Dump Ranch

Dump Ranch
1 egg at room temperature
1 c light-tasting olive oil
juice of 1 lemon
2 T red wine vinegar
1 t salt
1 t pepper
3/4 t onion powder
3/4 t garlic powder
1/2 c full-fat coconut milk
1 handful fresh parsley
1/2 T dried dill

1. Blend all ingredients with an immersion blender for about a minute, until well combined.
Will last about a week in the fridge.

Fresh Tomato Pasta Sauce

Fresh Tomato Pasta Sauce
1 T olive oil
2 cloves of garlic, minced
3 juicy, over-ripe tomatoes, diced
1 t garlic salt
2 t basil

1. In a large skillet, saute garlic in olive oil over medium heat for about a minute.
2. Add tomatoes, garlic salt, and basil.
3. Simmer sauce, stirring frequently, until liquid has reduced, about 10 minutes.

Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

1 1/4 c ketchup
dash of crushed red pepper
1/2 c honey mustard
1 T (apple) cider vinegar
1 c sugar
1/4 t hot sauce
1 t minced garlic
3 T Worcestershire sauce
2 t garlic salt
1/2 c lemon juice
1 t garlic powder
dash of liquid smoke
1 t basil
1 c Dr. Pepper
1 t black pepper
1 c flour (opt)

1. Mix all ingredients in a blender or with a mixer. 2. If you want it to be thinner (more like a marinade), omit flour. If you want it to be thicker (like a BBQ sauce), add the flour.

Classic Roux

Classic Roux
1 stick (.5 c) butter
4-5 T flour
Milk to desired thickness (I usually use at least a cup)
Salt and pepper to taste

1. Turn stove to medium-medium/high depending on how fast you want to make sauce.
2. Melt butter in pan.
3. Stir in flour to form paste.
3. Slowly stir in milk until desired thickness.

Now that's just the base. Here are some meals you can use it for:
Fettuccine Alfredo sauce: Add garlic and basil to taste. Serve over noodles.
Tuna Casserole: Add 2 cans of tuna and 1 cup of cooked peas. Serve over cooked egg noodles.
Chicken and Rice Casserole: Double sauce recipe. Add basil and parsley to taste, and 8oz cream cheese. Line the bottom of a 9x13 pan with cooked, shredded chicken. Sprinkle an ample amount of cooked rice over the chicken. Pour sauce over chicken and rice, toss together. Bake, uncovered, at 350* for about 20-25 minutes, or until sides are bubbling. Optional: After about 15-20 minutes in the oven, sprinkle crushed croutons or corn flakes over casserole for an added crunch.

(I used whole wheat flour for this sauce.)