Archive for the ‘Low Fat’ Category
  • Zucchini Stuffed Chicken Posted by admin on May 12th, 2009 at 11:40 pm
    2 tablespoons margarine 2 medium zucchini, shredded 3 slices of bread 1 egg white 1 teaspoon butter oil 1/2 cup shredded low fat Swiss cheese 4 skinless, boneless chicken breasts 1/4 teaspoon garlic salt dash of pepper dash of paprika Melt margarine in a skillet and saute zucchini several minutes over medium−high heat. Tear the bread into pieces and add to zucchini, along with egg white, butter oil, and cheese. Stir well and remove from heat. Season chicken breasts with spices. Put...
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  • Vietnamese Sandwiches Posted by admin on May 12th, 2009 at 11:40 pm
    1 clove garlic, crushed 1/2 teaspoon salt 1/4 cup rice wine vinegar 1 teaspoon sugar 1/2 cup carrot, peeled and grated 1/3 cup thinly sliced white onion 1 to 2 tablespoons jalapeno chile, finely chopped 1 − 16" long baguette 4 teaspoons low−fat mayonnaise 3/4 pound cooked chicken breast or pork tenderloin, sliced 1 tablespoon fresh lime juice 1/2 teaspoon five−spice powder 1/2 cup fresh cilantro With chef's knife, mash garlic and salt into a paste. Transfer to a mixing bowl ...
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  • Vegetable Dip Posted by admin on May 12th, 2009 at 11:39 pm
    1/2 cup reduced−calorie or light mayonnaise 1 1/2 cups plain non−fat or low−fat yogurt 4 scallions, chopped 1/4 cup fresh lime juice 2 cloves garlic, minced One 10−ounce package frozen chopped spinach, thawed, drained, and squeezed dry Raw vegetables for serving In a bowl, combine all of the ingredients except the raw vegetables. Cover and refrigerate for 30 minutes to allow the flavors to blend. Serve with cut raw vegetables....
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  • Veal Stew Posted by admin on May 12th, 2009 at 11:38 pm
    1 pound Veal − trimmed of all visible fat and cut into 1 inch cubes. 1 cup baby carrots or 2−3 large carrots − cut into 1 inch pieces 6 to 8 small onions − peeled 2 cloves of garlic − peeled 2 large boiling potatoes − peeled and cut into 1 inch cubes 2 to 3 cups de−fatted chicken or beef stock 1 tablespoon Worcestershire Sauce Pepper and Herbs − to taste (sage, rosemary, thyme) 2 tablespoons cornstarch mixed with 2 tablespoons cold water Heat a large, non−stick, pot ...
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  • Two Layer Pumpkin Pie Posted by admin on May 12th, 2009 at 11:38 pm
    1 pie crust, baked 2 cups prepared pumpkin 1 cup cold skim milk 2 pkg. Instant Vanilla Pudding mix, sugar free 1 tsp. allspice 1 tsp. cinnamon 1/2 tsp. ground cloves 8 oz. low−fat cream cheese, softened 1 tbs. sugar 1 tbs. milk 8 oz. cool whip, Lite Bake pie crust until browned and allow to cool. Mix together pumpkin, allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well. Combine softened cream cheese, sugar, and milk. Stir until smooth and add 1 1/2 cups cool whip. ...
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  • Three Cheese Baked Ziti Posted by admin on May 12th, 2009 at 11:37 pm
    15 ozs. fat−free cottage cheese 2 whole eggs, slightly beaten 1/4 cup fat−free parmesan cheese 16 ozs. ziti pasta, cooked and drained 1 teaspoon salt 26 ozs. spaghetti sauce (low fat) 1 cup low−fat mozzarella cheese, shredded Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside. In a mixing bowl, combine cottage cheese, eggs, and parmesan cheese; set aside. In another mixing bowl, combine cooked pasta, pasta sauce, and salt. Spoon half of the pasta mixture int...
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  • Stuffed Mushrooms Posted by admin on May 12th, 2009 at 11:36 pm
    18 large mushrooms 1 tablespoon olive oil 1/4 cup onion, minced 1 clove garlic, minced 1/4 cup walnuts, finely chopped 1 shredded wheat biscuit, crushed 1 tablespoon Parmesan cheese, grated pepper to taste 1/2 teaspoon paprika 1/8 teaspoon basil 1/8 teaspoon parsley 1/8 teaspoon oregano Preheat the oven to 350 degrees. Clean mushrooms and wipe dry. Remove stems and chop fine. Heat oil in a skillet over medium high heat and saute chopped mushroom stems, onions, garlic and walnuts un...
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  • Spaghetti Sauce Posted by admin on May 12th, 2009 at 11:35 pm
    1 lb. extra lean ground beef 1 clove garlic, minced or put through garlic press 1 onion, chopped fine 1/2 green pepper, chopped fine 1/2 cup sliced mushrooms 2 cups chopped fresh tomatoes with juice, or 16 oz. can diced tomatoes 1 6 oz. can tomato paste 1 tsp. sugar 1 bouillon cube 1 tsp. basil 1 tsp. oregano 1/2 tsp. salt Crumble and brown ground beef. Drain off all fat; wipe out frying pan. Turn beef into colander, and rinse with cold water. Pat dry with paper towel; return to p...
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  • Smoked Eggplant and Yogurt Posted by admin on May 12th, 2009 at 11:34 pm
    1 medium eggplant, peeled and chopped 1/2 cup lightly salted water 1 1/2 cups plain regular or low−fat yogurt 1 small bunch green onions, diced 1/2 bunch cilantro, diced 1 teaspoon ground black pepper salt to taste 1/4 teaspoon paprika 1 piece charcoal 1 − 5x5 inch piece aluminum foil 1 tablespoon margarine or shortening In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool co...
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  • Shrimp Thermidor Posted by admin on May 12th, 2009 at 11:32 pm
    1/4 cup green onions or shallots, sliced 2 Tablespoons diced green pepper 3/4 cup fat−free half−and−half 4 slices Smart Beat fat−free cheese, cut in pieces 1 can (10 oz.) potato soup 2 tablespoons lemon juice 1/4 teaspoon ground pepper 1/2 teaspoon dry tarragon 1/2 teaspoon dry mustard 1 − 1 1/2 cups cooked shrimp (tails removed) Spray a large, nonstick skillet with spray oil. Saute onion and pepper over medium heat until tender, about 5 minutes. Add soup and half−and−h...
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