Recipe: Low Fat Recipes (13)
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02-25-2000 - 13 Low Fat Recipes
Becky,LA (11:07:33) :
BARBEQUE POWDER-RENDEZVOUS STYLE
Recipe By : MOM
1 cup salt
1 cup sugar
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup accent seasoning mix
3 tablespoons paprika
mix all ingredients. Put in a shaker bottle. Sprinkle on any bbq while cooking. Also good on oven baked meats.
eggy/taiwan (07:31:11) : a friend of mine lost 8kg. she is a nutritionist so I guess this sandwich should be balanced enough.... she said it's quick and easy and tasty. but I am not a sandwich fan so it will up to individual!
some slices of bananas
some tomatoes
some lettuce
1 slice of no fat cheese
1 slice of 95% fat-free ham
2 slice of your fav. bread
SHARON.KENT (07:12:50) : THEY DON'T COME EASIER THAN THIS!
TAKE A SMALL POT OF FROMAGE FRAIS AND MIX A SACHET OF LOW FAT CHOCOLATE DRINKING POWDER IN -FLAVOURED IF YOU LIKE EG.CHOCOLATE ORANGE OR CHOCOLATE CARAMEL THEN SIT BACK AND HOPEFULLY ENJOY
recipelink.com (04:15:49) : Fresh Orange Sorbet and Variations
Recipe By :Low Calorie/Low Fat Recipes Spring 96, BH&G
Servings: 6
1 orange
1 cup water
2/3 cups sugar
1 1/2 cup orange juice
2 tablespoons lemon juice
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring till sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 9x9x2-inch pan. Cover; freeze 3 or 4 hours till firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.
To serve, let stand at room temperature 5 minutes before scooping.
Makes 6 (1/2-cup) servings.
Blood Orange Sorbet: Substitute 1 blood orange for orange and 1 1/2 cups blood orange juice for orange juice
Tangerine or Tangelo Sorbet: Substitute 1 tangerine or tangelo for orange and 1 1/2 cups tangerine or tangelo juice for orange juice.
Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1 1/2 cups pink or white grapefruit juice for orange juice. (If using white grapefruit, add several drops yellow food coloring, if desired.)
Pummelo Sorbet: Substitute one 6-inch strip Pummelo peel for orange peel and 1 1/2 cups Pummelo juice for orange juice.
Nutrition facts per serving: 116 cal., 0 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g sodium, 29 g carbohydrate., 1 g dietary fiber, 0 g pro. Daily Value: 57% vitamin. C.
Food exchanges: 1/2 fruit, 1 1/2 bread.
Per serving: 125 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
RAY,.CLEVELAND,.OH (02:12:32) : SHRIMP SCAMPI ... only 4.4 grams of fat...
INGREDIENTS: 2 lbs. unpeeled large fresh shrimp, Vegetable cooking spray, 2 teaspoons olive oil, 8 cloves garlic (coarsely chopped), 1 teaspoon seeded, minced red chile pepper, 1 tablespoon lime juice...
PROCEDURE: Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add oil and garlic. Place over medium-high heat 1 minute. Add shrimp and chile pepper; cook 4 minutes, stirring constantly. Add lime juice, and cook an additional 3 minutes or until shrimp turns pink. Yield: 4 servings
RAY,.CLEVELAND,.OH (02:07:18) : Cinnamon-Crusted Baked Apples
Butter-flavored vegetable cooking spray
1/3 cup water
5 medium cooking apples
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons reduced calorie margarine, softened
Coat an 11x7x2" baking dish with cooking spray; pour water into dish. Peel, core and slice apples. Arrange apple slices in prepared dish; coat apple slices lightly with vegetable cooking spray. Combine brown sugar, flour, cinnamon and nutmeg; cut in margarine with a pastry blender until mixture resembles a coarse meal. Sprinkle mixture evenly over apples. Bake, uncovered, at 350 degrees for 30 minutes or until apples are tender. Yield: 8 servings. (NOTE: only 2.3 g fat)
RAY,.CLEVELAND,.OH (01:49:23) : Veal Piccata
1 pound veal cutlets (1/4 inch thick)
1/4 cup all-purpose flour
Vegetable cooking spray
1/2 cup dry sherry
1/4 cup lemon juice
2 tablespoons capers
Lemon slices (optional)
Chopped fresh parsley (optional)
Trim fat from cutlets. Dredge cutlets in flour. Coat a large non-stick
skillet with cooking spray; add oil. Place over medium-high heat until
hot. Add veal and cook 3 minutes on each side or until browned. Remove
veal from skillet; drain and pat dry with paper towels. Transfer veal to a
serving platter. Set aside; keep warm.
Add sherry, lemon juice, and capers to skillet; stir well, scraping bottom
of pan to loosen brown bits. Cook over medium-high heat, stirring
occasionally, until mixture is reduced by half. Pour sauce over veal.
If desired, garnish with lemon slices and fresh parsley. Yield: 4 servings.
Fat: 4.6g (Sat 1.1 g, Mono 1.9g, Poly 0.5g), Protein 24.0g, Chol: 94 mg
Sodium: 435mg
calliope,.NY (11:23:45) : CHICKEN: Forty Cloves of Garlic
2 tbsp butter 1/2 tsp dried thyme
1 tbsp olive oil 1 tsp salt
1 chicken, cut up 1/4 tsp freshly ground black pepper
40 garlic cloves, unpeeled 2 tbsp lemon juice
Preheat oven to 350 degrees. In a large Dutch oven or kettle, melt the
butter in the olive oil. Add the chicken pieces and cook until golden
on all sides (approximately 5 to 10 minutes). Remove all but 2
tablespoons of the fat. Add the garlic and stir until it is coated.
Sprinkle garlic/chicken mixture with the remaining ingredients and add
1/4 cup of water. Cover tightly and bake for 1 and 1/2 hours.
calliope,.NY (10:34:23) : saute some carrots, zucchini and shallots in butter or olive oil then toss with lemon, mint, sage and parsley...salt and pepper
calliope,.NY (10:32:31) : GRILLED YELLOW SQUASH WITH OREGANO
1-pound yellow squash, cut diagonally into 1/4-inch-thick slices
2 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice, or to taste
1/2 teaspoon dried oregano, crumbled
1 tablespoon minced fresh parsley leaves
Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the organ, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.
Sabrina,.RI (10:12:12) : 5 GRAMS FAT:
SESAME SPINACH
1-1/2 teaspoons peanut oil
1/2 garlic clove, minced
1/2 teaspoon minced pared ginger root
2 cups firmly packed spinach leaves, washed well and drained
1/4 teaspoon salt
1/8 teaspoon granulated sugar
1/2 teaspoon each Chinese sesame oil and toasted sesame seed
In 10-inch skillet or a wok, heat peanut oil: add garlic and saute briefly, about 30 seconds. Add spinach; sprinkle with salt and sugar, cover, and cook over medium heat until spinach is wilted, about 3 minutes. Sprinkle sesame oil around sides of pan and stir to combine. Transfer to serving bowl and sprinkle with sesame seed.
chiqui,.new.orleans (10:02:02) : Chicken with Artichokes
My Mom, bless her heart, was always on a diet!! This is her recipe that I make all the time, the bonus is, that it is low fat!!
1 fryer chicken cut-up, remove all visible big chunks of fat..leave a little skin for flavor..or remove it...your choice
salt and lemon-pepper
granulated garlic
2 tbsp good olive oil
1 can artichoke hearts, quartered
1 tsp. dehydrated Italian seasoning
1 cup fat free chicken broth
1 lb. white mushrooms, sliced
In a non-stick skillet, heat the olive oil. Season the chicken pieces with salt and lemon-pepper, and granulated garlic. Brown well in the heated oil.
add the broth and the Italian seasoning. Cover pan and simmer for 20 minutes. Uncover and add mushrooms and artichoke hearts, Cover and cook 10 min. Serve with Plain noodles...I like bowties or egg noodles. Use the drippings to wet the pasta. I love this dish!!
Sabrina,.RI (09:49:22) : Banana Fritters
Makes 2 servings, 6 fritters each
8 grams fat per serving
1 medium banana, peeled and cut into pieces
1/2 cup skim milk
1 egg
1/2 teaspoon vanilla extract
1/3 cup plus 2 teaspoons all-purpose flour
1-1/2 teaspoons granulated sugar
2 teaspoons vegetable oil, divided
1 teaspoon confectioners' sugar
In blender container combine banana, milk, egg, and vanilla and process until pureed, scraping down sides of container as necessary. Add flour and sugar and process, stopping motor to scrape down sides of container as necessary; pour into bowl and let stand for 30 minutes.
In 12 inch nonstick skillet, heat 1 teaspoon oil over high heat; stir batter and, using half of batter, drop mixture by tablespoons into skillet, forming six 3-1/2" fritters. Cook until bubbles appear on surface and bottom is browned; using pancake turner, turn fritters over. Cook other side briefly, just until browned; transfer to warmed serving plate and keep warm. Using remaining teaspoon oil and batter, repeat procedure, making six more fritters. Sprinkle an equal amount of confectioners' sugar over each fritter and serve warm.
02-25-2000 - 13 Low Fat Recipes
Becky,LA (11:07:33) :
BARBEQUE POWDER-RENDEZVOUS STYLE
Recipe By : MOM
1 cup salt
1 cup sugar
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup accent seasoning mix
3 tablespoons paprika
mix all ingredients. Put in a shaker bottle. Sprinkle on any bbq while cooking. Also good on oven baked meats.
eggy/taiwan (07:31:11) : a friend of mine lost 8kg. she is a nutritionist so I guess this sandwich should be balanced enough.... she said it's quick and easy and tasty. but I am not a sandwich fan so it will up to individual!
some slices of bananas
some tomatoes
some lettuce
1 slice of no fat cheese
1 slice of 95% fat-free ham
2 slice of your fav. bread
SHARON.KENT (07:12:50) : THEY DON'T COME EASIER THAN THIS!
TAKE A SMALL POT OF FROMAGE FRAIS AND MIX A SACHET OF LOW FAT CHOCOLATE DRINKING POWDER IN -FLAVOURED IF YOU LIKE EG.CHOCOLATE ORANGE OR CHOCOLATE CARAMEL THEN SIT BACK AND HOPEFULLY ENJOY
recipelink.com (04:15:49) : Fresh Orange Sorbet and Variations
Recipe By :Low Calorie/Low Fat Recipes Spring 96, BH&G
Servings: 6
1 orange
1 cup water
2/3 cups sugar
1 1/2 cup orange juice
2 tablespoons lemon juice
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring till sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 9x9x2-inch pan. Cover; freeze 3 or 4 hours till firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.
To serve, let stand at room temperature 5 minutes before scooping.
Makes 6 (1/2-cup) servings.
Blood Orange Sorbet: Substitute 1 blood orange for orange and 1 1/2 cups blood orange juice for orange juice
Tangerine or Tangelo Sorbet: Substitute 1 tangerine or tangelo for orange and 1 1/2 cups tangerine or tangelo juice for orange juice.
Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1 1/2 cups pink or white grapefruit juice for orange juice. (If using white grapefruit, add several drops yellow food coloring, if desired.)
Pummelo Sorbet: Substitute one 6-inch strip Pummelo peel for orange peel and 1 1/2 cups Pummelo juice for orange juice.
Nutrition facts per serving: 116 cal., 0 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g sodium, 29 g carbohydrate., 1 g dietary fiber, 0 g pro. Daily Value: 57% vitamin. C.
Food exchanges: 1/2 fruit, 1 1/2 bread.
Per serving: 125 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
RAY,.CLEVELAND,.OH (02:12:32) : SHRIMP SCAMPI ... only 4.4 grams of fat...
INGREDIENTS: 2 lbs. unpeeled large fresh shrimp, Vegetable cooking spray, 2 teaspoons olive oil, 8 cloves garlic (coarsely chopped), 1 teaspoon seeded, minced red chile pepper, 1 tablespoon lime juice...
PROCEDURE: Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add oil and garlic. Place over medium-high heat 1 minute. Add shrimp and chile pepper; cook 4 minutes, stirring constantly. Add lime juice, and cook an additional 3 minutes or until shrimp turns pink. Yield: 4 servings
RAY,.CLEVELAND,.OH (02:07:18) : Cinnamon-Crusted Baked Apples
Butter-flavored vegetable cooking spray
1/3 cup water
5 medium cooking apples
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons reduced calorie margarine, softened
Coat an 11x7x2" baking dish with cooking spray; pour water into dish. Peel, core and slice apples. Arrange apple slices in prepared dish; coat apple slices lightly with vegetable cooking spray. Combine brown sugar, flour, cinnamon and nutmeg; cut in margarine with a pastry blender until mixture resembles a coarse meal. Sprinkle mixture evenly over apples. Bake, uncovered, at 350 degrees for 30 minutes or until apples are tender. Yield: 8 servings. (NOTE: only 2.3 g fat)
RAY,.CLEVELAND,.OH (01:49:23) : Veal Piccata
1 pound veal cutlets (1/4 inch thick)
1/4 cup all-purpose flour
Vegetable cooking spray
1/2 cup dry sherry
1/4 cup lemon juice
2 tablespoons capers
Lemon slices (optional)
Chopped fresh parsley (optional)
Trim fat from cutlets. Dredge cutlets in flour. Coat a large non-stick
skillet with cooking spray; add oil. Place over medium-high heat until
hot. Add veal and cook 3 minutes on each side or until browned. Remove
veal from skillet; drain and pat dry with paper towels. Transfer veal to a
serving platter. Set aside; keep warm.
Add sherry, lemon juice, and capers to skillet; stir well, scraping bottom
of pan to loosen brown bits. Cook over medium-high heat, stirring
occasionally, until mixture is reduced by half. Pour sauce over veal.
If desired, garnish with lemon slices and fresh parsley. Yield: 4 servings.
Fat: 4.6g (Sat 1.1 g, Mono 1.9g, Poly 0.5g), Protein 24.0g, Chol: 94 mg
Sodium: 435mg
calliope,.NY (11:23:45) : CHICKEN: Forty Cloves of Garlic
2 tbsp butter 1/2 tsp dried thyme
1 tbsp olive oil 1 tsp salt
1 chicken, cut up 1/4 tsp freshly ground black pepper
40 garlic cloves, unpeeled 2 tbsp lemon juice
Preheat oven to 350 degrees. In a large Dutch oven or kettle, melt the
butter in the olive oil. Add the chicken pieces and cook until golden
on all sides (approximately 5 to 10 minutes). Remove all but 2
tablespoons of the fat. Add the garlic and stir until it is coated.
Sprinkle garlic/chicken mixture with the remaining ingredients and add
1/4 cup of water. Cover tightly and bake for 1 and 1/2 hours.
calliope,.NY (10:34:23) : saute some carrots, zucchini and shallots in butter or olive oil then toss with lemon, mint, sage and parsley...salt and pepper
calliope,.NY (10:32:31) : GRILLED YELLOW SQUASH WITH OREGANO
1-pound yellow squash, cut diagonally into 1/4-inch-thick slices
2 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice, or to taste
1/2 teaspoon dried oregano, crumbled
1 tablespoon minced fresh parsley leaves
Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the organ, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.
Sabrina,.RI (10:12:12) : 5 GRAMS FAT:
SESAME SPINACH
1-1/2 teaspoons peanut oil
1/2 garlic clove, minced
1/2 teaspoon minced pared ginger root
2 cups firmly packed spinach leaves, washed well and drained
1/4 teaspoon salt
1/8 teaspoon granulated sugar
1/2 teaspoon each Chinese sesame oil and toasted sesame seed
In 10-inch skillet or a wok, heat peanut oil: add garlic and saute briefly, about 30 seconds. Add spinach; sprinkle with salt and sugar, cover, and cook over medium heat until spinach is wilted, about 3 minutes. Sprinkle sesame oil around sides of pan and stir to combine. Transfer to serving bowl and sprinkle with sesame seed.
chiqui,.new.orleans (10:02:02) : Chicken with Artichokes
My Mom, bless her heart, was always on a diet!! This is her recipe that I make all the time, the bonus is, that it is low fat!!
1 fryer chicken cut-up, remove all visible big chunks of fat..leave a little skin for flavor..or remove it...your choice
salt and lemon-pepper
granulated garlic
2 tbsp good olive oil
1 can artichoke hearts, quartered
1 tsp. dehydrated Italian seasoning
1 cup fat free chicken broth
1 lb. white mushrooms, sliced
In a non-stick skillet, heat the olive oil. Season the chicken pieces with salt and lemon-pepper, and granulated garlic. Brown well in the heated oil.
add the broth and the Italian seasoning. Cover pan and simmer for 20 minutes. Uncover and add mushrooms and artichoke hearts, Cover and cook 10 min. Serve with Plain noodles...I like bowties or egg noodles. Use the drippings to wet the pasta. I love this dish!!
Sabrina,.RI (09:49:22) : Banana Fritters
Makes 2 servings, 6 fritters each
8 grams fat per serving
1 medium banana, peeled and cut into pieces
1/2 cup skim milk
1 egg
1/2 teaspoon vanilla extract
1/3 cup plus 2 teaspoons all-purpose flour
1-1/2 teaspoons granulated sugar
2 teaspoons vegetable oil, divided
1 teaspoon confectioners' sugar
In blender container combine banana, milk, egg, and vanilla and process until pureed, scraping down sides of container as necessary. Add flour and sugar and process, stopping motor to scrape down sides of container as necessary; pour into bowl and let stand for 30 minutes.
In 12 inch nonstick skillet, heat 1 teaspoon oil over high heat; stir batter and, using half of batter, drop mixture by tablespoons into skillet, forming six 3-1/2" fritters. Cook until bubbles appear on surface and bottom is browned; using pancake turner, turn fritters over. Cook other side briefly, just until browned; transfer to warmed serving plate and keep warm. Using remaining teaspoon oil and batter, repeat procedure, making six more fritters. Sprinkle an equal amount of confectioners' sugar over each fritter and serve warm.
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