Chicken · Crock Pot · Sandwich

Pulled Chicken Sandwiches

Well lately I haven’t made anything exciting and that is not an understatement.  I’ve been on kind of a “spring cleaning” kick of my pantry (Spring? In Oregon? No such thing, I know) and have been eating a lot of random things that I have left over.  Literally my last two shopping trips have only consisted of fruits, veggies, and dairy perishables like almond milk and greek yogurt.  My meals have mostly been tilapia since I bought a giant bag of it earlier this winter and I have paired the fist with various starches and veggies.  Nothing to complain about, since I like fish, but nothing worth photographing and sharing either.

BUT, I do have a recipe I tried a while back that I want to share.

I don’t know about you, but I am in love with pulled pork.  I adore it.  The cook at my sorority used to make it for lunch every once and a while and I would go crazy for it.  The problem I have with pulled pork, however, is the random chunks of fat that seem to always pop up in it, regardless of who makes it or where you get it.  I used to spend too much time picking through the vat of pulled pork that our sorority cook had made to find the perfect pieces for my sandwich.  I am very picky.

When I found this recipe for pulled chicken in the crock pot I knew I had to try it.  Plus it is literally the most simple crock pot recipe of all time, so obviously I was on board to give it a whirl!

“Pulled” Chicken Sandwiches


  • 3 chicken breasts
  • 1 1/2 cups of your favorite BBQ sauce


  1. Combine all the ingredients in the crock pot with 1/4 cup of water.
  2. Cook on high 3-4 hours.
  3. Shred chicken and serve on roll of choice with desired toppings.

Literally, have you ever seen a more simple recipe?  It also works well as a make ahead freezer meal that can easily be thawed and thrown in the crock pot when you’re ready to make it.  For those details and other super simple recipes click HERE

I served mine on whole wheat buns topped with some cole slaw.  I found the cole slaw in the bagged lettuce section, it was like a little kit that had shredded cabbage and a sauce packet that you just mixed together. Again, super simple!

Again, I apologize for the horrendous picture quality.  The fluorescent lights in my kitchen along with my horrible camera phone don’t exactly lead to the greatest quality.  I will break out my real camera soon! I promise!

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Overall, delicious.  I WILL be making this again!

Quinoa · Sandwich · Vegetarian

Homemade Veggies Burgers!!!

Hello there! I am really excited about this absolutely wonderful recipe I have to share because it is a total success! I’m not new to homemade veggie burgers, but the last ones I tried to make were a bit of a fail.  I was making them in my studio apartment kitchenette to start with, which was the first disaster, and they did not hold together well at all.  I mean, they tasted amazing, but I had to eat my veggie burger with a fork and knife, NOT exactly what I wanted.

When I found this recipe on one of the blogs that I follow, Prevention RD, and one of her main positive comments on the burgers were that they actually held together I knew that a) I’m not a failure of a cook and my mushy veggie burgers were probably a common problem and b) I HAD to try this recipe.  I always pin her recipes to my Pinterest but this is the first I have actually tried. I’m sold. 

So here it is!

Black Bean and Quinoa Veggie Burgers


½ cup dry quinoa
1 tsp olive oil
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour


Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl.

When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.

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I served mine on a whole wheat bun with the usual burger condiments, mustard, ketchup, and a lot of lettuce.  The original recipe includes a yogurt sauce and the calorie information for the recipe, including that sauce.  If you’re interested, it’s HERE.

They are definitely on the spicy side, but not overwhelming.  The flavor of the cumin and the chipotle are prominent but not overwhelming and I imagine the yogurt sauce would cut the heat nicely and add a lot to the burger. I’m not exactly sure why I didn’t try it…just didn’t feel like it I guess 😛

I served it with roasted asparagus on the side, a very filling meal 🙂

Check out my fancy Instagram picture, it got a lot of like haha:


Anyone else out there had similar experiences with veggie burgers falling apart?

Servings (Burger only): 6

  • Calories: 220
  • Total Fat: 3.7 g
  • Saturated: 0.4 g
  • Cholesterol: 35.8 mg
  • Sodium: 154.8 mg
  • Total Carbs: 45.2 g
  • Protein: 10.5 g