Batters

and cook, stirring frequently, until oatmeal thickens, about 1 minute.

Place oatmeal mixture and banana in blender jar. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until smooth, about 20-25 seconds. Turn blender OFF. Store in an airtight container in the refrigerator for 1-2 days. If the oatmeal thickens too much during storage, add 1-2 tablespoons of milk. Warm before serving.

Nutritional analysis per serving: Calories 67 (26% from fat) • carbo. 10g

•prot. 3g • fat 2g • sat. fat 1g • chol. 5mg

•sod. 23mg

Variation:

Substitute other ripe fruits such as peaches, pears or fresh apricots.

PURÉED PEACHES

Makes nine 2-ounce servings

4medium peaches (about

6 ounces each), peeled, pits removed, cut into 1" pieces

1⁄2 cup water

Place peaches in a steamer basket in a medium saucepan. Add enough water to be 1" deep in pan. Cover tightly, and bring to a boil over medium-high heat. Steam until peaches are soft but not mushy, about 4-5 minutes. Replenish water if necessary during steaming.

Place water and steamed peaches in blender jar in that order. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until smooth, about 15-20 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and blend

on Food Processor Speed for an additional 10-15 seconds. Turn blender OFF. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving: Calories 25 (0% from fat) • carbo. 6g

•prot. 0g • fat 0g • sat. fat 0g • chol. 0mg

•sod. 0mg

CHICKEN WITH NOODLES

Makes twenty 2-ounce servings

1⁄2 pound boneless, skinless chicken breast, cut into 1" pieces

11⁄2 cups reduced-sodium chicken broth

1⁄2 cup egg pastina

1⁄2 cup frozen peas

Place chicken, broth, pastina and peas in a medium saucepan. Cover; bring to a boil over medium-high heat. Reduce heat to low, and simmer, partially covered, until chicken is cooked and pastina is soft but not mushy, about 8-9 minutes. Remove from heat, and cool for 5 minutes.

Place chicken mixture in blender jar. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until smooth, about 30 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and continue blending on Food Processor Speed for 30 seconds longer. Turn blender OFF. Store in an airtight container in the refrigerator for up to 1 week, or freeze in individual portions for up to 2 months. Note: For a thinner consistency, add 1-2 tablespoons of milk.

Nutritional analysis per serving: Calories 24 (0% from fat) • carbo. 3g

•prot. 3g • fat 0g • sat. fat 0g • chol. 7mg

•sod. 17mg

BUTTERMILK PANCAKES

Makes sixteen 4-inch pancakes 11⁄2 cups buttermilk

2large eggs

11⁄4 cups all-purpose flour

3tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt cooking spray

Place first eight ingredients, in order listed, in blender jar (not cooking spray). Place cover on blender jar. Turn blender ON and blend on Food Processor Speed for 10 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and blend on Food Processor Speed for an additional 15-20 seconds. Turn blender OFF.

Coat a large nonstick skillet or griddle with cooking spray, and heat over medium heat. Pour batter into 4-inch pancakes. When they start to bubble, turn and brown the other side, about 45 seconds. Repeat with remaining batter, coating skillet with cooking spray as necessary.

Nutritional analysis per pancake: Calories 75 (36% from fat) • carbo. 9g

•prot. 3g • fat 3g • sat. fat 1g • chol. 27mg

•sod. 168mg

CUISINART CRÊPES

Makes sixteen crêpes (about 8-9" diameter)

12⁄3 cups warm water

3tablespoons softened butter, in 1" pieces

1cup all-purpose flour

3 large eggs

1teaspoon vanilla extract

1⁄2 teaspoon salt

Place first six ingredients, in order listed, in blender jar (not cooking spray). Place cover on blender jar.

Turn blender ON and blend on Food Processor Speed for 10 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and continue blending on Food Processor Speed until smooth, about 5-10 seconds. Turn blender OFF.

Refrigerate in a covered container for 2 hours before using. Store in an airtight container in the refrigerator for up to 2 days. Stir well before using.

Coat a 9 1⁄2" nonstick skillet with cooking spray, and place over medium heat. Pour

3 tablespoons batter into skillet, and swirl to coat bottom of the pan evenly with a thin film. Cook about 1 minute on each side, or until lightly browned.

Reserve crêpes. Repeat with remaining batter, coating pan with cooking spray as necessary.

Serve with creamed chicken, fresh berries or sautéed apples.

Nutritional analysis per crêpe: Calories 59 (46% from fat) • carbo. 6g

•prot. 2g • fat 3g • sat. fat 2g • chol. 46mg

•sod. 107mg