Homemade BBQ Sauce

1 ½ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 ½ Tablespoons lemon juice

4 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

dash of liquid smoke to flavor (optional)

Pinch of salt

2 large boneless skinless chicken breasts, cooked and shredded

What we did is boiled the chicken breasts until they were cooked all the way through. Then we shredded them and coated them in the sauce. This sauce makes a lot so we actually had to use 4 chicken breasts and still thought there was tons of sauce to cover everything. It is super good on the pasta. We made the bbq chicken and put it on a taco for some delicious flavors. You could even make it into a pulled chicken sandwich.

Water Chestnuts with Bacon

2 cans of whole water chestnuts
2 lbs bacon cut into 1/2

Sauce:
1 cup catsup
1/2 sugar
1/2 brown sugar

Mix sauce in bowl and set aside. Wrap the chestnut with a piece of bacon and place a toothpick in it to hold it together. Place on a baking sheet. Bake 30 minutes at 350. Drain bacon grease. Then pour sauce on top and back another 15 minutes at 350.

I made this for a family activity. I bet they were gone in about 10 minutes because they were so good so be careful. We actually had to almost double the recipe in order for everyone to have a couple.

Grilled Chicken with Fresh Mango Salsa

4 boneless chicken breasts halves
salt and pepper to taste
1 TBSP olive oil
2 cloves of garlic
1 (1/2 inch) piece of fresh ginger root, minced
2 mangos- peeled, seeded and diced
2 TBSP cider vinegar
1 tsp white wine (you may sub this for 1 tsp cider vinegar)
1/4 cup chopped fresh cilantro

Preheat grill for high heat and the lightly oil the grate.
Rub chicken with salt and pepper. Place on grill. Cook 10-15 minutes each side or until no longer pink inside. Remove from gill and set aside.
Heat oil in medium skillet over medium heat. Add and saute garlic for about 1 minute. Mix in ginger and mangos, and cook for 3-4 minutes so that mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro and remove from heat. Spoon over chicken and serve.

Jacob and I got some mangos and searched the internet for a recipe that looked like it was worth trying. We also had to search how to peal a mango because it is not something that we have ate very much of. We found this recipe to try. We didn't grill our chicken outside because of the weather. We baked out chicken in a lightly greased pan for about 20-30 minutes. It tasted just as good as if we were to grill it outside. This was super good and very new to us.,

Garlic Lime Chicken

This is a Jenny Craig recipe. Don't be scared. It is really good.

1/4 cup lime juice
1 tsp garlic powder
1/4 tsp ground red pepper
1 1/2 lbs boneless, skinless chicken breasts
1/3 cup olive oil
1 tsp cilantro leaves
1/4 tsp ground cumin
1/4 tsp salt

Combine all ingredients except chicken into a glass dish or large self closing plastic bag, mix well. Add chicken, turn to coat. Cover or close back. Refrigerate 15 minutes (DO NOT marinade longer than this). Remove chicken from marinade and grill or broil until cooked. (The recipe says 5-7 minutes, but that didn't work for me. I had to cook it longer for it to be done.) Baste with marinade halfway through cooking if desired. Serves 6.

Hawaiian Chicken

6 boneless chicken breast
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Mix all ingredients together. Bake at 350 for 45 minutes or cook in a slow cooker for 4-6 hours. Serve over rice.

When I made this I read the recipe wrong. For your information... if you add 1/2 cup of Worcestershire sauce instead of 1/2 tsp (I know that is a big difference) the sauce still tastes good, but it has a little more "kick" than a sweet flavor.

Pesto Chicken

Prep Time: about 5 minutes
Cook Time: about 30 mintues

4 (6 oz.) boneless, skinless chicken breasts
1/2 c. pesto
2 oz. shredded mozzarella cheese (about 1/2 c.)
salt and pepper to taste

Heat oven to 375
Season chicken with desired amount of salt and pepper. No need to grease pan. Spread half of the pesto on the bottom of a pan. Lay chicken over pesto then spread the rest of the pesto on top of the chicken. Cover with foil and bake until cooked all the way (20-25 minutes.) Uncover and top with cheese. Bake uncovered another 5 minutes or until cheese is melted. Eat while hot.
We found this one in a South Beach Diet cookbook and thought it sounded great. Well... we haven't stopped eating it since. We love it and it is very easy to make. We tell people about it and they thought it sounded good. I served mine with salad in the pictures, but you may serve it with about anything you want. Hope you enjoy!