green onion, black beans, corn, lettuce with equal parts barbecue sauce and ranch dressing.
Sandwich: just barbecue chicken on toasted sourdough works just fine for me. I'm so California.
Nachos: barbecue chicken, black beans, green onion, any shredded cheese, and tortilla chips.
Quesadilla: a substitute for nachos if you don't have tortilla chips.
A la carte: with a fork, unless you want sticky barbecue fingers.
What's your favorite way to enjoy barbecue chicken?
