Chick-B-Q

Tonight's meal features local free range chicken, local red spring wheat, local grown green beans, zucchini and radishes. . . and homemade sauces.  This is the sauce I'll make for the brisket I've reserved for the upcoming holiday!  The barbeque recipe was inspired by Clean Eating Magazine and is much lower in sodium than traditional recipes.

Chicken BBQ & Slaw on Homemade Rolls

(Serves 4)

Mix ingredients in a non-stick saucepan.  Bring to a simmer for 20 minutes.
8 ounce no added salt tomato sauce
1/3 teaspoon tapioca starch
1/2 cup apple cider vinegar
1/4 cup Sucanat
1 heaping teaspoon onion powder
1 heaping teaspoon mustard powder
1 heaping teaspoon paprika

Shred chicken breast and add to sauce.  Simmer until thick, about 20 minutes.
1 cooked chicken breast (about 6 ounce-I grilled these in a cast iron stove top grill last night)

Shred slaw ingredients.  Add yogurt and honey.  Sprinkle with Mrs. Dash.
1/3 cup shredded cabbage
2 tablespoon shredded zucchini
2 tablespoon shredded carrots
1 radish, radish
3 tablespoon Greek yogurt, plain
2 teaspoon honey
Mrs. Dash

My rolls are homemade using McConnell Mill red spring wheat flour, corn flour and all purpose flour in the mix.  I also added 1/4 teaspoon garlic powder to the bread dough.