Guilt Free West Coast Cheese Sauce Recipes

BEST CHEESE SAUCE

Best Cheese Sauce image

This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!

Provided by Pam Witzig

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Steps:

Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g

HOMEMADE CHEESE SAUCE

Homemade Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories condiment

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic

Steps:

Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

SALLY'S WEST COAST CHILI

Sally's West Coast Chili image

We often have chili cook-offs at our church, so we trade lots of different recipes. I was always mixing and matching ingredients and experimenting, trying to come up with an original recipe that would be a little different. That's how I developed this one, and I never fail to get compliments on it! -Sally Grisham, Murray, Kentucky

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 12 servings (4 quarts).

Number Of Ingredients 18

Ingredients

1 pound sliced bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese

Steps:

In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.

Nutrition Facts :

GUILT FREE WEST COAST VEGGIES

Guilt Free West Coast Veggies image

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". The sauces have also been saved separately as Guilt Free West Coast Asian-style Sauce and Guilt Free West Coast Cheese Sauce. Note that carrots will take a few minutes more to cook than other vegetables.

Provided by KateL

Categories Sauces

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup asparagus tips, trimmed and steamed
1 cup carrot, sliced thin, cooked
2 red onions, diced, steamed
1/4 lb mushroom, sliced and steamed (or sauteed in 2 tablespoons chicken broth)
1 cup cauliflower floret, steamed
1/4 cup soy sauce or 1/4 cup reduced sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard (optional)
2 tablespoons sesame seeds, toasted (2 minutes in medium-high pan)
1/4 cup nonfat sour cream
6 tablespoons parmesan cheese
2 tablespoons Butter Buds
1/2 cup evaporated skim milk, up to 1 cup to desired consistency

Steps:

Steam vegetables, allowing additional time for carrots.
While vegetables are cooking, choose from Sauce 1 or Sauce 2, combine the sauce ingredients in a small saucepan, bring to a boil, then simmer for 5 minutes.
Serve veggies while hot with a small amount of sauce poured over.

Nutrition Facts : Calories 163.2, Fat 5, SaturatedFat 1.9, Cholesterol 9.3, Sodium 1203.4, Carbohydrate 20.2, Fiber 4, Sugar 10.7, Protein 11.8

GUILT-FREE MAC 'N' CHEESE

Guilt-Free Mac 'n' Cheese image

'I wanted to make macaroni and cheese that tasted good but didn't add on pounds,' writes Ruth Ann Stoy of Newport, Michigan. 'I think I've done it!'

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup fat-free milk
1 cup 1% cottage cheese
¼ cup finely chopped onion
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
1 pinch pepper to taste
3 cups cooked elbow macaroni
½ cup shredded reduced-fat Cheddar cheese, divided

Steps:

In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 37.6 g, Cholesterol 8.3 mg, Fat 3.3 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 496 mg, Sugar 4.5 g