By special request....

Okay, first the good news: I am down!!!! I didn't look at the exact decimal figure but it's over 2.0 -- WHEW!!!!

Monday night, I was given the privilege of sharing my story with another meeting. I truly mean it when I say that I love being able to tell people that all things are possible. I enjoy sharing my ups and downs, and reminding others - and myself - that persistence pays, determination delivers, and that it isn't failure, it's feedback. I know that sounds like a trite phrase but it is TRUE. "So what did you learn from this?" is a question that needs constant answering.

On Monday night, I shared a Chicken BBQ recipe with the group. My leader told tonight's group about it, and I have been asked to post it here --- GLADLY!! I love BBQ, no doubt. Had WW ever said, "Give up the pig" I would have been gone! But a local chain does chopped/pulled chicken as well -- very handy years ago when I was having gallstone issues!! And I love good mustard-based sauce, as only we in SC can do! This one is easy to make, and calorie/POINT-friendly!

NETTIEMAC'S CHICKEN BBQ REDONE

2 pounds boneless, skinless chicken breast (either breast halves or tenderloins)
1 12-oz jar (~1.5 c) Dijon mustard (I used a squeeze bottle)
1 12-oz jar (~1.5 c) sugar-free apricot or peach preserves (I used Smucker's)

In a slow cooker (min. 3 quart), spray crock lightly with cooking spray or use a liner. Place chicken in crock (lined or sprayed), then mustard, then preserves. Stir well enough to coat the chicken and mix the mustard & preserves. Cook on low for 8-10 hours or until sauce is to desired consistency (could take another hour if you like it drier). IF POSSIBLE, shred the chicken maybe once or twice during the cooking time. If not, no biggie -- it will still fall apart just fine.

Makes around 5-1/2 cups. Points values:
1/4 c serving = 1 pt
1/3 c serving = 2 pts
1/2 c serving = 3 pts

From this batch, I put 4 cups in the freezer, and have been eating off the remainder. I had a good bit of sauce this time..... that's moppin' sauce, so be sure you have some bread with you for that. MMM-MMM!