Thursday, October 8, 2009

Low Fat Crepes

1/2 cup low-fat cottage cheese
1 egg
1/3 c. white flour
1 tsp. melted coconut oil (or any oil)
1/2-2/3 cup Almond Breeze Unsweetened Vanilla milk

Blend first 4 ingredients in blender until smooth. Add 1/2 cup Almond Breeze. Check consistency. Batter should be very thin. If too thick, add a little more milk as needed, up to 2/3 cup total.

For sweet breakfast or dessert crepes, add a little vanilla flavoring, one packet of sugar substitute, and a dash of PC Cinnamon Plus spice blend.

For savory dishes, add some chives, or italian spices.

Preheat 8" nonstick saute pan over medium-low heat (setting 3 on my stove). Spray pan before first crepe with one spray from I Can't Believe It's Not Butter spray. Cook until lightly browned on one side. Second side should not need to be cooked. Stack with wax paper or parchment paper between crepes. Can be frozen for up to 2 months, or store in refrigerator for a few days.

Makes 11 crepes, just under 1 point each (4 crepes = 2.5 points). Yum!

Tuesday, October 6, 2009

Roasted Things

Oven-Roasted Baked Potatoes
Preheat oven to 425. Scrub baking potatoes and towel dry. Rub outsides with EVOO and sprinkle liberally with salt. Bake on a sheet tray 40 minutes, or until fork tender.

Oven-Roasted Butternut Squash
Preheat oven to 425. Wash, peel, and cut squash into 1-inch cubes (try to keep most pieces the same size so cooking time is consistent). Drizzle and toss with EVOO, sprinkle with salt and roast 40 minutes or until done.

Roasted Squash Seeds
Turn toaster oven on to 250 degrees. Spray Small bar pan with cooking spray. Spread rinsed seeds in a single layer onto bar pan. Spray with cooking spray on tops, and sprinkle with desired seasoning (just sea salt is good, PC Parmesan Garlic Dipping oil seasoning is good, too). Bake until fragrant and dried, stirring around once or twice (should take only 15-20 minutes). Turn toaster oven off, open the door a crack, and let them cool in the oven.