Barbecue Chicken Spaghetti Squash Boats

The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.

bbq chicken spaghetti squash 2

These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead. And if you’re looking for healthy barbecue sauce to use, I’ve linked an easy recipe for one below.

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Slow Cooker Barbecue Baked Beans #CookoutWeek

One of the fun parts of #CookoutWeek has been getting acquainted with some of the sponsors. I got the opportunity to try out True Made Foods sauces and I’m a total convert.

If you haven’t heard of them, the gist is this: they infuse their sauces with vegetables and cut back on the sugar to make a product you can feel good about. Why am I so obsessed with this? I have a toddler that LOVES to dip anything and everything. If I can get some extra veggies in him while he slathers his dinner in ketchup, I’m all about it. This isn’t just a toddler ketchup, though – they’re really good and will easily please a more sophisticated palate. Wins all around.

I used two of the sauces they sent – the ketchup and the bbq sauceĀ – to make up a batch of slow cooker baked beans. They were amazing. While most baked beans are loaded with sugar, these are pretty modest – but you don’t miss it at all. They’re full of flavor and a perfect accompaniment to any cookout.

CrockpotBakedBeans

Slow Cooker Barbecue Baked Beans
(a Kate’s Recipe Box original)
Serves 8-10 as a side

1 can pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1 sweet onion, finely diced
1/2 cup True Made Foods Ketchup
1/2 cup True Made Foods Barbecue Sauce
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. pepper

Add beans and onions to the slow cooker. Stir to combine.

In a small bowl, mix together remaining ingredients until well combined. Pour over beans and stir to combine.

Cook on low for 6 hours. Vent the lid for the last 15-20 minutes to thicken the sauce, if desired.