High Protein Low Calorie Ranch Dressing

During the winter months, I swap chopped cabbage for lettuce in my salads. I add all sorts of other veggies--cucumbers, cherry tomatoes, olives, cauliflower florets, carrots, celery, etc.--anything that offers a good crunch. I also add a handful of nuts and seeds. Sometimes I add a protein (chicken or tuna or boiled eggs), but most of the time I eat salad sans meat.

I have been making my own High Protein Low Calorie Ranch Dressing. With just 3 ingredients, it’s easy and tastes delicious. Better than the bottled stuff, and I’m not lying. I use full-fat cottage cheese because I like the flavor. I used half and half because that’s what I happened to have on hand. You could cut the calories and fat even more if you used low fat or fat free cottage cheese, although I don’t think the end result will have the depth of flavor that this recipe offers. You could also use milk to replace the half and half. Give it a go and let me know what you think.

High Protein Low Calorie Ranch Dressing

Ingredients:

• 1 cup 4% Cottage Cheese
• 2 tablespoons half and half
• 2 tablespoons Badia Ranch Seasoning Powder

 Directions:

1. Add all ingredients to blender (I use a Ninja Nutri Pro) and process until smooth.
2. Store in an airtight container in the refrigerator for up to 1 week.

Makes 5 servings of about 4 tablespoons per serving.

Calories per serving: 56

Protein per serving: 5 g

Fat: 2 g

Carbs: 2 g

Please note: Traditional bottled ranch dressing usually contains 130-150 calories for a 2 tablespoon serving with a very high fat content.

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For Vegetable Lovers! Roasted Brussels Sprouts #VeganRecipe

Come on! Don't wrinkle up your nose like that! Brussels sprouts are delicious. Especially when they're roasted. This easy side dish is delicious and good for you. It’s low-fat, low-calorie, and tastes SO yummy… you can’t ask for more than that.

Roasted Brussels Sprouts

1 ½ pounds of Brussels sprouts

1 teaspoon course salt

½ teaspoon freshly ground black pepper

a misting of olive oil

Wash and prepare Brussels sprouts; trim off ends, pull off any yellowed or damaged outer leaves, and cut larger sprouts in half. Mist sprouts lightly with olive oil, season with salt and pepper, and arrange in a single layer on a roasting pan. Roast in a 400º F (204º C) oven for 20-30 minutes or until sprouts are crispy on the outside, tender on the inside. Shake pan occasionally so sprouts brown evenly.

Perfect for the vegans and vegetarians who are coming to visit for the holidays.

Ho, ho, ho!