One of America’s Favorites – Barbecue Chicken

August 10, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Marinated chicken on a barbecue

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world’s most popular barbecue dishes.

Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces. Many diverse cooking and flavoring techniques exist for this dish.

Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.

In Alabama, egg or mayonnaise-based white sauces are sometimes served with barbecue chicken at the table as a dipping sauce. This has been described in the book 1,000 Places to See in the United States and Canada Before You Die as being more common in Northern Alabama, particularly in Northwest Alabama. Per the same book, barbecue in Southern Alabama tends to have sauces that are tomato-based.

California Pizza Kitchen, a restaurant chain founded in California, is the original creator of barbecue chicken pizza.

In the U.S. state of Georgia, slightly sweet sauces with mustard are used on chicken.

Another barbecued chicken dish

In Western North Carolina, thin tomato and vinegar based sauces are common.

In rural Pennsylvania, egg is sometimes used to make the skin on the chicken crispy. In Kentucky, chicken is a favorite meat for barbecuing along with lamb and mutton.

In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chicken seasoned with rub, sometimes called “dalmatian rub”, that is made of salt and pepper. The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue tends to be slow-smoked, rather than grilled.

Beer-can chicken involves the indirect grilling a whole chicken on a barbecue grill using steam from beer (or another liquid) as a flavoring agent and cooking medium.

 

Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

November 14, 2013 at 6:32 PM | Posted in cheese, chicken, Nachos | Leave a comment
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Today’s Menu: Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

Buffalo Chicken Nachos Smokey BBQ Wings 004

 
Another morning in the teens this morning but it got in the 40’s and sunny today so that wasn’t bad. Mom and Dad meet friends for a Brunch and I didn’t have much of an appetite so for dinner tonight it was a couple of Chicken Appetizers, Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings.

 

 
I went to Walmart and picked up an Rottissierie Chicken to make the Nachos and also picked up a bag of the Tyson Smokey BBO Chicken Wings. Made these Buffalo Chicken Nachos Grande for the first time last week and was looking forward to make some more of them! These are some of the best Nachos I’ve made. The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

 

Buffalo Chicken Nachos Grande 005
To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. I only made 1 pan of them instead of two. This has quickly become a family favorite!

 

 

 

For the Wings I used Tyson Smoky BBQ Wings. Second time we’ve had the Smokey Bbq Wings, We had tried two other of the Tyson Wings which were both good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. After preparing the Tyson Wings several times I have found out to keep them from sticking spray both sides of the Wings with a light coat of Pam Spray. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Litehouse Lite Bleu Cheese Dressing and Dip for the Wings. Nice change of pace to have appetizers for dinner. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Buffalo Chicken Nachos Grande 003
Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!

Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

 
http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

 

 

 

Tyson Smokey BBQ Wings
Tyson Smokey BBQ Seasoned Chicken Wings

 

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Chicken Dinners for 350 Calories or Less

November 8, 2013 at 8:43 AM | Posted in Eating Well | 1 Comment
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Winner, winner, Chicken Dinner! (sorry had to say it) From the Eating Well website it’s Chicken Dinners for 350 Calories or Less!

 

 

Chicken Dinners for 350 Calories or LessEating Well
Low-calorie chicken recipes to try for dinner tonight.
Chicken is a favorite healthy dinner option among dieters—it’s delicious, low in fat and calories, and offers protein to keep you feeling full. From your grill, stovetop or oven to your plate, there are endless ways to enjoy chicken while watching your weight. So, if you’re craving chicken for dinner, try one of these delicious, diabetes-appropriate and low-calorie chicken dinner recipes tonight.

 

 

Chicken Tacos with Charred Tomatoes
Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream

 

 

Chicken with Sugar Snap Peas & Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them—if you have extras, try them on a salad…..

 

 
* Click the link below to all the recipes *

 
www.eatingwell.com/recipes_menus/recipe_slideshows/chicken_dinners_for_350_calories_or_less?sssdmh=dm17.701935&utm_source=EWTWNL&esrc=nwewtw110513

Firey Chicken Pepper Skillet

November 2, 2013 at 9:54 AM | Posted in chicken | Leave a comment
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Some friends of mine had me over a while back for dinner, Firey Chicken Pepper Skillet. I finally got the recipe and wanted to pass it along.

 
Ingredients:

1 tablespoon Canola Oil
12 ounces skinless, Boneless Chicken Breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 Bell Peppers (red green and yellow) cut into thin strips
1 medium Onion, sliced
1 teaspoon Roasted Ground Cumin
1 1/2 teaspoon dried Oregano Leaves
2 teaspoons chopped fresh Jalapeno Peppers (or to taste)
3 tablespoons fresh Lemon Juice
2 tablespoons chopped fresh Parsley
1/4 teaspoon Sea Salt
Freshly ground Black Pepper, to taste
Frank’s Red Hot Sauce (optional)

* Option, sprinkle Peanuts or Walnut pieces when dish is done *

 
Directions:

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.

 

Nutrition Information Per Serving: Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg.

Diet-Friendly Dinners: 12 Low-Fat Chicken Recipes

November 2, 2013 at 9:49 AM | Posted in chicken, Delish | Leave a comment
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Some great Low-Fat Chicken Recipes from the Delish web site. The link is at the bottom of the post.

 

Delish

 

Diet-Friendly Dinners: 12 Low-Fat Chicken Recipes
Lighten up a dinner staple with these low-fat chicken recipes. Chicken fricassee, chicken paprikash, chicken tenders, even fried chicken get a low-fat makeover — proof that you can enjoy your favorite recipes with a healthy spin. Every recipe has less than 10 grams of fat per serving, so you can eat a filling dinner without overdoing it.

 

Get more healthy chicken recipes from our easy, low-calorie chicken recipes and our healthy chicken recipes and ideas.

 

 

Indian-Spiced Chicken Pitas for Two

Grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce for a warm-weather, low-fat chicken dinner…..

 
Apricot Chicken and Hash

In just 30 minutes you can have this healthy chicken dinner on the table — veggies and all. A lemon-apricot glaze adds a hint of sweetness to the chicken that contrasts well with the potato-and-pepper hash…..

 

 

* Click the link below to all the recipes!
http://www.delish.com/recipes/cooking-recipes/low-fat-chicken?src=nl&mag=del&list=nl_dhe_fck_non_102913_low-fat-chicken#slide-1

Whole Seasoned Roaster Chicken w/ Potato Pancakes, Cut Green Beans, and…

October 25, 2013 at 5:27 PM | Posted in chicken, greenbeans, Perdue Chicken Products, potatoes | 1 Comment
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Today’s Menu: Whole Seasoned Roaster Chicken w/ Potato Pancakes, Cut Green Beans, and Baked Harvest Grain Bread

Perdue Oven Ready Whole Roaster 002

 
Beautiful but crisp and sunny Autumn Day, started out at 28 degrees this morning. Ran a couple of errands and went to Kroger for a couple of items. i needed some Sugarless Peach Preserves for a recipe that I had planned on having to night. I found the Peach Preserves, though not Sugarless will still work. But also while there they had some of the Perdue Oven Ready Whole Seasoned Roaster Chickens in stock and couldn’t pass up grabbing one. So dinner went from a Pork Tenderloin Roast to a Perdue Oven Ready Whole Seasoned Roaster Chicken. For dinner I prepared a Perdue Oven Ready Whole Seasoned Roaster Chicken w/ Potato Pancakes, Cut Green Beans, and Baked Harvest Grain Bread.

 

 

Perdue Oven Ready Whole Roaster 001
I had tried the Perdue Oven Ready Whole Seasoned Roaster Chicken once before, it’s tough finding these though. Kroger is the only one that I have found that carries them, and there’s only one Kroger at that has them from time to time. These are great, a real easy way to prepare a Whole Roasted Chicken. To prepare it preheat the oven to 400ºF. Cut open the outer bag and remove roaster, sealed in cooking bag. Place it in a shallow roasting pan, breast side up.Cut open outer bag and remove roaster, sealed in cooking bag. Place it in a shallow roasting pan, breast side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Place pan with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 90-115 minutes, until internal temperature of the breast reaches 180ºF. Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious seasoned gravy. The full instructions are at the end of the post. It can’t get much easier! Little mess to clean up and one mouth – watering delicious Roasted Chicken! Tender, moist, well seasoned, and browns up perfect. Huge Chicken (see the picture), plenty of great leftovers for lunch also!

 

 
For sides I heated up a can of Walmart Brand Cut Green Beans, a bit cheaper price wise than Del Monte and same taste. Also I had some of the Manischewitz Potato Pancake Mix leftover from the other night so I prepared some more of the Potato Pancakes. Then, while at Kroger this morning, I picked up a Petite Loaf of Kroger Private Selection Harvest Grain Bread that I baked. Another good choice meal for a cool Autumn Day! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

Perdue Oven Ready Whole Seasoned Roaster

 
PERDUE® OVEN READY Whole Seasoned Roaster
No prep work
Deliciously seasoned
Cooks perfectly in bag
Easy clean-up
6-8 servings
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan

FEATURES & BENEFITS
Perfectly seasoned, juicy and convenient. Perdue’s Oven Ready Roaster cooking bag saves time on traditional roasting and makes cleanup a snap.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly. If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.
COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove roaster, sealed in cooking bag. Place in a shallow roasting pan, breast side up.Cut open outer bag and remove roaster, sealed in cooking bag. Place in a shallow roasting pan, breast side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• To Cook from Fresh (Preferred): Place pan with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 90-115 minutes, until internal temperature of the breast reaches 180ºF.
• To Cook from Frozen: Place pan with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 2 3/4 – 3 hours until internal temperature of the breast reaches 180ºF.
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious seasoned gravy.

 

 
Nutrition:
Serving Size 4oz (112g)
Servings Per Container about 20
Amount Per Serving (* % of Daily Value)
Calories 210
Calories from Fat 140
Total Fat 15g (23%)
Saturated Fat 4.5g (23%)
Trans Fat 0g
Cholesterol 70mg (23%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 16g

 

http://www.perdue.com/products/details.asp?id=447&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20(6%20lbs.)

Top 50 Recipes for Fall

October 10, 2013 at 1:03 PM | Posted in Eating Well | 1 Comment
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50 healthy Fall recipes from the Eating Well web site!Eating Well

 

Try one of our top 50 fall recipes to celebrate the best flavors of the season.

When the weather turns cooler, creamy casseroles, baked chicken dishes and warm apple desserts hit the spot. Our top 50 recipes for fall, including lighter comfort foods recipes, hearty stew recipes, apple pie recipes and more healthy fall recipes are delicious meals featuring in-season fruits and vegetables as well as lean protein. Try our Chicken Breasts with Mushroom Cream Sauce for a lighter creamy chicken recipe or Baked Mac & Cheese for a crowd-pleasing, kid-friendly fall casserole recipe. Enjoy our top 50 recipes for fall throughout the season!

 
Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle…..

 

 

Chicken Breasts with Mushroom Cream Sauce
The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts…….

 

 

* Click the the link below to get all 50 recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/top_50_recipes_for_fall#leaderboardad

Slow-Cooked Sunday Chicken w/ Whole Grain Bread

October 9, 2013 at 5:12 PM | Posted in carrots, chicken, Crock Pot, diabetes friendly, greenbeans, potatoes | 1 Comment
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Today’s Menu: Slow-Cooked Sunday Chicken w/ Whole Grain Bread

 

Slow-Cooked Sunday Chicken 006

These beautiful Fall Days are spoiling us! Cool mornings followed by sunny crisp days, it’s hard to beat this weather! Unfortunately I did,t get a chance to go out and enjoy much of it as I suffered with a Sinus Headache through most of it. Thank goodness I had already planned for a Crock Pot Dinner tonight. I prepared Slow-Cooked Sunday Chicken w/ Whole Grain Bread.

 

 

This is a new recipe, I came across it on a Taste of Home email and thought I would give it a try, and glad I did!. It has Chicken, Carrots, Onion, Celery, Green Beans, Red Potatoes, Turkey Bacon, Milk, and Spices all in a Crock Pot! It was very easy to prepare, just layer in everything and then add your Milk and Water and Spices in your Crock Pot. Put the lid on it and heat on low for 6 – 8 hours, and then we have our complete meal. Chicken served with Green Beans, Carrots, and Red Potatoes. Excellent recipe, everything combines great and seasoned just right! The recipe called for Bone – in Skinless Chicken Breasts but I used Boneless Skinless Chicken Breasts, all I had in the freezer. Next time I prepare this I would maybe add some Hugarian Paprika, nothing major. Another one of those keeper recipes! Just right for two people or one with a dinner leftover. I also had a couple of slices of Klosterman Whole Grain Wheat Bread, first time I tried this also. They were out of my normal brand so I gave this a try and it works! it was very fresh, same calories and carbs, with a bit of nutty taste to it (and it comes in half loaves). For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

 

 

 

Slow-Cooked Sunday Chicken RecipeSlow-Cooked Sunday Chicken 001

Ingredients
2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper
Directions
In a 3-qt. slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired. Yield: 2 servings.
Nutritional Facts
1 serving equals 304 calories, 7 g fat (2 g saturated fat), 94 mg cholesterol, 927 mg sodium, 21 g carbohydrate, 5 g fiber, 37 g protein.

 

 
http://www.tasteofhome.com/Recipes/Slow-Cooked-Sunday-Chicken?pmcode=INIDV04T&_mid=2599860&_rid=2599860.1078329.83880

Diabetic Friendly Chicken Recipes

March 10, 2012 at 2:03 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food, low calorie, low carb | 1 Comment
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A couple of delicious sounding diabetic friendly Chicken recipes from the www.cooksrecipes.com web site which is stocked full of diabetic friendly recipes.

Sticky Chicken Strips

2 pounds chicken breast tenderloins or strips
2 tablespoons light corn syrup
1/4 cup water
1/2 cup soy sauce
1 cup granulated no calorie sweetener
1/4 cup white wine
1 pinch garlic powder, or to taste

Preheat oven to 400°F (205°C).
Arrange chicken in a single layer in a baking dish. In a medium bowl combine corn syrup, soy sauce, SPLENDA® Granulated Sweetener and wine. Pour over chicken and sprinkle with garlic powder.
Bake for 10 minutes in preheated oven until sauce is hot and bubbly.
Reduce temperature to 350°F (175°C), and bake for an additional 15 to 20 minutes, until sauce is thick and sticky, basting repeatedly.

Makes 6 servings.

Note: This recipe has not been tested.

Nutrients Per Serving: 302.7 calories; 6% calories from fat; 1.9g total fat; 87.7mg cholesterol; 816.4mg sodium; 433.5mg potassium; 31.2g carbohydrates; 0.2g fiber; 5.7g sugar; 31.0g net carbs; 36.6g protein.

http://www.cooksrecipes.com/

Kabobs of chicken, squash, mushrooms and peppers brushed with a tangy, slightly sweet sauce as they cook. They can be grilled outside or broiled in your oven.
Southern Style Mustard BBQ Chicken Kabobs

1 1/2 cups catsup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal® Spoonful*
1 tablespoon Worcestershire sauce
1/2 teaspoon maple extract
1/2 teaspoon coarsely ground black pepper
2 tablespoons stick butter or margarine
1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green pepper, cut into 1-inch pieces

Combine all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.
Assemble chicken cubes and vegetables on skewers. Grill over medium heat 10 to 15 minutes or until chicken is no longer pink, turning occasionally and basting generously with sauce. Heat remaining sauce to serve with kabobs.

Makes 6 servings.

* May substitute 12 packets Equal sweetener.

Note: Kabobs can also be broiled. Broil 6-inches from heat source for 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally and basting with sauce.

Nutrition Information Per Serving:
calories 285, protein 30 g, carbohydrate 27 g, fat 8 g, cholesterol 66 mg, sodium 999 mg.

http://www.cooksrecipes.com/

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