who has some awesome recipes...?

Question

that dont include any milk products and are low in fat and carbs? It can be whatever kind of food. I like anything edible! =]

Answer 1

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Low Fat Chicken and Apple Salad
Fiona Haynes
At a Glance
Cook Time : 15min
Course : Brunch, Lunch, Main Course, Salad, Tea Time
Special : Easy, Gluten-Free, Low Fat
Type of Prep : Assemble, Toss
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Add to del.icio.usLow Fat Chicken Salads
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Low Fat Chicken and Apple Salad
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INGREDIENTS:
2 cups cooked skinless chicken breast, cubed
1 stalk of celery, sliced
1 medium unpeeled apple, diced
1/4 cup raisins
1 tbsp lemon juice
1/4 cup low fat yogurt
1/4 cup fat-free mayonnaise
1 tsp curry powder

PREPARATION:
Place chicken cubes in a medium bowl along with sliced celery, diced apple and raisins. In a small bowl, whisk lemon juice, yogurt, mayonnaise and curry powder. Pour over chicken and toss to coat.


Southwestern Chicken Salad

INGREDIENTS:
1/4 cup fat-free mayonnaise
1/4 cup plain, non-fat yogurt, drained
1 tsp lime juice
1 1/2 tsp cumin, or to taste
2 cups chopped cooked skinless chicken breast
1/2 cup chopped red pepper
1/2 cup black beans, drained
1/2 cup sweet corn, thawed if frozen, or drained if canned
1/4 cup red onion, finely chopped
1 medium tomato, chopped

PREPARATION:
In a small bowl, blend mayonnaise, yogurt, lime juice and cumin. In a separate bowl, combine chicken, pepper, black beans, sweet corn, red onion and tomato. Stir in dressing. Serve on a bed of spinach leaves or make a wrap using a low fat, whole wheat tortilla.


Spaghetti with Shrimp and Tomato Sauce

This shrimp and spaghetti dish is a snap to put together on a busy weeknight.
INGREDIENTS:
8 ounces of whole wheat spaghetti or linguine
2 tsp olive oil
2 garlic cloves, finely chopped
1/2 cup onion, finely chopped
1 14 1/2-ounce can chopped tomatoes in thick puree
1 8-ounce can tomato sauce, no salt added
Pinch red pepper flakes (optional)
1 pound medium shrimp, deveined
2 tbsp fresh chopped basil

PREPARATION:
Cook spaghetti according to instructions on package.
Meanwhile, heat oil in a large nonstick skillet. Add garlic and onion, and gently fry until softened. Stir in tomatoes and sauce (plus pepper flakes if desired).

Recipe For Tomato Soup

Spaghetti Sauce Recipes

Simmer for 10-15 minutes until sauce reduces and thickens slightly.
Stir in shrimp and heat through for 4-5 minutes. Add sauce to drained pasta and toss well. Top with fresh chopped basil.


Turkey in a Pita
Source: Better Homes and Gardens
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Nutrition Information



Makes 1 generous serving

Start to Finish: 5 minutes

Ingredients
1 8-inch white or wheat pita bread round
1/2 cup chopped cooked deli-roast turkey breast
1/2 cup prepared deli coleslaw
1 tablespoon snipped, drained, oil-pack dried tomatoes

Directions
1. Cut the pita in half crosswise; gently open the halves and arrange the turkey, coleslaw, and dried tomatoes inside. Makes 1 generous serving.

Answer 2

Something I tried not too long ago: fideuà. It's sort of a seafood paella made with pasta. Start with some chopped onion and garlic in a wide frying pan such as a paella pan, cooked in a little olive oil and a sprinkle of salt (a sofrito). Meanwhile, saute some firm fish like monkfish, tuna, or halibut, cut into large chunks, and some jumbo shrimp. Combine the fish, shrimp, and about a pound of spaghetti or vermicelli, broken into 2-3 inch lengths, and stir them all together in the paella pan. Add fish stock or clam juice (Japanese instant dashi is good for this) along with some saffron and paprika, then bring to a boil and simmer till done.

Answer 3

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 4

Pineapple Orange Sorbet
So refreshing!

Servings: 10

• 1/2 cup water
• 1/2 cup granulated sugar
• 2 cups orange juice
• 1 tablespoon lemon juice
• 1 - 20 ounce can crushed pineapple in juice
• 2 teaspoons freshly grated orange zest

In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl (you are going to place this in the freezer), and stir in lemon juice, orange juice, and orange zest.

Freeze until slightly firm, but not frozen. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours before serving.

Per Serving: 96 Calories; trace Fat (1.3% calories from fat); trace Saturated Fat; 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

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I found this great dessert a while ago. It is a great summer refresher!

Answer 5

Chili-Rubbed Sirloin with Corn-Bean Salsa
Yield: 4 servings

1 Tbs. chili powder
1 tsp. ground cumin
1/2 tsp. ground red pepper
1 (1-pound) lean boneless sirloin steak (1 inch thick)
Cooking spray
1/2 cup thick and chunky cilantro-flavored salsa
1 cup frozen whole-kernel corn, thawed
1 cup drained canned no-salt-added pinto beans
1/2 cup sliced green onions

1. Combine first 3 ingredients in a small bowl; rub evenly over steak, pressing onto steak
2. Coat grill rack with cooking spray; place on grill over hot coals (400º to 500º). Place steak on rack; grill, covered, 6 minutes on each side or to desired degree on doneness.
3. While steak grills, combine salsa and remaining 3 ingredients.
4. Slice steak diagonally across grain into 1/4-inch-thick slices. Top with salsa mixture.

http://www.angelfire.com/journal/wwrecipes/chili2.htm
http://www.angelfire.com/journal/wwrecipes/

Answer 6

hmmm..... maybe some Low-Fat Turkey Canapés , (appetizers)? check it out....( http://garfield.com/about/kitchen.html )hurry! while recipes last! just click on him and then the recipe and then it will show you it.

Answer 7

Just leave out the flour to thicken the sauce in the 1st one.... and use Splenda to sweeten the sauce in the 2nd one. Bon Appetit!


Chicken with 40 Cloves of Garlic

3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.

Dry the chicken w/ paper towels. Season liberally w/ salt & pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.

Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot. Reheats well.

--Ina Garten, Barefoot in Paris cookbook
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Chicken Satay with Peanut Dipping Sauce

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups

--Tyler Florence, FoodTV