Roasted Red Pepper Sauce
Ingredients:
7 oz jar roasted red peppers
clove garlic
1/2 sm onion, chopped
1 T olive oil
1 T balsamic vinegar
parsley, Old Bay seasoning, basil
1 T heavy cream
1 t butter
1/2 cup zucchini
Process red peppers with juice and garlic in food processor. In oil, sauté onions and
zucchini. Add spices. Add vinegar and cook 1 minute until liquid absorbed. Add pepper
puree and stir. Add 1 t butter and stir until melted. Add heavy cream and stir. Can serve
over pork, fish or chicken.
Total: 21 carb, (14 NET carb)
Serves 2 @ 7 NET carbs
Sweet & Sour Sauce
Ingredients:
3/4 cup water
1/3 cup ketchup (unsweetened)
1/3 cup vinegar
1 T soy sauce
3/4 cup Splenda
Xanthan gum (about 1 t)
Combine water, ketchup, vinegar and soy. Heat until boiling. Add guar gum to
thicken. Take off heat and stir in Equal. Pour over meat.
TOTAL (1 cup): 30 carb. Per 1/4 cup serving: 7.5 carbs
If you can cut the Splenda, or use liquid Splenda, it will reduce the carbs significantly
Scampi Sauce
Ingredients:
4 T butter
4 T oil
3 garlic cloves
lemon juice
Melt butter, add oil and sauté garlic. Add splash of lemon juice.
Total: 3 carb. Serves 2 @ 1.5 carbs.
Simple Tomato Sauce
Ingredients:
Makes 1 1/2 cups
2 Tbsp. extra-virgin olive oil
1/4 cup finely diced onion
1 28-oz. can Italian plum tomatoes, well drained and finely chopped sea salt and freshly ground black pepper
In a heavy pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the tomatoes and cook at a lively simmer until the sauce has reduced and the oil starts to bubble.
Cranberry Sauce
Note: Makes 4 cups, 1 carb
Ingredients:
4 1/2 cups approximately 1-pound, fresh cranberries
1 1/2 cups water
2 strips orange peel
2 strips lime peel
1 cinnamon stick
6 whole cloves
1 1/2 cups Splenda
2 Tbsp. bourbon
Bring cranberries, water, orange lime peel, cinnamon and cloves to a boil. Boil until the skin of the berries pop open (about 5 minutes.) Remove from heat. Add the Splenda, and mix to thoroughly combined. Cool in refrigerator before serving.
