This is our go to Teriyaki sauce. It does contain a bit of sugar, but we generally put about 1/2 of it over 2 - 3 lbs of chicken, and the other 1/4 to 1/2 over sautéed veggies - which are split between the six of us. So, in all reality its not that much sugar for our family. And, it's usually the only carbs in the meal!
1/4 Cup Soy Sauce
1/2 Cup Water
1/4 Cup Low Sodium Organic Chicken Broth
1/4 tsp Ground Ginger (or more if you like more)
4 TBSP Packed Brown Sugar
1 1/2 tsp Organic Honey
1/4 tsp Rice Vinegar
1 Clove Garlic (Optional)
2 TBSP Cornstarch (optional if you want it thicker)
In a small sauce pan combine all ingredients except for the corn starch. If you use the cornstarch to thicken - be sure to remove a little of the marinade from the pan and place into a little bowl. Then, mix it with the cornstarch and re-add to the pan. Bring it all to a soft boil, and allow to simmer for 5-10 minutes while it thickens. Place over chicken, veggies, or use as a marinade.. Enjoy! :)
Santa Fe Chicken Salad
I've been on a search for salad recipes, that the whole family would enjoy. I came across a Santa Fe Chicken salad that looked so yummy. So, I decided to try and make my own.
3 Chicken Breasts Filleted in 1/2 to make thin Chicken Breasts
(You will use these to sprinkle on each side)
1 clove garlic, grated or minced fine
1 tablespoon onion minced really fine
juice of 1 lime
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/4 teaspoon Chili Powder
1/4 cup Organic sour cream
A little sprinkle of organic unrefined sugar
2 TBSP Safflower oil
2 Heads Romaine Lettuce
1 Sweet Red Pepper Sliced thin
1/2 Green Pepper Sliced Thin
Carrots grated or sliced thin
1 Cup Spinach
*Add any other vegetables your family enjoys!
Filet chicken breasts in 1/2, and then sprinkle the seasonings on each side. Allow to sit for a few minutes while you mix up your dressing, and prepare your salad.
In a small bowl combine sour cream, and all seasoning; whisk together until well combined, then slowly add the oil while you conitinue to whisk until everything is well mixed.
Prepare your salad, and place on dinner plates, or in a serving bowl.
Now, over medium heat place a frying pan, drizzle a small amount of safflower oil over your chicken breast, and place them into the frying pan. Cover and cook each side for about 4 minutes. (depending on thickness this easily could take longer, be sure your meat is cooked well!)
We garnished with a little shredded colby jack cheese, and cilantro over the top!
Chicken Sprinkled with seasonings.
You can do it as a wrap too! -- This one had mexican bean salad on top..
I realized recently that most all of the bbq sauces have HFCS in it, something that we are trying really hard to avoid in our diet. So, I bought the one brand that did not have it in it, well lets just say I will NOT be buying that brand ever again, it was spendy and not good!
So, today I decided to make my own, and it came out delightful!
My ingredients list is NOT exact, as I did it to taste! :)
2 TBSP fresh onion minced/diced small
1 tsp Olive or Safflower Oil
2 Garlic Cloved Minced
1/2 tsp Organic unrefined Sugar
1 Cup ORGANIC Ketchup (If you dont buy organic, or a brand w/out HFCS it defeats part of the purpose)
1/2 Cup Broth or Water (I used organic low sodium beef broth)
1/2 tsp Onion Powder
1/2 tsp Rice Vinegar (could use white or apple too)
1 tsp Granulated Garlic
1/2 tsp Crushed Black Pepper
1 tsp Mesquite Liquid Smoke
1 tsp Worcheshire Sauce (lea & perrins)
1/4 tsp paprika
1/4 tsp parsley flakes
1/2 tsp blackening season
1/4 tsp Crushed Red Pepper
I first sauteed the onions and added a bit of sugar on top once they were almost done, to kind of carmelize them. Then, I added the minced garlic, let cook for less then one minute and added the ketchup, and remainder of ingredients.. I allowed this to simmer for about 10 minutes, stiring occasionally (I did not boil).. This made enough to coat about 2 lbs of chicken breast several times, while they were on the bbq. The sauce is a little smokey with a bit of spice!
Taco Sauce "verde"
1 Anaheim Pepper
1 Jalepeno Pepper
1 Tbsp Diced Onion
2 TBSP Diced Green Chilies "from can"
2 Garlic Cloves
pinch of salt
pinch of pepper
Place Tomatillos, Anaheim and Jalepeno peppers into a sauce pan and cover with water. Boil for 5 minutes or until peppers feel softer. Allow to cool, and then remove the stems, and seeds. "The sauce will be plenty hot without the seeds". Combine all ingredients into a food processor and process for 1-2 minutes until smooth. Store in an airtight container in the fridge.
Taco Seasoning -
1 TBSP Chili Powder
1/8 th tsp Fresh Ground Black Pepper
1/4 tsp Onion Powder
1 tsp Paparika
1/2 tsp Ground Cumin
1/8th tsp Dried Cilantro
1/4th tsp Ground Cayenne Pepper
1/8th tsp Crushed Red Pepper Flakes
Mix together, and store in an air tight container. I use this amount to replace 1 packet of store bought Taco Seasoning.
*Store bought Taco Seasonings are full of sodium.