Honey BBQ Sauce

by Karene Donnay of Glencoe, Minnesota for Taste of Home

“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.

Yield: 1-1/3 cups (10 Servings)

Ingredients:

  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14

Vegetable Kabobs

Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.

Yield: 8 Servings

Vegetable Kabobs

Photo by BHG.com

Ingredients:

  • 2 medium potatoes, quartered
  • 2 small red onions, each cut into 4 wedges or 8 red boiling onions
  • 8 baby squash (such as zucchini and/or yellow summer squash)
  • 8 medium fresh mushrooms
  • 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces
  • 1/4 cup bottled oil-and-vinegar salad dressing
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Directions: 

  1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
  2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
  3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings

TO BROIL:

Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
Nutrition Facts (Vegetable Kabobs)

Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet