Ingredients
1/4 cup red wine vinegar
1 packet stevia
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white ground pepper
1/2 tsp kosher salt
1 Tbls fresh lemon juice
1 1/2 tsp mustard
1/2 cup water

Directions
Put all ingredients in a covered container and shake well. Refrigerate for 2 weeks.

Variations: Add fresh herbs or dried herbs of your choice.

Citrus Herb Dressing

Makes:
Three cups

Nutrition per serving:
per 1 Tbls: Calories = 4; Fat = 0 g; Carbs = 1 g; Protein = 0 g

Ingredients
2 medium tomatoes, halved and seeds gently squeezed out
1/2 cup basil leaves
2 cloves garlic, chopped
1/2 cup parsley leaves, no stems
1/2 cup balsamic vinegar
1 Tbls dry mustard
1 tsp dried thyme
1 tsp dried tarragon
1 tsp dried oregano
1/4 tsp ground black pepper
1 tsp kosher salt

Directions
Add all ingredients to blender and mix until well pureed. Add a little water if mixture seems too thick. Refrigerate in a tightly covered container for 1 week.

Tomato Basil Dressing

Makes:
1 1/2 cups

Nutrition per serving:
per 1 Tbls: Calories = 4; Fat = 0 g; Carbs = 1 g; Protein = 0 g

Ingredients
2 large tomatoes, halved and seeds gently squeezed out
1/2 cup red wine (or balsamic) vinegar
1/2 cup basil leaves
1 clove garlic
1 packet stevia
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 Tbls lemon juice
1/2 tsp Tabasco (optional)

Directions
Add all ingredients to a blender and pure until mixture is smooth. May be used as is or strained for a lighter dressing. Keep refrigerated in a tightly covered jar for up to 1 week.

Fruit Salsa

Makes:
One cup

Nutrition per serving:
per 1 Tbls: Calories = 12; Fat = 0 g; Carbs = 3 g; Protein = 0 g

Ingredients
1/2 orange, peeled and cut into small chunks
5 strawberries, washed and cut into small chunks
1/2 cup sweet cherries, cut in half and pitted
1 tsp Dessert Spice Blend (see Pantry recipes)
1 packet stevia

Directions
Mix fruits and stevia together. Sprinkle top with Dessert Spice Blend. Keep refrigerated in a tightly covered container. Add 1 Tbls to fat free cottage cheese or yogurt for a fruit or protein substitution.

Sour Cream Dill Dip

Makes:
One cup

Nutrition per serving:
per 1 Tbls: Calories = 15; Fat = 0 g; Carbs = 3 g; Protein = 1 g

Ingredients
1 cup non-fat sour cream
1 Tbls dried dill (or 3 Tbls fresh, chopped)
1 tsp lemon juice
1 tsp kosher salt
1/2 tsp white pepper
1 Tbls dried onion (or 1 Tbls fresh onion, grated)

Directions
Mix all ingredients in a blender until smooth, about 30 seconds. Store in a tightly covered container and refrigerate. Use with vegetables and crisp-breads and crackers as a dip.

Cottage Cheese Vegetable Dip

Makes:
Three cups

Nutrition per serving:
per 1 Tbls: Calories = 5; Fat = 0 g; Carbs = 1 g; Protein = 1 g

Ingredients
1 cup non-fat cottage cheese
1/2 cup chopped cucumber
1/2 cup chopped celery
1/2 cup green onions
1 tsp kosher salt
1/2 tsp white pepper
1/2 tsp curry powder
chopped chives, optional

Directions
Whip cottage cheese, salt, white pepper and curry powder in a blender until smooth, about 30 seconds. Add vegetables and top with chopped chives if desired. Store in a tightly covered container and refrigerate. Use for dip with vegetables and crisp-breads and crackers.

Horseradish Sour Cream Dip

Makes:
1 1/2 cups

Nutrition per serving:
per 1 Tbls: Calories = 12; Fat = 0 g; Carbs = 2 g; Protein = 1 g

Ingredients
1 cup non-fat sour cream
1/4 cup prepared horseradish
1 Tbls Worcestershire sauce
1 Tbls paprika
1 tsp kosher salt
1 tsp ground black pepper

Directions
Whisk all ingredients together. Store in a tightly covered container in the refrigerator. Use with vegetables and crisp-breads and Wheat Thins as a dip, and as a condiment for beef.

Sour Cream and Cottage Cheese Caraway Spread

Makes:
Two cups

Nutrition per serving:
per 1 Tbls: Calories = 13; Fat = 0 g; Carbs = 2 g; Protein = 1 g

Ingredients
1 cup non-fat cottage cheese
1 cup non-fat sour cream
1 Tbls caraway seeds
1 tsp kosher salt
1/2 tsp white pepper

Directions
Whisk all ingredients together and chill in an air tight covered container. Can be used as a dip for vegetables or a spread for crackers.

Teriyaki Marinade

Makes:
2 cups

Nutrition per serving:
per 1/2 cup: Calories = 36; Fat = 0 g; Carbs = 5 g; Protein = 4 g

Ingredients
1 cup soy sauce
1 cup water
2 Tbls rice wine vinegar
1 packet stevia
1 Tsp dry mustard
1 tsp powdered ginger
1 tsp garlic powder

Directions
Whisk all ingredients together and refrigerate until needed. Good for meats and chicken.