Written by post on September 2nd, 2010 in Low Fat Recipe.
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Southwestern Apricot Salsa
Ingredients
Fresh Apricots
4 oz. red onion
1 oz. olive oil
1 oz. cilantro, chopped
1 oz. lime juice
1 oz. lemon juice
2 tsp.white wine vinegar
chopped Jalapeno pepper, minced
1/2 tsp.lime peel, grated
1/2 tsp. ground cumin
White pepper, to taste
salt, to taste
Directions
Combine apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until served.
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Written by post on August 19th, 2010 in Low Fat Recipe.
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Strawberry Chicken Salad
Ingredients
1 c. grilled, chilled, cubed chicken breast
2 Tbs. no fat, Strawberry yogurt (not fruit on the bottom)
2tsp. skim milk
2 c. Lettuce
3 sliced strawberries
2 Tbs. dried cherries
1 cup. Cubed melon
Directions
Toss chicken in yogurt and milk, set on bed of lettuce and surround with fruit.
Written by post on August 10th, 2010 in Low Fat Recipe.
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GORGONZOLA AND RED PEAR RISOTTO
Toss Italian greens like arugula and radicchio with a vinaigrette dressing and toasted walnuts for a fresh starter, and offer crunchy seeded breadsticks alongside this unusual risotto. Finish up with chocolate biscotti and espresso.
Ingredients
3 1/2 cups (about) canned vegetable broth
1 cup dry white wine
1 1/2 tablespoons olive oil (preferably extra-virgin)
1 cup arborio rice or medium-grain white rice
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
1 ripe unpeeled red-skinned pear, halved, cored, diced
Directions
Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent,about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.
Serves 2, can be doubled.
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Written by post on May 27th, 2010 in Low Fat Recipe.
NO GUILT CARROT CAKE
Ingredients:
2 cups sugar
3/4 cup Sunsweet Lighter Bake (fat substitute product)
4 egg whites
2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups grated carrots
1 cup raisins
Directions:
Preheat oven to 375 degrees. Coat a 13×9-inch baking pan with vegetable cooking spray; set aside. In mixing bowl, beat sugar, Lighter Bake, egg whites and vanilla. In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt; add to lighter Bake mixture, blending well. Stir in carrots and raisins. Spread batter in prepared pan. Bake 30 to 35 minutes or until pick inserted into center comes out clean. Cool in pan on rack. Spread evenly with frosting, if desired. Cut into squares.
Yield: 12 Servings
Per serving: Calories 310 (11% calories from fat); Protein 5g; Fat tr; Carbohydrate 74g. Frosting: Light Cream Cheese
Frosting: Beat together 6 ounces light cream cheese (1/3 less fat than cream cheese), 3 cups powdered sugar sifted, and 1/2 teaspoon vanilla until smooth and creamy. Nutrients per serving: Calories 155 (20% calories from fat); Protein 1g; Fat 3.5g; Carbohydrate 30g
Category: Desserts, Cakes, Light
Written by post on May 17th, 2010 in Low Fat Recipe.
Turkey Fillets in Tarragon-Yogurt Sauce
Ingredients
2 tablespoons safflower oil — or other veg oil
2 pounds boneless turkey breast — cut in 4 fillets
1 large shallot — minced
1 clove garlic — minced
2 tablespoons flour
1 cup chicken stock
salt
fresh ground pepper
1 tablespoon fresh tarragon — chopped
OR 1 1/2 tsp dried tarragon
1 cup plain yogurt — room temperature
Directions
Heat the oil in a skillet large enough to hold the turkey fillets in one layer. Over moderate heat, saute the turkey pieces, turning occasionally, until well browned. Remove to a warm place.
Saute the minced shallot and garlic in the skillet juices 3-4 minutes, stirring frequently until soft. Stir in the flour, a little at a time, to make a smooth paste and cook 1 minute, stirring; then gradually stir in a little of the chicken stock, continuing until the stock is used up and the sauce is smooth and quite thick.
Return the turkey pieces to the pan, season with a little salt and fresh pepper to taste, spoon the sauce over the turkey, and sprinkle tarragon on top. Cover and simmer over very low heat about 5 minutes more. Stir in the yogurt and heat, but do not boil.
Spoon the sauce over the fillets and serve.
Written by post on April 18th, 2010 in Low Fat Recipe.
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Ingredients
4 c. fresh strawberries, cut in quarters lengthwise
1-1/3 c. apple juice concentrate
1 tsp. vanilla
3/4 c. chopped fresh strawberries
Pinch of salt (optional)
6 Tbs. cornstarch
Directions
Wash and stem 3 pints of strawberries.
Cut 4 c. of berries lengthwise into quarters and set aside.
Chop another 3/4 c. of berries and put into blender.
Add remaining ingredients and blend on high for 15-20 seconds.
Pour into saucepan. Cook on medium-high, stirring constantly until thick.
Remove from heat and gently fold in berries with a rubber spatula.
Place in baked 9″ pie shell and shape.
Chill.
Top with soy whipped cream (optional) or additional fresh strawberries prepared in the following manner: Cut berries lengthwise in 1/8″ slices. Place slices side by side covering top of pie with concentrated circles. Put a whole strawberry in the center
Glaze with Berry Shiny Glaze
Written by post on April 3rd, 2010 in Low Fat Recipe.
Ingredients (to serve 1)
2 x stale hamburger buns/rolls (I used wholewheat)
2 or 3 large mushrooms, chopped
1 small onion, chopped finely
3 or 4 fresh basil leaves, chopped finely OR 2 or 3 sprigs of chopped thyme
2 cloves crushed garlic
1/2 cup soy milk
1/2 teaspoon mustard
Seasoning to taste
Directions
1. Preheat oven to 180 deg C
2. Slice the top off each roll.
3. Carefully hollow out each roll. Retain bread crumbs
4. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk until onions are soft.
5. Crumble the bread from inside of the rolls into the mushroom mixture.
6. Stir well. You’ll find the mixture becomes thick and creamy.
7. Add mustard and seasoning.
8. Spoon the mixture into the rolls, piling it up above the cut surface.
9. Pop the cut top back on the piled mixture.
10. Place the rolls on a baking tray and put them in the oven for about 5 minutes until the rolls are crisp.
11. Serve with a salad or cooked veggies of your choice.
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