I planned on having a chicken bacon ranch salad tonight. I was a little bummed yesterday because I couldn't find SF mayonnaise. Did my research on
HCGDieters and discovered the brand
Duke's. I prayed that somewhere in Texas carried it. Hurray! HEB carries Duke's mayonnaise:-) I used a ranch recipe I found somewhere online (forgot where, oops). OMG I should have started making my own dressing a long time ago. SO easy, really inexpensive, and DELICIOUS!
|Ranch Dressing|
1 cup Duke's Mayonnaise
1/2 cup Daisy Sourcream
1/2 teaspoon Dried Chives
1/2 teaspoon Dried Parsley
1/2 teaspoon Dried Dill Weed
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Dash of Salt
Dash of Black Pepper
In a medium bowl, whisk together all ingredients. Cover and refrigerate for 30 minutes before serving.
4 comments:
Hi Lily,
Thanks for the comment - I appreciate it. I'm glad to see you're on P3 cuz I'm going to steal some of your recipes and get some good ideas on what to eat. I'm grateful for that. Here in Canada it's harder to find the good stuff that you can get in the States like the mayo. But, I think maybe I'll take a cross border trip down to Massena in upstate New York which is only about 1hr away.
Did you see this one yet for the buns?
Copied and pasted the Oopsie ROll from the website .
The Lighter Side of Low-Carb
Low Carb With an Attitude... Because You're All That and a Sack of Bacon
Gluten-free, low-carb buns (aka Oopsie rolls)
Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Makes 6 Induction Friendly, Gluten-Free rolls.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5
Ick that's gotta be tough living in Canada (foodwise)! Can you order things online? I bet the shipping is more though. I saw the Oopsie's at cleochatra.blogspot.com. I am a little nervous make them because I am not the best cook in the world. She also has a post on "Trouble Free Oopsie Rolls" here: http://cleochatra.blogspot.com/2009/05/tips-for-trouble-free-oopsie-rolls.html
Definitely share your successful recipe finds!
Hey I'm on my 2nd day of phase 3... found your site by searching for a ranch recipe... glad I found your blog! I am anxious to see if you have other phase 3 recipes! I've been restricted for so long.. hard to figure out what to eat!! :) Take care! Rachel
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