Barbecue sauce is a funny thing. Religion for some and with good reason. The complexities of making a good sauce are debated endlessly. This healthy recipe relies heavily on the brown sugar and jam to create a caramelized glaze on whatever you decide to use it on.
Sugar adds calories plain and simple. If you are really watching calories there are a lot of sauces out there with fewer calories and are actually pretty low in sodium. I generally use them more often than I make my own. I look for ones that are low in both calories and sodium. One of my recent favorites is Arriba! Fire Roasted Chipotle Bar-B-Q Sauce. Full of flavor, 1/4 cup has only 20 calories and only 300 mg sodium.
Chicken with 40 Cloves of Garlic
This is a wonderful recipe. The nutrition information reflects the chicken eaten with the skin on. I almost never do this: after you are used to not eating the skin it can really taste too rich. Nonetheless, in an effort to be fair to those who have a craving for a lovely roast chicken at Sunday lunch this is a pretty healthy way to roast it. The grid of celery keeps allows a lot of the fat to drain away and along with the herbs and garlic makes for a lovely aromatic bird. Serve this with some Pan Grilled Broccoli and you have the perfect healthy Sunday meal.
Kung Pao Chicken | GERD / Acid Reflux / Heartburn-Friendly Version
I like spicy food but not too spicy. This is literally the one pepper version and is pretty mild so it’s easy to make this spicier by adding peppers to your desired level of heat.
One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.
One Skillet Chicken and Black Beans
I love quick one pan meals like this one. Its proves how easy it is to eat really great food and eat healthy. This has it all — low fat, high fiber, legumes and a wonderful southwestern flavor. One key is the little touch of maple syrup and vanilla extract. The sweetness of the maple syrup offsets the spiciness of the cumin and cayenne while the vanilla adds a slight aromatic touch to the recipe.
