anybody have a good lowfat or healthy recipe to exchange? here's mine: mexican bow tie pasta 3 cups cooked bow tie pasta ( reserve 1/2 cup cooking water) 3 teaspoons olive oil 4 green onions thinly sliced 2 teaspoons ground cumin 1 (15 ounce) can black beans- clean & rinse 3 cups cherry tomatoes- halved (i use ro-tel to add some spice) 1/4 cup lime juice 1/4 cup chopped fress cilantro 1/4 cup grated paremesan cheese
heat 1 teaspoon oil in large saucepan over med heat. add green onion & cumin & cook until soft. combo remaining incredients except parmesan cheese & mix well. heat until heated through. add cheese
I dont have any on the top of my head, but those "loony spoon" and "crazy plates" cookbooks have really yummy low-fat recipes. There is a great one for a lemon-raspberry loaf, not too lemony, so it's really good for breakfast, or with tea!
Cooking time - open fridge to on the table - 20 minutes.
1 (9-ounce) package fresh linguine 1 tablespoon butter 1 tablespoon all-purpose flour 1 (12-ounce) can evaporated low-fat milk 3/4 cup (3 ounces) crumbled Gorgonzola cheese 3/4 teaspoon salt 1/4 teaspoon black pepper 1 (6-ounce) bag fresh baby spinach (about 6 cups)
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.
Yield: 4 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING CALORIES 379(29% from fat); FAT 12.2g (sat 7.5g,mono 1.5g,poly 0.8g); PROTEIN 19.6g; CHOLESTEROL 80mg; CALCIUM 411mg; SODIUM 898mg; FIBER 4.6g; IRON 3.7mg; CARBOHYDRATE 48.3g
Chicken Stuffed with Goat Cheese and Garlic
An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.
4 ounces goat cheese, softened 3 tablespoons thinly sliced fresh basil, divided 1 tablespoon minced garlic 4 (6-ounce) skinless, boneless chicken breast halves 1 (25.5-ounce) jar fat-free Italian herb pasta sauce 3 whole garlic cloves 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.
Yield: 4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)
NUTRITION PER SERVING CALORIES 503(15% from fat); FAT 8.3g (sat 4.7g,mono 1.9g,poly 0.7g); PROTEIN 57.2g; CHOLESTEROL 112mg; CALCIUM 137mg; SODIUM 785mg; FIBER 5.5g; IRON 3.8mg; CARBOHYDRATE 48.1g
Slow Cooker Tagine Inspired Chicken
Two chicken breasts – bite size chunks Two Sweet Potatoes – bit sized chunks Peppers Lime Juice Lime zest Chipotle Chili Powder Paprika Corriander Raspberry Preserves Olive oil
Place chunked sweet potato in bottom slow cooker. Sprinkle with olive oil. Add salt/black pepper to taste.
Layer sliced peppers over potato. Sprinkle with lime juice to taste.
Place chicken on top of peppers. Sprinkle with paprika/chipotle/coriander/chili pepper to taste.
Heat ½ raspberry preserve until bubbly and thin. Pour over chicken.
Slice naked zested lime and place on top of chicken.
Cover and cook on high for two hours, reduce to low for three more hours.
This isn't really a recipe, but when I lost about 30 pounds a couple of years ago, it really helped to put salsa on salads instead of salad dressing. No oil, but lots of flavor. I did this when dining out too.
I like to make quesadillas, so here's my healthy version:
Whole wheat tortillas Canned black beans, rinsed (removes excess sodium) Grated skim cheeses (use your favorite)
Set a tortilla on a large skillet pan (dry, with no oil) on med-med/high heat. Sprinkle with black beans and cheese. Put second tortilla on top. Flip after cheese begins to melt. Melt cheese completely. Cut into slices.
Cook pasta according to directions. Drain. Add tomatoes, olive oil (enough to coat), and a handful of each spice (I used dried). Mix well, and voila! Great with skim-mozzarella on top- eat hot or cold!
Cod wrapped in parma ham Peice of cod (thick peice, skinnned) parma ham- one slice onions, peppers, garlic, potatoes, broccoli, carrots, Heat oven to 200c put garlic, potatoes ( we use the little ones) and carrot( cut to same size as potatoes) and peppers cut into big bits with that fat free spray stuff in the oven. they will need a total of around 50 minures. After 25 minutes add the brocolli. At th same time out the cod wrapped in ham in the oven. After 50 minutes eat it. On weight watcher the whole dinner is around 5 points if you have 5 small ( in Uk salad)potatoes.