SparkPeople Advertisers Keep the Site Free
Recipe Collections
 

Sauces

(5 Recipes) Created by MOVEITMARY

Recipes in this Collection

Coach Nicole's Tasty Peanut Sauce
Very Good 4.6/5
(83 ratings)

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

Carbs: 2.5g | Fat: 5g | Fiber: 0.7g | Protein: 3g | Calories: 64.4
Incredible! 5.0/5
(2 ratings)

Great in the Spring

Submitted by CAROOR

Carbs: 13.5g | Fat: 0.2g | Fiber: 2.2g | Protein: 1.1g | Calories: 57.2
Chimichurri
Very Good 4.4/5
(20 ratings)

This sauce hails from Argentina, a country that's known for tasty grilled meats. Pair this with grilled beef, pork, chicken and even fish. It's also a great dipping sauce for grilled vegetables and whole-wheat bread.

Submitted by CHEF_MEG

Carbs: 1.5g | Fat: 2.6g | Fiber: 0.4g | Protein: 0.4g | Calories: 30.5
Beef and Blue Sandwich
Very Good 4.4/5
(71 ratings)

Sandwiches so good, you'll think someone brought home takeout from your neighborhood deli!

Submitted by CHEF_MEG

Carbs: 27.7g | Fat: 9.8g | Fiber: 5.7g | Protein: 33.5g | Calories: 325
Rich No-Cream Wild Mushroom Pasta Sauce
Incredible! 5.0/5
(1 rating)

I got this recipe from http://www.thekitchn.com/thekitchn/main-dish/recipe-rich-nocream-wild-mushroom-pasta-sauce-041199
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We're trying to watch our diet a little better, and while we were eating pasta there was no need to indulge in cream, right?
The creaminess and thickness in a sauce can come through many methods. One of these is cream - the common ingredient of Alfredo and other cream sauces. Some pasta toppings, like carbonara, use eggs to thicken and give richness.
One lighter option is a roux, or flour-thickened, sauce. We had seen this dismissed as too difficult. Pshaw! A roux is nothing more than a little butter and flour, cooked over low heat until the flour grains swell. Then they are whisked together with hot liquid, the grains swell to thicken the sauce and voilá! You have thick, creamy pasta sauce without too much fat.
The bulk of this sauce is white wine, broth, and mushrooms. We don't use a lot of wild mushrooms - they are expensive, and just a few will do here to give flavor.
The result? Silky, thick and creamy pasta sauce - full of toothsome mushrooms and a little green parsley. The flavor of wine, wild mushrooms, and black pepper predominate - and it's not too fattening! Leaves you an excuse for plenty of cheese...

Submitted by ANJNNO

Carbs: 15.4g | Fat: 6.8g | Fiber: 3.2g | Protein: 7.5g | Calories: 175.4
1
2
Send this recipe collection to a friend - http://recipes.sparkpeople.com/cookbooks.asp?cookbook=657344