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This week’s episode is brought to you by Bada Bean Bada Boom, Cabot Creamery and Thrive Market
There is nothing more magical than turning bits and pieces of leftovers, pantry items, and all those things in the fridge about turn into a satisfying family-meal. And the best part, bowl meals can be customized. Eating well while moving fast, reducing waste, and making sure everyone gets what they want? Magical indeed.
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One Bowl, Endless Options
We’re big fans of bowl meals. How else can you feed everyone with what you already have on hand, in a way that every eater can make their own?
Building a diverse repertoire around this kind of convenient, flexible dinner is especially handy during the craziness of back-to-school, but honestly, bowl meals save us year round. And this week, we break down how to make one — with endless options — so that they can save you too.
Here are the links mentioned in our conversation:
Buddha Bowls by Kelli Foster
Stacie & Meghan’s Thirsty Thursday Lives on Instagram
One of Meghan’s bowl meals on Instagram (without her messy kitchen in the background – lol!)
One of our favorite brand of pickles and krauts
Our episode on how sauces can save your weeknight cooking — essential for bowl meal success
Stacie’s fave stuffed grape leaves from Thrive Market
Our episode on intentional leftovers, which is a great guide to cooking in a way that always leaves you with something you can throw into a bowl meal
Get Social With Us!
Be sure to join our private Listener’s Group on Facebook (our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we want to hear about whether you make bowl meals, how you do it, and which are your favorites.
And of course, don’t forget to sign up for our newsletter to make sure you don’t miss a thing.
You can also find us at @didntijustfeed you on Instagram, Facebook, and Pinterest. And if you happen to love us as much as we love you (because y’all are very real), you can find Meghan as @meghan_splawn and Stacie as @staciebillis on Instagram.
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Other DIJFY Episodes You’ll Love
If you loved this episode, we think you’ll also love these past episode. Binge listen, activate!
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Easy, Family Friendly BBQ Bowls
As you might have heard, we love making a big batch of shredded pork or chicken for meal prep and these bowls are a tasty way to use up the last bits of a batch. You can use any base you like — sweet potato, grits, corn pudding, — but Meghan would insist you use biscuits.
Serves 4 to 6
2 boneless skinless chicken breasts about 1 1/4 pounds
3/4 cup BBQ sauce
2 cups bread or biscuit cubes, baked sweet potato, or roasted vegetables
1/2 cup mayonnaise
1 1/2 tablespoon white apple cider, or white wine vinegar
1/4 tsp kosher salt
1 (14-ounce) bag shredded coleslaw mix
3 to 4 ounces Bada Bean Bada Boom Broad Beans in BBQ or Ranch Flavor, optional for garnish
Cook the chicken: Combine the chicken breast and BBQ sauce in an electric pressure cooker. Secure the lid and set the cooker for HIGH pressure and 10 minutes cook time. While the chicken cooks prepare the cole slaw.
Make the coleslaw: Whisk together the mayonnaise, vinegar and salt in a medium mixing bowl. Add the coleslaw mix and toss to coat.
Assemble the bowls: Release the pressure cooker’s vent and let cool to unlock. Shred the chicken. Fill each bowl with your base and top with the chicken and coleslaw. Drizzle with extra BBQ sauce if desired and top with crunchy BadaBeanBadaBoom beans just before serving.