3.2g
- link sausages
- cream cheese
- butter
- cream
- water
- seasoned salt
- parsley
1.8g
- eggs
- grated Cheddar cheese
- chopped parsley
1.9g
- eggs
- chives
- salt
- heavy cream
- butter
- freshly ground pepper
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- vegetable oil
- brown sugar
- apple cider vinegar
- corn starch
- worcestershire sauce
My ideas, if the blueberries are perfectly ripe, save out a good handful or more to ‘garnish’ whole on top of soup. I might also substitue creme fraiche for sour cream.
- tspn cinnamon
- ground ginger
- Juice of 2 large lemons
- Zest of 1 large lemon
Serve chilled with crackers. Great holiday dip for parties.
- diced green bell pepper
- chopped white onion
- chopped fresh tomato
- finely chopped fresh cilantro
- sugar
- coarsely ground black pepper
- ground cumin
My tips, to make this more a milkshake consistency and to add protein, I add about 1/3 -1/2 block extra soft, silken tofu. You can’t taste it, but it makes it thick.
Nutrtion w/o tofu: 175 calories, 35 grams protein, 3 grams fat (0 saturated), 35 grams carbs, 4 grams fiber, 15 mg sodium.
- frozen dark sweet cherries
Another recipe from a Jan. 1979 booklet of my mom’s. This one is credited to a Rene Grozenski in Taylor Mi.
- low fat cottage cheese
- Fresh ground black pepper
- dry mustard
- fresh horseradish
From a Jan. 1979 booklet my mom found. Low fat, ‘diet’ version of rice pudding. Not tried.
- small curd cottage cheese
- Artificial sweetner equal to 1/4 c. sugar
- vanilla
- Nutmeg
not tried, will soon.
I think I’d opt for sliced, green onions instead of cilantro. Also, adding a 1/4 tspn cornstarch and water to egg works well for me.
- soy sauce
- water
- frozen peas
- chopped fresh cilantro
- ground white pepper