 Cheese SauceCreole SauceDelicious White Sauce! Spaghetti w/ buttermilk sauce and imitation crab meatQuick and easy Cream Sauce 
"Cheese Sauce"
I like my baked potato with brocolli and cheese sauce. I make the cheese sauce in the microwave after I've cooked the potato and brocolli and am waiting for the potato to finish cooking. 1/2 cup of skim milk 1 teaspoon corn starch salt pepper 3/4 - 1 1/2 oz cheddar or velveeta lite (shredded) Blend milk and corn starch. Add salt and pepper to taste. I then microwave it in a 1 cup measurer at 10 second intervals stirring in between. When it has thickened I add the cheeze. I keep on microwaving at 10 second intervals until the cheese has melted. I then pour it on top of the potato and brocolli. I can't tell the difference between this and fat full cheese sauce, so I am perfectly content. Back to Menu
"Creole Sauce"
Here's an "ancient" recipe that I used to use when I was first on the program. It comes from the 1966 Weight Watchers cookbook. 1 green pepper,diced 2 tablespoons diced celery 3 tablespoons juice scraped from cut onion or dehydrated onion flakes 1 envelope instant chicken broth 6 tablespoons water 2 cups tomato juice 1 cup cooked French-style green beans diced 4 ounces canned mushrooms, cut up Cook tomato juice down to 1 cup tomato sauce. In small saucepan, combine green pepper, celery, onion, liquid from canned mushrooms, chicken broth powder and water and cook about 15 minutes. Add tomto sauce, green beans and mushrooms Heat and serve. Keep a jar of this in your refrigerator at all times and serve over cooked vegetables. Very good with cooked cabbage. Served over cooked bean sprouts, it "becomes" "Spaghetti and Creole Sauce W.W." Sometimes chopped parsley may be added. Use also for scrambled eggs, as filling for omelet, as sauce over broiled or barbecued chicken, flish, cheese, souffles, etc. Needs to be updated a bit, but it sure was good when you were on the original program. Page 221-222 The original WW cookbook Back to Menu
"Delicious White Sauce"
I was hungry for spaghetti again last night, and still had a milk to use up. Here's what I did: 1/2 cup of sweet white wine 1 cup of buttermilk 1 clove garlic, crushed 1 small onion, chopped 2 tomatoes, seeded and sliced 1 can artichoke hearts dash of salt, basil and thyme (Must drain artichoke hearts well and let marinate in white wine to get the aweful vinegar taste out) I let that simmer for a while, and added 1 oz. of goat cheese; let that melt and then thickened it with corn starch. Yes, I ate this whole thing, but also had leftovers. Whole recipe is 1 milk, 1 protein, 100 optional calories and 2-3 veggies. I added 1 cup of pasta to equal 2 breads. This was a big meal! Back to Menu
"Spaghetti with Buttermilk Sauce and Imitation Crab Meat"
1 cup of buttermilk 1 clove of garlic seasoning (basil/thyme/oregano...) 1 1/2 teaspoon of corn starch water, to thicken I will simmer this up and add the crab meat and serve over pasta tonight. 1 serving Back to Menu
"Quick and easy Cream Sauce"
Quick and easy Cream Sauce1 c Evaporated skim milk, (2M) 2 tbsp lite cream cheese, (30C) 4 oz grated parmesan cheese (freshly grated), (4P) Add the milk, and softened cream cheese to saucepan and whisk over med heat so that the cream cheese is incorporated smoothly. Add the freshly grated parmesan and whisk. Sauce will thicken slightly. (Fresh parmesan works better than the already grated stuff) Add whatever spices you like, all at the same time, or mix and match!. Suggestions: garlic, onions, oregano, dill, basil. This sauce takes about 7 min. and is really great. Serve with veggie pasta or tortellini!! 1 serving approx. 1/2 c. = 1 M, 2P and 15 Optional Cal. Back to Menu
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