I had some soy ginger dressing but I had forgotten that I'd used it up and my chicken garden salad really cried out for it. I whipped this up and really like it. No ginger though.
Note: I made this low calorie but one may find this dressing does not stick to the salad well. If calories aren't a problem for you, replace the water with a mild oil such as canola and add water if needed after tasting.
This was inspired by the Thai Iced tea that our Thai restaurants serve. I don't usually post recipes that require such a specific ingredient but I'm hoping members will be inspired to try other flavors as well as what is posted.
http://www.stashtea.com has this specific tea. They also have vanilla nut creme and creme caramel which I haven't tried but would probably be yummy!
I originally started with Recipe #63785 but I tweaked it a bunch to lower the calories. I'd been using turbinado sugar the whole time and didn't realize that it made such a difference. When we ran out I tried organic sugar and brown sugar but hubby kept saying it wasn't right.
Turbinado is raw cane sugar. You may also find it under the name "raw sugar".
Here is a definition that I found at http://www.wisegeek.com/what-is-turbinado-sugar.htm
Turbinado sugar is a delicious alternative to table sugar. Unlike typical granulated sugar, Turbinado sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method. It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee.
The first pressing of the sugar cane yields Turbinado sugar. It looks notably different from granulated sugar because it has much larger crystals and is golden to brown in color. It also is considered by some to be “healthier” since it receives less processing than does white sugar.
I created this myself after looking at a few recipes... my attempt was to get more veggies and soy and make it lower calorie at the same time. I was happy with how this turned out... especially the cheese mixture. No one will know it is soy! The end result isn't as rich as the original version but still quite filling. If you aren't worried about calories you could double the mozzarella and use sausage with the ground beef. You will get 1-2 veggie servings per slice (depending on how much you count as a serving).
I made this in 2 8x8 pans... make one now and freeze one for later. Or half the recipe. Also this could be made vegetarian by replacing the meat with a veggie alternative and made lactose free if you omit the parmesan and replace the mozzarella with rice cheese.
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