Buttermilk Ranch Dressing

I love ranch dressing! One of my favorite snacks growing up was carrot sticks and ranch. And, everyone also knows that I love Ina Garten. So you can imagine how much I LOVE Ina Garten’s Buttermilk Ranch Dressing? I have made this recipe twice before.  I always forget how easy it is so I’ll go months without making it! Nick and I bought some green tomatoes at a road side stand on Monday so I figured I would make this dressing to go along with some fried green tomatoes (I’ll post about them soon!) This is definitely not a low fat, WW recipe but you can alter it in a few ways to make it better. Give it a try with full fat first (it’s AMAZING and worth the splurge!) then alter as you see fit.

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Ingredients

3 scallions, white and green parts, chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 tablespoon good olive oil

2 garlic cloves, chopped

2 1/2 teaspoons kosher salt (maybe a little less)

1 teaspoon freshly ground black pepper

1 cup good mayonnaise (I used reduced-fat)

1/2 cup Greek-style yogurt, such as Fage Total

1/2 cup buttermilk, shaken (I used light buttermilk)

Directions

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade.

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Puree for 15 to 20 seconds to make a smooth mixture.

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Add the mayonnaise, yogurt, and buttermilk and blend until smooth.

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Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

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…or eat some right away… just to make sure it tastes good 😉

This is a great time to use mason jars. This recipe makes 3 cups so it will fill about 1 1/2 mason jars. Definitely let it sit in the fridge for a bit (at least one hour) before using it- the flavors develop so nicely!

WW Points: 1 point for 2 tbsp 

(with reduced fat mayo and light buttermilk)

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Utilizing Your Freezer

Cooking for one can be difficult because most recipes makes at least 4 servings. Grocery shopping can be challenging because ground turkey, chicken, etc. come in packages meant for a family. In order to save money and time, your freezer should become your best friend. I’m not sure why it took me so long to realize this but it has made a world of difference in the amount of food I throw away and having convenient, healthy meals.

I spent today making a batch of my WW Turkey Chili and Slow Cooker Lasagna– both of which make about 6-8 servings each- just so I could portion them out into individual tupperware and freeze them to have on hand for the next few weeks. Both recipes freeze very well and it’s like having a homemade, healthy frozen meal at my finger tips. All I have to do is grab the tupperware from the freezer and defrost it for about 20 minutes and I have a meal ready to go!

Another great money-saver is making homemade chicken stock and then freezing it. All you need to do is save the bones from a rotisserie chicken or two (which can be frozen by themselves before you make the stock), have some bay leaves/other spices and mirepoix on hand. Top it off with some water and you’re done. Check out Ina Garten’s recipe! Portion is out into 1 or 2 cup portions, pour into tupperware and freeze! Next time you need to make some soup, risotto or anything else requiring chicken stock, you have some ready to go! I made some back in December and I have used it in a number of dishes. I just pulled some out to defrost overnight to make a chicken dish tomorrow (look for the post tomorrow afternoon!)

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Buying meat in bulk can be a great way to save as well. I had tried to freeze meat a ton of times but always ended up with freezer burn. My solution is to individually bag each chicken breast (or steak or whatever you need to freeze). Make sure you remove all the extra air from the baggies and that the meat if laying flat (this way it will defrost evenly). To finish it off and protect it even more, lay all the baggies in a tupperware and seal tightly. This way, you have individual portions whenever you need them! I also pulled some chicken out to make the recipe tomorrow!

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Utilizing your freezer to its full capacity can save you a ton of time and money!

I also wanted to add in a picture of the chili I made today. I tried something a little different by adding in about a tablespoon of curry powder. We’ll see how it goes! Stay tuned!

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