Happy Long Weekend Everyone,
We get an extra bonus with College Football kicking off this weekend. The highlight of course is WVU's first game in the coal classic against Marshall. 3:30 PM EST on ESPN. Be there.
We all know that one of the greatest and best things about Football season is the food. Yum. However, I'll have to pass this year lol. There are lots of great options out there though and I got this recipe emailed today by the biggest loser emails I get. It looks pretty good. I'll let you know how it goes. Gonna cook it up for the game on Sunday I do believe.
Biggest Loser Best-Ever Barbecue Chicken:
1/4 cup chili sauce
2 tablespoons low-sodium ketchup
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon ground ginger
1 teaspoon Dijon mustard
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
12 ounces boneless, skinless chicken breast
Coat a grill rack with nonstick spray. Fire up the grill and heat for 20 to 30 minutes. Place the rack on the grill.
Meanwhile, in a small saucepan, mix the chili sauce, ketchup, honey, vinegar, ginger, mustard, black pepper, garlic powder, and red pepper. Bring the mixture to a boil, then remove from the heat. Set the sauce aside.
Place the chicken on the rack over the heat. Grill, uncovered, for 10 minutes. Turn the chicken over and brush with the sauce. Grill until the chicken is no longer pink, 5 to 10 minutes. Brush with the remaining sauce before serving.
Yield: 4 Servings
Per Serving: Calories 120, Total Fat 1 g, Sat Fat 0.3 g, Cholesterol 48.7 mg, Sodium 233.4 mg, Total Carb 6.6 g, Fiber 0 g; Sugars 2.5 g, Protein 19.4 g
2 tablespoons low-sodium ketchup
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon ground ginger
1 teaspoon Dijon mustard
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
12 ounces boneless, skinless chicken breast
Coat a grill rack with nonstick spray. Fire up the grill and heat for 20 to 30 minutes. Place the rack on the grill.
Meanwhile, in a small saucepan, mix the chili sauce, ketchup, honey, vinegar, ginger, mustard, black pepper, garlic powder, and red pepper. Bring the mixture to a boil, then remove from the heat. Set the sauce aside.
Place the chicken on the rack over the heat. Grill, uncovered, for 10 minutes. Turn the chicken over and brush with the sauce. Grill until the chicken is no longer pink, 5 to 10 minutes. Brush with the remaining sauce before serving.
Yield: 4 Servings
Per Serving: Calories 120, Total Fat 1 g, Sat Fat 0.3 g, Cholesterol 48.7 mg, Sodium 233.4 mg, Total Carb 6.6 g, Fiber 0 g; Sugars 2.5 g, Protein 19.4 g
Have a good weekend. I'll be back before it's over.
"Always bear in mind that your own resolution to succeed is more important than any other."
Abraham Lincoln
Abraham Lincoln
Sounds delicious! love Abe's quote
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