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PURÉED PEACHES
Makes nine 2-ounce servings
4 medium peaches (about
6 ounces each), peeled, pits
removed, cut into 1" pieces
1/2 cup water
Place peaches in a steamer basket in
a medium saucepan. Add enough
water to be 1" deep in pan. Cover tight-
ly, and bring to a boil over medium-
high heat. Steam until peaches are soft
but not mushy, about 4-5 minutes.
Replenish water if necessary during
steaming.
Place water and steamed peaches in
blender jar in that order. Place cover
on blender jar. Turn blender ON and
blend on purée until smooth, about
15-20 seconds. Turn blender off.
Scrape blender jar with a spatula.
Turn blender ON and blend on purée
for an additional 10-15 seconds.
Turn blender off. Store in an airtight
container in the refrigerator for up to
1 week.
Nutritional analysis per serving:
Calories 25 (0% from fat) • carbo. 6g
• prot. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg
CHICKEN WITH
NOODLES
Makes twenty 2-ounce servings
1/2 pound boneless, skinless
chicken breast, cut into
1" pieces
1-1/2 cups reduced-sodium
chicken broth
1/2 cup egg pastina
1/2 cup frozen peas
Place chicken, broth, pastina and peas
in a medium saucepan. Cover; bring to a
boil over medium-high heat. Reduce heat
to low, and simmer, partially covered, until
chicken is cooked and pastina is soft but
not mushy, about 8-9 minutes. Remove
from heat, and cool for 5 minutes.
Place chicken mixture in blender jar.
Place cover on blender jar. Turn
blender on and blend on purée
until smooth, about 30 seconds. Turn
blender off. Scrape blender jar with a
spatula. Turn blender on and
continue blending on purée for 30 sec-
onds longer. Turn blender off. Store in
an airtight container in the refrigerator
for up to 1 week, or freeze in individual
portions for up to
2 months.
Note: For a thinner consistency, add
1-2 tablespoons of milk.
Nutritional analysis per serving:
Calories 24 (0% from fat) • carbo. 3g
• prot. 3g • fat 0g • sat. fat 0g
• chol. 7mg • sod. 17mg
Batters
BUTTERMILK PANCAKES
Makes sixteen 4-inch pancakes
1-1/2 cups buttermilk
2 large eggs
1-1/4 cups all-purpose flour
3 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
Place first eight ingredients, in order
listed, in blender jar (not vegetable oil
cooking spray). Place cover on blender
jar. Turn blender on and blend on purée
for 10 seconds. Turn blender off.
Scrape blender jar with a spatula. Turn
blender on and blend on purée for an
additional 15-20 seconds. Turn blender
off.
Coat a large nonstick skillet or griddle with
cooking spray, and heat over medium
heat. Pour batter into 4-inch pancakes.
When they start to bubble,
turn and brown the other side, about
45 seconds. Repeat with remaining
batter, coating skillet with cooking
spray as necessary.
Nutritional analysis per pancake:
Calories 75 (36% from fat) • carbo. 9g
• prot. 3g • fat 3g • sat. fat 1g
• chol. 27mg • sod. 168mg
CUISINART CRÊPES
Makes sixteen crêpes
(about 8-9" diameter)
1-2/3 cups warm water
3 tablespoons softened butter,
in 1" pieces
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
Cooking spray
Place first six ingredients, in order listed,
into blender jar (not cooking spray).
Place cover on blender jar. Turn
blender ON and blend on mix for 10
seconds. Turn blender off. Scrape
blender jar with a spatula. Turn blender
ON and continue blending on mix until
smooth, about 5-10 seconds. Turn
blender off.
Refrigerate in a covered container for
2 hours before using. Store in an airtight
container in the refrigerator for up to
2 days. Stir well before using.
Coat a 9-1/2" nonstick skillet with cooking
spray, and place over medium heat. Pour
3 tablespoons batter into skillet, and swirl
to coat bottom of the pan evenly with a
thin film. Cook about 1 minute on each
side, or until lightly browned.
Reserve crêpes. Repeat with remaining
batter, coating pan with cooking spray
as necessary.
Serve with creamed chicken, fresh
berries or sautéed apples.
Nutritional analysis per crêpe:
Calories 59 (46% from fat) • carbo. 6g
• prot. 2g • fat 3g • sat. fat 2g
• chol. 46mg • sod. 107mg
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