low fat means any dish that uses healthy fat and skimmed milk. to make a milk low fat just boil it the usual way and allow it to cool and refridgerate it. after about an hour the fat would move on to the surface, now discard this or keep it to make anyother fat items and u can use the milk which is now low in fat. also u can use the readily available low fat milk, but add water to it before using. here i am giving you some recipes for main course and dessert.

Preparation Time: 10 minutes
Serves : 2
Ingredients
Papaya
1 cup
Orange 1 no
Cucumber ½ cup
Ice ½ cup
Mint 3-4 leaves
Lemon few drops
Flax seeds ¼ tsp
Salt to taste
Pepper (freshly ground) 1 pinch

Method
Grind papaya, de seeded orange, cucumber, and ice in a smoothie
Add mint, lime, pepper, salt and sprinkle flaxseeds
Serve cold any time

Nutritional Value Calories 45 kcal / Serving Carbohydrates 24g Fat 1g

mixed vegetable

Cooking Time 30 min.

Preparation Time 15 min.
Serves 8
Ingredients
Chopped Mixed Boiled Vegitables 1 tea cup
chopped onion 1
chopped capsicum 4 tbls
chopped tomato 1
chili powder a pinch garam masala 1/2 to 1 tsp
chopped coriander 2 tbls
grated paneer, plus a little extra for topping 4 tbls
tomato gravy 1/2 to 1 tea cup
oil 4 tsp
Salt to taste

Method
Heat the oil and fry the onions for ½ minute.
Add the capsicum and tomatoes and fry again for 2 minutes.
Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
Spread the tomato gravy on top and sprinkle a little grated paneer over it.
Bake in a hot oven at 200C for 10 minutes.

Nutritive Value Calorie 86 kcal Protein 4 gm Carbohydrates 9 gm Fat 3.8 gm

Barbequed Honey Chicken

No. Of Serving 4

Size Of Serving 1 Serving Bowl
Ingredients
Chicken 500 g
Honey 1 tbsp
Soya Sauce 2 tsp
Ginger, crushed roughly 1 tsp
Garlic, crushed roughly 1 tsp
Pepper powder 1 tsp
Green chillies 3-4
Lemon rind, grated optional
Method
Mix all ingredients and marinate chicken for 2 hours.
Barbeque in a hot oven or grill on a greased tray till thoroughly cooked.
Serve hot on tooth picks.

Nutritive Value Energy 148 kcal Protein 32.38 gm Carbohydrates 3 gm Fat 0.75 gm

DESSERT : LOW FAT BANANA PUDDING
Cook Time: 40 minutes
Ingredients:
•8 ounces day-old French or Italian bread, cut into cubes
•1 1/2 cups fat-free half and half
•2 eggs, lightly beaten
•1/2 cup sugar
•1 tsp vanilla
•3 small bananas, mashed
Preparation:
Preheat oven to 350 degrees. Spray 11 X 7 baking dish with nonstick cooking spray.
Place bread cubes in a large bowl and cover with half and half. Toss so the bread can absorb the liquid.

In a medium bowl, combine eggs, sugar, vanilla and mashed bananas. Add banana mixture to soaked bread and combine.

Empty into baking dish and bake for 40-45 minutes until set.

Serves 8
References :
slimming site and about.com

Here is a LOW fat cheese pasta dish:
* 3/4 cup part-skim ricotta cheese
* 1 ounce (about 1/4 cup) grated Parmesan cheese
* 1/4 cup chopped fresh basil
* 1 egg
* 1 garlic clove, pressed
* Pinch of ground nutmeg
* 24 (about) gyoza (pot-sticker) wrappers

* Light Tomato Sauce
* 2 tablespoons grated Parmesan cheese
* Additional chopped fresh basil

Mix first 6 ingredients in medium bowl. Season with salt and pepper. Place 1 rounded teaspoon filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, enclosing filling completely. Pinch edges to seal. Transfer ravioli to baking sheet. Repeat with remaining filling and wrappers. (Can be prepared up to 2 hours ahead; refrigerate.)

Bring large pot of salted water to boil. Carefully add ravioli to pot. Cook until ravioli are just tender, stirring gently, about 3 minutes. Using large slotted spoon, transfer ravioli to bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.
Here is a low fat dessert:
* Nonstick vegetable oil spray
* 1 3/4 cups all purpose flour
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 3 tablespoons vegetable oil
* 2 tablespoons (1/4 stick) unsalted butter, room temperature
* 4 large egg whites
* 2 tablespoons fresh lime juice
* 1 tablespoon grated lime peel
* 1 teaspoon vanilla extract
* 2/3 cup low-fat buttermilk

Preheat oven to 350°F .Lightly spray 8 1/2 x 4 1/2 x 2-inch loaf pan with vegetable oil spray. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, vegetable oil and butter in large bowl until well blended. Add egg whites 1 at a time, beating to blend after each addition. Beat in lime juice, grated lime peel and vanilla extract. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating just until combined after each addition. Transfer cake batter to prepared pan.

Bake until top of cake is golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic; store at room temperature.) Cut into slices.

HOPE THIS HELPS, GOOD LUCK!!! )
References :
http://www.epicurious.com/recipes/food/views/Low-Fat-Lime-Cake-4692
http://www.epicurious.com/recipes/food/views/Easy-Low-Fat-Cheese-Ravioli-129

Dinner recipes:
Go here:
http://www.lowfatlifestyle.com/

Dessert:
Fruit or jello or jello with fruit added to it.
References :

Chicken and Mango Stir-Fry

Ingredients:
1 bunch spring onions
a small nugget of root ginger
1 garlic clove
1 ripe mango
4 boneless skinless chicken breasts
4 tbsp vegetable oil
1 bag fresh stir-fry vegetables
3 tbsp soy sauce
1 tbsp sweet chilli sauce
rice or noodles, to serve

Cook 20 – 30 mins

1.Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.

2.Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.

3.Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

Per serving: 201 calories, protein 31g, carbohydrate 16g, fat 2 g, saturated fat 1g, fibre 4g, salt 2.48

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon, Herb, and Parmesam Crusted Fish

Ingredients:
1/2 cup breadcrumbs
grated zest of 1 lemon
1/4 grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
4 tbsp butter
juice of 1 lemon

Method:
1.Mix the breadcrumbs with the grated lemon zest, grated parmesan, chopped parsley, salt and pepper.

2.Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
References :