HOW TO MAKE FAT FREE & SUGAR FREE VINAIGRETTES

Sweet Tomato Vinaigrette

½ c. sweet onion (red, white or yellow)

½ c. sugar or sugar substitute

3 c. diced tomato packed in water

1 T. dried thyme

1 T. dried basil

1 c. apple cider vinegar

2 c. TOMATO JUICE

½ t. ks

1 t. fgbp

Canned tomatoes? Really canned tomatoes? Yes! You can use fresh diced if you prefer but there is just something about the taste & texture of canned tomatoes that just works well. Drain them very well, save the tomato juice for PART OF YOUR OIL REPLACEMENT MEASURMEANT. Place the well-drained tomatoes in a mixing bowl dice the tomatoes small or large your preference, I prefer small diced, add the rest of the ingredients mix well with a spoon. If you use a hand blender you will have tomato juice. To get the full effect of the flavors of this vinaigrette let sit in the fridge for a week before using.

Tarragon Vinaigrette

2 c. tarragon vinegar

¼ c. dried tarragon

1 T. garlic

1 T. Dijon mustard

2 c.VEGETABLE STOCK

1 t. ks

11/2 t. fgbp

What if I cannot find tarragon vinegar? Use cider or rice wine vinegar instead & increase dried tarragon to ½ c. Add all the ingredients together blend well. If you do not use all the vinaigrette store in a closed container in the fridge it will last for months.

Plum Vinaigrette

2 c. plums or plum preserves

2 T. thyme (fresh, frozen or dried)

1 c. cider vinegar

2 c. PLUM OR APPLE JUICE

½ t. ks

½ t. fgbp

Yes you can use fresh plums, frozen plums or plum preserves equal amounts of any. Put everything together in a blender or container for using a hand held blender blend well.

 Canned tuna with bar-b-que potato chips

Canned tuna 13 oz. cans                                               2 each

Canned or frozen corn                                   2 can or 1 bag

Bar-b-que potato chips                                 2 large bags

Mushroom soup                                                                 2 cans

Milk                                                                                         2 soup cans

Pepper                                                                                    to taste

Onion diced (optional)

Use a large baking dish and always spray well with pan spray.  Preheat oven at least 20 minutes on 350 degrees.  Open tuna drain well, open soup mix with the milk, pour a thin layer of soup and milk in bottom of baking dish covering bottom completely,, make a layer of potato chips crushed by hand or the whole bag can be crushed before opening,   next layer of tuna break up chunks, then a layer of corn sprinkle with pepper then onions if adding then cover with soup and milk keep layering like this until all the ingredients are use up.  Take a piece of foil spray the inside cover well and seal bake for 1 hr. remove from oven carefully remove foil.  Watch out because steam will burn.  If it is still very liquidly return to oven for about 30 minutes more.

Canned chicken can be used also and the soup can be changed to celery or any variety you want, the vegetable can also be changed