Posts Tagged ‘garlic powder’

Zero Salad Dressing

Wednesday, August 31st, 2011

Makes: 2 servings of 1/2 cup each

This recipe is equal to 2 tablespoons of free food (two servings per day) It contains no added sugar and is vinegarless.


1/2 c Tomato Juice

2 tb Lemon Juice

1 tb minced Onion

1/8 ts Salt

1/8 ts Oregano

1 ts Garlic Powder(optional)


Combine all ingredients in jar with tightly fitted top.

Refrigerate several hours. Shake well before using.

Note: This dressing may be kept for several weeks refrigerated in a closed container.

“Fried” Onion Rings

Wednesday, April 1st, 2009

Enjoy the comfort food taste of fried onion rings without the fats associated with frying.


3 servings olive oil cooking spray

1/4 cup all-purpose flour

1/4 tsp garlic powder

1/8 tsp dry mustard

1/4 tsp table salt

2 large Spanish onions, sliced 1/4″ thick rounds, and separated into rings

1/2 cup buttermilk

1 cup seasoned bread crumbs


Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat.

Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result).

Place bread crumbs in another large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with cooking spray.

Bake until golden brown, about 35 minutes. Serve hot.

Serves 4

Nutrition Facts

Nutrition (per serving): 233.1 calories; 16% calories from fat; 4.3g total fat; 0.3mg cholesterol; 529.2mg sodium; 1 94.7mg potassium; 42.lg carbohydrates; 2.8g fiber; 6.6g sugar; 6.3g protein.

Macaroni and “Cheese”

Monday, December 1st, 2008

Macaroni and “Cheese”

If, after your first wary couple of forkfuls, you don’t think this recipe is better than dairy mac and cheese, which most of us have tasted, you did something wrong. I’ve made it and if you let me come to your house I will show you how it is done.


1/2 cup flour (use all-purpose)

3/4 cup nutritional yeast

1 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 cup water

1 cup unsweetened, non-dairy milk

3 tablespoons mild-tasting oil (such as corn oil)

1 lb. elbow macaroni (or fusilli, bowties, shells – whatever makes you happy)


Cook macaroni or other pasta according to package directions.

While you pasta is cooking, let’s make the special secret “cheese” sauce:

In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly.

In another bowl, combine all of the dry ingredients together.

Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken. Keep whisking as the mixture thickens and bubbles – do this for about a minute or two, and then turn the heat down. Keep whisking (your arm may be tired, but it’s a small sacrifice,
trust me). After a spell, your “cheese” sauce should be nice and thick. Turn the heat off, and cover your saucepan.

Drain you pasta when it is done and return it to the pot. Add all of you “cheese” sauce and stir well.