Recipe(tried): More low fat recipes for you (8)

I try to cook low-fat as much as possible. Here are some tried and true recipes we like.

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CARAMELIZED GARLIC CHICKEN

4 cloves garlic, minced
2 teaspoons olive oil
4 teaspoons brown sugar
4 boned and skinned chicken breast halves

Heat oven to 500 degrees F. Line shallow roasting pan with foil; spray foil with cooking spray.

In small nonstick skillet, cook garlic in oil over medium-low heat for 1-2 minutes or till garlic begins to soften. Remove from heat; stir in brown sugar until well mixed.

Place chicken in pan; spread garlic mixture evenly over chicken.

Bake at 500 degrees F for 10-15 minutes or until fork tender and juices run clear.

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BERRY-LEMON CORNMEAL BISCUITS

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon finely shredded lemon peel
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter or margarine
3/4 cup fat-free milk
1/2 cup light dairy sour cream
1 cup fresh raspberries and/or blueberries (do not use frozen berries)
Coarse sugar

Spray a large baking sheet with cooking spray; set aside.

Stir together flour, cornmeal, sugar, peel, baking powder, baking soda, and salt in a large bowl. Using pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in center and set aside.

Stir together milk and sour cream in a small mixing bowl. Add milk mixture all at once to the flour mixture. Using a fork, stir just until moistened. Gently fold in the berries. Drop dough from a rounded tablespoon 1-inch apart on the prepared baking sheet, forming 16 biscuits. Sprinkle with a little coarse sugar.

Bake in a 400 degrees oven for 14-16 min. or till golden. Remove from baking sheet and serve warm.

Makes 8 biscuits
Source: Recipe booklet: Better Homes and Garden-Low-Cal/Low-Fat

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CARIBBEAN PORK ROAST

2 to 2-1/2 lb pork boneless double center loin roast
1 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons red pepper sauce
3/4 teaspoon ground allspice
1 medium green bell pepper, cut in eighths
1 medium onion, quartered
4 cloves garlic, crushed
salt and ground black pepper
1 1/2 teaspoons sugar
1/2 teaspoon salt

Trim fat off pork. Pierce pork deeply all over with a meat fork or skewer. Place pork in heavy resealable plastic zip-top bag.

Place remaining ingredients except and pepper, sugar and 1/2 tsp. salt in blender or food processor. Cover and blend on high speed until smooth.

Pour blended mixture over pork. Seal bag; place in a dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

WHEN READY TO COOK:
Heat oven to 325 degrees F.

Remove pork from marinade; refrigerate marinade. Sprinkle with salt and pepper. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of the thickest part of pork and does not rest in fat.

Roast uncovered 1-3/4 to 2 1/4 hours or until thermometer reads 155 degrees F. Cover and let stand 15-20 minutes or until thermometer reads 160 degrees.

Meanwhile, pour marinade into saucepan. Stir in sugar and 1/2 tsp. salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly.

Cut pork into slices. Serve sauce over pork.

Makes 8 servings

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DAD'S FRUIT PIE
Recipe by: Terry Ward

1 graham cracker crust
1 pint fresh strawberries, sliced
2 bananas, sliced
1 (8 oz) can crushed pineapple, undrained
lemon juice
2 tbsp cornstarch
1 tsp vanilla
1 tub Cool Whip Lite

Prepare crust according to pkg. directions; cool slightly.

In a small saucepan, combine pineapple (with juice) cornstarch and vanilla. Cook, stirring, till thickened and bubbly. Cool slightly.

Slice bananas into bottom of cooled pie crust, and sprinkle with lemon juice to retard turning brown. Pour pineapple mixture on top of bananas. Top with sliced strawberries. Top all with Cool Whip. Refrigerate.

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DOUBLE CHOCOLATE PUDDING PIE

1 1/2 cups cold skim milk, divided use
1 (4-serving-size) pkg Jell-O Devil's Food flavor Fat Free instant pudding
1 (8 oz) tub Cool Whip Lite, thawed, divided use
1 (6 oz) Keebler reduced fat graham cracker pie crust
1 pkg (4-serving-size) Jell-o White Chocolate flavor Fat Free instant pudding

Pour 3/4 cup of the cold milk into a medium bowl. Add Devil's Food pudding mix; beat with wire whisk 1 minute (mixture will be thick). Gently stir in 1/2 of the whipped topping. Spoon evenly into crust.

Pour remaining 3/4 cup cold milk into another medium bowl. Add White Chocolate pudding mix; beat with wire whisk 1 minute. Gently stir in remaining whipped topping. Spread over pudding layer in crust.

Refrigerate 4 hours or till set. Garnish before serving, if desired.

Makes 8 servings

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GRILLED SALMON STEAKS WITH MUSTARD-JALAPENO GLAZE

4 fresh or frozen salmon steaks (about 1-1/4 lbs), cut 3/4-inch thick
3 tablespoons Dijon mustard
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon light corn syrup
3 canned jalapeno peppers, finely chopped
1/2 teaspoon lemon-pepper seasoning
1 teaspoon olive oil
4 thin strips orange peel (optional, for garnish)

Thaw fish if frozen. Rinse fish; pat dry.

For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers and lemon-pepper seasoning. Set aside.

Lightly brush both sides of fish with oil. Grill on the rack of an uncovered grill directly over med. coals for 6-9 minutes or just till fish begins to flake easily, turning once halfway through. Brush salmon with glaze frequently during the last 2-3 minutes of grilling.

To serve, tie orange peel strips into loose knots to garnish each steak, if desired.

Makes 4 servings
Source: Recipe booklet: Better Homes and Garden Low-Cal/LowFat

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PINEAPPLE-COCONUT RICE

2 teaspoons olive oil
1 cup diced onion
2 teaspoons minced fresh thyme (or 1/2 tsp dried)
1/4 teaspoon ground black pepper
3/4 cup uncooked basmati rice (or long-grain rice)
1 1/2 cups diced fresh pineapple
1 cup water
1/2 cup chopped green onions
1/2 cup pineapple juice
2 tablespoons flaked sweetened coconut
1/2 teaspoon salt

Heat olive oil in a large saucepan over med. heat. Add diced onion, thyme, and pepper, and saute 2 minutes.

Add rice, and cook 1 minutes.

Stir in the pineapple, and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done and liquid is absorbed.

Goes good with fish or pork entree.

Makes 4 servings
Source: Cooking Light magazine, March 1998

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THAI GINGER BEEF

12 ounces beef top round steak
1 tablespoon fish sauce
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 teaspoon sugar
1 tablespoon water
1 tablespoon cooking oil
2 medium zucchini, cut in thin strips
6 green onion, cut in 1-inch pieces
1 fresh, pickled, or canned jalapeno pepper, seeded and finely chopped
2 teaspoons grated gingerroot
3 cloves garlic, minced
2 cups hot cooked rice (for serving)
2 tablespoons snipped fresh cilantro (for garnish)

Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-sized strips. Set aside.

For sauce, stir together fish sauce, lime peel, lime juice, sugar, and 1 tablespoon water in a small bowl. Set aside.

Pour oil into a wok or large skillet (add more oil as necessary during cooking.) Heat over med-high heat. Stir-fry zucchini in hot oil for 1-2 min or till crisp-tender. Remove from pan.

Add green onions to pan; stir-fry for 1 1/2 minutes. Remove from pan.

Add jalapeno, gingerroot, and garlic to the pan. Stir-fry for 15 seconds. Add beef; stir-fry for 2-3 minutes or to desired doneness.

Return zucchini and green onion to the pan. Add sauce. Cook and stir for 2 minutes more or till heated through.

Serve over hot rice. Sprinkle with cilantro.

Makes 3 servings
Source: Recipe booklet: Better Homes and Garden - Hot and Spicy