Hi Deb;
I'm going to start these now, don't know how far I'll get.
SPLIT PEA SOUP
1/4 cup olive oil
2 med. onions, chopped
2 cloves garlic or 1 shallot, or 2 green onions, chopped
6 cups water
1 cup dried split peas, sorted and rinsed
1/2 cup sliced carrots
1 stalk celery chopped
1 bay leaf
1/4 tsp. black pepper
Heat oil in duth oven over med. heat. Add onions and garlic, cook and stir 5 mins. until onions are tender.
Stir in water, peas, carrots, celery, bay leaf and pepper. Bring to a boil over med. high heat. Reduce to low and simmer for 2 hours, stirrinf occasionally, until peas are tender. Remove bay leaf before serving.Makes 6 servings.
Nutrients per serving: Calories-173, fat-10 grams, cholesterol-0mg., sodium-21 mg.

LITE AND CREAMY GARLIC DRESSING
1 tsp. unflavored gelatin
1/4 cup cold skim milk
3/4 cup skim milk, heated to boiling
1 cup lowfat sour cream
2 Tbsp. sugar
1/2 tsp. garlic powder
1/2 tsp.parsley
1/4 tsp salt
1/8 tsp. black pepper

In blender, sprinkle gelatin over cold milk, let stand 2 mins.. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 mins.
Add remaining ingredients and process at high speed until blended. Pour into serving bowl and chill until slightly thickened. Before serving, stir until smooth. Dressing may be stored covered in fridge up to 5 days.
1 Tbsp.= calories-15, fat-1g, cholesterol-2mg, sodium-27mg.

I'm going to post these and then do the rest two recipes to a post, that way if I get knocked off the internet I won't lose everything at once.





In blender sprinkle gelatin over cold milk, let stand 2 minutes.