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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.

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  1. http://allrecipes.com/Search/Recipes-Advanced.aspx go to the web page, on the right column check the low fat and ....
  2. Boneless, skinless chicken breast pieces, sauteed and simmered in lite butter / olive oil with a squeeze of lemon juice, chopped parsley, salt & pepper to taste. Serve on fluffy white rice. Side salad and raspberry shurbet for desert. A winner!
  3. I know this sounds funny, but it is actually really yummy! Slow Cooker Salsa Chicken 4 boneless, skinless chicken breasts 1 can healthy choice cream of mushroom soup 1 packet low sodium taco seasoning 1 cup chunky salsa 1/2 cup fat free sour cream Spray inside of crock-pot with non-stick spray. Place chicken in bottom. Combine soup, salsa, and taco seasonong, pour over chicken. Cook on low for 6-8 hours. Remove chicken breasts, place in serving dish. Stir sour cream into remaing sauce, pour over chicken. Serve over a bit of rice.
  4. What about a tuna casserole. This is my mom's recipe and it's really low in fat. You get a small casserole dish (i use an 8" square one) and spray it lightly with pam. In the casserole dish, mix together 1 can of tuna (drained), 1/2 cup milk, 1 1/2 - 2 cups frozen veggies (i use mixed veggies that include peas, beans, carrots, etc.), pepper to taste, and 1 can of condensed cream of chicken soup. Crumble a few crackers over top. Premium work well. Bake at 350 for about 25-30 minutes. The casserole should be bubbling around the edges and the middle should be hot. Serve over white rice. Note: You can substitute the tuna for canned salmon, and you can substitute the chicken soup for mushroom, broccoli, etc. It's a really versatile recipe and I've tried many variations that all taste great.
  5. My friend gave me this recipe a few years ago and I love it! Buy a sugar free angel food cake Cut in 1/2 or thirds horizontally and spread sugar free strawberry rasberry or peach preserves in layers. Re-assemble, cover in fat free or sugar free cool whip and the fruit of your choice. Its delicious and very low in calories, so you can have a nice big piece!
  6. * 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 :-)
  7. (low Carb) Baked Lemon Chicken Ingredients: 3 tablespoons all-purpose flour 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (1-1/2 pounds) 2 tablespoons vegetable oil 1 medium onion, chopped 1 tablespoon butter 1 cup chicken broth 3 tablespoons lemon juice 2 teaspoons dried basil 1/2 teaspoon dried thyme 4 lemon slices 2 tablespoons minced fresh parsley Hot cooked rice, optional Directions: In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired. Yield: 4 servings. Nutrition Facts One serving: (prepared with margarine and reduced-sodium broth and served without rice) Calories: 287 Fat: 13 g Saturated Fat: 0 g Cholesterol: 73 mg Sodium: 104 mg Carbohydrate: 12 g Fiber: 0 g Protein: 29 g Diabetic Exchange: 4 lean meat, 1 vegetable, 1/2 starch. Baked Pineapple Chicken Ingredients: 1/4 cup chicken broth 3 tablespoons reduced-sodium soy sauce 1 teaspoon ground ginger, divided 2 bone-in chicken breast halves (6 ounces each), skin removed 1 can (8 ounces) unsweetened crushed pineapple, undrained 1 teaspoon cornstarch 2 teaspoons orange marmalade 1 teaspoon lemon juice Directions: In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 2 servings. Nutrition Facts One serving: Calories: 207 Fat: 3 g Saturated Fat: 1 g Cholesterol: 68 mg Sodium: 330 mg Carbohydrate: 18 g Fiber: 1 g Protein: 26 g Diabetic Exchange: 3 lean meat, 1 fruit Banana Split Dessert Ingredients: 2 cups reduced-fat graham cracker crumbs (about 10 whole crackers) 5 tablespoons reduced-fat margarine, melted 1 can (12 ounces) cold reduced-fat evaporated milk 3/4 cup cold fat-free milk 2 packages (1 ounce each) sugar-free instant vanilla pudding mix 2 medium firm bananas,sliced 1 can (20 ounces) unsweetened crushed pineapple, drained 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons chopped walnuts 2 tablespoons chocolate syrup 5 maraschino cherries, quartered Directions: Combine cracker crumbs and margarine; press onto the bottom of a 13-in. x 9-in. x 2-in. dish coated with cooking spray. In a bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes or until slightly thickened. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting. Yield: 15 servings. Nutrition Facts One serving: (1 piece) Calories: 194 Fat: 6 g Saturated Fat: 3 g Cholesterol: 4 mg Sodium: 312 mg Carbohydrate: 33 g Fiber: 1 g Protein: 3 g Diabetic Exchange: 1 starch, 1 fruit, 1 fat. Special Ladyfinger Dessert Ingredients: 2 ounces fat-free cream cheese 1 tablespoon Mascarpone cheese 1 tablespoon confectioners' sugar 6 ladyfingers, split 2 tablespoons reduced-sugar strawberry preserves 1/4 teaspoon baking cocoa 2 fresh strawberries Directions: In a small bowl, combine the cheeses and confectioners' sugar. Split ladyfingers; spread cheese mixture over top halves and preserves over bottom halves. Sandwich halves together. Dust with cocoa. Garnish with strawberries. Yield: 2 servings. Nutrition Facts One serving: 3 pieces Calories: 226 Fat: 7 g Saturated Fat: 3 g Cholesterol: 132 mg Sodium: 207 mg Carbohydrate: 33 g Fiber: 1 g Protein: 8 g Diabetic Exchange: 1 starch, 1 low-fat milk, 1/2 fruit.
  8. The fettucini alfredo is the best and it's very low fat, enjoy! The desert is easy rich and very low fat, more so if you use reduced calorie Bisquick or biscuit./pancake mix Quick Chicken Parmesan 4 Boneless Chicken Breasts, pounded flat 1 jar Spaghetti Sauce (I use Prego mushroom and garlic) 3 oz. Mozzarella Cheese, grated 2 cups Italian Bread Crumbs 2 oz. Parmesan Cheese 1/2 tsp garlic salt 1 egg, plus 1 tbs water, slightly beaten Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings. Serving Suggestions: I serve this with Fettuccini Alfredo and garlic bread. Creamy Fettuccini Alfredo 1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed ¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft) ½ cup margarine (I use I Can’t Believe It’s Not Butter Light) ½ cup milk (I use 1% or 2% low fat) 8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one) In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk. Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings. Hot Fudge Pudding Cake During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream. 1 cup Bisquick 1 cup sugar 3 tablspoons plus 1/3 cup of unsweetened cocoa powder 1/2 cup milk 1 tp vanilla 1 2/3 cup hot water Powdered sugar (optional) Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
  9. ingredients 2 cups cooked couscous (this is made with 1 cup couscous and 1 cup water) shrimp 2 cups spinach 2 T pin nuts 1 T olive oil Saute shrimp in olive oil. Once shrimp are cooked add spinach, hot coucous and pinenut. Saute until spinach is wilted.
  10. Around 150 here: http://cookingsecrets.org/category/lowcarb/
  11. Go to www.sparkrecipes.com Tonnes of low fat recipes as well as low carb or whatever meets your needs!
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