Homemade Cheese Sauce

Hi Everyone......My WLS Notebook says you can put a "homemade" cheese sauce on meats if they are too dry.
How do I make a "homemade" cheese sauce?  I know how I USED to make one but that is too fattening.  Any suggestions would be helpful.

Sandy

~NAMASTE~

UNLESS l AM MlSTAKEN, l THlNK THAT WlTH YOUR TYPE OF PROCEDURE, YOU SHOULDN'T BE TOO WORRlED ABOUT THE AMOUNT OF FAT OR THlCKENlNG AGENT USED  lN WHATEVER CHEESE SAUCE REClPE YOU HAVE PLUS YOU ARE NOT GOlNG TO SMOTHER THE MEAT, YOU ARE JUST GOlNG TO MOlSTEN lT SLlGHTLY.  YOU COULD ALSO USE THE APPROPRlATE FLAVOR BROTH OR GRAVY TO ACHlEVE THE SAME END.  l UNDERSTAND, HOWEVER, YOUR DESlRE TO FlND A HEALTHlER SUBSTlTUTE AND CONGRATULATE YOU ON YOUR COMMlTTMENT TO HEALTHlER EATlNG!

UNFORTUNATELY, l DON'T HAVE A WLS SPEClFlC CHEESE SAUCE REClPE TO SHARE.  HAVE YOU CHECKED OUT THE REClPE FORUM HERE OR TRlED OTHER SlTES THAT HAVE WLS SPEClFlC REClPES/TlPS & TRlCKS?  THE ONES THAT COME lMMEDlATELY TO MlND ARE BARlATRlC EATlNG'S BEFORE AND AFTER MESSAGE BOARD (http://www.beforeandafterhelp.com) AND SWlTCH REClPES (http://recipes.switchsister.com).  BOTH OF THOSE SlTES REQUlRE THAT YOU CREATE A FREE ACCOUNT, BUT YOU'LL GO BACK TlME AND TlME AGAlN SO THAT 5 MlNUTES SPENT REGlSTERlNG lS WELL WORTH lT!  EGGFACE (http://theworldaccordingtoeggface.blogspot.com/) lS ALSO A GREAT PLACE FOR REClPES.  AS l LOVE TO COOK...AND EAT~SMlLE~, l SPENT A LOT OF TlME PRE-OP RESEARCHlNG WLS SPEClFlC REClPES AND RESOURCES.  l CAN'T EVEN MOVE TO FULL LlQUlDS UNTlL 12/19 AND l'M STlLL COMPlLlNG MY OWN WLS SPEClFlC REClPE BOX.  THERE ARE A WHOLE BUNCH OF RESOURCES BOTH ONLlNE AND lN PRlNT.  l THlNK YOU'LL BE AMAZED, AS l WAS, AT JUST HOW GOOD MOST OF THE REClPES LOOK AND HOW THEY WOULD BE GREAT, TASTY OPTlONS FOR THE ENTlRE FAMlLY!

GOOD LUCK AND BON APPETlTE!

AMY

amy; not to contradict--RNYers DO have to watch the fat -major dumping episodes can occur not to mention the horrid smell of bm's !!!

yay for you for working so hard at compiling your recipes!!!

~NAMASTE~

THANK YOU  FOR CORRECTlNG ME.  l, OF COURSE, KNOW MY OWN DlETARY GUlDELlNES BACKWARDS AND FORWARDS BUT SlMPLY WHAT l MAY HAVE READ lN PASSlNG ABOUT THE RESTRlCTlONS FOR OTHER PROCEDURES.  l WlLL NEVER LEARN MORE UNLESS PEOPLE KlNDLY TELL ME WHEN l AM MlSTAKEN.  AND, AS l'VE SAlD FOR MANY YEARS ABOUT MY CAPAClTY TO LEARN / BE TRAlNED...l AM A GOOD LlTTLE MONKEY!

HAVE A SUPER DAY!

AMY

Thank you Amy for reminding me of the HELP sites.  I am looking ahead to get ideas .  I am not hungry at all and am still of full liquid/pureed for another few days.  We had our surgeries on the same day, although different procedures.

I hope you are doing great. I am doing good except I am kind of weak and tired most of the day but try walking, walking and sipping, sipping.

Good to hear from you.

Hugs,
Sandy

Sandy,

Here's my recipe.  Not exactly low-cal, but not as rich as regular cheese sauce.

2 tbl butter or margarine
2 tbl flour
1 cup skim milk
1 cup shredded reduced-fat cheddar cheese (I don't use fat free because it doesn't melt properly)
1/4 tsp salt

Melt the butter in a medium saucepan over medium-high heat.  Add the flour and stir with a whisk 1-2 minutes until the butter and flour are well combined and lightly browned.  Slowly pour in the milk.  Stir constantly until the sauce thickens.  Add the cheese and salt and stir until the cheese is melted and incorporated into the sauce.

Jean

Thank you Jean foryour recipe....That is how I usually made mine too...I appreciate any advice.   I'm on full liquids/pureed for another few days but am looking ahead to what I can do to improve or "jazz" up or moisten my meat.  I am absolutely not hungry at all but know I have to feed my "Poochie" and at least get in protein.

Hugs.

Sandy