Looking for fantastic low fat recipes?
I am looking for some fantastic, out of this world low fat recipes! We love chicken and would like dessert ones too.
* 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 manufacturer’s 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 