I have found that a lot of
recipes also can be just cut of some oil (start with only 10-25% cut out). I also only cook
recipes that can have egg whites only or a no egg substitute (for vegan and egg allergies).
Pesto sauce: 1 cup chicken stock (Low fat), 2 garlic cloves (although I use 4), 3 Tbsp fresh basil chopped finely, 1/2 tsp mint (dried), and 1/4 tsp oil. (Oil is more to keep it from sticking on the pasta than it is for taste, it can be removed if needed.