What a great flavor ! The honey mop at the end of the grilling makes for a perfectly sweet yet spicy chicken leg.
207 calories per serving
2 t garlic powder
2 t chili powder
2 t salt
1 t cumin
1 t paprika
1 t red pepper flakes
5 medium chicken legs (about 3 oz. each)
6 T honey
2 t cider vinegar
1 t barbeque sauce
High heat grill spray
Heat grill and spray with cooking spray. Mix all the spices in a large bowl and add the chicken. Mix around pressing the spices into the chicken so they stick much like a dry rub. Grill chicken 18 minutes. Mix honey and vinegar and mop half of it over the legs with a brush. Cook one minute. Flip legs and mop with the rest of the honey mix. Cook one final minute and then serve immediately.
Summertime is time for barbecue chicken ! I like to parboil mine so that it does not get all dried out on the grill. And then I slather it with sauce 🙂
271 calories per serving
4 skinless split breasts (5 oz. each)
4 oz. barbecue sauce
Place chicken in a large pot and cover with water. Bring to a boil and then lower heat and simmer chicken for 30 minutes to partially cook them. Remove to a plate and then place on heated grill, slather with sauce, and cook another 15 minutes or until done. Flip and rebaste with sauce several times during the grilling process.
Sweet sauce, succulent pork – what a great slider this makes ! It’s easy to do the pork ahead of time and keep warm – so this is a great dish for entertaining.
362 calories per serving
1/2 c BBQ sauce (use your favorite)
2 T dark rum
2 T honey
1 lb. pork tenderloin, fat trimmed
8 slider buns
Heat grill. Mix sauce, rum and honey and bring to a boil down for a couple of minutes. Use half of the sauce to baste the pork while you grill it 20 minutes or until done. Let pork stand for 5-10 minutes and then slice thinly.
Place slices on buns and add some of the reserved sauce. Optionally add some caramelized onions for a super savory sandwich.
To caramelize onions, heat 1 T oil in a skillet and then cook onions 5 minutes on high heat. Reduce heat to medium low and continue cooking 20 minutes or until golden brown. You may need to add hot water a tablespoon at a time to keep them from drying out. When done, season with salt and pepper.
Using a pressure cooker to cook the meat means you get a super, super tender shredded meat which is just perfect for a steak burrito. This is an exceptionally good meal. Serve with some avocado slices, no fat sour cream and salsa for even more flavor.
350 calories per serving
1 lb. London broil or other lean sirloin steak
6 flour tortillas (80 calorie Smart and Delicious)
1 c shredded low fat cheddar cheese
1 medium onion, chopped
1 medium tomato, chopped
1 medium avocado, chopped
¾ c barbecue sauce
Marinade – mix together
1 5.5 oz. can spicy V-8 juice
2 T lime juice
1 T oil
½ t salt
¼ t black pepper
½ t ground cumin
½ t chili powder
Pierce beef with a fork several times. Mix marinade and place in a zip loc – add the beef and coat well and then refrigerate 8-24 hours. Pressure cook mat for 1 hours. (you can also crock pot this for 8-10 hours). Let rest 5 minutes and then using 2 forks, shred the meat. Mix in a bit of the left over juices. Preheat oven to 450 degrees (don’t mistakenly set it on BROIL like I did and then burn the holy heck out of your first batch! Thanks for help with the recon mission, Lisa ! LOL) Microwave tortillas 30 seconds or so to warm them slightly. Place beef, cheese, onion, and tomato in each wrap and fold all four sides. Place folded side down in a baking pan sprayed with Pam. Brush with barbecue sauce and bake 4-6 minutes. Serve with a slice of avocado on the top. Optionally add sour cream and salsa for even more flavor.
This reminds me of a good old Arby’s Roastbeef sandwich. This is a SUPER portion of meat combined with tangy BBQ sauce and it makes a great lunch ! Just meat and bread – that’s the way it should be sometimes !
325 calories per serving
8 slices thin deli sliced lean roast beef (Oscar Mayer pre-packaged meats are great)
2 T barbecue sauce
1 small club roll
Place meat in a small skillet with barbecue sauce and quickly heat. Place on roll and enjoy !
How nice to place some ingredients in a slow cooker/crock pot and come back 4 hours later to a perfectly cooked meal ! Serve with a small side of mashed potatoes for a great meal.
8 5-ounce boneless pork chops
Salt and pepper to taste
1/2 c BBQ sauce
14.5 oz. can of diced tomatoes
10 oz. frozen vegetables
Sprinkle chops with salt and pepper. Spray a warm skillet with Pam and return to heat. Add chops and cook until brown on both sides. Pam a crock pot and place the chops in the crock. Mix the sauce, tomatoes and vegetables. Stir well and pour over the chops. Cook on high 4 hours.
The BBQ sauce is what really makes the dish – make sure to choose one of your favorites and to embellish it with extra garlic, lemon, vinegar….whatever makes it good to you !
What a GREAT sauce this makes ! I think it would be equally as good on chicken or even steak. You definitely have to give this one a try for a nice change to pork chops – these are definitely NOT boring, old pork chops. Try serving with Roasted Brussel Sprouts.
200 calories per serving
6 4 oz. boneless pork chops
¼ t salt
1/8 t pepper
¾ c beef broth
1 T barbecue sauce
1/3 c fat free evaporated milk
1/3 c fat free sour cream
3 T flour
Sprinkle meat with salt and pepper and cooked in a heated skillet sprayed with Pam. Cover and cook 3 minutes on each side. Combine ½ c broth and the barbecue sauce and pour over the chops and cover the pan, reduce heat to medium low and cook 10 minutes. Remove pork chops and keep warm. Combine ¼ c broth, milk, sour cream and flour and mix with a whisk. Pour into skillet and stir over medium heat for 3 minutes and thick. Pour over chops and serve.