I don't use my food processor that often, but the things I do use it for I absolutely couldn't make without it.
One thing I use it for is to make pesto. It sounds hard, but if you make it you'll be surprised how easy it is. You just throw everything into the food processor and turn it on. The hardest part is washing the basil leaves. I'll make up a big batch and freeze it in individual servings. I've made sage pesto (which makes a fabulous marinade for chicken--see recipe below) and basil pesto. Here a some low calorie pesto recipes:
The easiest way to wash large quantities of basil or sage is to throw all the leaves in a big bowl, fill it with water and swish them around. Then drain the water (run the leaves through a salad spinner if you have one).
Another thing I've discover I can use my food processor for is grinding chicken or salmon. You just cut the chicken or salmon into chunks, throw it in the food processor, and turn it on. The ground chicken you buy in the store usually has skin and fat mixed in, so it is higher in fat (and calories) than buying whole chicken breasts and grinding them yourself.
Here are a couple recipes that use ground chicken that are fabulous:
Spicy Chicken Cakes with Horseradish Aioli: http://food.cookinglight.com/cooking...ipe_id=1206203
Chicken Picadillo, Barb-style
1 lb chicken breast
2 tsp olive oil
1 cup chopped onion
1 cup diced red pepper
2 tsp ground cumin
1 tsp cinnamon
.5 tsp salt
3 tsp minced or crushed garlic
1 cup salsa (I use Trader Joe's fresh roasted tomato salsa)
3 ears corn (kernals removed) or 3 cups frozen corn (thawed)
1/4 cup fresh cilantro
1. Place chicken in food processor and pulse until ground.
2. Heat oil in large non-stick skillet over med-high heat. Add onion and red pepper and cook for 3 min or until tender, stirring frequently.
3. Add chicken, cumin, cinnamon, salt, and garlic. Cook for 3 min more, or until chicken is done, stirring frequently.
4. Add salsa and corn. Cover, reduce heat, and simmer for 5 minutes or until heated thoroughly.
5. Stir in cilantro and serve with tortillas or pita bread.
Note: The original recipe called for 1/3 cup raisins and 1/4 cup toasted slivered almonds instead of the corn and red pepper. My SO and I don't like raisins or almonds, hence my substitutions.
Makes 4 servings. Nutritional info with my substitutions (but not including the tortillas or pita bread): 242 calories, 4.3g fat, .5g saturated fat, 7mg cholesterol, 560mg sodium, 24.4g carbs, 3g fiber, 7.8g sugar, 29.8g protein. If you make it with the raisins and almonds, it should have about 257 calories, 7.5g fat, 19g carbs, and 29.6g protein.
You can also use your food processor to make your own whole wheat bread crumbs. Just tear the bread up, throw it in the processor, and turn it on.