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I braved the grocery store last night. When I say there was nothing on the shelves, I mean there was literally nothing.
I can be dramatic, but this wasn’t an exaggeration: no bread, no eggs, and no milk.
Which brings me to my first question: why the rush on eggs? Are people snowed in planning to bake an endless number of cakes or eat scrambled eggs for days? And if you’re without power, how useful are eggs anyway—unless you plan to go full Hilary-Swank training-for-Million-Dollar-Baby on them.
I’d admit I bought eggs anyway — I have a tendency to hoard food and spend money. Just saying.
There weren’t any chicken breasts left, but there were chicken tenders. That worked for me.
I knew I had to come home with some kind of meat or my other half might throw the tantrum of all tantrums.
I grilled the chicken tenders with McCormick’s BBQ seasoning, which we love.
See that chicken up there? Still not enough for my husband. Someone needs to send him to poultry rehab.
What else did I find on the shelves?
The last lonely bag of whole wheat slider buns. It was the final bread product in the store, and I imagined a showdown with a granny tougher than Betty White.
That’s not really true, but it made a nice mental picture. If it had been, I would have gladly handed over my whole wheat slider buns, pretending she was Mother Lovett.
Sadly, that wouldn’t have happened — Mother Lovett didn’t understand “whole wheat” and loved to slather her white buns with two sticks of butter. It’s what kept her going for years.
There’s something fun about having sliders for dinner on a weeknight. It feels like your own little personal party.
These sliders are also deceptively wholesome: white meat chicken, low-fat cheese, whole wheat buns, with just a touch of barbecue and ranch.
Super tasty, and especially satisfying to my protein-obsessed husband who eats as much as he can in one sitting.
They make him feel like he’s eating a lot, even though we both know he isn’t.
BBQ Ranch Chicken Sliders
Makes 6
1–1.5 lbs chicken, grilled and shredded
6 whole wheat slider buns
2 slices low-fat Monterey Jack cheese, each cut into four pieces
1/4 cup barbecue sauce
2 tablespoons low-fat ranch dressing
Lettuce for garnish
Once the chicken is shredded, toss it with the barbecue sauce until evenly coated. Toast the slider buns.
On each bun, place roughly 1–1.5 ounces of shredded chicken. Add about a teaspoon of ranch dressing and a piece of cheese. Top with lettuce.
Serve with sweet potato fries.
What’s the one thing you can’t live without during a snowstorm? I’d pick cheese and bacon. I’d find a way to cook bacon even if I had to fry it over a fire.
Also, I polished off an entire bag of Stacy’s cinnamon pita chips while we were snowed in without power, so those should be on the list as well. Hubby shovels, I scarf pita chips — we have an excellent balance of chores in our home, don’t you think?