Slow Cooker BBQ Baked Beans

I have High Blood Pressure like a lot of people my age ,so I was told to knock off the sodium, to limit it and just plain cut it out of my diet..

Buttttttttttttttttttttt, I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy I suppose!

Slow Cooker Barbecue Baked Beans..

INGREDIENTS:

• 1 package (16 ounces) dried great northern beans
• 2 smoked ham hocks (about 1/2 pound each)
• 2 cups water
• 1 medium onion, chopped
• 2 teaspoons garlic powder, divided
• 2 teaspoons onion powder, divided
• 1 cup barbecue sauce
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 teaspoons hot pepper sauce, optional

DIRECTIONS: 

Rinse and sort beans; soak according to package directions. 

 

Drain and rinse beans, discarding liquid.

In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. 

 

Cook, covered, on low until beans are tender, 8-10 hours.

 

Remove ham hocks; cool slightly. 

 

Cut meat into small cubes, discarding bones; return meat to slow cooker. 

 

Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. 

 

Cook, covered, on high until heated through, about 30 minutes. 

 

Yield: 12 servings (1/2 cup each).

Test Kitchen tips

Using hot sauce to flavor foods can be a smart alternative to salt, but make sure you check the nutrition labels. We recommend Tabasco sauce. It has only 26 mg of sodium per 5-7 drop.

And there you have it...Enjoy! Eat Well and healthy My Friends!

Salsa Verde Chicken

Here is an insanely easy , Insanely easy mid week recipe for you....

This grilled chicken will have you saying "Olé!"

INGREDIENTS:

1 jar salsa verde, divided

2 tbsp. extra-virgin olive oil

Juice of 1/2 a lime

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. ground cumin

1 lb. boneless skinless chicken breasts

4 slices Monterey jack

1 jalapeño, thinly sliced

1/2 red onion, finely chopped

2 tbsp. freshly chopped cilantro

Lime wedges, for serving 

 

DIRECTIONS:

1. In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. (Reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.) Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes.
2. Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa verde, and cook for another 6 minutes.
3. Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.

 Serve with Corn on the Cob.

ENJOY!  EAT WELL MY FRIENDS!