Fat free, low fat recipies

[Mary Kissel]

I was wondering if anyone knew of any good (fasting or non-fasting) fat free or low fat recipies that they could share. I hope someone will have a couple to post here. Thanks in advance!

MaryCecilia

[Justin Kissel]

I like pretzels and a 20oz. Mountain Dew.

[Miriam]

Justin: I hope you ducked when your wife saw the above... :mrgreen:

Fat free cooking or low fat cooking is possible but very hard. A few things that I follow are.... remove any fats from meats (or at least as much as possible) before cooking, skim the fat off any stews and soups -- works best when done cold. Use olive oil where possible -- It's better for you than other oils, your body digests it betterand helps lower cholestrol. Non-stick pans also help eliminate a lot of fats. Avoid cheeses, sour cream, cream cheese (the worst if you have had your gall bladder removed) and anything with high fat content.

I'll see want I can find as far as recipres go.

[Natasha]

I love to cook low-fat, healthy food. My favorite cookbook is "1,000 Lowfat Recipes" by Terry Blonder Golson. It is filled with fantastic, easy recipes. Seriously, people beg me for the recipe when I make something from that book! :mrgreen: You may want to pick that up MaryCecilia K.
Also, if you are more daring, any of the Moosewood Restaurant cookbooks are great too, but some of the recipes can be more difficult and a bit more exotic (I have the feeling that your husband loves a simple bbq).

[Natasha]

I am quite ambitious tonight!

Herbed Rice Salad (Makes 8 Servings)

3 cups long grain rice
1 cup cooked corn kernels (fresh or frozen)
1 cup peas, lightly steamed
1 cucumber, peeled, seeded, diced
1 large ripe tomato, cored and diced (or 8 cherry tomatoes, halved)
2 scallions, sliced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
2 tablespoons extra-virgin olive oil (or garlic oil)
3 tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

1) Toss the rice together with the vegetables and herbs in a large bowl.
2) In a small bowl, whisk together the oil, lemon juice, salt, & pepper. Pour over salad and toss.

Per serving: Calories 140, Protein 4g, Fat 4g, Sat Fat 1g, Carbs 23g, Fiber 3g, Sodium 131mg

Nutty Honey Chicken (Makes 4 Servings)

¼ cup honey
2 tablespoons Dijon mustard
1 tablespoon soy sauce
½ cup finely chopped pecans (or walnuts)
½ cup soft breadcrumbs (preferably whole wheat)
2 pounds skinless chicken parts, cut as desired

1) Preheat over to 400F. Lightly coat a baking pan with nonstick spray.
2) Combine honey, mustard, and soy sauce in a bowl.
3) Toss nuts and breadcrumbs together on a plate.
4) Brush each piece of chicken with the sauce, then roll it in the crumb mixture. Gently shake off the excess. Place the pieces on the baking pan.
5) Bake for 40 to 50 minutes for drumsticks and thighs, 20 to 25 minutes for large portions of boneless chicken, or 12 minutes for boneless strips.

Per serving: Calories 387, Protein 40g, Fat 15g, Sat Fat 2g, Carbs 24g, Fiber 1g, Sodium 605mg

Note- I like to cook my chicken a lot longer than the recipe calls for, just to be on the safe side. You just have to keep an eye on it and make sure nothing dries out.

[尼古拉前执事]

Mary you can get more at this Yahoo! Group:
http://groups.yahoo.com/group/4-THE-HEART-RECIPES

[Mary Kissel]

Thankyou Natasha, Nik, Mariam and Paradosis for the food ideas and Paradosis....unless the md is diet then that won't count

MaryC K