Hi! Anybody got some low fat recipes???

Question

I'm Desperate!!!

Answer 1

Some Low-fat recipies can be found here:

http://carbcontrol.allrecipes.com/

Answer 2

No calorie soup

You can use frozen veg for this if you like,

Ingredients

Take 3 medium sized carrots, peel and chop
some brocali
some collyflower
some peas
2 medum leeks, chop and throw away the ends
a handfull of mushrooms
half a suede, peel and chop
2 - 3 cloves of garlic, crushed
chicken stock

Instructions

Make up the chicken stock and add a some of the garlic, bring to the boil and add some of the vegetable mixture....depending on how chunky you want it to be.

Take the rest of the veg and put it into a liquidizer with some hot water.

Blitz until it makes a smooth paste.

Add the mixture to the pan of vegetables and continue to cook untill all the vegetables are cooked.

If you would like a thicker soup blitz more vegetables or add a teaspoon of corn flour to the soup.

Serve with warm brown bread rolls - crusty

Answer 3

Recipe for : Low Fat Omelets & Frittatas

**Ingredients

1 large baking potato, peeled and thinly sliced
1 lb asparagus
4 large eggs
4 egg whites
1/2 cup nonfat milk
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup grated parmesan cheese, divided
1 onion, chopped


**Cooking instructions

Preheat oven to 350f.

Put potato in saucepan and cover with water by 3 inches. Cover pan and bring to boil over high heat; boil 5 minutes.

Add asparagus and boil an additional 2 minutes.

Drain and set aside to cool
.
Combine whole eggs and egg whites, milk, salt, baking powder, and three tablespoons of the parmesan cheese in a bowl. Mix in the potato and asparagus.

Heat an oven proof nonstick pan, spray with nonstick spray and add the onion.

Cook, stirring occasionally for two minutes.

Add the egg mixture and reduce heat to medium.

Cover and cook until almost set, about ten minutes.

Uncover the skillet and sprinkle remaining parmesan cheese.

Transfer to the oven to cook for about five minutes, until browned.

Invert onto a plate and cut into wedges prior to serving.

Answer 4

Turkey Lettuce Wraps

1 tsp. sesame oil
1 lb. extra lean ground turkey
1/2 cup sliced green onions
2 tbsp. minced ginger
1 can (8 ozs) water chestnuts, chopped
1 tsp. light soy sauce
1/4 cup chopped cilantro
12 lg. lettuce leaves ( bibb or butter)
Heat oil in large skillet over medium heat. Add turkey, onion and ginger. Cook 7 min. breaking up meat with back of spoon. Add water chestnuts and soy sauce. Cook 3 min. or until meat is no longer pink. Remove from heat, stir in cilantro.
Spoon 1/4 cup of meat mixture into lettuce leaf. Add optional toppings, roll up.
or
Cut 3 whole wheat pita pocket breads in half. Line with lettuce. Add 1/2 cup meat mixture to each pocket. Makes 6 halves.
Serve with mixed fresh fruit salad.

I've tried and liked it, and hope you do too.

Answer 5

Veg soup. On the slimming world you can eat all you want.
Veg stock cubes, water, salt and pepper then all the veg you want. Boil it up then blend it.

Also try eating wholemeal/wheat pasta and brown rice. This will increase your fibre intake and there is no bleach in it.

Oh and if you make your own cakes and desserts you can use sweetner instead of sugar

Answer 6

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One way to approach diabetes is to use integrative holistic medicine, also known as alternative medicine, a medical specialty that focuses on caring for the whole person, treating and preventing disease, and empowering patients to create conditions for optimal health.

Answer 7

Grilled Turkey Breast
2 boneless skinless turkey breast halves (about 2-1/2 pounds each)
1 cup cranberry juice
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper

SAUCE:
1 can (16 ounces) jellied cranberry sauce
1/4 cup lemon juice
3 tablespoons brown sugar
1 teaspoon cornstarch
Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a meat thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey. Yield: 10 servings. Nutritional Analysis: One serving (prepared with unsweetened cranberry and orange juices; calculated WITHOUT the sauce) equals 110 calories, 3 g fat (0 saturated fat), 51 mg cholesterol, 149 mg sodium, 1 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 very lean meat.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11227

Low-Fat Italian Dressing
5 tablespoons frozen apple juice concentrate, thawed
1/4 cup cider vinegar
1/4 cup lemon juice
1 garlic clove, minced
1/2 teaspoon each onion powder, paprika, ground mustard and dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon crushed dried rosemary
In a jar with a tight-fitting led, mix all ingredients. Chill several hours or overnight. Shake well before serving. Yield: 3/4 cup.
Nutritional Analysis: One serving (2 tablespoons) equals 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 6 mg sodium, 8 g carbohydrate, 0 fiber, 0 protein. Diabetic Exchanges: 1/2 fruit.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=439

Pumpkin Squares
1 envelope unflavored gelatin
1/2 cup cold water
1 can (29 ounces) solid-pack pumpkin
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Sugar substitute equivalent to 1/2 cup sugar*
5 whole graham crackers (about 5 inches x 2-1/2 inches)
1/2 cup reduced-fat whipped topping
In a saucepan, sprinkle gelatin over cold water; let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Add the pumpkin, brown sugar, cinnamon, vanilla, salt, ginger and cloves. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat; cool to room temperature. Stir in sugar substitute.
Line the bottom of an 8-in. square dish with graham crackers. Pour pumpkin mixture over crackers. Cover and refrigerate overnight. Serve with whipped topping. Yield: 9 servings.
Nutritional Analysis: One piece equals 120 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 190 mg sodium, 23 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=18997

Low Fat Recipe Sites
http://www.epicurious.com/recipes/find/results?search=low+fat+recipes&x=11&y=8
http://www.lowfat-good-recipes.com/
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=low+fat+recipes
http://www.bhg.com/home/Low-Fat-Recipes.html
http://www.recipezaar.com/recipes.php?q%5B%5D=low+fat+recipes&categ=17%2C163&ls=d
http://www.lowfatlifestyle.com/recipefolder/recipeindex.htm
http://www.thatsmyhome.com/healthy/lowfat.htm
http://www.low-fat-recipes.com/entrees/
http://lowfat.betterrecipes.com/
http://www.lowfatweekly.com/lowfat_recipes.htm

Answer 8

Yes, boil an egg, no preparation just boil it. No fat.

Answer 9

SPICED CHICKEN BREASTS

Spiced Paste:
1 large garlic clove
1 1/2 teaspoons kosher salt
1 small fresh red or green chili like serrano or cayenne
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
4 skinless boneless chicken breast halves (approx 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil
Yogurt Sauce:
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
pinch cayenne
Spice Paste:
Mince garlic with salt and mash to a paste. Mince chili (including seeds for a spicier paste). Stir together with garlic paste and remaining spice paste ingredients in a bowl.

Cut 3 diagonal cuts about 1/4 inch deep in each chicken breast. Rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature. Preheat broiler and line broiler pan with foil. Cut onion in half through root end and reserve 1 half for sauce. Slice remaining onion half in thin slices, separating layers. While broiling chicken, soak onion slices in ice water in small bowl. Arrange chicken leaving plenty of room between each piece on broiler pan. Coat chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken about 6 minutes or until lightly browned and no longer pink in the center. Prepare sauce while chicken is broiling: Mince enough reserved onion to measure 1 tablespoon and stir all sauce ingredients together in a small bowl. Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.
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Orange Glazed Turkey Tenders

2 teaspoons olive oil
1 pound turkey tenders
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup orange marmalade
2 tablespoons red wine vinegar
1 tablespoon peeled & grated fresh ginger
1 small navel orange cut into wedges
1 teaspoon parsley

1. In a non-stick skillet, heat oil on medium temperature until hot.
2. Place turkey tenders in skillet and sprinkle with salt and pepper.
3. Cook tenders until they are slightly browned on the outside and have lost the pink color on the inside. This will take about 4 minutes on each side.
4. While tenders are cooking, mix marmalade, vinegar and ginger in a small bowl.
5. Add this mixture to the skillet containing the turkey heat to a boil. Upon reaching the boiling point your delicious turkey entrée is ready for garnish.
6. Garnish with the orange wedges & parsley to serve.
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BLUEBERRY/PEACH COBBLER

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
3 cups coarsely chopped peeled peaches
2 cups blueberries
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled stick margarine or butter, cut into small pieces
6 tablespoons low-fat buttermilk
Mint sprigs (optional)

Preheat oven to 400°. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400° for 15 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to about a 1/4 -inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.