Menu Monday 4/16April 16, 2012
The 16th of the month... again... and with it brings another month of sweet, precious, amazing life for my Lily.
It is hard to believe that it was 7 months ago today that Lily made her miraculous appearance into this world. It has been an amazing, frightening, frustrating, and always blessed 7 months for sure. Our tiny princess lights up our life, and keeps life interesting every moment. Love you baby girl!
|My Easter Lily!|
This past weekend we tried the Peach Whiskey BBQ Chicken - definitely a hit! I've shared my adapted and more Weight Watcher friendly version of the recipe below. PWs... uses a chicken legs, and a lot more butter, oil, whiskey, well... just a lot more of everything!
In addition to the Peach Whiskey BBQ Chicken we are having:
Jack Daniels chicken (Costco) on rolls, Sweet Potato Fries, Salad
Beef and Bean Burritos with Homemade Pico De Gallo
Chili Lime Tortilla crusted Tilapia (find in the frozen section at Costco), rice pilaf, and a veggie
Chicken Ravioli with Butter and Parmesan Cheese, Tomato Salad
Healthier Version of PWs Peach Whiskey BBQ Chicken
4 servings @ 8 Points+ each
4 Bone In Chicken Breasts - remove the skin
1/2 Tbsp olive oil
1/2 Tbsp butter
1/2 onion, chopped
1/3 cup whiskey
1 cup BBQ Sauce (I used Sweet Baby Rays)
1/3 cup of peach preserves (I used E.D. Smiths Peach Mango All fruit jam)
1 Tbsp Worcestershire sauce
1/4 cup water
2 peaches sliced or a can of peaches drained and rinsed (peaches are not really good right now in MN)
Preheat your oven to 300 degrees.
melt butter and olive oil in a heavy, ovenproof skillet, Brown chicken on all sides over medium high heat, about 5 minutes. Remove chicken from pan. Turn pan down to medium and add the onions, and cook about 3 minutes. Add the whiskey and cook about 3 more minutes to burn off the alcohol. Take a couple swigs out of the bottle while you are waiting (Shhh... don't tell anybody).
Add the BBQ sauce, peach preserves, Worcestershire sauce, water and peaches.
Return chicken to the pan, cover with a lid and put in the oven for 1-1/2 hours.
PW serves with mashed potatoes, but we served with rice and some veggies to keep it a little healthier.