This Week's Recipe - YUM!

Root Beer Barbequed Chicken

If you love the great taste of sweet, tangy barbeque sauce slathered on chicken (or anything else) you’ll love this amazing recipe which offers all of the traditional barbeque flavor with 75 percent less sugar and a fraction of the sodium of commercially prepared brands that can easily derail an otherwise healthy meal. (Note: Because you will use only half the sauce for this recipe, you will have leftover barbeque sauce that will keep for several weeks stored in a covered container in the refrigerator.) Makes 6 servings Sauce 1 (12-ounce) can sugar-free root beer* 1 cup reduced-sugar ketchup 2 tablespoons apple cider vinegar 2 tablespoons molasses 2 tablespoons Worcestershire sauce 2 teaspoons liquid smoke 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika *Sweetened with sucralose like Hansen’s is best 21/2 to 3 pounds skinless chicken breasts and thighs 1.  To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 20 minutes, or until thick enough to coat the back of a spoon. 2.  Brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with 3/4 cup of the barbeque sauce. Bake for 45 to 55 minutes at 350°F, or until the chicken is completely cooked through. Add additional sauce to taste! Marlene Says: Most barbecue sauces average 12 to 16 grams of carbohydrate (with 9 to 12 of them coming from sugar) per typical 2 tablespoon serving. To reduce the amount of sugar, make your own, or look for a reduced-sugar brand like KC Masterpiece Classic Blend. Nutrition Information Per Serving (1/6 recipe) Calories 200 : Carbohydrate 4g (Sugars 3g) : Total Fat 7g (Sat Fat 2) : Protein 29 : Cholesterol 90 gms : Sodium 420 mg Food Exchanges: 4 Lean Meat Carbohydrate Choices: 1/2 Weight Watcher Point Comparison: 4

Enjoying Holidays - Island Style

Team Petel hopes you and your family had an enjoyable and safe holiday. We enjoyed the wonderful weather, beautiful water and especially the excellent fireworks display set off on Sanibel every year. Team Petel's Administrative Assistant, Ann enjoyed a great beach day with friends and watched the sunset and fireworks from the Sanibel Causeway. If you've always dreamed of enjoying your holidays in paradise contact Team Petel today!

Click Here to view our website.

Open House!

Saturday July 7th 1 p.m. - 4 p.m. 

1516 Angel Drive, Sanibel

Tour this wonderful home located on a wide and deep canal. Direct access to San Carlos Bay. Boat dock, lift and amp service. Updated kitchen. 3BR/2BA. Private master retreat!

Click Here to view this home directly

Click Here to view the Team Petel website

Happy 4th of July!

Wishing you and your family a 

Safe and Happy 4th of July! 

~Team Petel~

4th of July Festivities!

4th Of July Parade
Periwinkle Way, Sanibel
Starts 9:30 am

Sanibel Island Fireworks Night 2012

Wednesday, July 4th 6pm to 9pm 

Fireworks at Dusk

Pancake Breakfast To Benefit Summit Christian Preschoolers

On Wednesday, July 4, Sanibel Community Church will be hosting a pancake breakfast to benefit the Sanibel campus of Summit Christian Preschool. From 7 to 9 a.m., the community is invited to enjoy a hearty All-American breakfast prior to the parade along Periwinkle Way. All donations accepted will support the preschool located at Sanibel Community Church, 1740 Periwinkle Way (next to Jerry’s Supermarket).

Island Sun (June 22, 2012)

This Week's Recipe - YUM!

Virgin Piña Colada

Ingredients:

1-1/4 cup coconut milk 
1-1/4 cup pineapple juice 
1/4 cup heavy cream 
1/4 cup maraschino cherry syrup
1/4 cup white sugar 
8 cups of ice 
Orange slices, to garnish
Pineapple wedges, to garnish 
Maraschino cherries with stems, to garnish

Directions:

In a blender or frozen drink maker, add the coconut milk, pineapple juice, heavy cream, maraschino cherry syrup, sugar, and ice. Blend well until drink becomes smooth yet slushy in consistency. Pour mixture in goblet or daiquiri glasses. Garnish the rims of each glass with an orange slice and wedge of pineapple. Place a maraschino cherry on top of the finished piña colada, and serve.