Basic Tomato Sauce
Yield: 5 cups; 1 point per cup
1 tsp. minced fresh garlic
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1/4 tsp. oregano leaves
1/2 tsp basil leaves
1/2 tsp. sucralose sweetener (Splenda)
Spray medium saucepan with nonstick spray; heat. Add garlic; cook over medium heat, stirring constantly, until lightly browned, 1-2 minutes.
Add crushed tomatoes, tomato sauce, oregano, and basil; stir to combine. Bring to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 15 minutes. Stir in sweetener; let cook 5 minutes longer.
Serve over pasta or use in any other recipe that calls for spaghetti sauce.
Laughing Cow Alfredo Sauce
Yield: 9 servings; 2 points per 1/3 cup serving
12 wedges Laughing Cow Light Creamy Swiss Original Flavor
2 cups fat free half & half
1/4 cup Butter Buds Sprinkles Butter Substitute
1/4 cup Kraft Reduced Fat Parmesan-style Grated Topping
1/2 tsp garlic powder
In a medium saucepan, combine all of the ingredients and cook over medium low heat until the cheese is melted and the sauce is smooth. Add cornstarch mixed with a little water to thicken sauce, if necessary. Serve immediately.
Laughing Cow Alfredo For 2
Yield: 2 servings
3 wedge The Laughing Cow Light Creamy Garlic & Herb
1/2 cup 1% low-fat milk
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter
1/2 tsp garlic powder
In a medium-sized saucepan, combine all the ingredients over a low heat until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately over hot pasta.
Spinach Garlic Cream Sauce for Pasta
20 oz chopped frozen spinach
1/4 cup Kraft Philadelphia Light Light Cream Cheese
8 oz Kraft Philadelphia Light Light Cream Cheese
1/4 cup whole milk
1/4 tsp ground nutmeg
1/4 tsp paprika
1 1/2 cube chicken broth or bouillon, dry
6 clove garlic clove(s)
2 small onion(s)
1 1/2 tsp onion powder
1 Tbsp butter
Thaw spinach. Squeeze out most of water, reserve some of it.
Finely chop garlic cloves & onions. Sautee in 1 tbsp squeeze butter. Add spinach, cream cheese & other spices, some of reserved spinach water & milk. Simmer until blended.
Creamy Horseradish Sauce
Yield: 4 servings
This sauce was intended for steaks but we love it so much that we put it on our burgers.
1 garlic clove, minced
1/4 tsp salt
1/3 cup fat free sour cream
1 1/2 T light mayonnaise
1 T prepared horseradish
1/4 tsp coarsely ground black pepper
Combine all.
Mustard BBQ Sauce
Yield: 1 cup
1/2 cup finely chopped white onion
1/2 cup vinegar
1/3 cup spicy brown mustard
1/2 teaspoon celery seed
4 cloves garlic, minced (or garlic powder to taste)
5-6 pkts Splenda® (or to taste)
1 teaspoon Brown Sugar Twin®
1/2 teaspoon Liquid Smoke®
In a small saucepan, combine onion, vinegar, mustard, celery seed, garlic, sweeteners and Liquid Smoke. Bring to boiling. Reduce heat; cover and simmer for 10 minutes, stirring frequently, until sauce reaches desired consistency. Remove from heat. Spoon over grilled or broiled beef, pork or chicken.
Core Alfredo Sauce
1/3 cup fat-free milk or FF evaporated milk
1 clove garlic, pressed or crushed
1 cup fat-free cottage cheese (or ricotta)
2 1/2 Tbsp. shredded FF Parmesan or Romano cheese
salt & pepper to taste
2 cups hot, cooked whole-wheat fettuccini
1 cup cooked broccoli, optional
herbs (basil, parsley, and/or oregano), optional
Add garlic to milk and heat in the microwave just until milk is scalding (not boiling), then let it cool for 3 or 4 minutes. Add milk/garlic mixture to cottage cheese in a blender (I used magic bullet), and puree until smooth. Scrape mixture into top of double boiler (or microwave dish).
Add Parmesan, salt and pepper. Heat over hot water until just warm (or heat until warm in microwave). Toss with cooked fettuccini. If you like, add cooked broccoli or other cooked veggies. Sprinkle with herbs (optional).
Best Meatloaf Topping
6 Tbs. brown sugar
1/2 cup ketchup
1/2 tsp. nutmeg
2 tsp. dry mustard
Mix well. Pour over meatloaf before baking.
Cauliflower Alfedo Sauce
Yield: 6 servings
2 medium head of Cauliflower, washed and separated into florets
1 onion, diced
3 cloves garlic, diced
2 tbsp.Olive Oil
1 cup chicken broth
1/2 cup Milk, nonfat
1/2 cup evaporated Milk, nonfat
4 Tbsp. Parmesan Cheese, grated
1/4 cup flour
salt and pepper
Saute onions and garlic in oil until tender. Adds Cauliflower, stir to coat and cook for about 1-2 minutes. Season with salt and pepper. Add Broth, cover and simmer.
When Cauliflower is very tender open lid and turn up heat until most of the broth is evaporated. (Mine evaporated quickly)
Scoop out half of Cauliflower and set aside. In a small bowl Wisk cold milks with flour. Stir into remaining cauliflower at medium heat, stirring constantly until it boils and thickens.
Puree all this with an emersion blender ( or regualr blender)
Stir Parmesan Cheese into Cauliflower and puree, adjust seasonings if necessary. Add reserve chunky cauliflower back to sauce, toss with hot, cooked whole-wheat linguini.
Fat. 6.2g Carbohydrates: 10g Calories 124.5 Protein: 7.7g
Pink Pasta Sauce
1 cup marinara sauce (homemade or from a jar)
minced garlic to taste
1/2 cup part-skim or fat-free ricotta cheese
Pour the marinara and garlic into a saucepan then whisk in the ricotta cheese over medium heat. Cook, stirring frequently, until heated through.
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