Looking for fantastic low fat recipes?
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Julia
I am looking for some fantastic, out of this world low fat recipes! We love chicken and would like dessert ones too.
Answer
* Smoked Salmon Canapes
1/4 cup finely chopped green onions
1/4 tsp. dried whole dill weed
1/8 tsp. ground white pepper
1/4 cup fat-free cream cheese, softened
1 tsp. fat-free milk
16 party slices (1 1/2-inch-square) pumpernickel bread, toasted
4-oz. package thinly sliced smoked salmon
Combine first five ingredients in a small bowl, mixing well. Spread 1 teaspoon cream cheese mixture over each slice of bread. Top with one-quarter-ounce salmon.
*Rosemary Honey Chicken
Serve with a fresh tomato salad.
Servings: 6
⢠1/4 cup balsamic vinegar
⢠1/4 cup honey
⢠1/4 cup minced fresh rosemary
⢠2 tablespoons olive oil
⢠6 skinless, bone-in chicken breasts (about 7 ounces each)
⢠1 teaspoon salt
⢠1/4 teaspoon fresh ground black pepper
In a bowl, combine balsamic vinegar, honey, minced rosemary and oil. Pour half of the marinade into a large ziplock bag; add chicken and seal bag. Turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. Place chicken pieces bone side down in a 13 x 9 x 2 baking dish. Sprinkle with salt and pepper. Bake, uncovered at 350 degrees F. for 55 to 65 minutes or until juices run clear, while basting occasionally with reseerved marinade
* Lemon Garlic Grilled Salmon
Serve with a tossed green salad.
Servings: 4
⢠4 - 6 ounce salmon fillets
⢠2 tablespoons lemon juice
⢠3 cloves garlic, minced
⢠1 teaspoon kosher salt
⢠2 tablespoons olive oil
⢠1 teaspoon ground black pepper
⢠3 teaspoons cajun seasoning
Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
Grill for 3 to 4 minutes on each side
*Orange Honey Sorbet in Orange Cups
ingredients
13 oranges
1/2 cup honey
mint leaves for garnish
recipe directions
Squeeze juice from 11 oranges to get 2 1/2 cups of juice and set aside.
Cut remaining 2 oranges in half and scoop out pulp, preserving shape of the peel. Add pulp to increase the juice amount, if necessary. Place hollowed orange halves in freezer until frozen, about 1 hour. Melt honey in a small saucepan over low heat until thin, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturers instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint.
*Banana-Strawberry Frozen Yogurt
ingredients
2 ripe bananas
1 cup sliced strawberries
1 cup plain fat-free yogurt
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
directions
Place ingredients in a food processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to manufacturerâs instructions. Spoon into freezer-safe container; cover and freeze.
*Southwestern Chicken in Foil Packets
INGREDIENTS:
4 12-inch by 18-inch sheets of foil wrap
4 skinless, boneless chicken breasts
1 cup chunky salsa
1 cup black beans or dark red kidney beans
1 cup frozen or canned sweetcorn
PREPARATION:
Preheat oven to 450 degrees.
Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
Seal each pack by bringing up sides and folding the top edge over twice
Seal the edges in the same way, leaving enough room for heat to circulate inside.
Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully. Serve with some instant, microwavable brown rice.
Per Serving: Calories 291, Calories from Fat 25, Total Fat 2.7g (sat 0.6g), Cholesterol 98mg, Sodium 379mg, Carbohydrate 21g, Fiber 5.4g, Protein 45.6g
(If you want dinner on the table in about 20 minutes and no clean up, this low fat Southwestern-style chicken in foil is the answer. When you seal the food in the packs, be sure to leave some space for air to circulate inside. Be careful when unsealing the packs after cooking, as the escaping steam will be very hot.)
*Lemon Mint Chicken
INGREDIENTS:
1/2 cup plain low fat yogurt
2 tbsp fresh mint, chopped
2 tbsp lemon juice
2 cloves garlic, minced
4 5-ounce skinless, boneless chicken breasts
PREPARATION:
Combine yogurt, mint, lemon juice and garlic in a small bowl. Place chicken breasts in a resealable plastic bag. Add yogurt mint mixture, coating chicken. Marinate in the refrigerator for 4 hours.
Preheat oven to 450 degrees.
Place marinated chicken breasts on shallow baking tray. Roast for 20 minutes, turning once halfway through.
Alternatively, broil or grill the chicken breasts for 10-12 minutes, turning once, until the internal temperature reaches 165 degrees.
*Strawberries with Lime Dipping Sauce
ingredients
1 (8 oz) container nonfat sour cream
2 Tbsp. powdered sugar
2 tsp. finely shredded lime peel
1 Tbsp. lime juice
3 cups small strawberries
directions
Combine sour cream, powdered sugar, lime peel, and lime juice in a small bowl. Serve as dipping sauce for strawberries.
*Yams, Apples and Marshmallows
ingredients
2 Red Delicious apples, sliced
1/2 cup chopped pecans
1/3 cup brown sugar
1/2 tsp. cinnamon
1 can (28 oz) yams, drained
1 cup miniature marshmallows
directions
Toss apples and pecans with brown sugar and cinnamon. Alternate layers of apple mixture and yams in a 1 1/2 quart ovenproof casserole dish. Cover and bake at 350*F for 35 to 40 minutes. Sprinkle with marshmallows and broil 6 to 8 minutes or until lightly browned.
Serves 4
Per Serving: Calories 170, Calories from Fat 20, Total Fat 2.3g (sat 0.8g), Cholesterol 84mg, Sodium 114mg, Carbohydrate 3.2g, Fiber 0.2g, Protein 34.4g
ENJOY :-)
* Smoked Salmon Canapes
1/4 cup finely chopped green onions
1/4 tsp. dried whole dill weed
1/8 tsp. ground white pepper
1/4 cup fat-free cream cheese, softened
1 tsp. fat-free milk
16 party slices (1 1/2-inch-square) pumpernickel bread, toasted
4-oz. package thinly sliced smoked salmon
Combine first five ingredients in a small bowl, mixing well. Spread 1 teaspoon cream cheese mixture over each slice of bread. Top with one-quarter-ounce salmon.
*Rosemary Honey Chicken
Serve with a fresh tomato salad.
Servings: 6
⢠1/4 cup balsamic vinegar
⢠1/4 cup honey
⢠1/4 cup minced fresh rosemary
⢠2 tablespoons olive oil
⢠6 skinless, bone-in chicken breasts (about 7 ounces each)
⢠1 teaspoon salt
⢠1/4 teaspoon fresh ground black pepper
In a bowl, combine balsamic vinegar, honey, minced rosemary and oil. Pour half of the marinade into a large ziplock bag; add chicken and seal bag. Turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. Place chicken pieces bone side down in a 13 x 9 x 2 baking dish. Sprinkle with salt and pepper. Bake, uncovered at 350 degrees F. for 55 to 65 minutes or until juices run clear, while basting occasionally with reseerved marinade
* Lemon Garlic Grilled Salmon
Serve with a tossed green salad.
Servings: 4
⢠4 - 6 ounce salmon fillets
⢠2 tablespoons lemon juice
⢠3 cloves garlic, minced
⢠1 teaspoon kosher salt
⢠2 tablespoons olive oil
⢠1 teaspoon ground black pepper
⢠3 teaspoons cajun seasoning
Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
Grill for 3 to 4 minutes on each side
*Orange Honey Sorbet in Orange Cups
ingredients
13 oranges
1/2 cup honey
mint leaves for garnish
recipe directions
Squeeze juice from 11 oranges to get 2 1/2 cups of juice and set aside.
Cut remaining 2 oranges in half and scoop out pulp, preserving shape of the peel. Add pulp to increase the juice amount, if necessary. Place hollowed orange halves in freezer until frozen, about 1 hour. Melt honey in a small saucepan over low heat until thin, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturers instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint.
*Banana-Strawberry Frozen Yogurt
ingredients
2 ripe bananas
1 cup sliced strawberries
1 cup plain fat-free yogurt
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
directions
Place ingredients in a food processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to manufacturerâs instructions. Spoon into freezer-safe container; cover and freeze.
*Southwestern Chicken in Foil Packets
INGREDIENTS:
4 12-inch by 18-inch sheets of foil wrap
4 skinless, boneless chicken breasts
1 cup chunky salsa
1 cup black beans or dark red kidney beans
1 cup frozen or canned sweetcorn
PREPARATION:
Preheat oven to 450 degrees.
Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
Seal each pack by bringing up sides and folding the top edge over twice
Seal the edges in the same way, leaving enough room for heat to circulate inside.
Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully. Serve with some instant, microwavable brown rice.
Per Serving: Calories 291, Calories from Fat 25, Total Fat 2.7g (sat 0.6g), Cholesterol 98mg, Sodium 379mg, Carbohydrate 21g, Fiber 5.4g, Protein 45.6g
(If you want dinner on the table in about 20 minutes and no clean up, this low fat Southwestern-style chicken in foil is the answer. When you seal the food in the packs, be sure to leave some space for air to circulate inside. Be careful when unsealing the packs after cooking, as the escaping steam will be very hot.)
*Lemon Mint Chicken
INGREDIENTS:
1/2 cup plain low fat yogurt
2 tbsp fresh mint, chopped
2 tbsp lemon juice
2 cloves garlic, minced
4 5-ounce skinless, boneless chicken breasts
PREPARATION:
Combine yogurt, mint, lemon juice and garlic in a small bowl. Place chicken breasts in a resealable plastic bag. Add yogurt mint mixture, coating chicken. Marinate in the refrigerator for 4 hours.
Preheat oven to 450 degrees.
Place marinated chicken breasts on shallow baking tray. Roast for 20 minutes, turning once halfway through.
Alternatively, broil or grill the chicken breasts for 10-12 minutes, turning once, until the internal temperature reaches 165 degrees.
*Strawberries with Lime Dipping Sauce
ingredients
1 (8 oz) container nonfat sour cream
2 Tbsp. powdered sugar
2 tsp. finely shredded lime peel
1 Tbsp. lime juice
3 cups small strawberries
directions
Combine sour cream, powdered sugar, lime peel, and lime juice in a small bowl. Serve as dipping sauce for strawberries.
*Yams, Apples and Marshmallows
ingredients
2 Red Delicious apples, sliced
1/2 cup chopped pecans
1/3 cup brown sugar
1/2 tsp. cinnamon
1 can (28 oz) yams, drained
1 cup miniature marshmallows
directions
Toss apples and pecans with brown sugar and cinnamon. Alternate layers of apple mixture and yams in a 1 1/2 quart ovenproof casserole dish. Cover and bake at 350*F for 35 to 40 minutes. Sprinkle with marshmallows and broil 6 to 8 minutes or until lightly browned.
Serves 4
Per Serving: Calories 170, Calories from Fat 20, Total Fat 2.3g (sat 0.8g), Cholesterol 84mg, Sodium 114mg, Carbohydrate 3.2g, Fiber 0.2g, Protein 34.4g
ENJOY :-)
Does anyone have any good tasting very-low fat recipes?
ps
Does anyone have any good tasting very low fat recipes? I live with my husband, daughters, and sons. The men in the family need fatty foods (so they say), but it affects us girls. Is there any recipes that the guys would think tasted good, but would help us keep our weight from gaining at the same time? Please help !!!
Answer
I can give you some AWESOME low fat and low cal recipes that they will NEVER know are healthy! My favorites are chili, fajitas, and even awesome burgers. Lots of the fat/cal savings are in the technique. Let me know via email what you want to cook and I will write a recipe low-fat/low cal version of the recipe for you!
(KILLER homemade FF desserts, too)
I can give you some AWESOME low fat and low cal recipes that they will NEVER know are healthy! My favorites are chili, fajitas, and even awesome burgers. Lots of the fat/cal savings are in the technique. Let me know via email what you want to cook and I will write a recipe low-fat/low cal version of the recipe for you!
(KILLER homemade FF desserts, too)
What are some good, but filling low calorie low fat recipes?
Donna C
Me and my fiance are going on a diet. What are some good low calorie and low fat recipes? We need something filling because even though I am a girl, I have a really healthy appetite. Thanks!
Answer
tomato based, veggie curries. no milk or butter or fat!!
tomato based, veggie curries. no milk or butter or fat!!
What is a good low calorie, low fat recipe that uses ricotta cheese?
BC_Gemini
I make a vegetarian lasagna with it and I make spinach cannelloni. I love ricotta and would love to know any other recipes out there that are healthy.
Answer
Penne with Tomato Ricotta Sauce (Low-Cal)
Ingredients:
1 lb penne
1 can stewed tomatoes, with juice
1 can crushed tomatoes
1/2 cup loosely packed fresh basil or 1/2 tsp dried basil
1/2 tsp dries oregano
salt and pepper
2 small garlic cloves - finely chopped
1 and 1/2 cups part-skim ricotta cheese
1/4 cup parmesan cheese
Instructions:
Prepare pasta according to package directions. While pasta is cooking,
combine thestewed and crushed tomatoes, basil, oregano, salt and pepper and garlic in a large saucepan. Heat to boiling, reduce the heat and simmer 15 minutes.
When pasta is done, drain well. Return pasta to cooking pot, add the tomato sauce and heat over low heat, toss to coat with sauce. Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed. Divide among serving plates and top with chopped fresh basil or parsley.
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Baked Rigatoni with Sausgae, Spinach and Ricotta
1 pound rigatoni
3 tablespoons olive oil
1 (10 ounce) box frozen spinach, thawed
2 cups ricotta
5 tablespoons grated Parmesan
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (optional)
Directions
Heat the oven to 450 degrees F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
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Fusilli with Spicy Chicken Sausage, Tomato, and Ricotta Cheese
1 tablespoon olive oil
1 pound spicy chicken sausages
1 onion, chopped
2 cloves garlic, chopped
1/4 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree
1/4 cup water
1/4 teaspoon dried rosemary, crumbled
Pinch dried red-pepper flakes
1/2 teaspoon salt
3 tablespoons chopped flat-leaf parsley
1/2 pound fusilli
3/4 cup ricotta cheese
Directions
In a large, deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
Reduce the heat to moderately low. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook 30 seconds longer.
Add the wine and bring to a simmer. Add the sausage, tomatoes, water, rosemary, red-pepper flakes, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.
Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining 1/4 teaspoon salt.
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Pasta Shells with Ricotta cheese Stuffing
1 (16 oz.) box large shells,
1 lb. Ricotta cheese
1/4 c. diced Prosciutto, cooked
1/2 lb Ground Beef (optional)
1/2 box frozen spinach, thawed
1 egg, lightly beaten
4 cups tomato sauce
1/4 cup parmesan cheese
Preheat oven to 350 degrees.Boil water for pasta, cook as directed on package.
Heat skillet, brown beef, drain fat. Squeeze water from spinach, mix with beef.
Beat Ricotta, Prosciutto and egg together in a large bowl. mix with beef spinach mixture.
In glass baking dish spread 1 cup of tomato sauce.
Stuff approximately 2 tablespoons of the cheese & beef mixture into each shell and place in a baking dish. Spoon 2 cup of sauce over shells. Cover with aluminum foil and bake 20, remove foil, sprinkle with parmesan cheese. bake 5 more minutes.
Heat remaining sauce, place shells on platter, serve with extra sauceon the side.
Penne with Tomato Ricotta Sauce (Low-Cal)
Ingredients:
1 lb penne
1 can stewed tomatoes, with juice
1 can crushed tomatoes
1/2 cup loosely packed fresh basil or 1/2 tsp dried basil
1/2 tsp dries oregano
salt and pepper
2 small garlic cloves - finely chopped
1 and 1/2 cups part-skim ricotta cheese
1/4 cup parmesan cheese
Instructions:
Prepare pasta according to package directions. While pasta is cooking,
combine thestewed and crushed tomatoes, basil, oregano, salt and pepper and garlic in a large saucepan. Heat to boiling, reduce the heat and simmer 15 minutes.
When pasta is done, drain well. Return pasta to cooking pot, add the tomato sauce and heat over low heat, toss to coat with sauce. Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed. Divide among serving plates and top with chopped fresh basil or parsley.
**************************************
Baked Rigatoni with Sausgae, Spinach and Ricotta
1 pound rigatoni
3 tablespoons olive oil
1 (10 ounce) box frozen spinach, thawed
2 cups ricotta
5 tablespoons grated Parmesan
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (optional)
Directions
Heat the oven to 450 degrees F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
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Fusilli with Spicy Chicken Sausage, Tomato, and Ricotta Cheese
1 tablespoon olive oil
1 pound spicy chicken sausages
1 onion, chopped
2 cloves garlic, chopped
1/4 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree
1/4 cup water
1/4 teaspoon dried rosemary, crumbled
Pinch dried red-pepper flakes
1/2 teaspoon salt
3 tablespoons chopped flat-leaf parsley
1/2 pound fusilli
3/4 cup ricotta cheese
Directions
In a large, deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
Reduce the heat to moderately low. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook 30 seconds longer.
Add the wine and bring to a simmer. Add the sausage, tomatoes, water, rosemary, red-pepper flakes, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.
Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining 1/4 teaspoon salt.
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Pasta Shells with Ricotta cheese Stuffing
1 (16 oz.) box large shells,
1 lb. Ricotta cheese
1/4 c. diced Prosciutto, cooked
1/2 lb Ground Beef (optional)
1/2 box frozen spinach, thawed
1 egg, lightly beaten
4 cups tomato sauce
1/4 cup parmesan cheese
Preheat oven to 350 degrees.Boil water for pasta, cook as directed on package.
Heat skillet, brown beef, drain fat. Squeeze water from spinach, mix with beef.
Beat Ricotta, Prosciutto and egg together in a large bowl. mix with beef spinach mixture.
In glass baking dish spread 1 cup of tomato sauce.
Stuff approximately 2 tablespoons of the cheese & beef mixture into each shell and place in a baking dish. Spoon 2 cup of sauce over shells. Cover with aluminum foil and bake 20, remove foil, sprinkle with parmesan cheese. bake 5 more minutes.
Heat remaining sauce, place shells on platter, serve with extra sauceon the side.
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