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!

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. 

Ingredients:

Chicken-

3 Chicken Breasts Filleted in 1/2 to make thin Chicken Breasts

(You will use these to sprinkle on each side)

Onion Powder
Garlic Powder
Coriander
Paprika
Cumin
Chili Powder
Oregano
Salt
Pepper
Safflower Oil


Dressing-

1 clove garlic, grated or minced fine
1 tablespoon  onion minced really fine
 juice of 1 lime
1/2 teaspoon Cumin
1/24teaspoon Coriander
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

Salad-

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!



Directions:

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!

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! :)


Ingredients:

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!