Best Baked Mesquite BBQ Chicken

If you need a great juicy BBQ chicken recipe but don't feel like firing up the grill, then look no further!

Ingredients:
2 boneless, skinless chicken breasts
1/2 Tbs. mesquite seasoning
3 oz. sweet baby ray's
Olive oil

Preheat the oven to 450 degrees. Line a pan with tinfoil and spray with nonstick cooking spray. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Season chicken breasts with the mesquite seasoning on both sides. Place in the prepared pan and cook on each side for 2-3 minutes, only browning the outside.

Place the chicken on the prepared pan and bake for 8-10 minutes.

BBQ Chicken Strip pizza with Arugula

Ingredients:

1 whole wheat pizza crust
1/2 c. BBQ Sauce (Mad Dog & Merrill)
2 chicken strips, chopped (I had some left over from KFC)
1/2 c. fresh baby arugula
Frank's Red Hot Sauce
1 1/2 c. shredded reduced fat cheddar cheese

Preheat the oven to 400 degrees. Lay the pizza crust out on a flat surface or a cookie sheet with no edges. Spread the BBQ sauce on top of the crust, leaving about 1/2 an inch around the edges. Sprinkle the cheese evenly on top of the crust. Scatter the pieces of chicken strips and the baby arugula. Add a few dashes of the hot sauce. Bake for 8-10 minutes in the oven, directly on the racks (make sure you check in frequently, it does not take long at all to cook!).

American Turkey Sliders

 

Ingredients:

1.25 lb. package Jennie-O 93% lean ground turkey
1 1/2 tsp. salt
1/2 tsp. fresh cracked pepper
1/4 c. BBQ sauce
1/4 c. chives (I use freeze-dried)
4 slices American cheese singles
BBQ sauce of choice
King's Hawaiian Rolls
4 more American cheese singles

In a medium size bowl, combine the ground turkey, salt, pepper, 1/4 c. BBQ sauce, and chives together until well combined. Form into approximately 14-16 small patties and set aside. Meanwhile, unwrap the plastic off of the American slices and quarter each square. Then, to each quarter, fold into quarters once more but leave the pieces together so that they form a small stack. Place 1 stack of the American cheese in the middle of each burger patty. Fold the meat over the cheese so that the cheese is fully enclosed.

Heat a large flat skillet on medium heat. Add the patties either in batches or at once depending on the size of the pan. After about 3-4 minutes, flip the burgers over and continue to cook for at least 4 more minutes. Check the insides of one to make sure there is no pink left because the cheese will make the time vary.

Cut the buns in half. On the bottom side of the bun, place a patty. Top with a quarter piece of American cheese. Spread BBQ sauce on the top bun and finish stacking the slider. You could also add onion, pickles, lettuce, and substitute the BBQ sauce with ketchup and mustard. The possibilities are endless. When you cut into these the cheese just oozes out and keeps the sliders very moist.

BBQ Chicken Grilled Cheese

Ingredients:

1/4 c. rotisserie chicken, or chicken breast, chopped

2 Tbs. caramelized onion, chopped

2 Tbs. of your favorite BBQ sauce

1/4 c. shredded reduced fat Mozzarella

1/4 c. shredded reduced fat Cheddar

2 Tbs. tub butter

2 pieces of your favorite bread (oat is shown in the pictures)

Mix the chicken, onion, BBQ sauce and cheese together in a small bowl (as shown in picture above). I like to mix my cheese in with my filling, because then you get everything in one bite, and the fillings don't slide off of the cheese. Butter one side of both slices of bread. Heat a flat skillet to medium heat and place one piece of bread down, butter side down. Spread the filling on top in an even layer. When you see that the cheese is starting to melt, add the second piece of bread, butter side up, and flip the sandwich over. Continue to cook until the middle is melted through, and the bottom side is golden brown. Let cool before slicing.

Slow Cooker Pulled BBQ Chicken

Ingredients:

4-5 frozen boneless skinless chicken breasts
1 can (14.5 oz.) tomato sauce
1/2 c. ketchup
2 Tbs. brown sugar
1 Tbs. apple cider vinegar
2 tsp. garlic powder
1 tsp. fresh cracked pepper
3 tsp. garlic salt
1/8 tsp. ground cinnamon

Place the chicken in the bottom of a slow cooker. Whisk the remaining ingredients together in a small bowl and pour on top of the chicken. Cover and cook on high for 4-5 hours (or low 6-7 hours if NOT frozen). Shred the chicken and then place back into the juice. Cook for 20 more minutes.

(Makes 10 servings, 3 WW points per serving)

BBQ Cheese Chicken Strips

This is actually the same recipe I use for my Oven Baked Crispy Chicken, only instead of the Sriracha sauce, I used 2 Tbs. Sweet Baby Ray's BBQ Sauce, and instead of the Parmesan cheese, I substituted with the reduced fat shredded cheddar cheese. Everything else was prepared the same. They were a delicious version of one of my favorite chicken dishes!

BBQ Turkey Burgers

Ingredients:

16 oz. Jennie-O ground turkey, lean
1/4 c. chives (I used freeze dried)
1/4 c. BBQ sauce (I used a garlic BBQ sauce)
1 tsp. salt
1 tsp. pepper
8 slices of white toast (or hamburger buns)
4 laughing cow wedges (garlic and herb)
1 c. shredded reduced fat cheddar cheese
Extra BBQ sauce

In a large bowl, combine the ground turkey, chives, BBQ sauce, salt and pepper together. Form into four patties and set aside. Heat a grill pan to medium heat. Add the burgers and let cook on one side for 3-5 minutes, flip, and continue to cook  another 3-4 minutes (be careful not to over cook, the turkey will cook fast!). Spread 1/2 wedge of laughing cow on each piece of toast. Top four of the pieces of bread with 1/4 c. shredded cheese. Place a burger patty on each of the pieces of toast that have the shredded cheese on them. Top the burgers with BBQ sauce, and place the other slice of bread on top. This will make four burgers.

(Makes 4 burgers, 10 WW points each, which includes the cheese, extra sauce, and bread.)

Sweet Pepper Cheese Turkey Burgers with BBQ Sauce

Ingredients:

1/3 c. shredded reduced fat mild cheddar cheese
1/2 c. green pepper, chopped
1 tsp. Lawry's seasoning salt
1/2 tsp. black pepper
2 Jennie-O Turkey burger patties, lean
4 slices white bread, toasted (I used Taystee)
1/4 c. BBQ sauce
1/2 c. chredded reduced fat mild cheddar cheese

In a medium sized bowl, combine 1/3 c. shredded cheese, green pepper, Lawry's salt, black pepper, and the lean patties. Using your hands or a fork, mix all of the ingredients together. Form into two patties and set back in the bowl. Heat a grill pan to medium heat. When the pan is hot enough, spray with non stick cooking spray and place your patties. Do not move them around while they are cooking, so that you get the great grill marks. After about 5 minutes, flip the burgers over and continue to cook for about another five minutes, or until the middle is no longer pink and fully cooked. Lay out two pieces of bread and top with 1/4 c. shredded cheese each. Lay your burgers on top of the cheese so that it melts the cheese and gets gooey. Spread about 1/8 cup of your favorite BBQ sauce on the top slice of bread and place on top. (Makes 2 burgers, 9 WW points each.)

BBQ Turkey Meatloaf

Ingredients:

1 medium onion, chopped and sauteed
1 lb. 85% lean ground turkey (I used Butterball)
3/4 c. Panko
1 1/2 tsp. salt
1/2 tsp. pepper
4 Tbs. Sweet Baby Ray's BBQ Sauce, divided
2 Tbs. Egg Beaters Egg Whites
1/4 c. shredded reduced fat cheddar cheese
2 Tbs. Parsley, chopped

Preheat the oven to 350 degrees. Spray a loaf pan with non stick cooking spray and set aside. In a large bowl, mash together the ground turkey, cooled chopped sauteed onion, Panko, salt, pepper, 2 Tbs. BBQ sauce and egg whites (I used my hands). Pour into the loaf pan and spread out smoothly. Top the loaf with the 2 remaining tablespoons of BBQ sauce and spread out in a thin layer. Bake for 50 minutes in the oven. Top with the shredded cheese and Parsley. Bake for another 10 minutes. Let the meatloaf cool for 10 minutes in the pan before slicing. (Makes 4 servings of two slices per serving, 8 WW points per serving.)

Zippy BBQ Hot Dogs

Ingredients:

2 bun length Ball Park hot dogs

2 hot dog buns

1/2 yellow onion, thinly sliced

1/4 c. shredded Australian white sharp cheddar (or any sharp cheddar)

2 Tbs. Sweet Baby Ray's BBQ sauce

2 Tbs. ketchup

1 Tbs. Frank's hot sauce

Heat skillet to medium-low heat and add 1 Tbs. olive oil and the sliced onion. Heat on low, stirring every once and a while, for about 10 minutes. Remove from heat and let cool slightly. Heat the hot dogs to your liking (I use the microwave for about a minute and a half). Mix the last three ingredients in a small bowl until well combined. To assemble, place hot dog in the bun, followed by the caramelized onion, the sauce, and topped with the white cheddar. Delicious! 

Sweet BBQ Pork Pizza

Ingredients:
1 Artisan Thin Crust pizza crust
2 c. shredded sweet BBQ pork (Recipe in different post)
2 c. shredded cheddar cheese
1/2 green pepper, shaved with a potato peeler
1/3 c. Sweet Baby Rays BBQ sauce
1/4 c. fresh cilantro

Preheat oven to 425 degrees. Open the pre-made crust package. Spread the 2 cups of shredded pork onto the crust. Top with the shredded cheese and dollop with the extra BBQ sauce. Take a potato peeler and shave pieces of green pepper on top (about 1/2 green pepper). Bake for 8-10 minutes until the crust is golden brown on the edges. Top with fresh cilantro.

Sweet Shredded BBQ Pork

Ingredients:
1 small onion, finely chopped
1 boneless pork shoulder butt roast (2 1/2 lbs.)
1 bottle (18 oz.) Sweet Baby Ray's BBQ sauce
1/2 c. water
3/4 c. honey
9 garlic cloves, minced
1 1/2 tsp. salt
2 tsp. ground ginger

Place the meat in a slow-cooker. Pour the chopped onions over the meat. Whisk the other ingredients together in a bowl and pour on top of the meat. Cover with lid and cook for 5-6 hours on high heat. When the pork is done, move to a cutting board and shred the meat with two forks. Place back into the sauce and heat through again before serving.