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Skim Buttermilk-Herb Dressing

Ingredients: 2 thyme 1/2 Cup(s) Buttermilk, (skim) 1 or red potato, fresh, yellow 1/4 Cup(s) Fresh chives, snipped 2 Tablespoon(s) Red onion, finely chopped 1 cooking spray 1 Tablespoon(s) Mixed herbs, fresh, chopped 1/2 Teaspoon(s) Garlic, minced 1/4 Teaspoon(s) Salt 1/8 Teaspoon(s) Pepper Directions: In small bowl, combine buttermilk, chives, onion, herbs, garlic, salt and pepper; whisk until dressing is blended and smooth.
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Good with fat-free gravy. May be covered and baked 30 min. in casserole 350- 375 F oven to avoid added fat. Cook the turkey with a chunk Turkey breast-spinach rice dressing Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally Through Thickest Part Of Each Side Of Breast Almost To, But Not Through, Outer Edge. Flip Cut Pie Herb blends as salt substitutes Mix ingredients for chosen blend and grind together in blender or mortar and pestle. Sore in tightly convered glass jar. Use in place of salt for cooking or sprinkle over foods. recipe collection of Fred Towner Kartoffelsalat m/biermarinade(potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. 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Let cool slightly or the cheese will be t Japanese-style dressing Vary the amount of ginger to your taste French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy. variations add one to three of the following options to the basic dressing. 1 teaspoon mayonnaise 1/2 Tablesoon minced shallots 1 Broiled salmon steak with french dressing Brush salmon with the French dressing, let stand one hour. Put into the broiler, brush with butter. Broil 12 to 15 minutes, cook on both sides. Put on hot platter, season to taste with salt, pepper, lemon juice, sprinkle with chopped parsley. Serve with B Skillet buttermilk biscuits Pour 1" of oil into a medium size skillet. Heat to 370 degrees. Combine the flours, baking soda and salt in a large bowl. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Add the buttermilk. Mix lightly with a fork u Sourdough buttermilk cheese bread abm All ingredients should be at or above room temp before starting. Add in order listed. Select White Bread and press Start. Check for the proper amount of liquid after about 1 minute. Add liquid or flour as required at that time. Creamy garlic dressing Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1-tb each) Source: Light & Easy Diabetes Herb-stuffed chicken with caramalized onion, lentil, and fet Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not