Trick for Light Cheese Sauce!

Oh yeah!

This has really changed the way I see cheese sauce... no more Velveeta Light like Weight Watchers used to promote. I first saw this trick on an episode of Ellie Krieger, one of my favorite TV chefs on the food network. She makes healthy food delicious and simple. Just watching her episode with recipes made of 5 ingredients or less .. I was in love.

Anyway, what is this trick??? Drum roll.....

FROZEN COOKED SQUASH !!

I know, crazy, huh?

So, to start out, here is Ellie's recipe for Macaroni with 4 cheeses (and squash). I haven't tried this recipe, but the takeaway here is that you can use this tasty squash (which is found with the little boxes of frozen veggies like chopped spinach) to add to any kind of cheese sauce when you're trying to cut calories and add nutrition.

So, I love steak bombs and chicken bombs (subs made with meat, onions, mushrooms, peppers, and CHEESE). I decided to try to make a cheese sauce for this. Here's what happened:

Alexis' Squashy Bombs
(serves 2)

• 2 whole grain wraps, like FlatOut Wraps
• 2 boneless, skinless chicken breasts (or 8 oz steak)
• Onions, mushrooms and/or bell peppers, sliced and diced
• 1 laughing cow cheese wedge
• 1/3 cup low fat shredded cheese (not all mozzarella, a blend would be best)
• 1/3 cup defrosted cooked squash
• 1 Tablespoon milk

1. Cut up all your chicken and veggies into bite sized pieces and stir fry. Add salt and pepper to taste while you're cooking.
2. While this is cooking, mix up all the cheeses and squash in a microwave safe bowl. Nuke this for a minute, take it out and stir, then nuke again until it's all melted and hot and combined well.
3. Place your wraps over a flame or nuke them for 20 seconds. Spread the chicken/meat and veggies out on the wraps, then spread the cheese sauce on them (evenly between the two wraps, duh)
4. Serve it up!! This makes a big, satisfying meal all by itself.