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Hoop it up with a delicious barbecue menu of Three-Point Barbecue Dip, Baked Pita Chips and Slam-Dunk Barbecue Chili.

Barbecue scores big with healthy eaters


It's basketball tournament time — and if you've been drafted to be the host of the next mixer, consider featuring flavorful foods with plenty of protein that taste great and are perfect for a party.

Guests with a penchant for protein will appreciate your efforts — and those who are willing to jump through hoops for great barbecue also will be pleased with this recipe for Three-Point Barbecue Dip, which features less than five grams of fat per serving.

Three-Point Barbecue Dip

2 cups fully cooked

shredded chicken in barbecue sauce

½ cup canned whole kernel corn

½ cup canned black beans,

rinsed and drained

1 cup reduced-fat

shredded cheddar cheese (4 oz.)

1 medium tomato,

chopped (¾ cup)

Sliced green onions, if desired

Sliced ripe olives, if desired

Reduced-fat sour cream, if desired

Layer first three ingredients on large microwavable plate.

Cover tightly and microwave on high about 2½ minutes or until hot. Sprinkle with cheese. Top with remaining ingredients.

Serve with cut-up fresh vegetables or pita triangles (recipe follows), if desired.

Makes 16 servings.

Baked Pita Chips

4 whole wheat pita breads,

six inches in diameter

Heat oven to 400 degrees F. Split each pita bread around each edge with knife to make two rounds.

Cut each round into eight wedges. Place in a single layer on two ungreased cookie sheets. Bake about nine minutes or until crisp and light brown; cool. Store in an airtight container at room temperature.

Makes eight servings.

Slam Dunk Barbecue Chili

1 tub (18 oz.) fully cooked

shredded pork in barbecue sauce

1 can (15 to 16 oz.)

garbanzo beans, rinsed and drained

1 can (15 to 16 oz.) lima beans, rinsed and drained

1 can (15 to 16 oz.) kidney beans, rinsed and drained

1 cup reduced-fat

shredded cheddar cheese (4 oz.)

3 medium green onions,

chopped if desired

Slow cooker directions: Mix chicken and beans in 3½- to 4-quart slow cooker.

Cover and cook on high heat setting about two hours or on low heat setting about four hours or until hot and bubbly.

Sprinkle each serving with cheese and green onions, if desired.

Makes six servings.

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