Homemade Fried BBQ Chicken Hot Pockets

Homemade Fried BBQ Chicken and Cheese Hot Pocket

Who doesn’t love a good Hot Pocket? They’re a great go-to lunch and B even likes them for breakfast (not the breakfast ones, the regular ones). When he was working in Houston, he found a store that makes a homemade fried version that he absolutely fell in love with and stopped every day on the way to work to get one. Oh no, he was NOT going to love someone else’s food more than mine so I had to figure out how to make this happen. That’s where this recipe for a (much lower in sodium than the ones he got at the store) Fried BBQ Chicken and Cheese Hot Pocket was born and it’s a real keeper.

Ingredients for Semi-Homemade Low Sodium Hot Pockets

There’s a whole lot of beauty to this recipe that I need to share. 1) You can use canned crescent rolls for the shell. 2) You can use up that leftover baked or grilled chicken to make these. 3) You only fry them for about 1 minute because they are pre-baked so that lowers the fat. 4) Assembly takes no time at all. 5) Your family will love these more than the “real” ones!

I always keep shredded BBQ Chicken in the freezer to use in recipes throughout the week, but you can pull this together pretty quickly without that if you have some leftover chicken. Just shred it and mix it with some low sodium BBQ Sauce, grab a can of crescent rolls, some waxed paper, your favorite cheese, and some avocado oil, and you’re ready to assemble.

Homemade Hot Pockets: A Low Sodium Recipe

Simply lay out your waxed paper, spread out a little avocado oil (any oil will do, this is just my preference), roll out 2 of the crescent roll pieces together, place a generous amount of your BBQ chicken in the middle, and top it with your favorite cheese.

Homemade Fried Hot Pockets

Close it up like a pie trying to make sure that you don’t have gaps in the dough (see above right, that’s not cool) and place it in your favorite baking dish while you preheat your oven to 375º.

Homemade Hot Pockets

Pre-bake your Hot Pockets for 10 minutes in the oven until they’re just barely starting to brown.

Homemade Fried BBQ Chicken and Cheese Hot Pockets

Then simply fry them in your deep fryer at 300º for about 1 minute, until golden brown. You can use any fillings you’d like including ham, turkey, pepperoni…what ever suits your fancy.

Homemade Fried BBQ Chicken Hot Pockets
Recipe type: Lunch
Prep time: 
Cook time: 
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Serves: 2
These semi-homemade Fried BBQ Shredded Chicken and Cheese Hot Pockets are simple to make, lower in sodium than the store-bought variety, and they can easily be frozen and heated up for lunch.
  • 1 can refrigerated crescent rolls
  • 1 tbsp avocado oil
  • 2 cups Shredded BBQ Chicken
  • 2 slices Colby Jack Cheese
  1. Brush avocado oil on waxed paper, then roll the crescent rolls out and split into 2 equal pieces.
  2. Press crescent roll pieces until they form a rectangle with no holes in them, making sure to press the seams to each other tightly.
  3. Place 1 cup of shredded BBQ chicken on each of your crescent roll rectangles on just the lower side.
  4. Pull upper side of rectangle over the meat and close up tightly around all of the edges.
  5. In a 375º preheated oven, bake meat pockets for 10 minutes, until lightly browned.
  6. Fry the meat pockets in the deep fryer at 300º for about a minute, until golden brown.
  7. Pat with a paper towel prior to serving.

These are great to make in batches because they freeze well in zipper bags so that you can take them out and heat them up for a homemade and fulfilling lunch without cooking every day. I love semi-homemade recipes that make my days easier and that’s why I always keep a couple of cans of crescent rolls in the refrigerator. This recipe works great for breakfast too if you use eggs, bacon, and cheese. It’s like cheating or something, but it’s a recipe I turn to often to serve my family delicious, homemade breakfasts and lunches. It’s a win all the way around!

Grown Up Grilled Cheese with Shredded BBQ Chicken

Grown Up Grilled Cheese with Low Sodium Shredded BBQ Chicken
Grilled Cheese and BBQ Chicken Sandwich


Happy National Grilled Cheese Month! It’s no surprise to me that my birthday month (shush…I’m not telling you how old I’ll be) is also graced with this dubious title. I mean, seriously…grilled cheese? Second only to pizza in my book. I remember begging for grilled cheese sandwiches as a child, and eating them in college with a hot bowl of tomato soup. Personally, I’ll never outgrow the traditional grilled cheese sandwich, but since I know some people do, including my husband, I look for ways to make my childhood favorite a little more grown up. This recipe for Grown Up Grilled Cheese with Shredded BBQ Chicken (low sodium of course) was B’s lunch today and he couldn’t stop raving. Yes, it’s a simple recipe, but comfort food is often the most simple, and the most satisfying.

Grilled Cheese with Shredded BBQ Chicken
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • ½ cup shredded chicken breast
  • ¼ cup BBQ Sauce
  • 1 slice mozzarella cheese
  • 1 slice colby jack cheese
  • 2 slices whole wheat bread
  • 1 tbsp avocado oil
  1. Mix shredded chicken and BBQ sauce together.
  2. Brush outer sides of both pieces of bread with avocado oil.
  3. In a frying pan, layer one slice of bread oil side down, then one slice of cheese, then chicken, then the other slice of cheese, and finally the other slice of bread oil side up.
  4. Cook over medium-low heat on one side for about 5 minutes, flip and cook for 5 minutes on the other side.

Grilled Cheese with Low Sodium BBQ Chicken Sandwich

This simple lunch is hearty and satisfying even to the big eaters in your family like B. Using Avocado Oil instead of butter makes the bread less soggy and allows for more even frying without burned or uncooked spots. If you want to lower the sodium for this grilled cheese, make a Low Sodium BBQ Sauce like we do instead of using a store-bought variety. Grilled cheese sandwiches are the way to go at lunch time. They’re so simple to make and the possibilities are endless. What’s your favorite grilled cheese recipe? I’d love to try it!

Fried Ground Turkey & Rice Burritos

Fried Ground Turkey and Rice Burritos: A Low Sodium Recipe

Fried Burritos: A Surprisingly Heart-Healthy Dinner Option


My family loves Mexican food and although I’m not a huge fan of fried foods, they absolutely love fried foods of any kind, including burritos. Since I try to keep things on the healthy side and completely low sodium, I have perfected my recipe for fried burritos to satisfy their love of fried and spicy foods and combine it with my love of only serving them heart-healthy dishes. The coolest thing about this recipe is that the filling I use for this flavorful dish is also the same one I use for stuffed peppers and party dips, so making a big batch that you can freeze for later is an added bonus!

Fried Ground Turkey & Rice Burritos
Recipe type: Main
Cuisine: Mexican
  • 1 lb lean ground turkey
  • 1 can low sodium tomato soup
  • 1 pkg Mrs. Dash Taco Seasoning
  • 1 cup precooked brown rice
  • 1-4 oz can green chiles, undrained
  • 1 cup water
  • ¼ cup red onion
  • 4 flour tortillas
  • 5 tbsp canola oil.
  1. Cook lean ground turkey until done.
  2. Add chopped onion and cook until tender.
  3. Add tomato soup, Mrs. Dash Seasoning, water, and heat over low heat for about 10 minutes.
  4. While meat mixture is simmering, cook brown rice according to package instructions.
  5. Mix rice in with meat mixture and remove from heat.
  6. In a large frying pan, heat the canola oil.
  7. Burrito wrap about 4-5 tbsp of the meat and rice mixture in each tortilla.
  8. Fry burritos over low-medium heat for about 3 minutes on each side, until nicely browned.
  9. Serve with a side of corn, homemade refried beans, and your favorite salad vegetables.

  Fried Burritos are a delicious low sodium meal!

If you decide to double or triple the filling for this recipe, you can freeze it for later to make delicious party dips (just heat it up and add cheese and serve it with tortillas) or stuffed peppers (put the mixture in the gutted bell peppers and heat in the oven for 30 minutes) for a delicious family meal. These fried burritos are great for lunch or dinner and their simplicity is almost silly. Even though they’re fried, you’ll feel good knowing that you’re serving a heart-healthy meal your family will request on the regular. Simple, delicious, and a real crowd pleaser, this recipe is one you’ll definitely want to add to your box.