Tuesday, November 6, 2012

HG BBQ Chicken Cornbread Casserole

It's been a long day since I made a real Hungry Girl meal! (The original recipe can be found here). I decided to stop with my crash dieting and go back to the WW lifestyle, which meant I got to cook in the kitchen again! It's hard now that my commute is an hour, but today was a PD day so I got done at 3:30 andddd I was only 10 minutes from my house! I had enough time to make this and serve it with sweet potato fries and salad, and finish the meal with healthy apple crisp. This was a yummy and VERY filling recipe! (I only had half of a portion and I was definitely satisfied!)

HG BBQ Chicken Cornbread Casserole

* 1 lb. raw chicken breast
* 1 cup diced onion
* 1 cup green bell pepper
* 1 cup frozen golden sweet corn
* 1 cup BBQ sauce (with 45 cals or less per 2T.), I used Jack Daniels Original No. 7
* 1/2 cup all-purpose flour
* 1/3 cup yellow cornmeal
* 2 T. Truvia (I ended up using sugar and it was fine)
* 1/2 Tbsp. baking powder
* 1/8 tsp. salt
* 3/4 cup cream-styled corn
* 1/3 cup liquid egg substitute
* 1/3 cup fat free plain greek yogurt


Prep: Preheat oven to 375 and spray an 8x8 (or I used a 9x9) baking pan

1. Bring a pot of water to boil and add chicken to cook for 10-12 minutes.

2. Remove from water and shred chicken (in this case I used my stand alone blender, but you can use forks too).

3. Spray a large skillet and bring to medium/high heat. Add 1c. onions, 1c. peppers and 1c. frozen corn and cook until soft (~8-10 minutes).

4. Add cooked veggies to chicken, then add 1c. BBQ sauce.

5. Mix well, then add to the baking dish.

6. In another bowl mix 1/2c. flour, 1/3c. cornmeal, 2T. Truvia/sugar, 1/2T. baking powder, and 1/8t. salt.

7. Add in 3/4c. cream-styled corn, 1/3c. egg sub., and 1/3c. yogurt. Spread mix over the chicken.

8. Place in pre-heated oven and cook 30-45 minutes.

9. Enjoy!! 

Breakdown (1/6): 7WWPP
279 cal
2g fat
810g sodium
41.5g carbs
2.5g fiber
16g sugar
23.5g protein

No comments:

Post a Comment