Marinara Sauce

2 8 ounce cans tomato sauce
1 tablespoon chopped fresh parsley
1 large clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon basil
freshly ground pepper, to taste
1 packet Sweet 'N Low®

In medium saucepan, combine all ingredients except Sweet 'N Low. Cover; simmer over low heat about 10 minutes. Stir in Sweet 'N Low. Serve with noodles, poultry or meat.

Serves 6.

3 points per serving.

Per serving (2 tablespoons): Calories 15, Carbohydrate 3 grams, Protein: trace, Fat: trace; Sodium 145 mg.

Cranberry Sauce

1 cup sugar
1 cup water
2 cups cranberries

In a medium saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently, uncovered, over medium high heat for 3 to 4 minutes or until skins pop, stirring occasionally. Remove from heat. Serve warm or chilled with poultry or pork. Makes about 2 cups sauce, 32 1 tablespoon servings.

32 servings.

1 point per serving.

Nutritional facts per serving
calories: 28, total fat: 0g, cholesterol: 0mg, sodium: 0mg, carbohydrate: 7g, fiber: 0g, protein: 0g, vitamin A: 0%, vitamin C: 1%, calcium: 0%, iron: 0%

Bloomin' Onion Dipping  Sauce
WW--approx  2 points



1/2  cup        non-fat salad dressing or  mayonnaise
2 tsp.    each catsup, commercial  horseradish
1/4 tsp.       each paprika, table  salt
1/8 tsp.       each ground oregano, black  pepper, cayenne pepper

Whip all ingredients  together well.  Chill before serving.
Note:  This is a diet  version of the Outback® Steakhouse style dipping
sauce.  Tastes just as  good as the real thing.

Here is a recipe I got from the weight watcher boards. I altered it a bit.

1/2 c green peppers chopped

1/2c onions chopped

2 cloves garlic crushed

1 1/2T dried Italian spices

1 15oz can crushed tomatoes

3 oz tomato paste

3 oz red wine

salt and pepper to taste

 

Place all ing into a 2 1/2 qt crockpot. Cook on low 4 hrs. Serve with whatever Italian dish you want.

Serves 2-3

WW Homemade Horseradish
0 points per serving
Yield: 15 servings

1 cup horseradish, peeled  and cubed in 1/2-inch pieces
3/4 cup vinegar
2 Splenda packets
1/4  teaspoon salt

Combine all ingredients in a food processor or blender;  process until
pureed. Carefully remove cover of processor or blender, keeping  face
away from container. Cover and store in the refrigerator.

Use as  a condiment or in other recipes. Yield: 1 1/4 cups; 15 servings
(1 tablespoon  per serving)

Per Serving: 13 Cal (7% from Fat, 26% from Protein, 67% from  Carb); 1
g Protein; 0 g Tot Fat; 3 g Carb; 1 g Fiber; 10 mg Calcium; 0 mg  Iron;
90 mg Sodium; 0 mg Cholesterol

Sour Cream Gravy
Servings | 4
Estimated POINTS value per serving | 3

1 large onion
4 tsp. all purpose flour
Pinch of salt
2 cups fat free sour cream

Chop and fry onions until nicely browned.

Mix flour and a pinch of salt into the sour cream.

Add to sautéed onions. Heat for about 3 more minutes.

Note: You may also mix the sour cream with a bit of milk if it is too rich
for you.

Barbecue Sauce

1-1/2 cups tomato juice
1/2 cup cider vinegar
1 pkt. Butter Buds Mix, mixed with 1/4 cup hot water
1-1/2 TB Worcestershire sauce
2 tsp. salt
3 gloves garlic, crushed
1 bay leaf
1/4 tsp. dry mustard
1/4 tsp. cayenne
Ground black pepper, to taste
1 packet Sweet' N Low granulated sugar substitute

In medium saucepan, combine all ingredients except Sweet 'N Low.

Bring to a boil and cook 10 minutes. Stir in Sweet 'N Low. Use as
marinade or sauce for meats.

Makes 2 cups.

Nutrients Per Serving (1/4 cup): Calories: 20, Protein: <1 g,
Carbohydrate: 5 g, Fat: <1 g Sodium: 832 mg, Cholesterol <1 mg,
Fiber: 0g

Weight Watcher Points - 0 Points*
Calculated with a Weight Watcher calculator

Note: By using Butter Buds instead of vegetable oil in this recipe,
you have saved 114 calories per serving.

Cranberry Apricot Sauce
POINTS® Value |  1
Servings | 10  

12 oz cranberries, fresh or frozen
1/2 cup dried apricot halves, chopped
1/2 cup unsweetened applesauce
1/2 cup water
1/4 cup spreadable fruit, orange-flavor    

Combine all ingredients in a medium pot. Cook over medium high heat until
cranberries
have popped, about 10 minutes. Allow to cool and serve at room temperature.

Yields about 1/4 cup per serving.

Curried Yogurt Sauce and Dip
POINTS® Value |  0
Servings | 4   

6 oz. plain fat free yogurt
2 TB fresh cilantro, chopped
1 tsp. curry powder
1/4 tsp. dry mustard 
1/8 tsp. ground black pepper

Combine all ingredients in a medium bowl. Mix until well blended.

Yields about 2 tablespoons per serving.

Note: Serve as a dip with fresh vegetables or as a sauce for the protein of
your choice.
Microwave on HIGH for 30 seconds to warm.