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Tangy Homemade Barbeque Chicken

~ lindy

 

Tangy Homemade BBQ Chicken Sandwiches Crock Pot Style

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*3 pounds frozen Chicken Tenders, thaw in refrigerator

*2 medium Red Onions, julienned, less if you don’t like a lot of onions

*2 cups Ketchup

*1 can 6 ounces Tomato Paste

*1/3 to 1/2 cup Apple Cider Vinegar, add 1/2 if you’re a vinegar fan

*1 and 1/2 cups Dark Brown Sugar

*2 to 3 tablespoons Chili Powder

*2 teaspoons Onion Powder

*2 teaspoons Garlic Powder

*2 teaspoons Smoked Paprika

*2 teaspoons Kosher Salt or Sea Salt

*Slow Cooker Liner, for easy cleanup

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In a bowl combine ingredients for the Barbecue Sauce: Ketchup, tomato paste, apple cider vinegar, brown sugar, chili powder, onion powder, garlic powder, Smoked Paprika and salt. Mix until smooth. Makes about 4 cups of sauce.

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In a Crock Pot/Slow Cooker with liner, place chicken tenders, onions and add only 2 cups of the barbecue sauce (Save 2 cups of BBQ sauce). Cook on High for 4 to 6 hours or on low for 6-8 hours or until chicken is fork tender and pulls apart and is no longer pink.

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After chicken is cooked, drain most of the juices and add the last 2 cups of barbecue sauce and cook 30 more minutes on high or until sauce thickens.

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Serve in Brioche Buns, Hamburger Buns or Healthy Multi-grain Sandwich Buns.

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Note: I find different brands of frozen chicken tenders take longer to cook than other brands.

Enjoy!

Lindy

Roasted Vegetable Frittata

~ lindy

Roasted Vegetable Frittata

*1 medium Zucchini, sliced thick and cut in half

*3 red mini Bells, seeds removed, diced 1 inch

*3 yellow mini Bells, seeds removed, diced 1 inch

*6 Baby Bella Mushrooms, cut in half or fourths, depending on size

*1/2 large Red Onion, 1 inch diced

*4 tablespoons Extra Light Olive, drizzling on vegetables

*2 teaspoons bottled minced Garlic

*8 Large Eggs

*1 tablespoon Butter, melted

*1 cup Fat Free Half and Half

*1/4 cup grated Parmesan Cheese

*1 and 1/4 cups Low fat Cottage Cheese

*1/3 cup chopped Green Onions, white part and 1/2 green part

*1/3 cup grated Gruyere Cheese, save half for topping

*Pinch Red Pepper Flakes

*Sea Salt and Fresh Ground Black Pepper

On a half baking sheet lined with foil spread out; zucchini, red and yellow mini bells, mushrooms, red onion, salt and pepper. Drizzle with olive oil.

In a preheated 425*F. Oven roast the vegetables 15 to 20 minutes.

Meanwhile beat together the eggs, butter and half and half. Then stir in the cottage cheese Parmesan cheese, Gruyere Cheese, red pepper flakes, salt and pepper to taste.

In a number 8 cast iron skillet add the vegetables and pour over the egg mixture and bake at 350*F. for 30 minutes (add remaining Gruyere cheese the last 3 minutes of baking) or until the center is set.

Enjoy!

Lindy