Thursday, November 12, 2015

WIAW and BBQ Chicken Nachos

I'm still not doing too well on the WIAW posts. I forgot to take a picture of my lunch, doh! Plus today is Thursday instead of Wednesday, so it's really a WIAT post. But nobody would know what that means, so we'll pretend it's Wednesday!

I try to limit myself to Starbucks once a week. I know, some people would say that is a lot, but some people go there daily! I have the Starbucks app since you get a few rewards every now and then, so I had a $2 off a breakfast sandwich that I used to get this ham, egg and swiss croissant sandwich. It was pretty good, and I usually don't like to eat this heavy of a breakfast. Then I had the pike place roast coffee, which has a burnt taste/smell sometimes... but it's nice a strong which I like!

Lunch was just Deans cottage cheese with pineapple and mango, and vegetable soup from Trader Joe's. Here is my substitute picture.

Redesigned Dean Foods sour cream and cottage cheese packaging adds stackability, and scoopability.

For dinner, I made BBQ Chicken Nachos from The Floating Kitchen. I received delicious cookies from Liz last year in the Great Annual Blogger Cookie Swap, so I've been following her blog ever since, and her pictures are amazing! They make me want to try every single thing she posts.

My phone pictures are not the best, but you get the idea. This was really simple to make, especially if you buy a rotisserie chicken and shred it. I even got a 1/2 rotisserie chicken since it only calls for 2 cups of shredded chicken. It was the perfect amount.

BBQ Chicken Nachos

  • 2 cups shredded chicken
  • 3/4 cups barbecue sauce
  • 12 ounces tortilla chips
  • 3 cups shredded cheese (I used a mix of Cheddar, Mozzarella and Jack)
  • 1 avocado, smashed
  • pico di gallo
  1. Pre-heat your oven to 350 degrees. Lightly spray a large rimmed baking sheet with non-stick cooking spray.
  2. In a medium bowl, toss the shredded chicken with the barbecue sauce until well coated.
  3. Spread about half of the tortilla chips out over your baking sheet. Top with half of the chicken and half of the cheese. Then add the remaining chips and repeat the layers with the remaining ingredients.
  4. Transfer to your pre-heated oven and bake for about 10 minutes, or until the cheese is melted. Remove. Top with pico di gallo and avocado, or serve on the side. Serve immediately.
 Recipe adapted from The Floating Kitchen

For dessert, I made Salted Carmel Bread Pudding from the frozen section at Trader Joe's. This isn't a picture of that (it's wasn't that pretty, trust me), but I had to share this because it's the most delicious French Toast Bread Pudding from a little coffee shop/deli I went to the other day. I loved that they put mint leaves in the whipped cream! It added a little punch to some of my bites. Mint should definitely be used in more dishes.

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