Chicken:

• 1 1/2 cups chili sauce
• 3/4 cup red wine vinegar
• 1 1/2 tablespoons prepared horseradish
• 2 small cloves garlic, halved
• 1 teaspoon salt
• 4 bone-in chicken breasts (6 oz. each)

Mix chili sauce, vinegar, horseradish, garlic & salt in a bowl.
Reserve 1/2 of this marinade for later. Add chicken to bowl and turn to coat. Cover and let marinate in refrigerator for 5-10 minutes.

Preheat grill or broiler. Place marinated chicken on grill or broiler pan. Discard bowl of marinade.

Grill or boril, basting frequently with half of the reserved marinade (in a separate bowl to avoid contamination,) until juices run clear when meat is pierced (and meat is no longer pink.)

Heat remaining marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Carbs: about 10g per serving (depending on chili sauce used.)

Mashed Potatoes:
(this will make a large portion which you can save for snacks and other meals.)

• 3 lbs. Yukon Gold opr other yellow potatoes, peeled and quartered
• 1 small onion, chopped
• 1/4 cup butter, cut up
• 1 to 2 tbsp. prepared horseradish
• 2 tbsp. snipped fresh chives
• 1/3 o 1/2 cup milk

In large saucepan cook potatoes and onion in lightly salted boiling water for 20-25 minutes or until tender. Covered pan will work best. Drain.

Mash potatoes. Add butter, horseradish, and chives. Gradually beat in enough milk to make light and fluffy (more or less depending on your liking.) Season to taste with salt & pepper. Serves 10-12 !!

Carbs: 30g per serving

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