Sashi Made A Recipe: Carolina-Style Vinegar BBQ Chicken (& Broiled Zucchini)

 

My husband, Andy, LOVES Carolina vinegar sauce so when I found this recipe over on Taste of Home, I had to make it. It was light yet filling and full of flavor! 

To keep it simple, I just did a quick broil on some zucchini slices. For the zucchini,  I sliced it with my mandoline then put the slices on a baking sheet that had been sprayed with olive oil spray. I lightly spritzed the slices with spray, sprinkled them with Garlic Lovers by FlavorGod (garlic powder works beautifully,  too) and salt, then broiled them about 5 minutes. Easy peasy and tasty!

Carolina-Style Vinegar BBQ Chicken 

• 2 c water*
• 1 c white vinegar
• 1/4 c sugar
• 2 packets of Herbox Chicken Bouillon or 1 Tbsp low sodium bouillon base*
• 1 tsp crushed red pepper flakes
• 1/4 tsp cayenne (optional if you like more heat)
• 1 tsp kosher salt
• 1.5 lbs boneless skinless chicken breasts

1. In a medium bowl, mix together the water, vinegar, sugar, bouillon,  red pepper flakes, and salt. Set aside.
2. In a 3- to 5-qt slow cooker,  place the chicken breasts then pour in the sauce. Cover and cook on low for 4-5 hours until the chicken is cooked through and shreds easily.
3. Remove the chicken and shred with 2 forks. Place in a medium bowl.
4. Pour 1 cup of the sauce from the slow cooker in with the chicken. Reserve 1/2 cup of the remaining sauce and discard the rest.
5. Serve the chicken with a drizzle of the reserved sauce, if needed. I ate it as is but this would also make an awesome sandwich!

* I think you could also use a 15oz can of reduced sodium chicken broth in place of the water and bouillon,  too!

Serves 4-6

On WW Blue 💙, up to 1 cup with a Tbsp of additional sauce is just 1 pt!

Sashi Made A Recipe: Zucchini/Squash Taco Boats

I was planning on doing these with zucchini but the ones I had were super tiny. Thankfully,  yellow squash is just as good. I made these with ground chicken breast but you could easily use ground turkey or beef. And feel free to use more cheese if you're not watching calories like I am. 😁 You can easily halve this recipe...which is what I actually did. I served this with Mexican Street Corn Style Salad.

Zucchini/Yellow Squash Taco Boats

• Cooking spray 
• 4 medium zucchinis or yellow squash 
• Pinch of salt
• 1 lb ground chicken breast  (or turkey or beef)
• 14 oz can Rotel
• 2 Tbsp taco seasoning  (If I don't make my own, I use FlavorGod)*
• 2 oz or 1/2 c shredded cheese (cheddar, Monterey Jack, or pepperjack) or more!

1. Preheat oven to 400°F. 
2. Cover a large baking sheet with foil and spritz it lightly with the cooking spray.  Set aside.
3. Slice each zucchini or squash in half the long way. If a half doesn't lay flat, slice a very thin piece off the bottom so it does.
4. Using a spoon, scoop out the meat of the squash, leaving at least 1/4" shell inside the skin. Reserve the parts you scoop out. Place the on the sheet pan and repeat for all the halves. 
5. Sprinkle the halves with salt then bake for about 18-23 minutes or until the zucchini or squash are tender.
6. Meanwhile, preheat a large nonstick skillet over medium heat. Add the chopped squash or zucchini, ground chicken, Rotel, and taco seasoning.  Break up the meat with a spoon and stir until everything is well blended. Stir frequently until the chicken is white and not pink. If there is a lot of liquid from the squash, turn the heat up to medium-high and stir until the liquid evaporates. 
7. When the halves are done in the oven, fill them with the taco meat, carefully piling it on, if needed.
8. Sprinkle each half with the cheese and put back in the oven for 5 minutes or until the cheese is melted. 

Makes 8 boats

On WW Blue 💙: 1pt per boat

* I am not an affiliate of FlavorGod, just a huge, huge fan!