Alfredo Sauce

2 c. Low-fat milk (I actually used 1 c. 1% and 1 c. whole)
3 oz. Low-fat Cream Cheese
2 Tb. Flour
1 tsp. Salt
1 Tb. Oil
3 Garlic Cloves (minced)
1/2 c. Grated Parmesan Cheese
1/2 c. Mozzarella Cheese


Put the milk, cream cheese, flour, and salt in a blender and blend until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

I got this recipe from http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html and made a few adjustments based on what I had on hand.

Spaghetti Sauce

This is a semi-home-made spaghetti sauce that I came up with...definitely not "Olive Garden Quality" but I like it way better than the stuff straight out of a jar.

1 Jar Spaghetti Sauce (I used Great Value Traditional and blended it)
1 28 oz. can of Crushed Tomatoes
2-3 Tb Fresh Italian Parsley (Chopped)
1/2 c. Fresh Onion (Chopped)
2-3 cloves Fresh Garlic (Minced)
3-4 Tb (ish) Sugar (Just enough to help it not be too acidic)
2 tsp Italian Seasoning
2 tsp Basil
1/2 tsp Black Pepper

Mix it all together and let simmer for as long as you want (I let it simmer for 30-60 min...but I'm sure it would turn out fine with a shorter or longer simmering time).