RE: LEMON BARBECUED CHICKEN

[Guest guest]

Sounds good -lemon anything is good!

LEMON BARBECUED CHICKEN

LEMON BARBECUED CHICKEN

Yield: 6 Servings

Serving Size: 1 breast half or 1 leg and 1 thigh

Source: The New Family Cookbook for People with Diabetes

Info:

http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

- 2 teaspoons Worcestershire sauce

- 1 teaspoon grated lemon zest

- 1 teaspoon salt

- 1/2 teaspoon dry mustard

- 1/2 teaspoon dried oregano

- 1/2 cup fresh lemon juice

- 1/2 cup olive, canola, or corn oil

- 1 green onion with green top, chopped

- 6 chicken breast halves,

or 6 legs and 6 thighs (2-1/2 to 3 pounds)

Directions

Mix the Worcestershire sauce, lemon zest, salt, dry mustard,

and oregano in a small bowl. Gradually stir in the lemon

juice, followed by the oil and chopped green onions.

Brush the mixture over the chicken pieces. Cover and

marinate in the refrigerator for at least 2 hours.

Prepare a charcoal grill.

Remove the chicken from the marinade and place skin side

down on the grill. Set 3 to 6 inches from charcoal that has

reached the light gray ash stage. Cook 30 minutes for breast

halves and 40 minutes for thighs, turning every 10 to 15 minutes.

Nutritional Information Per Serving:

Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

Diabetic Exchanges: 4 Lean Meat

friends are quiet angels who lift us to our feet, when our wings have

forgotten how to fly

[Guest guest]

,

My goodness, another item for the feast...

Well, fortunately we will have two opportunities to pig out.

I understand that our first chance is in less than a week?

I am going to make this one this weekend....

Come on down folks, the grill will be a smokin...

Cy, the Ancient (but well fed) Okie...

LEMON BARBECUED CHICKEN

LEMON BARBECUED CHICKEN

Yield: 6 Servings

Serving Size: 1 breast half or 1 leg and 1 thigh

Source: The New Family Cookbook for People with Diabetes

Info:

http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

- 2 teaspoons Worcestershire sauce

- 1 teaspoon grated lemon zest

- 1 teaspoon salt

- 1/2 teaspoon dry mustard

- 1/2 teaspoon dried oregano

- 1/2 cup fresh lemon juice

- 1/2 cup olive, canola, or corn oil

- 1 green onion with green top, chopped

- 6 chicken breast halves,

or 6 legs and 6 thighs (2-1/2 to 3 pounds)

Directions

Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in

a small bowl. Gradually stir in the lemon juice, followed by the oil and

chopped green onions.

Brush the mixture over the chicken pieces. Cover and marinate in the

refrigerator for at least 2 hours.

Prepare a charcoal grill.

Remove the chicken from the marinade and place skin side down on the grill.

Set 3 to 6 inches from charcoal that has reached the light gray ash stage.

Cook 30 minutes for breast halves and 40 minutes for thighs, turning every

10 to 15 minutes.

Nutritional Information Per Serving:

Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g Diabetic

Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

when our wings have forgotten how to fly

[Guest guest]

Tell me o great guru is it possible that the five pounds that I have gained

in the past week, came from just listening to these great ?receipts

LEMON BARBECUED CHICKEN

>

>

>

> LEMON BARBECUED CHICKEN

> Yield: 6 Servings

> Serving Size: 1 breast half or 1 leg and 1 thigh

> Source: The New Family Cookbook for People with Diabetes

> Info:

> http://diabeticgourmet.com/book_archive/details/26.shtml

>

> Ingredients

>

> - 2 teaspoons Worcestershire sauce

> - 1 teaspoon grated lemon zest

> - 1 teaspoon salt

> - 1/2 teaspoon dry mustard

> - 1/2 teaspoon dried oregano

> - 1/2 cup fresh lemon juice

> - 1/2 cup olive, canola, or corn oil

> - 1 green onion with green top, chopped

> - 6 chicken breast halves,

> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>

> Directions

>

> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

> in

> a small bowl. Gradually stir in the lemon juice, followed by the oil and

> chopped green onions.

>

> Brush the mixture over the chicken pieces. Cover and marinate in the

> refrigerator for at least 2 hours.

>

> Prepare a charcoal grill.

>

> Remove the chicken from the marinade and place skin side down on the

> grill.

> Set 3 to 6 inches from charcoal that has reached the light gray ash stage.

> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

> every

> 10 to 15 minutes.

>

> Nutritional Information Per Serving:

> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g Diabetic

> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

> when our wings have forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Cy,

if you are going to make this one this weekend, it better be here at the

party! The actual day for our Thanksgiving, is on the second Monday in

October, which is next Monday, October 9!

We are gearing up for it!

LEMON BARBECUED CHICKEN

>

>

>

> LEMON BARBECUED CHICKEN

> Yield: 6 Servings

> Serving Size: 1 breast half or 1 leg and 1 thigh

> Source: The New Family Cookbook for People with Diabetes

> Info:

> http://diabeticgourmet.com/book_archive/details/26.shtml

>

> Ingredients

>

> - 2 teaspoons Worcestershire sauce

> - 1 teaspoon grated lemon zest

> - 1 teaspoon salt

> - 1/2 teaspoon dry mustard

> - 1/2 teaspoon dried oregano

> - 1/2 cup fresh lemon juice

> - 1/2 cup olive, canola, or corn oil

> - 1 green onion with green top, chopped

> - 6 chicken breast halves,

> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>

> Directions

>

> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

> in

> a small bowl. Gradually stir in the lemon juice, followed by the oil and

> chopped green onions.

>

> Brush the mixture over the chicken pieces. Cover and marinate in the

> refrigerator for at least 2 hours.

>

> Prepare a charcoal grill.

>

> Remove the chicken from the marinade and place skin side down on the

> grill.

> Set 3 to 6 inches from charcoal that has reached the light gray ash stage.

> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

> every

> 10 to 15 minutes.

>

> Nutritional Information Per Serving:

> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g Diabetic

> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

> when our wings have forgotten how to fly

>

>

>

>

>

>

[Guest guest]

,

Man, save a place for me. I am on the way!!!

God bless you and your great country...

Cy, the Ancient Okie...

Re: LEMON BARBECUED CHICKEN

Cy,

if you are going to make this one this weekend, it better be here at the

party! The actual day for our Thanksgiving, is on the second Monday in

October, which is next Monday, October 9!

We are gearing up for it!

LEMON BARBECUED CHICKEN

>

>

>

> LEMON BARBECUED CHICKEN

> Yield: 6 Servings

> Serving Size: 1 breast half or 1 leg and 1 thigh

> Source: The New Family Cookbook for People with Diabetes

> Info:

> http://diabeticgourmet.com/book_archive/details/26.shtml

>

> Ingredients

>

> - 2 teaspoons Worcestershire sauce

> - 1 teaspoon grated lemon zest

> - 1 teaspoon salt

> - 1/2 teaspoon dry mustard

> - 1/2 teaspoon dried oregano

> - 1/2 cup fresh lemon juice

> - 1/2 cup olive, canola, or corn oil

> - 1 green onion with green top, chopped

> - 6 chicken breast halves,

> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>

> Directions

>

> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

> in

> a small bowl. Gradually stir in the lemon juice, followed by the oil and

> chopped green onions.

>

> Brush the mixture over the chicken pieces. Cover and marinate in the

> refrigerator for at least 2 hours.

>

> Prepare a charcoal grill.

>

> Remove the chicken from the marinade and place skin side down on the

> grill.

> Set 3 to 6 inches from charcoal that has reached the light gray ash stage.

> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

> every

> 10 to 15 minutes.

>

> Nutritional Information Per Serving:

> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g Diabetic

> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

> when our wings have forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Billie,

Well, it just may be a mere coincidence that and I also run a weight

loss program. (ROFL)

Cy, the not too skinney Ancient Okie...

Re: LEMON BARBECUED CHICKEN

Tell me o great guru is it possible that the five pounds that I have gained

in the past week, came from just listening to these great ?receipts

LEMON BARBECUED CHICKEN

>

>

>

> LEMON BARBECUED CHICKEN

> Yield: 6 Servings

> Serving Size: 1 breast half or 1 leg and 1 thigh

> Source: The New Family Cookbook for People with Diabetes

> Info:

> http://diabeticgourmet.com/book_archive/details/26.shtml

>

> Ingredients

>

> - 2 teaspoons Worcestershire sauce

> - 1 teaspoon grated lemon zest

> - 1 teaspoon salt

> - 1/2 teaspoon dry mustard

> - 1/2 teaspoon dried oregano

> - 1/2 cup fresh lemon juice

> - 1/2 cup olive, canola, or corn oil

> - 1 green onion with green top, chopped

> - 6 chicken breast halves,

> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>

> Directions

>

> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and

> oregano in a small bowl. Gradually stir in the lemon juice, followed

> by the oil and chopped green onions.

>

> Brush the mixture over the chicken pieces. Cover and marinate in the

> refrigerator for at least 2 hours.

>

> Prepare a charcoal grill.

>

> Remove the chicken from the marinade and place skin side down on the

> grill.

> Set 3 to 6 inches from charcoal that has reached the light gray ash stage.

> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

> every 10 to 15 minutes.

>

> Nutritional Information Per Serving:

> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

> Diabetic

> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our

> feet, when our wings have forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Well I guess I will have to subscribe to that list, but only after the

holidays. Until then it will just be in moderation, because these foods

are sounding and tasteing just to, to good.

LEMON BARBECUED CHICKEN

>>

>>

>>

>> LEMON BARBECUED CHICKEN

>> Yield: 6 Servings

>> Serving Size: 1 breast half or 1 leg and 1 thigh

>> Source: The New Family Cookbook for People with Diabetes

>> Info:

>> http://diabeticgourmet.com/book_archive/details/26.shtml

>>

>> Ingredients

>>

>> - 2 teaspoons Worcestershire sauce

>> - 1 teaspoon grated lemon zest

>> - 1 teaspoon salt

>> - 1/2 teaspoon dry mustard

>> - 1/2 teaspoon dried oregano

>> - 1/2 cup fresh lemon juice

>> - 1/2 cup olive, canola, or corn oil

>> - 1 green onion with green top, chopped

>> - 6 chicken breast halves,

>> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>>

>> Directions

>>

>> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and

>> oregano in a small bowl. Gradually stir in the lemon juice, followed

>> by the oil and chopped green onions.

>>

>> Brush the mixture over the chicken pieces. Cover and marinate in the

>> refrigerator for at least 2 hours.

>>

>> Prepare a charcoal grill.

>>

>> Remove the chicken from the marinade and place skin side down on the

>> grill.

>> Set 3 to 6 inches from charcoal that has reached the light gray ash

>> stage.

>> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

>> every 10 to 15 minutes.

>>

>> Nutritional Information Per Serving:

>> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

>> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

>> Diabetic

>> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our

>> feet, when our wings have forgotten how to fly

>>

>>

>>

>>

>>

>>

[Guest guest]

, How many days wil it take me an to hoof it to you from S.

CA?

Re: LEMON BARBECUED CHICKEN

Cy,

if you are going to make this one this weekend, it better be here at the

party! The actual day for our Thanksgiving, is on the second Monday in

October, which is next Monday, October 9!

We are gearing up for it!

LEMON BARBECUED CHICKEN

>

>

>

> LEMON BARBECUED CHICKEN

> Yield: 6 Servings

> Serving Size: 1 breast half or 1 leg and 1 thigh

> Source: The New Family Cookbook for People with Diabetes

> Info:

> http://diabeticgourmet.com/book_archive/details/26.shtml

>

> Ingredients

>

> - 2 teaspoons Worcestershire sauce

> - 1 teaspoon grated lemon zest

> - 1 teaspoon salt

> - 1/2 teaspoon dry mustard

> - 1/2 teaspoon dried oregano

> - 1/2 cup fresh lemon juice

> - 1/2 cup olive, canola, or corn oil

> - 1 green onion with green top, chopped

> - 6 chicken breast halves,

> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>

> Directions

>

> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

> in

> a small bowl. Gradually stir in the lemon juice, followed by the oil and

> chopped green onions.

>

> Brush the mixture over the chicken pieces. Cover and marinate in the

> refrigerator for at least 2 hours.

>

> Prepare a charcoal grill.

>

> Remove the chicken from the marinade and place skin side down on the

> grill.

> Set 3 to 6 inches from charcoal that has reached the light gray ash stage.

> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

> every

> 10 to 15 minutes.

>

> Nutritional Information Per Serving:

> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g Diabetic

> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

> when our wings have forgotten how to fly

>

>

>

>

>

>

[Guest guest]

Hey, cy, I already told you that your place is at the head of the table!

LEMON BARBECUED CHICKEN

>>

>>

>>

>> LEMON BARBECUED CHICKEN

>> Yield: 6 Servings

>> Serving Size: 1 breast half or 1 leg and 1 thigh

>> Source: The New Family Cookbook for People with Diabetes

>> Info:

>> http://diabeticgourmet.com/book_archive/details/26.shtml

>>

>> Ingredients

>>

>> - 2 teaspoons Worcestershire sauce

>> - 1 teaspoon grated lemon zest

>> - 1 teaspoon salt

>> - 1/2 teaspoon dry mustard

>> - 1/2 teaspoon dried oregano

>> - 1/2 cup fresh lemon juice

>> - 1/2 cup olive, canola, or corn oil

>> - 1 green onion with green top, chopped

>> - 6 chicken breast halves,

>> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>>

>> Directions

>>

>> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

>> in

>> a small bowl. Gradually stir in the lemon juice, followed by the oil and

>> chopped green onions.

>>

>> Brush the mixture over the chicken pieces. Cover and marinate in the

>> refrigerator for at least 2 hours.

>>

>> Prepare a charcoal grill.

>>

>> Remove the chicken from the marinade and place skin side down on the

>> grill.

>> Set 3 to 6 inches from charcoal that has reached the light gray ash

>> stage.

>> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

>> every

>> 10 to 15 minutes.

>>

>> Nutritional Information Per Serving:

>> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

>> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

>> Diabetic

>> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

>> when our wings have forgotten how to fly

>>

>>

>>

>>

>>

>>

[Guest guest]

Well, Pat,

it should not take you any more than a couple of months! Grin, smile! So,

you can join us for Christmas!

LEMON BARBECUED CHICKEN

>>

>>

>>

>> LEMON BARBECUED CHICKEN

>> Yield: 6 Servings

>> Serving Size: 1 breast half or 1 leg and 1 thigh

>> Source: The New Family Cookbook for People with Diabetes

>> Info:

>> http://diabeticgourmet.com/book_archive/details/26.shtml

>>

>> Ingredients

>>

>> - 2 teaspoons Worcestershire sauce

>> - 1 teaspoon grated lemon zest

>> - 1 teaspoon salt

>> - 1/2 teaspoon dry mustard

>> - 1/2 teaspoon dried oregano

>> - 1/2 cup fresh lemon juice

>> - 1/2 cup olive, canola, or corn oil

>> - 1 green onion with green top, chopped

>> - 6 chicken breast halves,

>> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>>

>> Directions

>>

>> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

>> in

>> a small bowl. Gradually stir in the lemon juice, followed by the oil and

>> chopped green onions.

>>

>> Brush the mixture over the chicken pieces. Cover and marinate in the

>> refrigerator for at least 2 hours.

>>

>> Prepare a charcoal grill.

>>

>> Remove the chicken from the marinade and place skin side down on the

>> grill.

>> Set 3 to 6 inches from charcoal that has reached the light gray ash

>> stage.

>> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

>> every

>> 10 to 15 minutes.

>>

>> Nutritional Information Per Serving:

>> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

>> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

>> Diabetic

>> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

>> when our wings have forgotten how to fly

>>

>>

>>

>>

>>

>>

[Guest guest]

,

I am leavig tonight so I can get there in time.

When are we going to feast?

Cy, the hungry Ancient Okie...

Re: LEMON BARBECUED CHICKEN

Hey, cy, I already told you that your place is at the head of the table!

LEMON BARBECUED CHICKEN

>>

>>

>>

>> LEMON BARBECUED CHICKEN

>> Yield: 6 Servings

>> Serving Size: 1 breast half or 1 leg and 1 thigh

>> Source: The New Family Cookbook for People with Diabetes

>> Info:

>> http://diabeticgourmet.com/book_archive/details/26.shtml

>>

>> Ingredients

>>

>> - 2 teaspoons Worcestershire sauce

>> - 1 teaspoon grated lemon zest

>> - 1 teaspoon salt

>> - 1/2 teaspoon dry mustard

>> - 1/2 teaspoon dried oregano

>> - 1/2 cup fresh lemon juice

>> - 1/2 cup olive, canola, or corn oil

>> - 1 green onion with green top, chopped

>> - 6 chicken breast halves,

>> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>>

>> Directions

>>

>> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

>> in

>> a small bowl. Gradually stir in the lemon juice, followed by the oil and

>> chopped green onions.

>>

>> Brush the mixture over the chicken pieces. Cover and marinate in the

>> refrigerator for at least 2 hours.

>>

>> Prepare a charcoal grill.

>>

>> Remove the chicken from the marinade and place skin side down on the

>> grill.

>> Set 3 to 6 inches from charcoal that has reached the light gray ash

>> stage.

>> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

>> every

>> 10 to 15 minutes.

>>

>> Nutritional Information Per Serving:

>> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

>> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

>> Diabetic

>> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

>> when our wings have forgotten how to fly

>>

>>

>>

>>

>>

>>

[Guest guest]

Cy,

Monday is the Actual Thanksgiving Day! So, I would think that Monday all

day, we can feast!

LEMON BARBECUED CHICKEN

>>>

>>>

>>>

>>> LEMON BARBECUED CHICKEN

>>> Yield: 6 Servings

>>> Serving Size: 1 breast half or 1 leg and 1 thigh

>>> Source: The New Family Cookbook for People with Diabetes

>>> Info:

>>> http://diabeticgourmet.com/book_archive/details/26.shtml

>>>

>>> Ingredients

>>>

>>> - 2 teaspoons Worcestershire sauce

>>> - 1 teaspoon grated lemon zest

>>> - 1 teaspoon salt

>>> - 1/2 teaspoon dry mustard

>>> - 1/2 teaspoon dried oregano

>>> - 1/2 cup fresh lemon juice

>>> - 1/2 cup olive, canola, or corn oil

>>> - 1 green onion with green top, chopped

>>> - 6 chicken breast halves,

>>> or 6 legs and 6 thighs (2-1/2 to 3 pounds)

>>>

>>> Directions

>>>

>>> Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano

>>> in

>>> a small bowl. Gradually stir in the lemon juice, followed by the oil and

>>> chopped green onions.

>>>

>>> Brush the mixture over the chicken pieces. Cover and marinate in the

>>> refrigerator for at least 2 hours.

>>>

>>> Prepare a charcoal grill.

>>>

>>> Remove the chicken from the marinade and place skin side down on the

>>> grill.

>>> Set 3 to 6 inches from charcoal that has reached the light gray ash

>>> stage.

>>> Cook 30 minutes for breast halves and 40 minutes for thighs, turning

>>> every

>>> 10 to 15 minutes.

>>>

>>> Nutritional Information Per Serving:

>>> Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg,

>>> Carbohydrate: 1 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 27 g

>>> Diabetic

>>> Exchanges: 4 Lean Meat friends are quiet angels who lift us to our feet,

>>> when our wings have forgotten how to fly

>>>

>>>

>>>

>>>

>>>

>>>