Sauces to go on Chicken/Veggies??

AspenDan

I've been using ranch..a lot..but I'm looking for lower cal options, that will also make the chicken, rice, and veggie dishes more flavorful...
Suggestions plz!!

Alatariel75

Fry off a good heaping tablespoon of crushed garlic until it is browned and fragrant. Add half a cup of chicken stock/boullion and stir til boiling. Take off the heat and whisk in 2 tbs of light sour cream mixed with a teaspoon of cornflour. Put back on the heat until thickened. Pour it on ALL the things.

Jessyd76

I'm really into a modified version of green chile chicken. You could make the sauce and put that over anything rather than boiling/shredding chicken and cooking it in the sauce.

Condensed cream of chicken soup (I make mine - chicken stock, milk, bouillon cube, salt, pepper, corn starch or flour to thicken. I throw some sour cream in there for a little tang)
Puréed green chili
Garlic to tame the heat

BrianaDuBois

While there are a ton of options to make them lower calorie, I just wanted to give you a way to make the ranch itself lower calorie since it seems to be your favorite. I mix 0% Greek yogurt with some of a dry ranch seasoning packet and just thin it out to preferred consistency with buttermilk (without the buttermilk it's an excellent dip.)

Mixing soy sauce, garlic, ginger and some applesauce also makes a nice Asian style sauce. You could make a marinade with and reserve some on the side to pour over the rice and veggies.

sixxpoint

Add a combination of 1/4 cup rice wine vinegar and some fresh squeezed citrus in a bowl. Add an egg yolk or a tsp of dijon, a tbsp soy sauce and a tbsp of sugar, 1/2 tsp each fresh grated or dry ground garlic and ginger, and a few grinds of fresh cracked black pepper.

Slowly whisk in 3/4 cup olive oil, bit by bit until combined and thoroughly emulsified. Whisk in 1 tbsp sesame oil. Add chopped scallions.

Correct seasoning. You might want more salt, sugar, or pepper.

WBB55

(1) I make homemade ground mustard and homemade broth. They are teh bomb.
(2) I sautée a thing in oil, add salt and pepper in a cast iron skillet (maybe some garlic). Take the thing out to rest. Add the broth to the hot pan to deglaze, stir in the mustard ( or some miso paste). Then pour the reduction over a thing. Works. Every. Time.

Blueseraphchaos

i've used Ken's low-calorie sun dried tomato salad dressing, can't remember exactly what it's called but it's 40 cals for 2T and tastes great on chicken and other things. i also make my own ranch dip with my own spices. you could also do some kind of chutney for the meat, it might go over well on the veggies or might not. i guess it depends on the combinations you use. garlic, onions, and scallions are great options for adding a ton of flavor for very few calories. cooking veggies in chicken broth adds flavor for very few calories as well.

google has lots of good recipes if you feel like taking the time to look stuff up, lol

Hummingbird914

These all sound so good!

MondayJune22nd2015

I've been making an extra virgin olive oil & balsamic vinegar vinaigrette.

arditarose

Cholula and Morena chipotle sauce. All the way. On everything.

Jessyd76

sixxpoint wrote: »

Add a combination of 1/4 cup rice wine vinegar and some fresh squeezed citrus in a bowl. Add an egg yolk or a tsp of dijon, a tbsp soy sauce and a tbsp of sugar, 1/2 tsp each fresh grated or dry ground garlic and ginger, and a few grinds of fresh cracked black pepper.

Slowly whisk in 3/4 cup olive oil, bit by bit until combined and thoroughly emulsified. Whisk in 1 tbsp sesame oil. Add chopped scallions.

Correct seasoning. You might want more salt, sugar, or pepper.

@sixxpoint - that sounds intriguing. How many servings would that make? I'm trying to work up the macros to see if it would work for me.

sixxpoint

It makes about 1 cup of dressing so it's depends on how big your salad or meal is.

Unknown

This content has been removed.

AlciaMode

I made a great curry from fresh tomatoes the other day.

middlehaitch

A couple of cloves of garlic, onion, inch of ginger, some curry powder ( home mixed us best), water, 0% Greek yogurt.
Fry off first 3, add curry powder, fry few secs, deglaze with water, slowly stir in yogurt.
Top with chopped cilantro.
Quick low cal curry.

Cheers, h.

natboosh69

I find Philadelphia is a good substitute for sauce, only 138 cals in half an average tub of the light stuff I mix it with a little red salt and pepper and it's so tasty.