S is for... SAUCY!

They can make ALL the difference to a meal .. I swear by my herbs and spices... and lots of them are very low in points, so add some flavour to your recipes with these bad boys!

The recipes below are from 'The Complete Kitchen' cookbook from Weight Watchers.. basic and easy to do!

Doll x


The ones you can buy... 

COOKING SAUCES
Amoy Stir Fry Hoi Sin Sauce, Sachet 120g = 4 pp
Barbecue sauce, 2tbsp = 1 pp
Pesto sauce, 1 tbsp = 2 pp
Blue Dragon Thai sweet chilli dipping sauce 15ml = 1 pp
Blue Dragon Chow Mein Stir-Fry Sauce (60g sachet) = 1 pp
Blue Dragon Szechuan Tomato Stir Fry (60g Sachet) = 2 pp
Blue Dragon Szechuan stir fry sauce, Sachet 120g = 4 pp
Curry Paste, all types (50g) = 3 pp
Dolmio Slow Roasted Garlic Stir-in, 1x150g tub = 4 pp
Dolmio Carbonara Stir-in, 1x150g tub = 5 pp
Flippo Berio Classic Pesto (20g) = 3 pp
Geetas Bhuna sauce (half jar) = 5 pp
Jamie Olivers Thai Green Curry, 1 serving = 9 pp
Lloyd Grossman's thai green curry jar = 12 pp
Old El Paso Thick n chunky hot salsa (15g) = 1 pp
Patak’s Madras Curry Paste (20g) = 3 pp
Mint sauce 2tsp = 0 pp
Mint sauce 3-8tsp = 1 pp
Roma Passata (100ml) = 1 pp
Schwartz Pepper sauce, half a pack = 2 pp.
Sweet chilli sauce 1 tbsp = 1 pp
Uncle Ben's Medium Curry Sauce (full jar) = 10 pp
Uncle Ben's Chilli Sauce (1/4 jar) = 2 pp
Uncle Bens Aromatic Sweet & Sour sachet 150g = 6 pp

Béarnaise ¼ cup, 63ml = 7pp
Worcestershire up to 1 tbsp = 0 pp
Hot Pepper = 0 pp
Mustard up to 1 heaped tsp = 0 pp
Mushroom ¼ cup, 63ml = 1 pp
Soy Sauce up to 1 tbsp = 3 pp
Thai Fish Sauce, up to 1 tbs = 0 pp
Tomato Puree, up to 1 tbsp = 0 pp
Tomato/Ketchup 2tbsp, 30g = 1 pp

Apple sauce
0 PP per serving
(if you user real sugar its 1PP per serving) 

Peel and core two cooking apples then slice them in a lidded pan. Add 4 tbsp of water and 2 tbsps of sugar (I use sugar free sweetener). Cover the pan and cook for 7-8 minutes, stirring once or twice until the apples have collapsed. Serve warm or cold. This makes enough for 6 servings. 

Tomato Sauce
0 PP per serving
Serves 4

400g of chopped tomatoes
1 Garlic clove crushed
1/2 tsp grated lemon zest
1/2 tease iced dry herbs
1 tsp of caster sugar
freshly ground black pepper

Pop all the ingredients into a lidded saucepan and bring to the boil. Cover and simmer for 10 minutes. Done! 

Oriental Stir Fry Sauce

3 PP for the recipe 2 PP per portion

Serves 2

1/2 tbsp cornflour
2 tbsps soy sauce
1 tbsp dry sherry
1 heaped tease of honey
1/2 inch of grated root ginger
1 garlic clove crushed
1/2 red chill, deseeded and diced

Blend the cornflour with 2 tbsp of cold water in a small bowl. Add the soy sauce, sherry and honey. Stir until blended then mix in the ginger, garlic and chilli. Add 150ml of cold water and it's ready to stir fry!  

Curry Sauce

6 PP for the recipe - 1 PP per portion

Serves 8

1 large onion
600ml veg stock
1.5 tbsp medium curry powder
2 garlic cloves crushed
1 inch of freshly grated root ginger
2 x 400g of chopped tomatoes
50g mango chutney

Place the onion in a lidded saucepan with 100ml of the stock, 
cover for 5 mins till the onion is soft. 
Stir in the curry powder, garlic and ginger. Cook for 2 - 3 minutes
Tip in the tomatoes and add the mango chutney and the remaining stock 
Bring to the boil and simmer for 15 minutes
If you like a smoother sauce, blend.

Simple white sauce
12 PP per recipe - 3 PP per portion
Serves 4

40g low fat spread
40 g plain flour
450ml skimmed milk
1 bay leaf

Put everything in a non stick pan, it doesn't look pretty but hold tight
Place over a medium/high heat and cook stirring ALL the time, it will get smooth
Continue till it thickens and is boiling then reduce and simmer for 2 minutes
Take the bay leaf out and ready to use!

Variations - 
If you want to lower the pro points value even further, omit the spread and blend a little of the milk with the sauce to start with and add a 1/4 of a stock cube again place on the heat while it thickens. This works out at 2 PP per serving

To make it cheesy - add 1/2 teaspoon of Dijon mustard, 40g of low fat cheese whilst its cooking and stir till melted.. 4 PP per serving!

Hot chocolate sauce
13 PP per recipe - 2 PP per portion

Serves 6

2 heaped tsp cocoa powder
1 tbsp cornflour
50g caster sugar
25 g plain chocolate chopped
1 tbsp creme fraiche

Mix the cocoa powder, cornflour and sugar in a non stick pan. 
Measure out 300ml of cold water in a jug then add 4 tbsp to the saucepan to make a paste, then gradually add the rest.

Place on a a medium heat and bring to the boil, stirring as it thickens
Simmer for 2 mins, then remove from the heat and stir in the chocolate and creme fraiche. Stir till its well blended.