Hello universe!
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| Oops, I didn't mean this universe. I think you know what I meant. |
Well, today was day three of Slim in 6. I am not nearly as sore today, so if I need to chase down a villain I won't be hobbling along like I was yesterday. I feel like I have more energy than I did before. Normally when I get home from job (my undercover job to keep humanity fooled into thinking I'm anything but super) I'm ready to go to sleep, but tonight I made a delicious BBQ Chicken casserole from Hungry Girl (don't worry I'll get to that later in the post) and then did the HIIT 20 workout from Chalene Johnson's program, Turbofire, and the Slim and Limber video that came with Slim in 6.
Okay, to the main event of the evening. HUNGRY GIRL'S BBQ CHICKEN CORNBREAD CASSEROLE IS AMAZING. Superman is actually eating his second helping right now and called it "awesome."
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| Yep, that's it. Delicious. |
Ingredients:
1 lb. raw boneless skinless chicken breasts, halved
1 cup diced onion
1 cup diced bell pepper
1 cup frozen sweet corn kernels
1 cup BBQ sauce with 45 calories or less per 2-tbsp. serving
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
2 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup canned cream-style corn
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
Optional toppings: fat-free sour cream, chopped scallions
Directions:
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Fill a large pot about two-thirds of the way with water, and bring to a boil on the stove. Boil chicken until cooked through, 10 - 12 minutes.
Drain and transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and corn kernels. Cook and stir until softened, 8 - 10 minutes.
Add cooked veggies to the bowl of chicken. Add BBQ sauce and mix well. Evenly transfer to the baking pan.
In another large bowl, mix flour, cornmeal, Splenda, baking powder, and salt.
In a medium bowl, mix cream-style corn, egg substitute, and yogurt. Add contents to the large bowl of flour mixture, and stir until completely mixed.
Pour mixture over the contents of the baking pan. Bake until a toothpick inserted into the cornbread topping comes out clean, 35 - 40 minutes. Enjoy!
MAKES 6 SERVINGS
I ended up doing things a little differently. For example, I omitted the green pepper and onion (I was trying to get my father to eat it and anything too healthy is something he avoids), instead of using white flour I used wheat flour, and instead of egg substitute I used regular eggs. We used reduced fat sour cream as a topping (just a little bit).
And now for a little quote to end the evening...
“You can’t foresee all the consequences of your actions — But that’s no excuse to do nothing.”-Hal Jordan
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