I've developed the dietary habits of a toddler, except I don't throw my food. What I love today I may hate tomorrow. Yesterday, I couldn't live without Chinese take-out (we had something else, and I did live). Today ... chicken sloppy joe's. I have no idea where that came from, I haven't made them in years, but it was most certainly going to be served on our lunch table today.
Here's the recipe. I didn't measure anything so take the measurements as approximations ... and add whatever you've got in the fridge ... I would have added cucumber, zucchini, cabbage, corn, a little sour cream ... who knows what else. This turned out really well, and I'm not just saying that because I'm pregnant, Jason had three helpings.
1 lb. chicken, boneless
1/2 c. carrot
1/2 c. barbeque sauce
1/2 c. ketchup
1 tbsp. tomato paste
1/8 c. onion
1/8 c. pickle relish
1/8 c. mushroom
1/2 c. romaine, finely shredded (or iceberg or cabbage ... )
1 t. parsley
First, get out the food processor.
Cook the chicken in boiling water until done. Meanwhile, shred the carrots in the food processor and throw everything but the mushrooms (except the chicken, because it's boiling and it'd be best not to throw boiling chicken ... just let it cook on it's own for now) in a big pan on the stove.
Shred the cooked chicken and the mushrooms in the food processor and add to the big pan on the stove.
Heat medium-high for 10 minutes or so, serve on toasted wheat buns with dill pickle slices, if desired. Enjoy.