B B Q!

Pulled Chicken Sandwiches in Barbecue Sauce

1 med. onion, chopped

1 garlic clove, minced (or 1 ts.)

1 C. Ketchup

1/4 Water

3 T. yellow mustard

2 T. Cider vinegar

2 T. Worcestershire sauce

2 T. dark brown sugar (or light if you don't have it)

1 ts. Chili powder (I used 1/2 ts.)

1/4 t. black pepper

4-5 boneless chicken breasts (I used a Chuck roast instead of chicken here, but chicken is so tasty too!)

6 -8 buns

Stir all ingredients minus meat in a bowl. Place chicken or beef (or pork roast) into a Crock pot, pour sauce over and turn on High for 4 hrs. or low up to 8 hrs. 1/2 Hour before you're ready to serve, use two forks to shred meat in crock pot, then stir well so sauce coats it. Serve on bun. (This recipe is from Getting thin and loving food cookbook)

Sweet Potato Fries:

3 large sweet potatoes washed. Slice potatoes into 1/8 inch thick slice (Like thick chips) toss in a large bowl with 2 T. Veg. oil, and sprinkle generously with Paprika, and lightly with pepper. Place chips on 2 large cookie sheets sprayed lightly with Pam. Bake at 400* on lowest shelf in oven for about 25 mins. (more if you like them a bit more crispy like I do, I like em with some blackened parts). Turn fries after 15 mins. Bake longer if not browned like you wish.

Dipping sauce: Equal parts Mayo and Ketchup, stir and let sit in refrigerator at least 1/2 hr. if possible. Here I used 3 T. of each for 3 of us that like it.

Sauteed Cabbage:

Cut cabbage into thin strips, and wash. In large skillet place 2 T. butter and 1 T. water.....add cabbage and saute on Med-High heat for 10-15 mins. until softened.....Add 1 T. brown sugar and cook until water almost dissipates. Add salt and pepper for taste.

ENJOY!