Tuesday, June 2, 2015

Homemade Low Sugar Barbecue Sauce

Homemade Low Sugar Barbecue Sauce 

I love Barbecue!  Sometimes the bottled sauces have way too much sugar in them though.  Easy way to fix that?  Make you own from scratch!  I took my mother's recipe and modified it a little and added a touch of smokey flavor with the 21 Day Fix Smokey Southwestern Seasoning.  I hope you enjoy!

2 cups Sugar Free ketchup (or no sugar added)
2 cups tomato sauce
1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/4 cup  molasses
1 Tbsp 21 Day Fix Smokey Southwestern Seasoning
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon Himalayan salt
1 teaspoon coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, red wine vinegar, and molasses. Add in the 21 Day Fix Southwest Seasoning, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. 

21 Day Fix Approved- Mac N Cheese

I am a sucker for comfort food.  There is just something so... comforting about Mac N' Cheese!  It has been my ultimate go-to comfort food.  However, it is not the greatest thing to be eating when I am trying to be fit and healthy.  So what does a girl do when she has a huge craving for some Mac N' Cheese?  She modifies her favorite home-made recipe and adds in some broccoli for that extra awesomeness.   Unsweetened, unflavored almond milk replaces regular milk in this one and I find it does a great job.  :)  so sit back and curl up with a bowl of this and ENJOY.


12 oz Brown Rice or Quinoa Elbow or Cork Screw Pasta
1 1/2 tbsp coconut oil
1/4 cup minced onion
1 tsp minced garlic
2 tbsp flour
1-1/2 cups Unsweetened/Unflavored Almond Milk
1 cup fat free chicken broth
8 oz (2 cups) reduced-fat sharp cheddar
salt and fresh pepper to taste
16 oz fresh broccoli florets
1/4 cup seasoned bread crumbs
Olive Oil Cooking Spray


Preheat oven to 375°.
Prepare pasta and broccoli together in a big pot of salted water, following the package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with Olive Oil cooking spray.

In a large skillet, melt coconut oil over medium low heat then turn down your flame to low . Add garlic and onion and saute over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; simmer about 5 minutes or until the sauce becomes smooth and thickens up. Season with salt and pepper.

Now add your cheese and mix well until it is nice and melted. Add in your macaroni and broccoli and mix well. Spoon into your prepared baking dish and top with grated cheese and breadcrumbs.

Bake for 15-20 minutes.  You have the option to broil a few minutes to get the top golden and crispy. 

To serve, I use my green container.  This counts as 1 yellow, 1/2 green and 1 blue and a tsp.