My friend!

I no longer eat Lean Cuisine or Smart Ones or any of the other frozen entrees. Why? Because of all the garbage that goes into the package to make the protein tasty... What I miss the most is the sauces. I'd like some recipes for sauces to pour over a piece of protein and some veggies. In my mind, I'll put some cooked chicken in a bowl, with some frozen veggies...then add my sauce (this is where you come in ) and then nuke it for 5 minutes. Voila...dinner. I'd make the sauces ahead of time and freeze them in ice cube trays...that way, I'd have variety during the week.

Any thoughts?

Ahhh Kim! This is right up my alley! I am the QUEEN of ice cube trays! I will look through my recipes and post some for you later today. I used to do the very thing that you are speaking of when the kids were growing up. Working full time and getting teen agers back and forth made it too hard to cook entire meals every day so I started using the ice cube tray trick along with an old 'seal a meal' to make dinners for the week and freeze them! I'll get back with you later today.

WHat a great idea!

ooo Looking forward to these!

Here are some to get you started. Let me know if there is a specific gravy or sauce you are looking for. Most of these recipes can be frozen.


* Exported from MasterCook *

Basic Stir-Fry Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups low sodium chicken broth
1/4 cup oyster sauce
3 tbl Cornstarch

Combine on medium-high heat, stirring constantly until thickened. Mix into sauce steamed vegetables, mushrooms, etc., and serve over a bed of basmati rice! Tofu is also very good with this sauce. You will want to make this when you use it. Cornstarch thins if you freeze it.

NOTES : 3 Tablespoon Cornstarch makes quite a thick sauce - amount can very depending on your particular taste in thickness.


Entire recipe provides: 258 Calories; trace Fat (0.1% calories from fat); 3g Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 208mg Sodium.





* Exported from MasterCook *

Basil Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large tomatoes -- seeded and diced
1 large cucumber -- peeled, seeded and diced
2 Tbsp green onion -- chopped
1/2 cup fresh basil -- chopped
1 lemon -- zested
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp garlic -- minced
1/4 tsp black pepper

In medium bowl combine tomato, cucumber, green onion, basil, lemon zest, lemon juice, oil, garlic and black pepper.

Cover and allow to stand 1 hour. Great frozen. Just be sure to chop everything really fine if you are going to put it in ice cube trays.

Per Serving (excluding unknown items): 41 Calories; 3g Fat (47.4% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

Serving Ideas : Can be used as a salsa, marinade or glaze.




* Exported from MasterCook *

Dijon Wasabi Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons wasabi powder
2 tablespoons mayonnaise, light
2 tablespoons sour cream, light
3 tablespoons Dijon mustard
2 teaspoons tabasco sauce
1 green onion -- white and part of green, finely minced
Salt and pepper to taste

Combine all ingredients in a small bowl. Season with salt and pepper to taste, cover and refrigerate for at least 2 hours before serving.


NOTES : Per 2 Tablespoon Serving: 20 Calories; 1g Fat (62.7% calories from fat); trace Saturated Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 97mg Sodium.



* Exported from MasterCook *

Easy Roasted Pepper Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup roasted red peppers -- drained and chopped
1 tablespoon extra virgin olive oil
2 cloves garlic -- chopped
1/4 teaspoon crushed red pepper

Puree all ingredients in processor until smooth. Season to taste with salt and pepper. Can be made 1 day ahead and refrigerated. Bring to room temperature before using. Another one that freezes great and this is really good on steamed, broiled or grilled fish or seafood.

NOTES : Per 1 tablespoon serving: 13 Calories; 1g Fat (76.1% calories from fat); trace Saturated Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 0 Fat.




* Exported from MasterCook *

Horseradish Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup yogurt, skim milk
2 tablespoons mayonnaise, light
2 tablespoons green onion -- chopped
1 1/2 teaspoons horseradish
1 teaspoon parsley -- snipped

Stir together yogurt, mayonnaise dressing or salad dressing, green onion, horseradish, and snipped parsley. Makes 1/2 cup (eight 1-tablespoon servings).

Prepare sauce; cover and chill up to 2 days.

Another rendition of this sauce can be made by substituting low fat or fat free sour cream instead of mayonnaise and yogurt.



NOTES : Per Serving: 9 Calories,Trace Fat,1g Protein,1g Carbohydrate,1g Fiber,1mg Cholesterol,39mg Sodium




* Exported from MasterCook *

Mushroom Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz mushrooms -- sliced
1 Tbsp water
1/4 cup flour
1 tsp freshly ground black pepper
2 Tbsp butter
1 1/2 cup milk, skim

Place mushrooms in a saucepan with margarine and water. Cover and simmer until soft, about 7-10 minutes.

Remove from heat and cool slightly. Stir in flour and pepper to form a smooth paste.

Slowly start to add the milk, return to heat and continue to add the milk while stirring.

Cook until smooth and thick. This one freezes really well. Be sure to chop the mushrooms small enough to get them in the ice cube trays.

Per Serving (excluding unknown items): 83 Calories; 4g Fat (43.6% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 72mg Sodium.



* Exported from MasterCook *

Pear Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cup pears -- cored and cubed (any variety)
1/2 cup water
2 Tbsp Splenda
1 tsp lemon juice
1 dash nutmeg

Combine all ingredients in a saucepan; bring to a boil. Cook over medium heat 10 to 15 minutes or until pears are tender. Puree in blender or food processor. This freezes well and surprisingly is good on pork or poultry.



Per Serving (excluding unknown items): 74 Calories; 1g Fat (5.6% calories from fat); trace Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; trace Sodium.




* Exported from MasterCook *

Ranchero Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1/2 cup onion -- chopped
1/2 cup green bell pepper -- chopped
1 jalapeño pepper -- chopped
1 clove garlic -- chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups low sodium chicken broth
8 ounces tomato sauce
1/4 cup fresh cilantro -- chopped

Place oil in heavy large nonstick skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro. Another freezer contender, this sauce is great on beef.


NOTES : Per 1 Tablespoon: 12 Calories; 1g Fat (32.0% calories from fat); trace Saturated Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 104mg Sodium.

* Exported from MasterCook *

Rich Brown Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- chopped
1 slice bacon -- chopped
2 medium carrots -- chopped
2 sticks celery -- chopped
1 Tbsp canola oil
2 Tbsp flour
3 cup water
2 Tbsp tomato paste
1 beef bouillon cube
1 bouquet garni sachet (herbs & spices -- such as parsley, thyme, bay leaf - tied together in cheesecloth)

Sauté onion, bacon, carrot and celery in oil until slightly browned. Stir in flour; cook until flour is brown. Slowly add water stirring to obtain a smooth consistency.

Add tomato paste, stock cubes and bouquet garni sachet. Simmer sauce very slowly for 2 hours stirring occasionally.

Remove bouquet garni and blend or sieve through a strainer. Return sauce to pan and boil to reduce quantity if a very thick sauce is needed. When you need a gravy, this is the one for you. Try it with and without the wine. For darker meats, the wine is a good addition.

Variations:

For special occasions, 1/4 cup red wine, marsala sherry or madeira can be added to vary the flavor.



Per Serving (excluding unknown items): 68 Calories; 3g Fat (38.3% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 187mg Sodium.



* Exported from MasterCook *

Slow Simmered Tomato Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium onion -- finely chopped
6 cloves garlic -- minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon crushed red pepper
28 ounces tomatoes -- one large can
1 cup crushed tomatoes
1/2 cup dry red wine

Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper and any additional seasonings. Cool slightly. Cover and refrigerate. This is a wonderful Italian 'gravy' base that you can freeze and then add what you want to it when you thaw it for a meat or veggie sauce.

COOKS NOTE: Can be prepared 2 days in advance. Protein, mushrooms and bell peppers may be added to enhance this basis sauce.



Per Serving (excluding unknown items): 512 Calories; 17g Fat (31.3% calories from fat); 13g Protein; 71g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 470mg Sodium. Exchanges: 0 Grain(Starch); 12 1/2 Vegetable; 2 1/2 Fat.

NOTES : Per ½ cup serving: 50 Calories; 1g Fat (18.9% calories from fat); trace Saturated Fat; 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 283mg Sodium.



* Exported from MasterCook *

Two-Coat Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 yellow bell pepper
2 cups fresh corn -- cut from 2 earls
1/2 cup water
dill
fresh-cracked black pepper

Purée one yellow pepper, kernels of one ear of white corn and water for seven to 10 seconds in a food processor (stick to this ratio if you need more sauce). Strain the mixture into a saucepan. Bring to a boil, then reduce heat to a simmer. Simmer for around three to five minutes or until the texture is smooth. Season with dill and pepper. Serve over steak or poultry. Sounds crazy but this is a great sauce and is really good on fish and seafood too. Freezes beautifully.



Per Serving (excluding unknown items): 331 Calories; 4g Fat (9.7% calories from fat); 12g Protein; 74g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 55mg Sodium.


* Exported from MasterCook *

White Wine Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp butter
1 Tbsp cornstarch
1/2 cup milk, skim
1 chicken bouillon cube
1/2 cup white wine

Place margarine in a heavy based saucepan and melt over low heat. Remove.

Stir in cornstarch to form a smooth paste then slowly add nonfat milk and stock cube.

Return to heat and cook while stirring until thick and smooth. Remove from heat and stir in wine. Reheat gently and serve. Not a freezer option but still, a great sauce.


Per Serving (excluding unknown items): 66 Calories; 3g Fat (58.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 233mg Sodium.

Oh man! Guess what I'll be doing this weekend??? Making sauces! I'm going to have to buy some new ice cube trays...thinking those silicon ones might be a good thing. Then I'll have Ziplocs chok full o' sauce!

I knew you'd pull through! One of my favorite WW entrees had a Szechuan sauce. Any good ones in your files? Kim likes it spicy!

Thank you, thank you, thank you for making my dream come true!!!

Okay, this settles it. I'm finding Master Cook this weekend and downloading it.
BTW, I've had the LAWLS cookbook next to my bed since I got it last week and there is hardly a page that doesn't have a sticky "try this one" note on it. Is reading it before I fall asleep kind of kinky? Hmmm.
Who'd have thought that learning to enjoy cooking again would be a side benefit of this process.

Kim - what a wonderful idea!! I can't wait to start preparing some of these myself.
Caledon - thanks for the recipes. You're the best!

Hooray Kim and Celadon!!!!!!!!! Great minds think alike!
and yours are, of course...among the greatest

Oh yeah, I have one. Just got home so I will have to go find it. I will post it to this thread later. I am glad that you are thinking to buy more ice cube trays. I find that the cheapy plastic ones you get in a dollar store work just fine for a buck apiece. I'll get back to you with the recipe.

I kind of hope all these sauce recipes will make it into the new cookbook so that I will have them on hand. I would love a good, healthy alfredo sauce for meats!

Okay, I lied! I went ahead and found my recipe and added how to freeze it cause I was afraid I would forget about it later. Here it is:


* Exported from MasterCook *

Szechuan Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dry sherry
1 1/2 tablespoons fresh ginger -- peeled and minced
2 cloves garlic -- minced
1 teaspoon crushed red pepper (or you can add those tiny red Thai chilies chopped up if you really want it hot Kim)
1/2 cup low sodium chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian hot chili sauce
1 teaspoon sugar -- or Splenda

Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.

Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.

Stir the cornstarch mixture into the soy mixture. Stir until thickened.

If you want to freeze this recipe, add the chicken broth to the ingredients in the saucepan, bring to a boil and remove from heat. Cool and store in your ice cube trays. When you want to use the sauce, use about three cubes for one serving, heat it in a small saucepan to almost boiling and add 1 teaspoon cornstarch that has been disolved in water. Stir til thick and add about 2 tablespoons of sliced green onion. You can double, triple or quadruple this recipe if you are making it to freeze. As long as you remove the cubes to a freezer bag they will keep indefinitely.

Per Serving (excluding unknown items): 31 Calories; trace Fat (1.0% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 452mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.

I'm going to use my Zip'nSteam bags to see how it works out with this whole concept. All from frozen...drop in protein (chicken, salmon or shrimp), drop in some veggies, drop in a couple of cubes...zip shut...nuke for 7 minutes...voila. A frozen entree better than I could have ever bought at the market!

I always liked those "newberg" sauces...is that one that you have?

Very excited about the meals to come!

I am putting in a section of Marinades and Sauces so they will be in the new cookbook. Thanks for asking pooh. I do have a light alfredo sauce recipe too so I will get that up here later this evening. How are you doing?



I am sure that I do have a newburg sauce too. Just a matter of looking it up.

Okay, here are the other two requested recipes. Kim, please note that the newburg sauce is still very high in fat. You may find that once you make it, you can use half as much as the recipe calls for and reduce the fat even more. I suggest you try it and put your own twist on it. You are very intutive at that. These are both traditionally very high fat sauces.


* Exported from MasterCook *

Light Alfredo Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fat free half-and-half
1 tablespoon flour
3 cloves garlic -- minced
1/2 cup mushrooms -- thinly sliced
1/2 cup dry white wine
1/4 small onion -- finely chopped (I use shallots)
1 tablespoon butter
8 oz. sour cream, light
1/4 cup parmesan cheese -- freshly grated
2 tablespoons dried herbs (I use chives,parsley, and a bit of either thyme or tarragon)

Heat butter in heavy sauce pan over medium-low heat. Saute onion, garlic, and mushrooms until onion is translucent and mushrooms have shrunk by half. Add the wine, increase heat to medium-high and reduce until the pan is almost dry. Add flour and stir constantly for 20-30 seconds. Slowly add the half and half. Wisk if lumps develop. Reduce heat so it doesn't simmer. Add herbs. Slowly at cheese. When cheese is melted, simmer for a few seconds to thicken then remove from heat. When sauce has slightly cooled, stir in sour cream. If you don't want to use the wine, just omit that step. This is not a sauce you can freeze.

Per Serving (excluding unknown items): 143 Calories; 6g Fat (44.3% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 199mg Sodium.




* Exported from MasterCook *

Light Newburg Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks -- beaten
1/2 cup fat free half-and-half
1/4 cup low sodium chicken broth
2 tablespoons butter
2 Tbs. dry sherry
1/2 tsp. salt
1 pinch cayenne pepper
1 pinch nutmeg

Whisk egg yolks and half and half in a small bowl and set aside. Melt butter in a saucean over low heat and add egg mixture and sherry, stir constantly until mixture thickens, DO NOT BOIL, it will break down. Add the chicken broth and cook for about three minutes making sure the mixture does not boil. Remove from heat and season with salt, cayenne pepper, and nutmeg. Serve over any shellfish or seafood you like. It isn't possible to remove the fat from this recipe because it requires the egg yolks for both the taste and as a thickener. By reducing the amount of butter and adding chicken broth and using fat free half and half instead of heavy cream, you still get the great flavor but with 1/3 of the fat and calories.

I have never frozen this recipe but I think you could freeze it.

Per Serving (excluding unknown items): 225 Calories; 17g Fat (77.1% calories from fat); 4g Protein; 7g Carbohydrate; trace Dietary Fiber; 244mg Cholesterol; 783mg Sodium.

OK, this former fat boy has been a cooking fool for the past couple of weeks. Being only 5 weeks out, I can only eat such small portions that I have to invite neighbors and friends over to eat the recipes with me. Wife is such a picky eater that she eats only her own stuff. I've been having a great time and although the WLS is making me a new person, learning to cook is going to keep me a new HEALTHY and HAPPY person.

I never in a million years would have thought to put entrees and frozen sauces in a zip/steam bag. OMG what a great idea!!!!! OK, sauces here I come.

PS I just finished making a spaghetti squash. After cooking in the microwave and cooling, I added frozen peas and corn, diced sweet onion, bruschetta, roasted red pepper, green pepper, parmesan cheese, and zesty Italian salad dressing. It is in the fridge cooling as I type. How can I be eating so well and losing weight??? This tool rocks.....

Oh my gosh, I forgot to say "THANK YOU KIM AND BARBARA!!!!!".

Doug,
You made me laugh!

To any of you cooks out there: I don't use any alcholic beverages for cooking or drinking. What can be substituted? I saw sherry as an ingredient in one of the sauces. I've never had to worry about it because I always cooked good old fattening country/farmer meals.

Jeanie, I think that any chicken or veggie broth would work out just fine.

Celadon...wowsa...now I know why I like those newburg sauces so much! Yikes!!! I've got tons of dried mushrooms and am going to use them in the sauces. Should be super duper tasty.

Doug...I thought it was pretty darned brilliant too! Thanks to Celadon, again, for coming forward and making my thoughts a reality!

Thanks guys. I am never more gratified than when I see that someone who was formerly indifferent to the kitchen become excited about cooking. Kim, I know that you already are a cook. You have great instincts (didn't I say that before????) but to those who are afraid, just look at how far Doug has come in a few short weeks! Your spaghetti squash sounds wonderful!

Wow. Wow. Did I mention, wow?

I just made the Roasted Red Pepper and the Mushroom sauce. The pepper sauce was too easy and the flavors are super. I added some smoked sea salt and...well...wow. I modified the mushroom sauce a bit...I had some dried mushrooms and I used about a cup of them. I added some minced dried onion...I wanted to drink this sauce! Celadon...amazing!

Celadon! Great Idea!

I need to buy ice cube trays and make some of these. They all sound yummy!

Thanks Kim. That roasted red pepper sauce is one of my faves. You can change it so easily just by adding different herbs. And, who doesn't love a great mushroom sauce? Anyway I am glad that you are making them because it just proves that having quality food doesn't have to be complicated when you have easy recipes with good ingredients. It is so simple to just pull a few cubes of sauce out of the freezer and warm them to put over just about anything for a great meal!

Thanks Kim and Thanks Celadon


You gave everyone a great idea I know that when I have leftovers and place them in small containers to freeze for me a quick meal I seem to grab those instead of other bad choices so I will be cooking me some meals up to freeze for quick access......hugs

"And, who doesn't love a great mushroom sauce?"

uh..that would be ME!! I HATE SHROOMS!! lol..

Just wanted to say...the sauces DO sound yummy! I'm with you Kim...i dont like plain...I get bored..so these would REALLY spice things up!

However...since i'm generally cooking for 1 or 2 only...I LOVE USING THE ZIP n STEAM bags! PIECE OF CAKE!!

I will steam my veggies for several work lunches at once and we all know how PREPARATION is the KEY to success! Well, for the most part!

So...I hope your enjoying your newly made sauces! I plan to check them out too!

WAY TO GO CELADON!!

Julie

The Ranchero Sauce...another one that I could have just poured into a bowl and would have just called it "Spicy Tomato Soup". I almost burned my tongue licking the pot...kidding! I was using the spatula though. I ended up doubling the recipe. Stupid. It always starts with an onion, I tell ya. I chop the whole thing and then realize that I've got twice as much...then I just double the rest of the stuff. I only had the one can of sauce, so I added a big can of diced fire roasted tomatoes and also added a couple of spoonfuls of tomato paste. Since it was going into cube trays, I pureed the whole pot with my immersion blender. Oh, and an FYI...don't eliminate the cilantro! It totally makes it perfect. I tasted it prior to adding the herb and thought, "yeah, it's okay". Then I put my cilantro in...stirred it around...and tasted it again. THAT is when I started slurping it off the spatula. I'm going to freeze this sauce in bowls, as I can see mixing it with cooked ground turkey or beef. Like I said, I want to eat it out of a bowl by itself. It will also be great on top of scrambled eggs!

Kim, you are so right, the cilantro just MAKES that sauce. I actually found the basic recipe online a couple of years ago and found something lacking in it. That was when I added the cilantro and loved it! Sometimes, all you have to do is take a basic recipe and add something that makes sense and you have a terrific recipe! I see you doing that all the time! I am so glad that you are making use of the sauces.

I make a lot of huge roasted chickens just so there is always some kind of protein on hand for me if I don't want what is cooking for the rest of the family. That is when I go to the freezer and grab a few cubes of whatever sauce I feel like and I put it over steamed veggies and chopped roasted chicken. It makes things so easy!

I popped my cubes this morning! The Roasted Pepper Sauce came out with ease, the Mushroom Sauce needed some warm water coaxing. I've got 'em now loaded with the Ranchero Sauce, plus two containers for bigger dishes.

Breakfast this morning was courtesy of LAWLS...pulled some of GrandmaRo's meatloaf out of the freezer last night so it was ready for me this morning. Chopped it up and poured a scrambled egg (all that egg talk this week here in the 'hood...) over the top and cooked it in a skillet...then, I poured some warmed Ranchero Sauce over the top...Huevo's Ranchero!

Kim, you are so intutive when you cook! I love your recipe! Breakfast can truly be a thing of beauty!

Thanks Celadon...but let me tell ya what...I gave my Zip'nSteam idea a whirl just now and I'm not liking it one bit! There is just so much liquid from the chicken and veggies...it diluted the sauce. I started with a thawed chicken breast, some frozen green beans and 2 mushroom cubes. Five minutes...everything is cooked fine. Just have this puddle that I'm not liking one bit! My solution will be to use the Zip'nSteam for the chicken/veggies and then I'll heat up the sauce on its own. Bummer!

Kim, try heating the contents of the bag and then put them in a colander to drain. Put them back in the bag with the sauce cubes and reheat. That should get rid of the liquid problem and you only have to clean the colander.