Recipes: Sauces, smoothies, and a main course....

Caesar Sauce: 1/4 cup Dijon mustard 1/4 cup grated Parmesan cheese 4 cloves garlic, minced (I use the kind in the jar it's way easier...) 2 tablespoons anchovy paste (I also delete this step..EWWW) 2 tablespoons Worcestershire sauce 1/4 cup balsamic vinegar 1/4 cup plain, fat free yogurt Combine all ingredients in a blender or food processor and puree until smooth. Makes approx. 1 cup >Hint: Sauce makes a great liquid base for puree's. > Serving suggestions: This sauce is extremely versatile, you can try it on fish or chicken, use as a salad dressing, toss with cooked green vegetables, and even add some prepared horseradish and serve with cold beef or veal. Calories: 24.79, Protein: 1.41 g, Fat: 1.23 g, Carbs: 2.78g, Cholesterol: 8.58mg, Fiber: 0.08g, Sodium: 230.18mg ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Soy-Mustard Glazed Beef: 1/3 cup light soy sauce 2 tablespoons Dijon mustard 1 tablespoon lemon juice 4 cloves garlic, quartered 1 1/2 teaspoons fresh ginger, minced 1/2 teaspoon dried thyme 1/2 teaspoon fresh ground black pepper 1/2 teaspon fresh rosemary 1 pound lean top round or flank steak 1/2 cup fat free sour cream 1 tablespoon concentrated beef broth 1/4 teaspoon sesame oil To Make Glaze: In a mini-processor or blender, combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary and process until smooth. Reserve 2 tablespoons to make sauce. Brush top of steak with glaze mixture and broil 3-4 minutes. Turn steak, brush other side with glaze and broil 3-4 minutes longer for medium rare. In a small bowl, combine reserved glaze with sour cream, concentrated beef broth, and sesame oil. Slice steak thinly on the diagonal, pour sauce over it, nad serve. Makes 4 servings. Serving Guidelines: >FOR LAP BAND: Weeks: 1-4 Puree 2 ounces of cooked beef with 2 tablespoons sauce. Weeks: 5-8 Chop 2 ounces cooked beef and top with sauce. Weeks: 9+ Serve 2-4 ounces cooked beef with sauce. >FOR BYPASS: Weeks: 1-4 Puree 2 ounces cooked beef with 2 tablespoons sauce. Weeks: 5-8 Chop 2 ounces cooked beef with 2 tablespoons sauce. Weeks: 9+ Serve 2-4 ounces cooked beef with sauce. >FOR BPD DS: Weeks: 1-3 Puree 2 ounces cooked beef with 2 tablespoons sauce. Weeks: 3+ Serve 3-4 ounces cooked beef with sauce. Calories: 248.70, Protein: 26.64g, Fat: 9.97g, Carbs: 11.68g, Sodium: 1,188.01mg, Fiber: 0.30g, Cholesterol: 70.15mg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pina Colada Smoothie: 1/2 cup Plain fat-free yogurt 1/4 cup fresh pineapple, diced 1/4 cup fresh mango, diced 2 packets artificial sweetner 1/2 teaspoon coconut extract 3 ice cubes Place all ingredients in a blender and puree until frothy. Serves 1 Calories: 132.47, Protein: 8.36g, Fat: 0.28g, Carbs: 26.48g, Cholesterol: 3.33mg, Fiber: 1.21 g, Sodium: 127.88mg. ENJOY Jamie

Jamie, YUM!!!!!!!! Thanks for taking your time to share these recipes. willby

Jamie, the more you share the more I am sure I NEED THIS BOOK!!! Thanks for sharing these yummy sounding recipies. hugs, Aunt Pam