Creamy Pepper-Paprika Sauce
In a 4- to 6-qt. Dutch oven heat 2 Tbsp. olive oil over medium heat. Add 2 red and/or yellow bell peppers, chopped. Cook, stirring occasionally, about 8 minutes or until peppers are softened. Add 2 cloves garlic, minced, and 1 Tbsp. Spanish paprika. Cook and stir 1 minute. Add 1 Tbsp. all-purpose flour; cook and stir 1 minute more. Add one 14.5-oz. can reduced-sodium chicken broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Stir in 1/2 cup heavy cream. Season to taste with salt and black pepper. Per serving: 619 cal., 26 g fat (10 g sat. fat), 182 mg chol., 1,526 mg sodium, 182 g carb., 2 g fiber, 4 g sugars, 45 g pro.
Herb and Lemon Sauce
In a 4- to 6-qt. Dutch oven melt 3 Tbsp. butter over medium heat. Add 1/2 cup chopped green onions. Cook and stir 2 minutes or until just softened. Stir in 2 Tbsp. all-purpose flour. Cook and stir 1 minute. Add 2 1/2 cups reduced-sodium chicken broth. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, 1 minute. Remove from heat. Stir in 1/2 cup finely chopped fresh parsley, 1 tsp. lemon zest, 2 Tbsp. lemon juice, and 1 tsp. chopped fresh thyme. Season to taste with salt and black pepper. Per serving: 531 cal., 17 g fat (8 g sat. fat), 171 mg chol., 1,553 mg sodium, 46 g carb., 1 g fiber, 1 g sugars, 45 g pro.
