BBQ Chicken, Bacon, Ranch Potatoes

Indulgent Flavors with a Healthy Twist

If you have been reading along with me (either this post or this post), then you know that I love BBQ sauce! I pretty much have to since I was born and raised in Texas, and because of that, baked or grilled BBQ chicken is a staple. A delicious staple. And even more delicious when you combine sweet and tangy BBQ chicken with crispy, salty bacon and cool, creamy ranch. Did I mention it was all dairy free and refined sugar free? Oh, and made in one pan, then stuffed inside a hot baked potato for minimal mess?! It just gets better and better! Flavors so delicious and indulgent, you wouldn’t know it was paleo and Whole30 compliant. Let’s get to the recipe, shall we?

BBQ Chicken, Bacon, Ranch Potatoes

Serves 4

Ingredients:

• 4 large russet or sweet potatoes
• 2 lbs of chicken (if you have leftover meat from my Roasted Chicken with Carrots this would be the perfect use for it!)
• 3/4 cup of compliant BBQ sauce (here is mine, and here is my favorite store bought brand)
• 4 slices of compliant bacon
• 1/2 of a red onion, thinly sliced
• Six to eight mushrooms, sliced
• Ranch dressing (here is mine , and here is my favorite store bought brand)
• 2 cloves of garlic, minced
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 2 tbsp of avocado oil
• Optional toppings:
• • sliced avocado
• • chopped scallions
• • an extra drizzle of BBQ sauce

Directions:

• Preheat oven to 425 F
• Pierce potatoes several times with a fork
• Place in oven to bake for about 45-60 minutes, until easily pierced with a fork
• Meanwhile, season the chicken with salt and pepper (skip the next few steps if using leftover chicken meat)
• Cook the chicken in avocado oil in a large pan, over medium-low heat
• Once cooked through, shred or cube the chicken
• Set aside
• In the same pan, cook bacon until desired crispness
• Set aside on paper towels to drain
• Crumble bacon once cooled
• In the same pan, place the sliced onions and mushrooms, season with remaining salt and pepper
• Cover and cook over low heat until desired tenderness
• Place cubed or shredded chicken back into the pan with the vegetables
• Cover with BBQ sauce, stirring to make sure it’s evenly distributed, and cook until warm
• By now, the potatoes should be done
• Slice them open and fill with BBQ chicken/veggie mixture
• Top with crumbled bacon, a generous helping of ranch, and any other desired toppings
• Leftovers will keep, covered, in the refrigerator for up to a week

For more potato recipes, check out my Taco Stuffed Potatoes with Avocado Chipotle Ranch, Oven Baked Fries, Creamy Whole30 Mashed Potatoes, Mustard Potato Salad, and Roasted Potatoes.

I hope you enjoy this cozy and comforting, healthy, minimal-mess meal! It’s a win-win; happy family with satisfied taste buds and full bellies, and less time cleaning up after dinner! Get out of the kitchen and go relax…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Smoky and Sweet BBQ Sauce

The Stars at Night, are Big and Bright…

All my fellow Texans just clapped in their heads and sang “Deep in the Heart of Texas”. Admit it, you know you did! I’m certainly missing Southern California, but I am happy to be back in my great state. Texans are a proud people, and one of the things we pride ourselves on is our BBQ. You can find at least one little BBQ joint, if not three or four, in pretty much every tiny town in Texas, and probably every single one boasts it’s own “special BBQ sauce”. I love BBQ sauce; I cook with it, dip things in it, and top things with it! It’s so versatile; sweet, spicy, tangy…and loaded down with refined sugar. A popular brand of BBQ sauce has a staggering 16g of sugar in only 2 tbsp of sauce, and the American Heart Association recommends no more than 25g of added sugar for women and around 12 for children, depending on their age. I don’t know about you, but I don’t want nearly all of my sugar consumption for the day to come from a measly 2 tbsp of BBQ sauce.

So what are we supposed to do when we want that sweet, tangy sauce? Make some with no added sugars! This BBQ sauce is sweetened using dates, which are a sweet and sticky fruit, so the sugar content is natural and unrefined. The smokiness comes from charring an onion, and the tangy flavor comes from apple cider vinegar and garlic. This sauce is delicious in my Barbecue Meatloaf, is perfect to top shredded chicken or pork with, or use as a marinade. However you use it, I know you will love the flavor, and relish in the fact that there are no added sugars. Healthy food doesn’t have to be flavorless or boring; enjoy it!

Smoky and Sweet BBQ Sauce

Makes about 2 cups.

Ingredients:

• 1.25 cups of water, or more for a thinner sauce
• 1/2 cup of apple cider vinegar
• 1 6 oz can of tomato paste, no salt or sugar added
• 2 tbsp of Dijon mustard
• 5 Medjool dates, pitted
• 1/4 yellow onion, charred either over gas burner or in the broiler
• 3 cloves of garlic, crushed
• 1 tsp of salt
• 1 tsp of paprika
• 1/2 tsp of pepper
• 1/4-1/2 tsp of cayenne, depending on taste
• 1/4-1/2 tsp of chipotle powder, depending on taste

Directions:

• Combine all ingredients in a small pot over medium heat
• Stir until combined and just starting to steam
• Carefully transfer ingredients to food processor or blender
• Puree until desired consistency
• Use immediately, or store covered in fridge for up to 2 weeks

For other flavorful sauces, be sure to check out my Dairy free Garlic Herb Ranch, Spicy Garlic Salsa, Classic Garlic Hummus, and Lemon Garlic Aioli. For creative ideas on how to use this BBQ sauce, check out my Barbecue Meatloaf, or possibly with leftovers from my Roasted Chicken with Carrots. And, of course, all BBQs need a delicious side of Mustard Potato Salad. Yum!

I hope this BBQ sauce inspires you to cut out added sugars and to truly enjoy healthy foods! Cover everything in sauce…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Barbecue Meatloaf

Awesome Sauce!

As a born and raised Texan, barbecue has pretty much always been a staple, and any good Texan will always have a good BBQ sauce on hand. Right there in the fridge next to the sweet tea (P.S. I hate sweet tea). However, during my two rounds of Whole30 I had such a hard time locating a delicious and “clean” sauce without spending 45 dollars and my left thumb. Finally, I found this amazingly tasty and simple barbecue sauce with no added sugars! I made a couple of changes, simply adding a little paprika and cayenne, and using a few less dates.

After making a batch of BBQ sauce, I wondered what to do with the leftovers. I had some frozen ground beef and thought I would try out a BBQ meatloaf. I rarely make meatloafs, but after making this I’ve decided it will be a staple in our home! We have a hard time getting our 18-month-old, Zemirah, to eat meat, but she loved it! And my husband, David, said it is his new favorite meal!

You don’t have to make the same BBQ sauce I did, and if you have a favorite, healthier sauce on hand, try it out and see what you think. Serve this with my Creamy Whole30 Mashed Potatoes and an extra spoonful of sauce (or in Z’s case, mustard), and you will have a happy tummy. I hope this meatloaf will be a hit around your dinner table and become a staple in your home, too!

Barbecue Meatloaf

Makes one meatloaf, will serve five.

Ingredients:

• 1.5 lbs ground beef
• 1/2 cup BBQ sauce, divided in two
• 1/2 cup, plus two tbsp almond flour
• 1/4 cup tomato sauce
• Three eggs
• One small onion, chopped
• 2 cloves garlic, minced
• 1.5 tsp salt
• 1 tsp pepper
• 1 tsp ground mustard
• 1/2 tsp paprika
• 1/4-1/2 tsp cayenne, depending on taste

Directions:

• Preheat oven to 375 F
• Prepare baking sheet with foil and cooking spray
• Combine all ingredients, except 1/4 cup BBQ sauce, in medium mixing bowl
• Mix with hands until well combined
• Shape mixture into a loaf on prepared pan
• Brush the top with remaining BBQ sauce
• Cook for 35-40 minutes

A good sauce can really enhance a tired dish, but this is not your grandmother’s meatloaf. It’s spicy, sweet, and satisfying! I hope you make it soon…and enjoy your pinch of crazy!