Low Fat Recipes
Sharing my easy low fat recipes so you can lose weight too! Stay tuned for more!
Duration : 0:1:56
i have a school food exam next week, i need a main course and a dessert, and would be very thankful if anyone had any ideas? i’ve searched google up and down, none appeal to me. just to let you know, i don’t like mushrooms, 
+ i only have 2 hours!
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
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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.
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
Duration : 0:3:42
Check out this delicious and super simple raw recipe from my recipe ebook “Low Fat, Fruit Filled, High Fun Raw Recipes” and learn tips for eating raw plantains.
Check out the book at:
http://www.fitonraw.com/low-fat-raw-vegan-favorites
To sign up for my raw food and fitness newsletter Peachy Keen Ezine and receive my free report “The 4 Principles of a Healthy Raw Diet,” simply visit:
http://www.fitonraw.com
Duration : 0:6:34
Can you make these top secret recipes low-fat? Yes, you can! http://TopSecretRecipes.com I bring a table full of low-fat famous cloned foods to the gang at Good Day L.A.
Duration : 0:6:22
Sometimes getting dinner on the table seems like a daunting task, but with a little preplanning, it can be quick and easy and even save you money. These quick and easy dinner recipes make getting dinner on the table faster than ordering take-out!
This first recipe is great for the Mexican food lover. The soup and sour cream combine with the taco sauce and chilies to create a creamy but flavor filled sauce. The chips add a simple but nice contrast. You can control the spiciness of this dish by using either a hot or mild taco sauce.
Chicken n’ Chips
1 can cream of chicken soup
8 ounces sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed chicken
12 slices American cheese slices
4 cups broken tortilla chips
Stir together the soup, sour cream, taco sauce and chopped chilies.
In a shallow 2 qt baking dish layer 1/2 of the chicken, soup mixture, cheese and tortilla chips. Repeat Layers.
Bake uncovered at 350 degrees for 25-30 minutes or until bubbly.
Serve the Chicken n’ Chips with Spanish rice, refried beans and a fresh, crisp salad.
The second recipe is an easy spin on the traditional comfort food of Beef Stroganoff. The aroma of the garlic cooking is fabulous. The flavors meld together very nicely.
Quick and Easy Beef Stroganoff
1 pound beef round steaks – cubed
1 onion chopped
1 4-ounce can mushrooms do not drain
2 teaspoons minced garlic
3 teaspoons beef bouillon
3 cups water
4 cups medium egg noodles
1 cup sour cream
Spray a large pot with cooking spray. Cook beef, onions, mushrooms and garlic over medium high heat. Stir occasionally until meat is cooked through.
Add water, beef bouillon, egg noodles and sour cream to the meat mixture. Turn the heat up to high and bring to a boil.
Once boiling, turn heat down to low (do not cover). Cook on low for 5-7 minutes until pasta is desired doneness, stirring occasionally.
Remove from heat. Let sit 4-5 minutes before serving. Sauce will thicken as it stands.
To round out this meal, serve with fresh rolls that are warmed in the oven and canned or frozen peas.
This third recipe is a stick to your ribs kind of meal. The stuffing gives this recipe a nice change of pace from your tradition meat and potatoes type dinner. This recipe is also very budget friendly.
Hearty Hamburger Casserole
1 pound ground beef
1 19-ounce can chunky vegetable soup
1 6-ounce package instant stuffing mix
1/2 cup shredded Cheddar cheese
Brown beef in a large skillet until no longer pink. Drain any fat and stir in soup. Set aside.
Prepare stuffing mix according to package directions while beef is cooking.
Spray a 2 qt baking dish with cooking spray. Spoon half of the stuffing into baking dish. Layer with beef mixture, cheese and remaining stuffing.
Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
This is pretty close to a one-dish meal, but to make it complete, serve with fresh, warmed rolls and a side salad.
These quick and easy dinner recipes should provide some variety to your dinner repertoire and at the same time get dinner on the table fast!
Barbara Pena
http://www.articlesbase.com/cooking-tips-articles/quick-and-easy-dinner-recipes-681597.html
Check out my 2 easy tips for sprucing up your healthy low fat raw vegan salads.
For more delicious and *healthy* raw vegan recipes for every meal, be sure to check out my low fat raw recipe book “Low Fat, Fruit Filled, High Fun Raw Recipes” at:
http://fitonraw.com/low-fat-raw-vegan-favorites
To sign up for my raw food and fitness newsletter Peachy Keen Ezine and receive my free report “The 4 Principles of a Healthy Raw Diet,” simply visit:
http://www.fitonraw.com
Duration : 0:9:18
on a diet and a diabetic, looking for some new recipes to try out, low sugar, low carb, etc. but that taste good and not gross. with not to many vegtables in them. and not any weird stuff. anything, appitizers, main dish, side dish, desserts?
There are so many things you can do with sugar free jello, here are a few great ideas!
Light and Easy Creamy Dessert
1 package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt
–Mix boiling water and gelatin dessert until gelatin is disolved completely. Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth. Refrigerate until set.
Cool N’ Easy Pie
1 (1/3 ounce) box sugar-free jello (4 serving size -any flavor)
1 (8 ounce) container thawed Cool Whip Free
1 reduced fat graham cracker crust (Keebler makes one)
water
ice cubes
–Boil 2/3 c water.
In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved. In a measuring cup, combine ice cubes and water to measure 1 cup. Stir into Jello mixture til ice is melted. Add Cool Whip and whisk until smooth. Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken. Spoon filling into crust. Refrigerate overnight.
Poached Salmon
1 salmon fillet
1 lemon, sliced
4-5 sprigs fresh dill
6-8 slices pickled ginger (optional)
1 cup white wine
–Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
Place salmon on top. Add wine and then fill pan with water until the fish is completely covered. Cover with foil and poke knife holes all over the foil to allow steam to escape. Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it’s ready).
Chicken Breasts Dijon– http://www.recipezaar.com/92717
Enjoy!
I have been on a diet and lost 35lbs so far, I am SO TIRED of eating the same ole thing.. I want some new and EASY recipes that are low fat and low sugar would be nice (if not thats ok, I will use splenda). Like these I can share with you…Cake: one cake mix (use dry powder only) mix in a can of diet soda, bake and eat!!! its that easy (dark soda for dark cake, clear soda for white cake) or use ground turkey instead of hamburger in tacos with fat free sour cream and wheat shells. Or chicken breast and veggies(fresh or frozen) in a baking foil bag, bake, open bag, eat *be sure to add a pototo cut in half, then you can use fat free squirt butter and sour cream for a great baked pototo. You get the point…. enjoy these and send me some new ones PLEASE!!!!!
i know a great bannana recipe my mom loves it’s called frozen bannana yogurt. first you get a plate any kind i use paper plates then get a little bowl pour some yogurt in the bowl and you can stir it if you want. then get a bannana and cut it into slices on the plate and take a spoon, toothpick, ect. i use a toothpick and drop a bannana slice in the bowl and stir it around for about 10 sec. and then pick it up and put it on the plate do this with all the slices put it in the freezer for 24 hours or what ever time you make it just let it sit over night then in the morning at what ever time you want take them out and eat them. also if you have left over yogurt in the bowl what i do is i drizzel it over the bannana slices so it’s easier to clean then in the morning the yogurt frezzes toughter so i break it off and thats it it’s so easy i can do it and i’m a little kid only 10
Learn how to make sure your low fat French fries recipe is finished and ready to be eaten in this free cooking video on some healthy recipes for teens prepared by our teen cook.
Expert: Tom Moes
Bio: Tom Moes started cooking when he was eight years old. He learned many secrets and deep rooted traditions of the art while assisting his grandmother in the kitchen.
Filmmaker: kyle saylors
Duration : 0:1:41