This recipe from Six Sisters’ Stuff is different from most that I have posted before, because it requires a crock pot. The dish is definitely not quick to make, because it is a slow-cooker dish. However, the recipe does not need to be monitored during this time, so students could go to class, do work, or study during the cooking time.
Here is the recipe:
- 3-4 boneless chicken breasts
- 1/2 cup BBQ sauce
- 1-2 apples, peeled and grated
- 1 lemon, juiced
- 6-8 slices bacon
- 2-3 sweet potatoes
- 1 cup chopped frozen broccoli
- In small bowl, combine BBQ sauce with grated apple and lemon juice.
- Wrap 2 pieces of bacon around each chicken breast. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.
- Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 degrees for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
- Cook frozen broccoli as directed on package.
- Serve yummy chicken breast with side of broccoli and sweet potatoes.
The preparation time is pretty quick for this recipe–however, the crockpot cooking will last all day. Be prepared to make this recipe in advance!
The comments on the recipe were positive overall, but did not suggest any changes or additions to the dish. Here are two positive reviews:
I found this California Roll Breakfast Sushi recipe from Farmgirl Gourmet this past weekend while perusing Pinterest. While it may be a little more time and effort consuming than most college-friendly recipes, I highly recommend this one. I made my own adaptation of the dish because I didn’t have certain ingredients, and it made for a great weekend brunch dish.
Here’s the original recipe from Farmgirl Gourmet:
- 4 eggs, divided
- 6 tablespoons milk, divided
- 4 tablespoons jack cheese, divided
- cooking spray
- 2 flour tortillas
- 4 strips crisp bacon
- 1/2 large avocado, sliced
- 1/2 large tomato, sliced
For the Spicy Sour Cream:
- 2 tablespoons sour cream
- 1 tablespoon sriracha (or other hot sauce)
- 1 teaspoon milk
- Coat a medium skillet with cooking spray and heat over medium-high heat. In a small bowl whisk 2 eggs and 3 tablespoons milk until incorporated. Pour into the hot skillet. Sprinkle with 2 tablespoons cheese and cook without stirring for 3-5 minutes, until the top is no longer wet. You may need to turn the heat down so you don’t burn the bottom.
- Place the tortilla over the egg and gently flip them out on to a cutting board. Place 2 strips of bacon in the bottom 1/4 of the tortilla (closest to you). Top with 1/2 of the sliced avocado and tomato. Roll up as tightly and gently as you can. Allow to rest for a second and then slice with a sharp knife into sushi rolls. Repeat the process with the remaining eggs, cheese, etc.
- In a small bowl mix the sour cream, sriracha and milk. Drizzle over the sushi rolls and serve immediately.
I wanted to try out the recipe, but I didn’t have sour cream, sriracha, or tomatoes. I adapted the recipe by substituting sauteed mushrooms and salsa for the tomatoes. I also altered the sauce entirely and created a cream-cheese based mixture. I softened cream cheese, mixed it with a little milk and added a generous helping of Texas Pete Hot Sauce. I beat the three ingredients together until I had a sauce-like consistency. When I went to roll the sushi, I also realized that I had added too many ingredients and was unable to roll the concoction into sushi-roll size. I chose to leave the dish as a breakfast burrito instead.
Here’s the picture of my adaptation:
I think that the original recipe could be adapted in many ways, but I definitely would like to try to create the sriracha sour cream sauce.
This BLT recipe from The Nerd’s Wife adds an exciting twist on a simple classic. The blogger got the recipe from Wright Bacon, but the recipe can obviously be adapted using any available bacon. This would make for an easy lunch recipe, but could also be an easy dinner option as well. All of the ingredients are very basic, and should be easily available to college students.
Here’s the recipe:
-Wright Brand Bacon, buffalo flavor
-Mrs. Baird’s Bread
-1/2 c mayonnaise
-1 tsp Tabasco sauce
-Dash of cayenne pepper
-Prepare the bacon according to package directions to desired crispness. Slice the tomatoes and lettuce and set aside. Toast the bread.
-Mix together the mayonnaise, Tabasco sauce and cayenne pepper. Spread on bread, then top with lettuce, tomatoes and bacon.
There were not many comments on the recipe, but all reviewers raved about how great the sandwich looked:
I look forward to trying this one out, and I may even use the quick spicy mayonnaise sauce for other recipes!