They MAKE raspberry vinegar!? It’s ON the shopping list for tomorrow night 
And I’ve heard of honey-mustard dressing - I’m partial to it myself - but never mustard in a vinaigrette.
It sounds yummy, though, and I didn’t get around to mixing it in tonight, but will tomorrow.
I think it’s something that was wildly trendy for a while (the 80’s as fancy food, the 90’s for the non-foodie world), and has now gotten harder to find. I’ve never seen it kosher-certified, so I’ve never actually had it myself and can’t say if it’s good or bad.
Where does one purchase this oft mentioned bacon salt? Is it in the reg supermarket? Who makes it?
I even picked up some Pomegranate flavored vinegar a few months ago.
Honey-mustard dressing is a vinaigrette. At least, every honey-mustard dressing I’ve ever had is a vinaigrette.
Salad dressings mostly fall into the following categories:
**Vinaigrettes **(Italian Dressing, the aforementioned Honey-Mustard, etc)
Mayonnaise-based dressings (blue cheese, garlic mayo, Russian, Green Goddess)
**Dairy-based **(some blue cheese dressings are dairy based, Ranch dressing, Buttermilk dressing, Yogurt-cucumber, etc)
Coulis or Salsa based - these are pretty unusual, but I thought I’d include them because you occasionally see them. Taco salads usually are dressed with a liquidy salsa, for example. A coulis is pureed fruit or vegetables, and you occasionally see them - I’ve seen Guacamole types of dressings made from avocado, for example, or the occasional fruit-based dressing.
Want a snack? Dill pickles are almost entirely carb and calorie free. Every jar I’ve looked at lists the calories as zero, which means it’s less than 5 (they can round down,) which is still pretty darn small.
As long as you don’t need to watch your sodium, it’s a great choice.
Apparently it is sold in some supermarkets but I buy it on ye olde Internette:
So far as I can tell from looking at product descriptions, baking paper and parchment are the same thing.
I’m sorry I take so long to get back to threads…
I have CVS brand chocolate protein powder which is decent, it’s the only kind I’ve tried so far, but I’ll look for Muscle Milk. Skim Plus is great skim milk, it’s thicker than skim milk.
Another thing I do if I want a sandwich spread, I use light mayo and make Russian dressing by adding ketchup and sweet pickle relish. Sometimes I add yellow mustard. It cuts down on the fat some.
There’s quite a few things in this thread that are on my shopping list now.
Thanks for all the great ideas, guys. I picked up some of those sandwich thins and they are quite yummy.
Back to protein powder - Muscle Milk isn’t bad, but I don’t really like the fake sugar taste. It seems to be the favorite, though.
Last night I made a ranch “spread” out of Hidden Valley Ranch powder and plain nonfat Greek yogurt. Came out to something like 5 calories a tablespoon. Put that, two shredded slices of turkey, and some bagged cole slaw mix in a bowl and yummed it up.
Here are my tips:
Ravioli is much lower in calories and carbs than pasta. You need to read the labels but there are a few brands where you can have 7-8 large raviolis for under 400 calories!
Large kaiser rolls are lower in calories than 2 slices of bread and much more filling.
Ground turkey is a great subtitute for ground beef. I’ve done sausage links, meatballs, meatloaf, burgers, etc. All low in calories, low in fat and high in protein.
Huh, the only honey mustard I’ve ever had had a creamy consistency, like the mayo-based ones.
Gesturing Mildly and others, you should try Isopure plus. It’s in the prepared drinks section with Boost and Glucerna and the like, I’ve only found it at chain drug stores (CVS and Rite Aid) but it might be in larger grocery stores too. I hate the fake sugar/thick taste of Muscle Milk light, but this tastes like fruit juice. I have it after the gym.
I’m SO going to try the ranch mix with greek yogurt. I bought one of those “lite” dip containers from the store, but it’s loaded with gook.
YES! If you are a mayo fan (as is my hubby, who tries hard to watch his weight), low-fat ranch dressing/ranch dip can make a better sub than low-fat or no-fat mayo (both of which he despises!)
You can make tuna salad, chicken or turkey salad, egg salad, etc. by adding low-fat ranch for your moisture instead of the ‘chemical’ taste he says low-fat mayo has,
If you’re buying it premade in stores, it’s full of all sorts of stabilizers and thickeners that give it a creamy texture and prevent it from separating, but yes,it’s a vinaigrette.
I don’t follow. Ravioli is pasta.
I’d guess that what Richie Incognito meant was that ravioli can be lower-calorie than unfilled pastas. It makes sense, at least for vegetable fillings, because a bowl of veggie-filled ravioli contains a high percentage of, well, vegetables, which are much less calorically dense than pasta is. Cheese ravioli, not so much.
Thanks. I shall look for it. It says 0 calories. Maybe it could be a snack in itself. 
A properly emulsified vinaigrette is creamy. You should not see layers of oil & vinegar - it should be homogeneous and creamy looking.
But yeah, lots of store-bought dressings labeled “vinaigrette” do separate, and you have to shake the bottle to get them to combine. I can see how someone used to those would mistake a well-emulsified vinaigrette for a dairy or mayo based dressing. But truly, you shouldn’t see layers, if you do, it’s broken.
I’m trying to think of my healthy-eating hacks.
if you like cottage cheese, add a little grated horseradish to it to make a nice spread. If you add it to seriously high fibre crackers it is good for you - calcium, protein and fibre, and an explosion of taste. You can even add chopped fresh herbs