Recipe: Low Fat Recipes (10) - 09-19-97 Recipe Swap (updated)
Recipe Collections10 LOW FAT RECIPES
September 19, 1997 Recipe Swap
RECIPES IN THIS FILE:
Wine Reduction in a Crock Pot
Hints for using raisins
Ground Beef - rinse away fat tip
Pumpkin Whip
Cherry Angel Food Cake Dessert
Hobo Casserole
Basic Whipped Cream Dessert Topping
Homemade Granola in a Food Dehydrator
Tomato Salsa
Brenda's Salsa
WINE REDUCTION IN A CROCK POT
AndieP: I use a crock pot or slow cooker to reduce red wine (Gallo Cafe Zinfandel) down to 1/3 volume. The alcohol cooks away and the liquid can be used to braise meats. Half a gallon of red wine simmered in crock pot, uncovered, for about 2 1/2 hours will yield about 2/3 quart of a liquid that is almost a syrup. You can add spices or herbs to make a particular flavor (rosemary for lamb or chicken, etc.).
AndieP: You can use raisins in a savory side dish of brown rice or bulgur wheat using cumin as a flavoring. This can also be mixed with ground meat for meat/grain balls or patties, or ??
Flo-Man: A low fat recipe for any casserole is to fry your ground beef as usual but before adding it to a casserole place it in a colander and let "HOT" water run over it to wash away all the grease.
PUMPKIN WHIP
Source: Helen Jolly
Makes 6 servings
This is a wonderfully light dessert.
1 (3 3/8 oz) instant butterscotch pudding mix
1 1/2 cups cold milk
1 cup canned pumpkin puree (not sweetened)
1 tsp pumpkin pie spice
1 1/2 cups whipped topping
In a mixing bowl, beat (dry) pudding mix and milk until well blended, about 1 to 2 minutes. Blend in pumpkin and pie spice.
Fold in whipped topping. Spoon into dessert dishes. Chill.
Garnish suggestion:
A gingersnap standing in the center of each dessert.
CHERRY ANGEL FOOD CAKE DESSERT
Candy,VA
1 angel food cake, torn into pieces
1 (8 oz) pkg fat-free cream cheese, softened
1 (8 oz) container fat free Cool Whip, thawed
Vanilla extract
3/4 cup granulated sugar (can use less)
1 (20 oz) can lite cherry pie fillling
Beat cream cheese and sugar together until smooth. By hand, add 1 large container fat-free cool whip with some vanilla.
Make one layer of cake pieces (using half of the cake) in bottom of a 13x9-inch dish or pan, spread half of the cream cheese mixture over the cake layer. Repeat the layer. Top with cherry pie filling. Refrigerate.
Risa G., NJ: "This is really delicious. Next time I make it I am upping the amount of chili flavoring."
HOBO CASSEROLE
Source: So Fat, Low Fat, No Fat by Betty Rohde
FOR THE BEANS:
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 (14 oz) can kidney beans, rinsed and drained
1 (14 oz) can pinto beans, rinsed and drained
1 (16 oz) can tomatoes, chopped, juice and all
1 (8 oz) can tomato sauce
1 tsp. chili powder
1/2 tsp. prepared mustard
1/8 tsp. hot pepper sauce
FOR THE CORN BREAD TOPPING:
1 cup yellow cornmeal
1 cup all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 cup fat free milk
1/2 cup egg substitute
1 Tbsp. canola oil (optional)
1 (8 oz) can creamed-style corn
Preheat oven to 375 degrees F.
TO PREPARE THE BEANS:
Spray a large skillet with vegetable oil cooking spray, and saute the onion, green pepper, and garlic 3-5 minutes, or until tender. (Add 1/4 cup water if desired.)
Stir in the beans, tomatoes, tomato sauce, chili powder, mustard, and hot sauce. Cover and cook 5 minutes.
Pour into a 13x9x2-inch baking pan. Set aside.
TO MIX THE CORNBREAD:
Combine the cornmeal and flour with the baking powder, salt, and sugar.
In a separate bowl, mix the milk, egg substitute, oil and corn. Stir the dry ingredients into the wet ingredients.
Spoon the cornbread mixture evenly over the bean mixture to within 1-inch of the edge all around.
Bake 30-35 minutes, or until the corn bread is golden. Serve hot.
RISA'S NOTES: I added some chopped Anaheim chile and some jalapeno with the chopped green peppers and topped the entire cooked casserole with some non-fat sour cream and some sliced scallions. Yummy! Also, if you want to make this ahead of time, it refrigerates well and would probably freeze well too.
BASIC WHIPPED CREAM DESSERT TOPPING
Source: Lyn Belisle
From Favorite Foods No-Fat Cooking by Norman Rose
1 teaspoon unflavored gelatin
3 tablespoons of boiling water
1/2 cup evaporated fat free milk, chilled
1/2 tablespoon sugar or 1 packet sweetener
1/2 teaspoon liquid butter flavor*
Dissolve gelatin in 3 tablespoons of boiling water, then cool.
Combine with remaining ingredients and beat in a mixing bowl until cream holds its peak.
*Replace the liquid butter flavor with 1/2 teaspoon of one the following extracts for variations: rum flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add 1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee.
HOMEMADE GRANOLA IN A FOOD DEHYDRATOR
Source: Michelle Povoski
"Here is the recipe I use for granola. I've done it in the dehydrator, you can do it in the oven, probably similar to the other recipes' oven directions. Incidentally, there's no added fat, and after eating this, I often wonder why the commercial granola makers have to add so much fat! You can really use any dried fruit you want, and however much you want."
5 cups rolled oats
1/2 cup wheat germ (i use oat bran)
1/2 cup dried apple (i use more)
1 cup raisins
1/2 cup dates
1/2 cup brown sugar, firmly packed
1/2 cup honey
1 tsp vanilla
1 tsp ground cinnamon
(Sometimes it is too thick, then I've added water. I have also used frozen apple juice concentrate for sweetener)
Mix it all together, then spread it out on the dehydrator tray, or follow oven directions, making sure there are clumps of it (I like clumps).
Dry until crispy (I don't recall how long it takes, 12 hours, maybe a little longer). Store in airtight container.
TOMATO SALSA
From: CarolB, Fl
Makes about 4 cups
1 medium purple onion, chopped
3 scallions or green onions, chopped
1 large clove garlic, chopped
1 large fresh jalapeno pepper, seeded, chopped
1/4 cup fresh cilantro leaves, chopped
1 1/2 lbs. tomatoes, seeded, chopped
1 to 3 cans (4 oz each) green chiles, depending upon taste
1 tbsp olive oil
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 tsp red wine vinegar
2 tbsp tomato juice
Combine onions, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.
Add remaining ingredients. Pulse until just chopped - not too smooth. Correct seasonings, if necessary.
Cover and refrigerate for about an hour before serving.
BRENDA'S SALSA
From: CarolB, Fl
Salsa is a delicious uncooked chunky tomato sauce. You can develop a real passion for salsa, since it is low in calories and very flavorful. There are no hard-and-fast rules in making salsa. Add or delete ingredients according to your taste. Serve with corn chips (if you eat too many corn chips, then it is not low in calories!)
6 to 7 medium tomatoes, diced
1 large onion, diced
1 bunch fresh cilantro, finely chopped
6 cloves garlic, minced
1/2 teaspoon ground cayenne pepper, or to taste*
Salt, to taste
1/8 teaspoon hot pepper sauce, or to taste*
Corn chips (for serving)
In a large bowl, combine tomatoes, onion, cilantro, and garlic. Add cayenne pepper, salt, and hot pepper sauce.
Refrigerate at least 2 hours or overnight before serving. Serve with corn chips.
*Chile peppers may be substituted for cayenne pepper and hot pepper sauce. How hot you make your salsa depends on the kind of chilies and the amount you use.
September 19, 1997 Recipe Swap
RECIPES IN THIS FILE:
Wine Reduction in a Crock Pot
Hints for using raisins
Ground Beef - rinse away fat tip
Pumpkin Whip
Cherry Angel Food Cake Dessert
Hobo Casserole
Basic Whipped Cream Dessert Topping
Homemade Granola in a Food Dehydrator
Tomato Salsa
Brenda's Salsa
WINE REDUCTION IN A CROCK POT
AndieP: I use a crock pot or slow cooker to reduce red wine (Gallo Cafe Zinfandel) down to 1/3 volume. The alcohol cooks away and the liquid can be used to braise meats. Half a gallon of red wine simmered in crock pot, uncovered, for about 2 1/2 hours will yield about 2/3 quart of a liquid that is almost a syrup. You can add spices or herbs to make a particular flavor (rosemary for lamb or chicken, etc.).
AndieP: You can use raisins in a savory side dish of brown rice or bulgur wheat using cumin as a flavoring. This can also be mixed with ground meat for meat/grain balls or patties, or ??
Flo-Man: A low fat recipe for any casserole is to fry your ground beef as usual but before adding it to a casserole place it in a colander and let "HOT" water run over it to wash away all the grease.
PUMPKIN WHIP
Source: Helen Jolly
Makes 6 servings
This is a wonderfully light dessert.
1 (3 3/8 oz) instant butterscotch pudding mix
1 1/2 cups cold milk
1 cup canned pumpkin puree (not sweetened)
1 tsp pumpkin pie spice
1 1/2 cups whipped topping
In a mixing bowl, beat (dry) pudding mix and milk until well blended, about 1 to 2 minutes. Blend in pumpkin and pie spice.
Fold in whipped topping. Spoon into dessert dishes. Chill.
Garnish suggestion:
A gingersnap standing in the center of each dessert.
CHERRY ANGEL FOOD CAKE DESSERT
Candy,VA
1 angel food cake, torn into pieces
1 (8 oz) pkg fat-free cream cheese, softened
1 (8 oz) container fat free Cool Whip, thawed
Vanilla extract
3/4 cup granulated sugar (can use less)
1 (20 oz) can lite cherry pie fillling
Beat cream cheese and sugar together until smooth. By hand, add 1 large container fat-free cool whip with some vanilla.
Make one layer of cake pieces (using half of the cake) in bottom of a 13x9-inch dish or pan, spread half of the cream cheese mixture over the cake layer. Repeat the layer. Top with cherry pie filling. Refrigerate.
Risa G., NJ: "This is really delicious. Next time I make it I am upping the amount of chili flavoring."
HOBO CASSEROLE
Source: So Fat, Low Fat, No Fat by Betty Rohde
FOR THE BEANS:
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 (14 oz) can kidney beans, rinsed and drained
1 (14 oz) can pinto beans, rinsed and drained
1 (16 oz) can tomatoes, chopped, juice and all
1 (8 oz) can tomato sauce
1 tsp. chili powder
1/2 tsp. prepared mustard
1/8 tsp. hot pepper sauce
FOR THE CORN BREAD TOPPING:
1 cup yellow cornmeal
1 cup all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 cup fat free milk
1/2 cup egg substitute
1 Tbsp. canola oil (optional)
1 (8 oz) can creamed-style corn
Preheat oven to 375 degrees F.
TO PREPARE THE BEANS:
Spray a large skillet with vegetable oil cooking spray, and saute the onion, green pepper, and garlic 3-5 minutes, or until tender. (Add 1/4 cup water if desired.)
Stir in the beans, tomatoes, tomato sauce, chili powder, mustard, and hot sauce. Cover and cook 5 minutes.
Pour into a 13x9x2-inch baking pan. Set aside.
TO MIX THE CORNBREAD:
Combine the cornmeal and flour with the baking powder, salt, and sugar.
In a separate bowl, mix the milk, egg substitute, oil and corn. Stir the dry ingredients into the wet ingredients.
Spoon the cornbread mixture evenly over the bean mixture to within 1-inch of the edge all around.
Bake 30-35 minutes, or until the corn bread is golden. Serve hot.
RISA'S NOTES: I added some chopped Anaheim chile and some jalapeno with the chopped green peppers and topped the entire cooked casserole with some non-fat sour cream and some sliced scallions. Yummy! Also, if you want to make this ahead of time, it refrigerates well and would probably freeze well too.
BASIC WHIPPED CREAM DESSERT TOPPING
Source: Lyn Belisle
From Favorite Foods No-Fat Cooking by Norman Rose
1 teaspoon unflavored gelatin
3 tablespoons of boiling water
1/2 cup evaporated fat free milk, chilled
1/2 tablespoon sugar or 1 packet sweetener
1/2 teaspoon liquid butter flavor*
Dissolve gelatin in 3 tablespoons of boiling water, then cool.
Combine with remaining ingredients and beat in a mixing bowl until cream holds its peak.
*Replace the liquid butter flavor with 1/2 teaspoon of one the following extracts for variations: rum flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add 1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee.
HOMEMADE GRANOLA IN A FOOD DEHYDRATOR
Source: Michelle Povoski
"Here is the recipe I use for granola. I've done it in the dehydrator, you can do it in the oven, probably similar to the other recipes' oven directions. Incidentally, there's no added fat, and after eating this, I often wonder why the commercial granola makers have to add so much fat! You can really use any dried fruit you want, and however much you want."
5 cups rolled oats
1/2 cup wheat germ (i use oat bran)
1/2 cup dried apple (i use more)
1 cup raisins
1/2 cup dates
1/2 cup brown sugar, firmly packed
1/2 cup honey
1 tsp vanilla
1 tsp ground cinnamon
(Sometimes it is too thick, then I've added water. I have also used frozen apple juice concentrate for sweetener)
Mix it all together, then spread it out on the dehydrator tray, or follow oven directions, making sure there are clumps of it (I like clumps).
Dry until crispy (I don't recall how long it takes, 12 hours, maybe a little longer). Store in airtight container.
TOMATO SALSA
From: CarolB, Fl
Makes about 4 cups
1 medium purple onion, chopped
3 scallions or green onions, chopped
1 large clove garlic, chopped
1 large fresh jalapeno pepper, seeded, chopped
1/4 cup fresh cilantro leaves, chopped
1 1/2 lbs. tomatoes, seeded, chopped
1 to 3 cans (4 oz each) green chiles, depending upon taste
1 tbsp olive oil
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 tsp red wine vinegar
2 tbsp tomato juice
Combine onions, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.
Add remaining ingredients. Pulse until just chopped - not too smooth. Correct seasonings, if necessary.
Cover and refrigerate for about an hour before serving.
BRENDA'S SALSA
From: CarolB, Fl
Salsa is a delicious uncooked chunky tomato sauce. You can develop a real passion for salsa, since it is low in calories and very flavorful. There are no hard-and-fast rules in making salsa. Add or delete ingredients according to your taste. Serve with corn chips (if you eat too many corn chips, then it is not low in calories!)
6 to 7 medium tomatoes, diced
1 large onion, diced
1 bunch fresh cilantro, finely chopped
6 cloves garlic, minced
1/2 teaspoon ground cayenne pepper, or to taste*
Salt, to taste
1/8 teaspoon hot pepper sauce, or to taste*
Corn chips (for serving)
In a large bowl, combine tomatoes, onion, cilantro, and garlic. Add cayenne pepper, salt, and hot pepper sauce.
Refrigerate at least 2 hours or overnight before serving. Serve with corn chips.
*Chile peppers may be substituted for cayenne pepper and hot pepper sauce. How hot you make your salsa depends on the kind of chilies and the amount you use.
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