Sexys Got Curves

1 teaspoon olive oil

4 cloves garlic, minced

1/2 onion, grated

1/2 cup bourbon

1/4 cup cider vinegar

2 cups ketchup

1/4 cup Worcestershire sauce

1 tablespoon liquid smoke flavoring

1 chipotle pepper in adobo sauce, minced

1 teaspoon adobo sauce from canned

chipotle peppers

1/4 cup brown sugar

4 (6 ounce) skinless, boneless chicken

breast halves

2 tablespoons grill seasoning, or to taste

4 slices bacon, cut in half

4 thick slices red onion

1 teaspoon olive oil

4 slices provolone cheese

1.

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.

2.

Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.

3.

Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.

4.

Preheat an outdoor grill for medium-high heat.

5.

Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.

6.

To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serve.

Grilled Vegetable Potato Skins

INGREDIENTS

2 large baking potatoes

1 cup sliced yellow summer squash

1 cup sliced zucchini

1/2 large red pepper, julienned

1/2 large green pepper, julienned

1 small red onion, cut into 1/4-inch wedges

1/4 cup reduced-fat Italian salad dressing

1 1/2 teaspoons canola oil

1/2 teaspoon salt, divided

1/4 cup shredded reduced-fat Cheddar cheese

DIRECTIONS

1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 18-20 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle.
2. Meanwhile, in a large resealable plastic bag, combine the summer squash, zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.
3. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.
4. Coat grill rack with nonstick cooking spray. Place potato shells skin side up on grill rack. Grill, covered, over indirect medium heat for 10 minutes or until golden brown.
5. Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.
6. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.

FOOTNOTES

• This recipe was tested with an 850-watt microwave.
• Nutritional Analysis: One serving (1 stuffed potato half) equals 107 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.