Sauce Recipes | Diet Recipes under 200 calories

Spinach and Ricotta Cheese Pasta Sauce recipe – 125 calories

13 Sep, 2008 Sauce recipes, Vegetable recipes No Comments

This delicious sauce is great served on any pasta. It is easy to prepare and has a wonderful creamy taste.

Spinach and Ricotta Cheese Pasta Sauce recipe – 125 calories

Ingredients:
500 g fresh spinach, chopped
120 g ricotta cheese
1 teaspoon olive oil
15 g pine nuts, toasted
1 small onion, finely chopped
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon fresh thyme, chopped
salt and fresh ground black pepper, to taste
1 garlic clove, minced (optional)
1 teaspoon vegetable stock, powdered (optional)

Preparation:
1. Heat the olive oil in a pan and fry the onion on low heat until soft (but not browned).
2. Add the spinach, thyme and garlic (if using).
3. Continue to cook on low heat for about 2-3 minutes (until the spinach leaves have wilted).
4. Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
5. Season with nutmeg, salt, freshly ground pepper and powdered vegetable stock (optional) to taste.
6. Sprinkle with toasted pine nuts and serve immediately on your favourite pasta.

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Vietnamese Spicy Fish Sauce recipe – 98 calories

26 Jul, 2008 Asian recipes, Sauce recipes 2 Comments

Vietnamese Spicy Fish Sauce recipe – 98 calories

Ingredients:
1/2 cup fish sauce
4 cloves garlic, pressed
2 red chili peppers, minced
3 teaspoons sugar or 1 1/2 packages artificial sweetener
1 1/2 tablespoons fresh lime juice, to taste
1 cup water

Preparation:
1. Mash the garlic, chili peppers sugar into a paste, using a mortar and pestle.
2. Add the fish sauce, water and lime juice; blend well.
3. Seal and refrigerate until ready to serve.
4. Serve with Vietnamese beef meatballs.

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Roasted Serrano Salsa recipe – 46 calories

24 Jul, 2008 Mexican recipes, Sauce recipes, Vegetable recipes 1 Comment

Roasted Serrano Salsa recipe – 46 calories

Ingredients:
6 serrano chilies
1 lb tomato, finely diced
1/4 cup orange juice
2 tablespoons red onions, minced
2 tablespoons cilantro, diced
2 tablespoons yellow bell peppers, diced
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt

Preparation:
1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened.
2. Remove half of the blackened skin and discard.
3. Chop the chilies and combine them with the remaining ingredients.
4. Let stand 1 hour.
5. Cover and refrigerate until ready to serve.

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Fresh Tomato Sauce recipe – 71 calories

20 Jul, 2008 Italian recipes, Sauce recipes, Vegetable recipes 1 Comment

Fresh Tomato Sauce recipe – 71 calories

Ingredients:
3 lbs fresh plum tomatoes, peeled, seeded and chopped
2 cloves fresh garlic, minced
1/3 cup minced fresh onion
2 tablespoons olive oil
1/2 bay leaf
2 tablespoons all-purpose flour
4 sprigs fresh parsley
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 inch fresh orange rind
1/2 teaspoon basil
1/8 teaspoon fennel seed
1 pinch ground coriander
1 pinch saffron
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation:
1. In a large saucepan, saute the garlic and onion in olive oil until tender.
2. Stir in the flour until smooth.
3. Add the tomatoes.
4. Wrap the bay leaf, parsley, thyme and orange rind in a cheesecloth, tie and add to the pot.
5. Add all the remaining ingredients.
6. Heat the sauce to a simmer, then drop on the lid and simmer for about 10 minutes, stirring occasionally.
7. Remove the lid and simmer for another 25-30 minutes (or until the sauce has thickened).
8. Remove the herb bouquet and chill the sauce overnight (or freeze for later).
9. Heat again before serving over hot cooked pasta or meats.

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Pineapple Salsa recipe – 85 calories

13 Jul, 2008 Fruit recipes, Sauce recipes, Side dish recipes 3 Comments

Pineapple Salsa recipe – 85 calories

Ingredients:
1 (500 ml) can pineapple chunks, drained or 1/2 pineapple, peeled
1 red pepper
1/2 cup finely chopped coriander (cilantro)
1/2 red onion
2 teaspoons olive oil
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt

Preparation:
1. Chop the pineapple into small pieces to measure a total of 2 cups.
2. Core and seed the red pepper, then chop into small pieces (the same size as the pineapple pieces).
3. Finely chop the onion and coriander/cilantro.
4. Place all in a bowl.
5. Stir in the olive oil, lime juice and salt.
6. Refrigerate or serve right away (goes great with burgers, chicken, steaks or pork).

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