My boyfriend is so generously making me dinner tonight and I’m trying to think of a recipe for a lite sauce to put on chicken, mixed veggies, and low-carb angle hair pasta. No marinara…no alfredo…nothing really buttery….nothing too oily. (sorry, we’re watching what we eat) And it has to be easy to make. He’s not what you would say a "cook", but he’s making an effort to learn a few things. I’ve made a lite garlic-wine-olive oil-herb sauce in the past that was pretty good, but I did it from scratch…would be too difficult for him to make and for me to explain. (Not that I don’t have confidence in him) 
)
Any ideas or recipes to pass on?
Thanks!
onix_blue - said
May 12 2011 @ 07:03
buy a jar of pesto sauce&a can of parmesan
saute garlic , add the pesto sauce and heat.(and its ready!)
Lindsay L - said
May 12 2011 @ 07:03
Fake alfredo sauce:
1 can northern white beans
1/4 cup parmesean cheese
garlic powder
salt & pepper to taste
Put everything in a blender and puree until smooth. Add a little water, wine, broth, or skim milk to thin if necessary. Then stir over low heat until warm.
High fiber, low fat, and very yummy.
~Susakins~ - said
May 12 2011 @ 07:03
Onion Mushroom Sauce:
Ingredients
1 1/2 cups beef broth
1 ounce dry crepe mushroom
1/2 ounce dried shiitake mushroom
1 tablespoon margarine, imitation
2 cups button mushroom, sliced thinly
1 cup red onion
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon lemon, rind of, grated
8 ounces angel hair pasta, cooked
Directions
1) In a 2-quart saucepan, bring the broth, crepes and shiitake to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes.
2) In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes.
3) Drain the crepes and shiitake, reserving the liquid.
4) Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes.
5) Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes.
6) Spoon over the hot pasta and toss.
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Rebecca C - said
May 12 2011 @ 07:03
pesto:
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
Sooz123 - said
May 12 2011 @ 07:03
3 Tbsp capers
5 whole diced tomatoes (fresh)- I like the cluster tomatoes on the vine
1/4 lb kalmata olives chopped
4 cloves garlic- diced
fresh basil- finely chopped
2 tbsp olive oil
heat oil
add ingredients and sautee till hot- the tomatoes will create their own juice- yummy
A little fresh lemon squeezed on top with fresh grated parmesan
chinagirlcooks - said
May 12 2011 @ 07:03
Here’s something easy for a white sauce. Get some white wine, milk, flour or cornstarch, parsley, a little bit of butter (just a little, only for taste), some salt and pepper, and garlic. In a frying pan, fry the garlic (you’ll want at least two cloves and you can either slice them paper thin or dice them very very tiny.) and parsley in a little bit of olive oil. Once they are nice and lightly browned (you want them slightly soft), add the milk and cornstarch. This will thicken it up a bit (tsp of cornstarch). Add a splash of white wine, salt and pepper and taste. Adjust as needed.
a cabingirl - said
May 12 2011 @ 07:03
My favorite- a bit too early for good tomatoes- but if you buy the "ones on the vine" or the good sweet cherry ones, they are OK, you will need to splurge, but worth it-
2 cups chopped tomatoes
1 cup chopped basil ( asian markets are your best bet)
1 cup cubed low fat mozarella cheese
1 tbs light olive oli
1tbs balsalmic vinegar
salt and pepper
combine and let sit for an hour
pour over hot spaghetti or angel hair. Use italian seasoning on the chicken and veggies.