Homemade BBQ Sauce

This BBQ sauce is DELICIOUS!  I usually make it and then add chicken and cook it in the crockpot.

Original recipe from Simply Scratch

Ingredients:

1-1/2 cups Dark Brown Sugar, packed
1-1/4 cups Ketchup
1/2 cup Red Wine Vinegar
1/2 cup Water
1 tablespoon Worcestershire Sauce
2-1/2 teaspoons Ground Mustard
2 teaspoons Paprika
1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper

Directions:

Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed. Serve immediately or cover and store in fridge or freeze! Yield: about 4 cups.

Cajun Chicken Pasta (on the lighter side)

Cajun Chicken Pasta on the Lighter SideSkinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)


Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy

Yields 7 1/2 cups

S.S.S. (Super bowl Sloppy Joes)

S.S.S. (Super bowl Sloppy Joes)

¼ c Canola Oil

1 med onion diced

1 large green pepper diced

1 red pepper diced

1 jalapeño pepper, seeded and diced

1 lb. ground pork

1 lb. ground beef

1 jar Guy Fiera Bourbon Brown BBQ Sauce (I just use KC Masterpiece)

24 buns (I like rolls)

2 cups cheddar cheese, shredded (forgot this last time)

Add canola oil to heavy skillet add the onion and peppers. Cook until onions are translucent. Add pork and beef. Sauté until meat is just cooked. Drain excess fat. Add BBQ sauce and simmer for 15 minutes. Put the mixture on bun, top with cheese.

Sometimes I add brown sugar and Worcestershire sauce to the BBQ if it’s one I’m not fond of.

Asian Steak Kabobs

Asian Steak Kabobs

Onceamonthmom.com; adapted from Steamy Kitchen

Ingredients:

•                3 pounds sirloin steak

•                7.5 cups quartered yellow bell peppers

•                2 cups wedged red onion

•                1 cup wedged sweet Vidalia onion

•                1 pint cherry tomatoes

•                3 cups sliced zucchini

•                2 cups pineapple chunks

•                8 teaspoon freshly grated ginger

•                6 teaspoon sesame oil

•                12 tablespoon soy sauce

•                16 bamboo skewers

•                Salt and pepper to taste

Directions:

Place bamboo skewers in water and allow to soak.  Make marinade by combining ginger, garlic, sesame oil and soy sauce.  Set aside and cut sirloin into 1.5-inch cubes.  Mix meat, half of marinade, salt and pepper in a large bowl, cover and refrigerate for a few hours or overnight. Chop vegetables and combine in a bowl with the remainder of the marinade, cover and refrigerate until ready to cook.  Once ready to cook, place meat and vegetables on skewers.  Grill over high heat covered for 5 minutes on each side, then over low heat covered to desired level of doneness.  Serve over rice if desired.

Freezing Directions:

Follow directions above for prepping skewers and marinade. Chop meat and vegetables and place on skewers.  Place skewers in freezer bags and pour marinade into bags over skewers. Label and freeze. To serve: Thaw in fridge. Grill over high heat covered for 5 minutes on each side and then over low heat covered to desired level of doneness. Serve over rice if desired.

Tator Tot Casserole

1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of chicken soup
½ cup milk
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen tator tots

Preheat oven to 375.  Spray PAM in a 9x13 pan. Line the bottom of the pan with tots and pur milk on top.  Brown the ground beef and saute onion together. When brown drain grease and add soup. Mix well. Pour meat mixture on top of tots. Bake for 45 minutes and top with cheese last 10 minutes of baking. Baking time may vary slightly... make sure the potatoes are pretty much golden brown before topping with cheese. Cheese only needs a couple minutes to melt. 

FREEZER INSTRUCTIONS:
For freezing make meal (but don't top with cheese). Include a small baggie of cheese with each meal for adding while baking.
Thaw the meal in the fridge overnight and then bake at 350 covered for the first 30 minutes. Top with cheese and bake another 10 minutes UNCOVERED. or from frozen bake in oven for 1.5 hours.