Exchange a Good Recipe with us !!!

Ohhh I forgot another one of my favorites.  I use this to make a chicken caesar salad, but if you can't do lettuce, it's really good to schmear on your chicken or fish. Kind of high in calories, but good for you and if you use it sparingly it can really add a lot of flavor to just about anything.
Don't be afraid of the tofu.  I was at first, but you will never know this isn't just regular caesar dressing, except yummier.

2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
11/2 teaspoons white wine vinegar
11/2 teaspoon Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
1 cup silken soft tofu
2 tablespoons extra-virgin olive oil

 

Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.

Here are the Nut facts.  Serving size is 1 TBSP

16 Servings
Amount Per Serving
Calories		41.8
Total Fat		3.1 g
	Saturated Fat	1.0 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	1.6 g
Cholesterol		2.8 mg
Sodium		117.6 mg
Potassium		31.2 mg
Total Carbohydrate		0.8 g
	Dietary Fiber	0.0 g
	Sugars	0.3 g
Protein		2.2 g

Brenda- Shall I break out my caramel apple salad?  LOL

Totally!!!!!!!!!!!!!!!!!!!!!!!  YUM!

I got a recipe for cottage cheese pancakes that was shared on the main board (I think) and I tried them this weekend - so good!!!! And SOOOO easy!!

2 eggs
1/2 c cottage cheese
1 packet of Quaker Weight Control Oatmeal (I used cinnamon flavor)

(I added a tiny bit of splenda grunular and a couple of shakes of ground cinnamon to this...)

Whiz this all up in the magic bullet (or blender****il smooth, preheat a nonstick skillet sprayed with Pam, and cook pancakes on low until lightly browned on both sides.

Serve with Sugar Free  Breakfast Sryup or SF Preserves.

YUM YUM! For me, it made 4 pancakes, plus a 5th smaller one. I guess it depends on how big you make them. Even the kids liked these!