In a glass 9x9 pan, layer the ingredients in the order listed above; beans, sauce, sour cream, etc. The chill in the refridgerator for 30 -40 minutes or you can eat right away. I just like it cold - especially in the summer :)
Serve with baked Tostitos. Ole!
02-01-2006, 12:50 PM
Makes 10 servings
1 teaspoon olive oil
1 clove garlic, minced
1 3/4 cups onions, chopped
1/3 cup cider vinegar
3 tablespoons honey
1/8 teaspoon salt
1/4 teaspoon white pepper
1/4 cup plain nonfat yogurt
1/3 cup low-fat mayonnaise
1/3 cup nonfat sour cream
In a large skillet heat the oil over medium heat. Add onion and garlic to the skillet; cover andcook 8 minutes or until tender. Add vinegar, honey, salt and white pepper; stir well. Bring to a boil over medium-high heat, and cook, uncovered, for 10 minutes or until onion is deep golden and the
liquid evaporates, stirring occasionally then place in a large bowl and combine the mayonnaise, yogurt and sour cream into the onion mixture, stirring well. Cover and chill.
Great with veggies or spread on crispbread
Nutritional info per serving: Calories 53; Fat 1g; Dietary Fiber 0g
02-01-2006, 12:53 PM
Makes 22 servings
1 cup low-fat mayonnaise
1/3 cup reduced calorie creamed cheese spread
1 tablespoon chopped fresh parsley
1 tablespoon onion, grated
2 teaspoons capers
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 teaspoon fine herbs
In a large bowl combine all ingredients together and stir until well mixed; cover and chill. Serve with crudites or crackers.
Nutritional info Per Serving: Calories 15; Fat 1g; Dietary Fiber 0g
In a food processor bowl ( set up to use the knife blade attachment) combine the cream cheese, mayonnaise, skim milk, sour cream, horseradish, tobasco sauce, Worcestershire sauce, and dry mustard. Process until smooth, scraping sides of processor bowl once.
Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika; serve with crackers or bread sticks.
Nutritional info: per serving of 1 tablespoon of dip
Calories 70; Fat 3g; Dietary Fiber 0g
Position knife blade in food processor bowl; add avocado and all of then all of the remaining ingredients. Process until smooth.
Spoon into a bowl; cover and chill.
Serve with toasted pita bread wedges or baked tortilla chips :chef:
Nutritional info per serving: Calories 49; Fat 3g; Dietary Fiber 0g
02-01-2006, 01:36 PM
Makes 20 servings
1 14 oz. can artichoke hearts (packed in water)
1 clove garlic, finely chopped
1/4 cup lowfat mayonnaise
1 cup Parmesan cheese, grated
1 teaspoon lemon zest, grated
salt and black pepper, to taste
dash cayenne pepper
Preheat oven to 400 degrees.
Drain and artichoke hearts and squeeze out excess moister using paper towels until dry.
Combine all ingredients in food processor and process until smooth. Spread the mixture in a gratin dish or small oven proof dish and sprinkle with 1 tbs. parmesan cheese. Bake for 15 minutes until hot.
Serve with crackers or crispreads :chef:
Nutrition info - Amount per 2 tbs serving:
Calories 34; Fat 2g; Dietary Fiber 0g
02-01-2006, 01:41 PM
Makes 10 servings
1 clove garlic, peeled
3 green onions, cut into 1" pieces
2 tablespoons lowfat mayonnaise
8 ounces non-fat cream cheese
2 teaspoons lemon juice
1/4 cup plain nonfat yogurt
Using a food processor with blade attachment - (turn machine on) put the garlic clove and then the green onions through food chute, and process until minced. Add cream cheese and mayonnaise, and process until smooth. Add yogurt and lemon juice; pulse 3 times or until well-blended. Cover and chill.
1 head garlic
1/2 cup low sodium chicken broth
1 19 oz. can garbanzo beans (or chick peas)
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon tahini (sesame paste available at Middle Eastern food shops)
2 tablespoons chopped fresh parsley
Preheat oven to 425 degrees.
Cut 1/3 of the top off the garlic and place in a small oven proof dish. Pour the chicken broth over the garlic Cover with a lid or tinfoil and bake 40 minutes, basting with broth until the garlic becomes soft.
Remove the dish from the oven and squeeze cloves out of skins into a food processor (be careful as the garlic will be hot). Add garbanzo beans, lemon juice, soy, tahini and 2 tbs. chicken broth to the food processor and process until smooth, adding more of the chicken broth if necessary to create a smooth dip. Stir in parsley.
Sprinkle with paprika and serve with pita bread or cut up veggies.
Nutritional info per serving: Calories 122; Fat 2g; Dietary Fiber 2g
02-01-2006, 02:01 PM
Makes 8 servings
1 piece fresh ginger(about the size of your thumb), peeled and grated
1 clove garlic, coarsely chopped
7 ounces roasted red bell pepper (from a jar - but packed in water, not oil)
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon honey
1 jalapeno, seeded and coarsely chopped
1 scallion, sliced
5 tablespoons fresh bread crumbs
Measure the breadcrumbs into a small bowl and set aside.
Drain and dry the roasted red pepper on some paper towels to remove excess moisture.
In a food processor, combine all ingredients except the bread crumbs. Once the other ingredients are blended, add the bread crumbs a little at a time until dip is thick and creamy. Cover and chill.
Serve with fresh cut up vegetables :chef:
Nutritional info per serving of 2 tbs:
Calories 28; Fat 0g, Dietary Fiber 0g
02-01-2006, 02:14 PM
Makes 1 cup of dip
1 head garlic, trimmed
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
2/3 cup non-fat cream cheese
1/4 cup low fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons chives, chopped
Cut pointed end off garlic to expose cloves. Spray with cooking spray (preferably olive oil flavoured) Wrap garlic in aluminum foil and bake at 400 degrees for 30 minutes. Remove garlic from oven and allow to cool then squeeze the cloves to extract garlic pulp and discard the skins.
Using a food processor combine garlic, basil, and thyme. Add the cream cheese, mayonnaise, salt, pepper and chives to the food processor and process until smooth, scraping sides of bowl once.
Spoon the mixture into a serving bowl; cover and chill. Serve with cut up veggies :chef:
Nutritional info per serving of 1 tbs of dip:
Calories 7; Fat 0g; Dietary Fiber 0g
02-02-2006, 05:16 PM
Makes 4 servings
1 cup of low fat ricotta cheese
1/4 cup of sweet chilli sauce
In a small bowl mix the ricotta with the sweet chilli sauce until well blended. Serve with crackers or cut up veggies.
I think ALL creamy fat-free products (dressings & dip mostly) you can buy in a store are just NASTY... but I finally found a way I can enjoy ranch again...
"I CAN'T Believe it's fat-free" Ranch Dip
Add approximately 2 parts fat free cottage cheese to 1 part plain fat free yogurt to a blender (or food processor) and mix until completly smooth. Then just add ranch mix and ENJOY!!!! The cottage cheese helps with the thick texture of sour cream and the yogurt adds just the right tang. I have this almost EVERY day with some carrots, celery, or whatever.
*Great as a salad dressing thinned out with more yogurt or some buttermilk. Or mixed with some fat free italian dressing.
*Also good with as a lemon dill dip with some garlic powder, dill, and lemon juice to taste.
01-08-2008, 08:38 PM
For Red Salsa, you will need:
Green tomatillos (ratio: 1 tomatillo for every 3 romas)
green jalapenos (seeded according to your desired hotness, you can also add habeneros too if you want)
fresh lime juice (not premade)
fresh garlic or homemade roasted garlic (wrap a bulb in foil drizzled with olive oil and bake for half an hour-yum!)
This you can really make all your own...the ratio depends on what you're feeling, and what tastes good to you. For a basic batch, in a food processor, combine 2 tomatillos, 6 romas, 3 jalapenos mostly seeded, a couple cloves of garlic, 1 medium white onion, juice of 1 lime, 1/2 bunch of cilantro, and 1/2 tsp salt sub. Blend together, scoop with a baked tortilla chip, and taste. Need more spice - add some jalapeno. Not enough cilantro - toss more in there. Want more lime - squeeze up some more juice. This salsa is super easy, guilt free, all natural, and something you can make a big batch of in no time, and freeze whatever you don't use.
:D :D :D :D :D
For Green salsa, you will need:
green jalapenos (seeded according to your desired hotness, you can add some habenero too here if you want)
fresh lime juice (not premade)
fat free cream cheese
fresh garlic or homemade roasted garlic
Again, this is really something you can make all your own. Start out with a base of 8 tomatillos, 3 jalapenos mostly seeded, a couple cloves of garlic, 1 medium white onion, juice of one lime, 1/2 bunch of cilantro, 1/2 tsp salt sub, 1/4 avocado, and 2 tbsp ff cream cheese. If it needs more of something, toss it in there :D Go wild!!!!
So what in the world can you put these sauces on? Well, scooping with bell pepper is really something special, as is zucchini, cucumber, tomato slices, toasted pita bread, baked tortilla chips (or you can be like me and make your own - cut a small stack of whole grain tortillas into 8 triangles, and then spray with Olive oil. Place on a baking sheet in the oven for a few minutes until desired crispiness), a baked potato, or a salad.
-a salad with sliced grilled chicken and fat free cheese, drizzled with one (or both!!!) sauces - yum! Make it even better by adding some black beans for extra protein!
-a baked potato ala carte or with chicken (talk about super protein)
-your own pizza: I always keep dried pinto beans on hand that I have cooked and mashed, with no additives or salt. Take a couple tbsp of that, and spread on top of a whole grain or wheat tortilla. Drizzle some salsa on top, and follow with a sprinkling of fat free cheese. Or of course you can brown up some extra lean ground turkey with some low sodium taco seasoning and add that for extra protein. Place in the oven til the cheese is melted, then make it your own!! Add fresh diced chives, sliced tomato and lettuce, and a couple black olives, and maybe a dollop of ff sour cream. Comes together in minutes, yet is so satisfying and filling, and good for you!
-a wrap - follow directions for pizza except skip the oven :) Sub out for some chicken if you don't want turkey.
-grilled chicken (or baked)
-over brown rice
-as a dipping sauce for shrimp (sorry not a seafood fan here so you'll hafta let me know on that one :) )
Have fun girls!!!!
01-14-2009, 05:54 PM
Peanut Butter Thai Sauce
8 servings of 1 oz @ 35 calories
48 grams of PB2 (dehydrated peanut butter)
Mix Pb2 with water according to jar directions.
4 Tablespoons Soy Sauce
3 servings Ginger (12 grams if using ginger in a tube)
1 teaspoon Splenda
¼ cup Rice Vinegar
2 teaspoons Chili powder
½ teaspoons Gar gum
Add water to make 8 oz. when completed
Whisk together in covered jar.
Great snack with raw veggies!