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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 Food
Processor Speed until smooth, about
20-25 seconds. Turn blender OFF.
Store in an airtight container in the
refrigerator for 1-2 days. If the
oatmeal thickens too much during
storage, add 1-2 tablespoons of milk.
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 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 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 Food Processor Speed until
smooth, about 15-20 seconds. Turn
blender OFF. Scrape blender jar with
a spatula. Turn blender ON and blend
on Food Processor Speed 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 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 Food
Processor Speed until smooth, about
30 seconds. Turn blender OFF.
Scrape blender jar with a spatula. Turn
blender ON and continue blending on
Food Processor Speed 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 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 cooking spray).
Place cover on blender jar. Turn blender
ON and blend on Food Processor
Speed for 10 seconds. Turn blender
OFF. Scrape blender jar with a spatula.
Turn blender ON and blend on Food
Processor Speed 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
Place first six ingredients, in order
listed, in blender jar (not cooking
spray). Place cover on blender jar.
Turn blender ON and blend on Food
Processor Speed for 10 seconds. Tu rn
blender OFF. Scrape blender jar with
a spatula. Turn blender ON and
continue blending on Food Processor
Speed 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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