Low Carb Alfredo Sauce

Ingredients

1 tbsp. I Can't Believe It's Not Butter stick
1 Garlic Clove (grated)
1 1/2 cups Hood Calorie Countdown 2% Milk (or whatever milk you use)
1/2 tsp. Parsley Flakes
1/2 tsp. Xanthan Gum
Pinch of Nutmeg
1/2 cup Grated Parmesan cheese
1/2 tsp. Salt
Pepper to taste

Melt butter in a small saucepan on medium heat.  Add the garlic and saute for a few seconds (do not let it brown).  Add the milk, xanthan gum, nutmeg, salt and pepper.  Whisk until there are no lumps and simmer for 5 minutes.  Reduce heat to a simmer and add the parsley and cheese.  Whisk over low heat for another 5 minutes.

Use for pasta, chicken, creamed veggies or even pizza!

Makes 1 1/4 cups sauce

*Note:  I store this sauce in a glass jar after it has cooled and keep in the refrigerator for up to a week.

Spicy Sriracha Mayo

This is something I always like to add to my sushi, whether as a garnish or inside the actual roll.  The recipe that follows is how I make mine.  You can of course adjust the amounts according to your taste.

Ingredients

1/2 cup Kraft Miracle Whip Light
Sriracha to taste about 1 tbsp. (generally once you have a nice pink color, you're good)
a few drops of Toasted Sesame Oil

Mix all the above ingredients until all one color.
I keep mine handy in a squeeze bottle in the refrigerator.  I usually label it with the date of when I prepared it.  It'll keep in the fridge for 2 to 3 weeks.