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and cook, stirring frequently, until
oatmeal thickens, about 1 minute.
Place oatmeal mixture and banana in
blender jar. Place cover on blender jar.
Turn blender ON and blend on Purée
until smooth, about 20-25 seconds.
Turn blender OFF. Store in an
airtight container in the refrigerator
for 1-2 days. Add 1-2 tablespoons
(15-25ml) of milk if the oatmeal
thickens too much during storage.
Warm before serving.
Nutritional analysis per serving:
Calories 67 (26% from fat) • carbo. 10g
• prot. 3g • fat 2g • sat. fat 1g • chol. 5mg
• sod. 23mg
Variation:
Substitute other ripe fruits such as
peaches, pears or fresh apricots.
PURÉED PEACHES
Makes nine 2-ounce (50ml) servings
4 medium peaches (about 6
ounces each) (175ml), peeled,
pits removed, cut into 1"
(2.5cm) pieces
1/2 cup (125ml) water
Place peaches in a steamer basket in a
medium saucepan. Add enough water
to be 1"
(2.5cm)
deep in pan. Cover
tightly, 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. Tu rn
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 (50ml) servings
1/2 pound (250g) boneless, skinless
chicken breast, cut into 1"
(2.3cm) pieces
1-1/2 cups (375ml) reduced-sodium
chicken broth
1/2 cup (125ml) egg pastina
1/2 cup (125ml) 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. Tu rn
blender OFF. Scrape blender jar with
a spatula. Turn blender ON and
continue blending on Purée for 30
seconds 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 (15-25ml) 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 (10cm) pancakes
1-1/2 cups (375ml) buttermilk
2 large eggs
1-1/4 cups (300ml) all-purpose flour
3 tablespoons (45ml) vegetable oil
1 tablespoon (15ml) sugar
1 teaspoon (5ml) baking soda
1/2 teaspoon (2ml) baking powder
1/2 teaspoon (2ml) salt
Vegetable oil 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 vegetable oil cooking spray, and heat
over medium heat. Pour batter into
4-inch (10cm) pancakes. When they start
to bubble, turn and brown the other side,
about 45 seconds. Repeat with remaining
batter, coating skillet with vegetable oil
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" (20-22cm) diameter)
1-2/3 cups (400ml) warm water
3 tablespoons (45ml) softened
butter, in 1" (2.5cm) pieces
1 cup (250ml) all-purpose flour
3 large eggs
1 teaspoon (5ml) vanilla extract
1/2 teaspoon (2ml) salt
Vegetable oil cooking spray
Place first six ingredients, in order
listed, into blender jar (not vegetable oil
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"(24cm) nonstick skillet with
vegetable oil cooking spray, and place
over medium heat. Pour 3 tablespoons
(45ml) 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 vegetable oil
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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