Dipping sauces... - ThinnerTimes

Lu Lu · 03-22-2008, 06:04 PM

I am on the hunt for low sugar BBQ sauce... is there such a thing? I really miss it. Also, what do you dip your chicken in or marinate it in to grill? I am needing to switch things up with my chicken... Any suggestions would be appreciated!

Thanks!!

mirabeaux · 03-22-2008, 06:10 PM

Either I'm not sensitive to the sugar, or I'm not actually ingesting enough of it to make a difference. The largest portion of chicken I have eaten is a smaller broiler. I didn't really use it for dipping however, just basted on the outside. Maybe that is different. I'm sorry I'm not more helpful!

Also you might try lemon pepper? It's very tasty on chicken and very low cal as well.

mistymee · 03-22-2008, 07:27 PM

Quote:

Originally Posted by Lu Lu

I am on the hunt for low sugar BBQ sauce... is there such a thing? I really miss it. Also, what do you dip your chicken in or marinate it in to grill? I am needing to switch things up with my chicken... Any suggestions would be appreciated!

Thanks!!

this is from a cookbook for gastric bypass patients. For some odd reason, it does not have nutritional counts, so I won't have that until I add it to my fitday..

Barbeque Sauce:

1 T. low fat marg/ softened
1 sm. onion, finely minced
1/4 c. vinegar
15 pkgs artificial sweetner (not aspartame)
1/2 c. lemon juice
6 T. worcestershire sauce
2 c. ketchup
2 c. water
1 T. cornstarch
1 T. mustard powder
1/4 t. celery flakes.

Mix all in large, heavy pot, bring to a low boil.. turn down heat and simmer for 10 minutes, stirring occasionally. Cool, Pour into container & store in fridge till ready to use.
~~~~~~~~~~

For a few other ideas.. I had eight chicken thighs I needed to cook up tonight.. (boneless & skinless)...

I cracked an egg into a bowl, added fresh cracked pepper & salt to the egg, a dash of milk and a splash of water.

I also had one ounce of cashews that I put between a piece of plastic wrap and crushed to a pulp. This is enough for two thighs. I added one clove of minced garlic and some mrs. dash seasoning to the crushed cashews and then dipped my chicken into the egg, then the cashew mix.

Two, I dipped in egg, then sprinkled with lemon pepper seasoning

Two I dipped in egg, then sprinkled with a chicken rub seasoning

Lastly, I have a jar of 'orange peel' that I never could figure out how to use.. so I decided to try the last two with dipping in the egg mixture, then I dipped them in a mixture of the orange peel, mixed with freshly grated garlic, and some salt & pepper.

I put all eight of these thighs on a baking sheet lined in foil and cooked for about 40 minutes till done, turning half way.

The cashews didn't come out as 'crispy' as I wanted, but was yummy.

I had 3 ounces of chicken for my dinner and then pre-packaged all the rest in serving size containers.

Hope some of this helps!

Janelle · 03-22-2008, 07:31 PM

I'm a barbeque fanatic! I just dip mine in regular sauce, and I haven't had any problems. I doubt I consume two tablespoons though.

Lu Lu · 03-22-2008, 07:50 PM

Kel... your cashew chicken is making me drool!

I looked at the bbq sauce bottle in my fridge and saw that it has quite a bit of sugar... I guess I will just try it since it has not affected you guys. I guess I didn't think about that fact that I would not be eating the whole serving amount... just dipping the chicken for some flavor!!

Thanks guys!!

Janelle · 03-22-2008, 07:58 PM

Yes, I checked my bottle, too, after posting. I was alarmed to see how much sugar...13g. But, I guess since it doesn't take much to flavor my whole 3 oz. of chicken, it wasn't enough to make me dump.

That cashew chicken does sound good!

BillH · 03-22-2008, 11:03 PM

I'm not really trying to sound like a cook or a griller...but I have received lots of compliments for my Chicken on a Thrown, beer can chicken....(You know, poke holes in a half can of beer and move the oven rack so the bird can stand...I used to spray that bird with "I can't believe it's not butter" then make a rub with black pepper, papricka, salt, brown sugar, and McCormick's Caribbean spices....The beer steams the bird and it's so tender and yummy, although the rub is super on the chicken skin, I suspect these days, that skin is a definite NO-No! I slow cook it at 250 for as much as an hour for every pound of chicken. Usually get a bird that's about 4lbs....The white meat is the most tender chicken I've ever had....Again, not trying to brag, but this always was well-received. I had a recipe I wrote up somewhere...used to say it took 3 cans of beer, 2.5 I'd consume while prepping the bird!
BillH

Lu Lu · 03-23-2008, 09:47 AM

Bill...

Let us know what time to be over for that! Sounds wonderful

katzz87 · 03-23-2008, 02:10 PM

Personally I haven't really switched my "condiment" selections. I still use regular mayo, ketchup, BBQ sauces...I figure that I don't USE that much anyways so I want to enjoy the flavors of what I do use!

But I do use fat-free sour cream...but for the routine condiments...it's all "un-natural"!

Just my 2 cents...