6 WBMO - Soy Sauce On Plan

Soy Sauce Substitute (Adapted from allrecipes.com)

• 4 teaspoons balsamic vinegar
• 2 teaspoons DaVinci Sugar Free Syrup, Pancake Flavor
• ¼ teaspoon ground ginger
• 1 pinch white pepper
• 1 pinch garlic powder
• 2 cans (14.25 oz)  nsa beef broth

In a saucepan over medium heat, stir together the beef broth, balsamic vinegar, syrup, ginger, white pepper, and garlic powder. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-D-E

6 WBMO - Sticky Chicky

From member.........

• ½ cup cider vinegar
• ½ cup no sodium soy sauce substitute (recipe below)
• ½ cup Splenda
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger root
• 1/8 teaspoon pepper
• 3-4 lb skinless, boneless, chicken breasts

Combine all ingredients except the chicken in a shallow baking dish and stir until Splenda dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for at least 3 hours or overnight.

When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.

Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8

Soy Sauce Substitute (Adapted from allrecipes.com)

• 4 teaspoons balsamic vinegar
• 2 teaspoons DaVinci Sugar Free Syrup, Pancake Flavor
• ¼ teaspoon ground ginger
• 1 pinch white pepper
• 1 pinch garlic powder
• 2 cans (14.25 oz)  nsa beef broth

In a saucepan over medium heat, stir together the beef broth, balsamic vinegar, syrup, ginger, white pepper, and garlic powder. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-D-E

This Recipe Contains:  Protein B

6 WBMO - Soy Sauce Substitute 2

From member....

BMOS Note: This recipe is a slight variation from the other recipe in our files and is perhaps a bit more plan-friendly.

• 2 tablespoons sodium-free beef bouillon powder/granule**
• 2 tablespoons red wine vinegar 
• 2 tablespoons Brown Sugar Twin 
• 1 teaspoon ground ginger 
• dash black pepper 
• dash garlic powder 
• 1 cup water

In small sauce pan, combine and boil gently uncovered about 5 minutes or until mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.

** ingredient is not recommended for use during the reduction phase of program.  For information why is ingredient really isn't recommended see the information on bouillon in the ingredient link.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-B-C-D-E

This Recipe Contains: All Free Foods