what do you use to thicken sauces. I have a few recipes for things like Swiss Steak and Green Pepper Steak that requires about 1-2 Tbsp of cornstarch otherwise they'd be totally core recipes. Trying to make them Core. Both recipes make 4-5 servings.

Kel, I think some people use arrowroot which I think is Core. I've not experimented. If I had a recipe that used that small amount, I'd pay the points and use the cornstarch. I've seen a lot of recipes that say that spread over the recipe it doesn't even add a point.

I threw away my Complete Food Companion in anticipation of the new release. Stupid since now I don't have one and WW hasn't issued the new one yet. So I can't check for you.

WW says if there is only one non-Core ingredient in a recipe, you can just count the points for that one ingredient.

I hope this helps.

Thanks Vickie. That is what I've been doing but I am not a Core expert (getting there).

I will check my online stuff but I've never been able to find arrowroot in my local stores. LOL!

If you're brave, (I don't know if I am or not.) you might try Cream of Wheat.

a thick puree of a root vegetable might do it also....

Now that sounds interesting. I'll bet it would work.

Here's a link to a page that looked interesting, you could probably also ask in a low-carb thread, I remember when doing Atkins cornstarch was not allowed. http://www.baking911.com/pantry/thickeners.htm maybe there's something that would be easier to find in the grocery store.

Kelipa, congratulations on making your 10%. I just saw that in your signature.

Kelipa, congratulations on making your 10%. I just saw that in your signature.