Sauces and Marinades > Tomato Dressing

Ingredients  

1. 6 tbsp. CapTri®
2. 1/3 cup (approx. 75 g.) tomato juice
3. 1/4 cup (approx. 50 g.) vinegar
4. ground pepper
5. ½ tsp. oregano
6. ½ tsp. mustard 

Combine ingredients and mix well.

Sauces and Marinades > Tartar Sauce

Ingredients 

1. ½ cup CapTri® Mayo
2. 1 to 2 tbsp. green onion or fresh chives
3. 1 tsp. lemon juice
4. 1 tsp. dried tarragon OR I tbsp. fresh tarragon, scissors-snipped
5. 1 tsp. dried dill weed OR 1 tbsp. fresh dill weed 

Mix all ingredients with a fork until well blended. Allow to sit while preparing fish.

 

 

 

 

 

 

 

 

Tartar Sauce has the same calorie count per tbsp. as CapTri® Mayo 

Sauces and Marinades > CapTri® Sweet Dip

Ingredients 

1. 30 g. egg whites
2. 1 tbsp. lemon juice
3. 8 tbsp. CapTri®
4. 1 tsp. pure vanilla
5. 1 tsp. Pro-Carb Formula™
6. ½ tsp. maple extract 

Beat egg whites in blender on low. Add lemon juice, vanilla and maple extract. Slowly pour CapTri® in while blending on low speed. Dip will become creamy. Add Pro-Carb to sweeten, blending to desired consistency. 

Makes about ¾ cup Sweet Dip. Each tbsp. used contains 76 calories. 

Tastes great spread in crêpes before rolling them!

Sauces and Marinades > Mexican Bean Dip

Ingredients 

1. 200 g. pinto beans
2. 150 g. finely chopped tomato
3. 4 tbsp. CapTri®
4. ½ tsp. chili powder
5. ½ tsp. cumin

Purée beans in food processor or mash with fork. Add rest of ingredients and continue to blend. 

Variation: Add one garlic clove, 50 g. minced onion and some finely chopped chili pepper to taste. Substitute kidney beans for pinto beans 

Serve as a vegetable dip or spread over oat tortillas

Sauces and Marinades > CapTri® Mayo

Ingredients

1. 70 g. egg whites
2. 2 tbsp. lemon juice
3. 1 cup CapTri®
4. 1 tsp. dry mustard

Beat egg whites in blender on low speed. Add lemon juice and dry mustard. Continue to blend and slowly drizzle in CapTri®. Continue blending until smooth. Keep refrigerated? 

Makes about 1½ cups (24 tbsp.) Mayonnaise. 

CapTri® Mayo has 78 calories per tbsp. (14 g.) used!

Sauces and Marinades > CapTri Maple Syrup

Ingredients 

1. 5 tbsp. CapTri®
2. 30 g. egg whites (approx. 1)
3. 1 tsp. Pro-Carb Formula™ flavor???????
4. ¼ tsp. maple extract 

Place CapTri® and egg whites in food processor. Mix well until milky color. Add Pro-Carb and maple extract. Mix well again. 

Store syrup in a jar. Shake well before each use. CapTri® Maple Syrup does not need refrigeration. 

Substitute your own flavoring for maple extract and pour over barley cakes!

Sauces and Marinades > Italian Marinade

 

Ingredients  

 

1. 9 tbsp. CapTri®
2. 9 tbsp. lemon juice
3. 1 tbsp. dried OR 2 tbsp. fresh oregano
4. 1 tbsp. dried OR 3 tbsp. fresh thyme
5. 1 slice onion
6. 1 garlic clove 

Blend CapTri®, lemon juice and herbs with a fork. Add onion and garlic. Should be used for 600 to 800 g. chicken breast. If you are cooking less chicken, use 2 to 3 tbsp. of the marinade and refrigerate leftover marinade. Marinate chicken or fish at least one hour before grilling. 

Calorie count is only 114 per tbsp., which you should add to the calorie count of your meat!

Sauces and Marinades > Honey Dressing

Ingredients 

1. 150 g. tomato, chopped
2. 2 tbsp. chopped chives
3. 1 tbsp. honey
4. 2 tsp. rice vinegar
5. 2 tbsp. CapTri®
6. ¼ tsp. Mrs. Dash

Combine ingredients in medium size dish and chill. Pour over salad greens or use as a baste for meat.

Sauces and Marinades > Green Goddess Dressing

Ingredients 

1. ¾ cup CapTri® mayo
2. 3 tbsp. snipped parsley
3. 3 tbsp. chives or green onion
4. 3 tbsp. dill leaves or 1½ tsp. dried dill weed
5. 1 tbsp. lemon juice
6. 1 tbsp. CapTri® 

Mix ingredients, using additional lemon juice and CapTri® to thin dressing as desired. Let sit a few minutes. Pour by tbsp. over raw or cooked vegetables. 

Each 14 g. tbsp. contains 83 calories.

Sauces and Marinades > Ginger Sauce for Vegetables

Ingredients 

1. 2 tbsp. CapTri®
2. 200 g. chopped onions
3. 1 clove garlic, minced
4. 1 tsp. grated fresh ginger OR ½ tsp. dried ginger
5. 2 tsp. lemon juice

Simmer onions and garlic in CapTri® until soft. Stir in ginger and lemon juice. Simmer five minutes more to give flavors time to expand. Makes about 2/3 cup that can be refrigerated for later use. 

Especially good over carrots or zucchini! 

Ginger sauce also makes broiled fish tastier!

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