Creamy Balsamic Dressing

Creamy Balsamic Dressing

this I stumbled upon on pinterest:  http://www.mylifeasamrs.com/2012/03/kitchen-sink-chopped-salad-with-creamy-balsamic-dressing.html  from my life as a Mrs. blog....I made just a few changes...recipe as I did it posted below.  It was delicious...a great way to store it is in a mason jar, because you can shake it up before serving.  It makes almost a full mason jar and is absolutely delicious!!!  I served it over a very simple salad of baby greens, grape tomatoes, radicchio, crumbled blue cheese and toasted sliced almonds.  Try it!!!!

Ingredients:

2 cloves garlic, crushed (orig 4 cloves grated)
3 Tbsp low fat mayo (orig full fat...you won't miss it!)
2 Tbsp fresh lemon juice
1 tsp dijon mustard
1 Tbsp sugar
a few shakes Morton seasoned salt (I used this bc the original Morton's seasoning I could not find)
1 and 1/2 tsp sea salt
fresh ground pepper to taste
1/2 Cup balsamic vinegar
3/4 Cup Olive oil
1 Tbsp fat free half and half (I added)

combine all ingredients in a bowl and use immersion blender to emulsify or throw all ingredients in a blender/food processor to blend til smooth.

crustless broccoli and cheddar quiche

Crustless Broccoli and Cheddar Quiche this quiche is healthier because of the addition of cottage cheese (instead of heavy cream) for moisture and extra protein, and I used low fat cheddar cheese. The ingredients (before the broccoli and cheese) are blended completely so you do not even notice the cottage cheese. It was very delicious and you will not miss the crust, I promise!!!
 4 eggs
1 cup small curd cottage cheese
1/2 Cup low fat sour cream salt and pepper
tsp dijon mustard
1/4 cup all purpose flour
few dashes hot sauce (optional)
few shakes garlic powder
2 Cups cooked broccoli, chopped
1 1/2 cups low fat cheddar, shredded

 Preheat oven to 375 degrees F. Mix first 8 ingredients in a bowl with immersion blender or in a food processor until smooth. Add broccoli and 1 Cup cheddar cheese, Line pie plate with nonstick foil. Pour quiche ingredients into pie plate and top wit remaining cheddar and a little salt and pepper (and I put red pepper flakes too!) Bake for 15 min at 375, and then lower temp to 350 degrees and bake for 30 minutes or until set.