Healthy Meals: Slow Cooker Shredded BBQ Chicken Sandwich with Baked Sweet Potato and Broccoli Salad

This is one of my favorite go-to meals. It's low hassle, delicious, and most important, healthy! I will often cook the BBQ chicken and sweet potatoes ahead of time and then I can have an awesome lunch that all my co-workers are jealous of :)

Slow Cooker Shredded BBQ Chicken Sandwich

Ingredients:
6 skinless, boneless chicken breasts
2 tablespoons Worcestershire sauce
1 (12 ounce) bottle barbeque sauce
hamburger buns

Preparation:

1. Place chicken in a slow cooker. Combine the barbecue sauce and Worcestershire sauce and pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low
3. Shred the chicken using 2 forks to pull it apart.
4. Place on the hamburger bun and serve.

Baked Sweet Potatoes

Ingredients:
2 tablespoons olive oil

3 large sweet potatoes (peeled and cut into medium sized pieces)

paprika

salt & pepper (to taste)

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
2. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with paprika, and salt & pepper (to taste).
3. Bake for 60 minutes or until soft.

Broccoli Salad

Ingredients:
4 cups broccoli florets

1/4 cup red onion, minced

2 tablespoons sugar -or- Splenda artificial sweetener, Granulated

2 tablespoons apple cider vinegar

2 tablespoons light mayonnaise or Miracle Whip

3 tablespoons raisins

salt & pepper (to taste)

 

Preparation:

1. Discard broccoli stems and finely chop florets. Set aside.
2. In a medium mixing bowl, whisk the sugar, vinegar and mayonnaise together until it is an even, smooth consistency. Stir in the broccoli and remaining ingredients. Toss until coated. Chill until ready to serve.