Tags: Baking, BBQ Sauce, Chicken, Cooking, Dinner, Food, Johnsonville Sweet BBQ Chicken Kabobs, recipes, Skewers, Uncle Ben's White Rice
Today’s Menu: Sweet BBQ Chicken Kabobs w/ White Rice
To start my day I toasted a Healthy Life Whole Grain English Muffin and topped it with a Poached Egg, I love Poached Eggs! Also had my morning cup of Bigelow Decaf Green Tea. Not quite as hot but the high humidity is still there! Having some yard work done today. Wish I was able to get out there and do it but sometimes you are limited in a wheel chair. I stayed in and did some housecleaning, dusting, vacuum, and such. For Dinner tonight I prepared Sweet BBQ Chicken Kabobs w/ White Rice.
Came across a new item at Meijer a while back and prepared it for the first time and loved it! Tonight I’m having the Johnsonville Sweet BBQ Chicken Kabobs. Meijer has 3 different kinds but I wanted to give the Sweet BBQ Chicken Kabobs again. You can grill them or bake them, so I’m baking mine. The Kabobs come fresh and in a sealed package of 4 seasoned and skewered Kabobs.
To prepare them I preheated the oven to 425°F. Placed the Kabobs on foil-lined backing pan, coated with Pam Cooking Spray. Baked for 15 minutes, turning once. And done! How easy is this, a one pan cleanup. Johnsonville has it’s self another winning dish! The Chicken is moist and so tender with nice seasoning. The easiest Kabob I’ve ever prepared and one of the tastiest!
Then for the a side I prepared some Uncle Ben’s White Rice. I usually have Brown Rice but the White Rice just sounded good! Easy to prepare; Just bring Water and Rice to a boil. Reduce heat and cover for 20 minutes and done! Rice is so good! Really like White Rice, just wish it was lower in the carbs. For dessert later a bowl of Del Monte Cling Peaches.
Johnsonville Sweet BBQ Chicken Kabobs
Get some BBQ flavor on your plate with Johnsonville Sweet BBQ Chicken Kabobs! The sweet and smoky seasonings will get your mouth watering, and the all-natural chicken breast will help you feel good about smart eating. Johnsonville Kabobs are an excellent choice for quick, delicious meals.
Preheat grill to medium. Grill kabobs once. Wrap kabobs in foil; grill 8-10 minutes longer or until cooked through.
Electric contact grill
Perheat grill to medium. Grill kabobs for 5-7 minutes; or until cooked through, turning once.
Preheat oven to 425°F. Place kabobs on foil-lined backing pan coated with cooking spray. Bake for 13-15 minutes or until cooked through, turning once.
NO MSG ADDED
Chicken breast, BBQ seasoning (sugar, vinegar powder [maltodextrin, modified corn starch, vinegar], dehydrated tomatoes, spices, molasses solids, smoke flavor, dehydrated red bell peppers, maltodextrin, sodium diacetate, less than 1% of salt, artificial flavor, caramel color, chili, garlic, extractives of paprika, onion powder, citric acid), water and less than 2% of the following: salt, sugar, sodium phosphates.
Serving Size: 1 kabob
Servings per Container: 4
Calories from Fat: 15
% Daily Value *
Total Fat: 1.5g 2%
Saturated Fat: 0g 0%
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 230mg 10%
Total Carbohydrates: 4g 1%
Dietary Fiber: 0g 0%
Tags: Baking, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Meats, recipes, Turkey
Save on calories, carbs, and fat by………
* Remove the skin before cooking chicken and turkey.
* Trim any visible fat off of meat before cooking.
Tags: Baking, Chicken, Chicken Enchiladas, Cilantro, Cooking, Daisy Light Sour Cream, Dinner, Food, Mission Flour Tortillas, Old El Paso Enchilada Sauce, Onions, recipes, Spices
Today’s Menu: Chicken Enchiladas
To start my morning off I made an Egg White Cheese Omelet. I used Egg Beater’s Egg Whites for the Omelet and used Sargento Reduced Fat Sharp Cheddar Cheese for the filling. I also toasted a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. Along with the morning cup of Bigelow Decaf Green Tea. It’s the second day in a row where our heat index is above 100 degrees! It’s so humid out it makes it tough to breathe. To miserable outside to do anything so I did some house cleaning and straightened up the pantry. For Dinner tonight I prepared a family favorite, Chicken Enchiladas.
Mom had been wanting these all week and I finally got around to making them. Because, “What Mom wants I get.” So I went to Kroger about 11:00 this morning and picked up a Simple Life Rotisserie Chicken.
To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Rotisserie Chicken, Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).
I took the Rotisserie Chicken and pulled all the meat from the bones, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions, and Cheese. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
1 – Preheat the oven to 350 degrees F.
2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime
Tags: Baked Chicken Breasts Supreme, Baking, Chicken, Cooking, Diabetic Dish ofthe Week, Food, recipes, Spices, Worcestershire sauce, Yogurt
This week’s Diabetic Dish of the Week is Baked Chicken Breasts Supreme. The original recipe was from Taste of Home. The lightened up and tweaked by a friend of mine.
Baked Chicken Breasts Supreme
1 1/2 cups Fat Free Plain Yogurt or Reduced Fat Sour Cream
1/4 cup Lemon Juice
1/2 teaspoon Worcestershire Sauce
1 teaspoon Celery Seed
1 teaspoon Hungarian Sweet Paprika
1 Garlic Clove, minced
1/2 teaspoon Sea Salt (to taste)
1/4 teaspoon freshly Ground Pepper
8 boneless, boneless and skinless Chicken Breast halves
2 cups Progresso Italian Style Bread Crumbs
1 – In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
2 – Remove chicken from marinade; coat each piece with crumbs.
3 – Arrange on a lightly greased shallow baking pan.
4 – Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.
Tags: Baking, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Poultry, recipes
The health benefits of chicken include its good supply of protein content, the supply of essential vitamins and minerals, benefits in losing weight, cholesterol control, blood pressure control, and a reduced risk of cancer. Chicken is the most common type of poultry in the world.
Tags: BBQ, Brisket, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Healthy Barbecue Recipes, Pork, recipes, Ribs, Salsa
From the Diabetic Living Online website its Healthy Barbecue Recipes. Get the grill going and get set to enjoy some delicious and Healthy Barbecue Recipes. Recipes including; Wine-Braised Beef Brisket, Floribbean Ribs with Black-Eyed Pea and Grilled Pineapple Salsa, and BBQ Chicken Bites. You find all these and all the rest of the Diabetic Friendly Recipes at the Diabetic Living Online website. http://www.diabeticlivingonline.com/
Barbecues are a must when the weather turns warm. Bring the best of our healthy barbecue recipes to potlucks and parties, or simply whip them up for a night at home. From barbecue chicken to barbecue pork, all of these dishes are smokehouse-worthy and diabetes-friendly.
Wine-Braised Beef Brisket
The “low and slow” nature of barbecuing is what sets it apart from other cooking methods. We used a slow cooker for this diabetic brisket recipe to get the effect with less hassle…..
Floribbean Ribs with Black-Eyed Pea and Grilled Pineapple Salsa
You can thank the Caribbean’s influence on Florida cuisine for these savory barbecue ribs topped with sweet-and-spicy pureed mango and jalapeno. Serve homemade salsa on the side to complete the low-carb dinner……
BBQ Chicken Bites
Here’s a barbecue chicken recipe that guests will love munching on. We spooned baked chicken and barbecue sauce into miniature pepper halves instead of crackers to cut down on carbs……
* Click the link below to get all the Healthy Barbecue Recipes
Tags: Baking, Chicken, Cooking, Cooking Tips, Food, Food safety, Grilling, Kitchen Hints, Poultry, recipes
A good food safety hint….
Always thaw chicken in the refrigerator or in the microwave versus leaving it out at room temperature. When you thaw it in the microwave, you cook the meat immediately. Never partially grill and finish cooking later; doing it all at once will destroy harmful bacteria.
Tags: BBQ, Brisket, Chicken, Cooking, Crock Pot Recipes, EatingWell, Food, Onions, Pulled pork, recipes
From the EatingWell website its Summer Recipes for a Crock Pot. What better way to beat the Summer heat than putting your Crock Pot to use. You’ll find recipes that include; Barbecue Pulled Chicken, Slow-Cooked Brisket in Onion Gravy, and Pulled Pork with Caramelized Onions. You can find them all at one of the best recipe site on the net, the EatingWell website! http://www.eatingwell.com/
Healthy crock pot recipes for pulled chicken, pulled pork, brisket and more healthy crock pot dinners.
Beat the heat this summer with these easy recipes for your crock pot. Our recipes for crockpot dinners, such as Barbecue Pulled Chicken and Slow-Cooker Baked Beans, are delicious summer recipes that won’t heat up your kitchen.
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste………
Slow-Cooked Brisket in Onion Gravy
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner…….
Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw……
* Click the link below to see all the Summer Recipes for a Crock Pot
Tags: Baking, BBQ, Beef, Burgers, Chicken, Cooking, Corn on the cob, Festivals, Food, Grilling, Ohio, recipes, Ribs, Wine
July 8-9, 2016 Ohio Veterans 10th Annual BBQ Cook-off
The annual Kansas City BBQ Society sanctioned event is presented by American Legion Post 598 of Kettering. Watch professional BBQ teams vie for the championship trophy and share in a purse of $6,000! Live Band.
July 8-10, 2016 Delta Chicken Festival – Delta, Ohio
Enjoy chicken dinners, a midway, elephant rides, entertainment, pageant, Chicken Run, pancake breakfast, volleyball and dodgeball tournaments, and a parade.
Tags: Chicken, Chicken Thighs, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes
If you are going to grill chicken go with thighs, which have deeper, richer chicken flavor than breast meat. They can withstand the dry heat of the grill and stay moist.