It was absolutely STUNNING out yesterday, and I was stuck running errands, cleaning, and perfecting the ultimate protein waffle that is in compliance with renal restrictions. I decided to do a protein waffle taste test for my patients next week and figured I would just sub applesauce for the banana (too high in potassium) and all-purpose flour for the whole wheat (too high in phosphorus) in this Perfect Protein Pancake/Waffle recipe that I know and love. However, that didn’t go over so well…the batter stuck to one of either side of my waffle iron and just kinda crumbled apart. I tried another recipe that contained 3 eggs and just 1/4 cup flour — it ended up like a waffle-scramble. Ew. I’ll share what I came up with soon…I still may make a few tweaks. As tedious as this recipe adaptation has been I’m glad I decided to do it. Not only can I more closely relate to the frustrations of my patient’s diet restrictions, but they desperately need help finding creative ways to get in 80-100+ grams of protein a day. My little old ladies can only eat so much meat!!
Despite my waffle making, I was craving something leafy and green and full of flavor.
Done and done. I have been saving this recipe for the perfect occasion, and an Indian Summer day was it!
Lightened Up Caesar Salad with Zesty Croutons from Cara’s Creature Comforts
1/2 cup light mayonnaise
2 Tbsp red wine vinegar
2 tsp dijon mustard
2 tsp white wine
1 tsp Worcestershire sauce
1 tsp anchovy paste
1 clove garlic, minced
1/8 tsp ground red pepper
2 c sourdough bread 8 ounce mini multi-grain or whole grain loaf, cubed
Creole seasoning garlic powder
1 clove garlic, minced
1 Tbsp olive oil
3 large heads Romaine, cut into bite sized pieces
1/3 cup Parmesan cheese, grated
Whisk together mayonnaise, vinegar, mustard, wine, Worcestershire sauce, anchovy paste, garlic, and pepper in a bowl. If time permits, cover and chill for at least one hour for flavors to blend.
Preheat oven to 350° F. Cube bread and place into a large Zip-lock bag. Drizzle the olive oil over the bread cubes, close the bag, and shake to coat. Spread cubes in a single layer on a baking sheet lined with tin foil and sprinkle with garlic salt. Bake for 20-25 minutes, or until bread cubes are golden.
Place lettuce and croutons in a large bowl. Add dressing and toss to coat thoroughly. Sprinkle with cheese and serve. Serves 5 salad entree portions.
Nutrition Information (per serving): 259 calories; 13.6 g. fat; 7.6 g. cholesterol; 547 mg. sodium; 28.4 g. carbohydrate; 8.8 g. fiber; 9.6 g. protein
Result: I am on a Caesar salad kick lately and this was delicious! I was kinda scratching my head at the ingredient list, but it works and it tastes just like it should! I’ve never used anchovy paste before, and I was definitely squeamish about doing so, but I think it does add a lot of punch to the dressing that you can’t get from another ingredient. Another bonus is no raw eggs. While
never always eat raw cookie dough, it’s never really “safe” to consume raw eggs, which this Caesar dressing does not contain. I love the nutrition stats on this version especially if you compare to say, Panera Bread, whose entree Caesar salad clocks in at 390 calories and 27 grams of fat. The portion size is PLENTIFUL and the dressing is more than enough to go around! Enjoy!
Mr. Prevention and I won’t be behaving THAT well today, however. Just as I had my eye on that gorgeous salad recipe, I’ve also had my eye on a crab queso dip! Guys, I’m BURNING out on Buffalo Chicken Dip. Making it has become monotonous and old. Mr. Prevention, however, continues to eat it like it is his job. I hope the crab queso goes over well, because I’m on strike against Buffalo Chicken Dip this week, as good as it is! And if the crab dip is a bust, I’ll have a whiny husband until football next weekend. C’mon, crab queso dip…be good! 😀
We are I am also making another chili recipe…entry #9!
Minnesota at home…we got this. I-L-L…I-N-I!!
Question: What’s your favorite salad dressing? And be honest, do you eat cookie dough batter, too? 😉