Sauces & Dressings

COCKTAIL SAUCE
1 c. Heinz Reduced Sugar or One Carb
ketchup
3 T. fresh squeezed lemon juice
1 t. ground horseradish or to taste
½ T. Worcestershire sauce
Fresh ground black pepper to taste
Combine all ingredients in a small bowl and
stir well.
Refrigerate.
Makes approx. 1 cup; serving size of 1 tablespoon
Calories: 5 per serving Fat: 0 g.


ASPARAGUS GUACAMOLE
1 lb. asparagus ends trimmed and cut into 1-inch pieces
1 lime, juiced
¼ c. fresh cilantro stems removed and finely chopped
¼ c. salsa
½ t. cumin
½ t. chili powder
Garlic salt and black pepper to taste
Steam or boil asparagus until very tender. Drain and rinse under cold water to cool completely.
Drain well.
Place cooled asparagus in a food processor fitted with a chopping blade; process for 30-60
seconds until smooth. Transfer asparagus to a small bowl. Add lime juice, cilantro, salsa, and
seasonings. Stir well to combine. Refrigerate.
Serve over meat, salad greens, Melba toast, and in lettuce wraps; also makes a good dip for
vegetables.
Makes approx. 2 cups; serving size of 2 tablespoons
Calories: 8 per serving Fat: 0g.


CREAMY RANCH DRESSING
1 c. Fat Free cottage cheese
¼ t. garlic powder
¼ t. onion powder
2 t. white wine vinegar
¼ c. skim milk
1 t. chopped chives
Puree all ingredients in a food processor or blender.
Refrigerate in tightly sealed container.
Makes approx. 1 ½ cups; serving size of 2 tablespoons each
Calories: 20 per serving Fat: 0g.


DE-LIGHT VINAIGRETTE
1 c. chicken broth
¼ c. green onion, chopped
¼ c. fresh parsley, stems removed
2 T. red wine vinegar
1 t. Dijon or course ground mustard
1 clove garlic, minced
¼ t. dried dill
In a covered blender, combine all ingredients. Cover tightly and blend until smooth.
Refrigerate for at least 2 hours. Serve over
salad greens or use as a marinade for meats.
Makes approx. 2 cups; serving size of 2 tablespoons
Calories: 10 per serving Fat: trace


HONEY-LIME DRESSING
¼ c. fresh squeezed lime juice
¼ c. red wine vinegar
2 T. sugar free honey
2 T. fresh cilantro, finely chopped
2 cloves garlic, minced
Mix all ingredients in a small bowl until combined.
Refrigerate. Also makes a great marinade for chicken and fish.
Makes approx. ¾ cup; serving size is 2 tablespoons
Calories: 31 per serving Fat: 0g.


HORSERADISH SAUCE
¼ c. Fat Free Mayonnaise
¼ c. Fat Free sour cream
1 T. Dijon mustard
2 green onions, finely chopped
2 t. ground horseradish
Place all ingredients in a small bowl and mix until well blended.
Refrigerate. Serve over steak, or meat of your choice; also makes a good dip for vegetables.
Makes approx. ¾ cup; serving size is 1 tablespoon
Calories: 13 per serving Fat: 0 g.


HCG BBQ SAUCE
½ c. Heinz Reduced Sugar or One Carb ketchup
2 t. dried minced onion
¼ c. dill pickle relish, no sugar added
¼ c. water
1 pkt. Splenda or other sugar substitute
1 ½ t. Worcestershire sauce
2 T. lemon juice
¼ t. mustard
Dash cayenne
Dash black pepper
Salt to taste
Place all ingredients in a small sauce pan and bring to a boil.
Reduce heat to low, simmer for 20 minutes, stirring often.
Refrigerate. Serve over grilled chicken or fish.
Makes approx. 1 cup; serving size 2 tablespoons
Calories: 7.5 per serving Fat: 0 g.


LITE RANCH DRESSING
1 c. Fat Free plain yogurt
1 pkt. Ranch salad dressing mix
3 T. lemon juice
½ c. skim milk
Combine all ingredients in a small bowl and mix well.
Refrigerate until chilled.
Makes approx. 1 ½ cups; serving size of 2 tablespoons each
Calories: 10 per serving Fat: trace


SWEET CILANTRO SAUCE
¼ c. Sugar Free honey
¼ c. water
¼ c. chicken broth
2 T. red wine vinegar
1 T. lemon juice
1 clove garlic, minced
½ t. cornstarch
2 T. fresh cilantro stems removed and chopped fine
Place all ingredients, except cilantro, in a small sauce pan and heat over medium heat.
Whisk and boil until sauce thickens and is bubbly. Remove from heat and stir in fresh cilantro.
Serve over fish or chicken.
Makes approx. ¾ cup; serving size is 2 tablespoons
Calories: 52.2 per serving Fat: 0g.


FRESH TOMATO RELISH
1 lb. fresh tomatoes
3 T. red wine vinegar
1 T. Dijon or Spicy Brown mustard
2 T. water
½ med. red onion, chopped
½ t. salt
3 T. capers, drained
Ground black pepper to taste
Dice tomatoes and place in a medium, glass or plastic bowl. Combine all remaining ingredients
and mix well. Cover and refrigerate. Serve with fish or chicken, or over salad greens.
Makes approx. 2 ¼ cups; serving size of ¼ cup each
Calories: 220 per serving Fat: 0 g.