Light Recipes?

Question

I am interested in finding many light-cooking recipes. Does anybody have a few favorites to recommend or good websites they use? They can be of any kind, main dishes, desserts, etc.

Answer 1

I've just learned a new one that I like a lot.

Cook one yam

put it in the blender with a bit of orange juice until it's smooth and creamy

Use as a dip for whole grain rye crackers.

I learned this one from someone who stole the recipe from a vegetarian restaurant.

Answer 2

Try going to Cooling Light dot com. Great recipes w/ lots of variety. Watch their portion sizes though; sometimes they are unrealistically small tomake them look low in calories or fat.

Answer 3

http://allrecipes.com/
foodnetwork.com
I love foodnetwork.com you can find some great things on this web site! hope this helped you.

Answer 4

http://allrecipes.com/Search/Recipes.aspx?WithTerm=low+fat

hope this helps.... :o)

Answer 5

here i found some
Light apple pie
1 egg
55 g (2 oz) sugar
100 g (3 1/2 oz) white flour
Half a glass of milk
2 teaspoons powdered yeast
4 tablespoons sultanas
1 apple
4 teaspoons cinnamon
Juice of half a lemon
Grated peel of a lemon
Soak sultanas in warm water while you're preparing this cake.
Peel and slice the apple; put in a bowl and sprinkle with cinnamon, stir very well and put apart.
Beat the egg yolk with sugar very well. At this point add lemon peel and juice, pour in milk, in which you have melted yeast, and stir. Then begin to add flour through a strainer little by little, stirring continuously.
Butter a 22 cm (8in) cake tin and preheat oven to 180°C (350°F).
Whip the egg white with a pinch of salt and add it to the mixture with a wooden spoon. Remember that if you don't want your cake goes down, you have to do this step with very delicacy. Don't stir but make movements from the bottom to the top, very slowly.
Pour the mixture into the cake tin, level the surface and sprinkle apple slices on the bottom together with sultanas well squeezed of their soaking water. Bake for 30-35 minutes or until the surface is golden.
Let it get cool before removing the cake from its tin.

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Winter salad
1 fennel
1 orange
1 140 g (5 oz) can corn, when drained
2 tablespoons dried chives
4 tablespoons extra virgin olive oil
Salt
This is a very easy and low fat recipe. You can prepare it in winter when you can find oranges easily.
Clean and wash the fennel and cut it into thin slices. Drain corn from its preservation juice. Peel very well the orange, divide its segments and cut them into little pieces. Put all these ingredients in a bowl, add chives and dress with olive oil and salt. Your dish is ready!

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Sautéed fresh tuna
slices (400 g - 14 oz) fresh tuna
1 lemon
2 tablespoons extra virgin olive oil
Salt
This recipe is very simple but it's very tasty.
Mix olive oil with lemon juice and pour into a non-stick frying pan. Add the slices of fish and begin cooking over a medium heat. Let fish cook well on both sides and season to taste with salt few seconds before switching off the gas. In any case cooking must be quick (about 10-15 minutes). Serve immediately.

Note
- If you want, you can add some aromatic herbs when you're seasoning to taste with salt
(parsley or chives, chopped).
- Cooking time depends on the fish slice thickness; in any case it must not be too long.

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Meatloaf in savoy cabbage leaves
300 g (10 1/2 oz) chicken breast
100 g (3 1/2 oz) raw ham
4 anchovy fillets, in oil
1 egg
2 tablespoons dried chives
100 g (3 1/2 oz) bulghur
1 little savoy cabbage
Salt
Kitchen string
Remove the outside leaves from the cabbage, put it in a large kettle of salted water and boil for 10 minutes.
Meanwhile cook bulghur according to the instructions. Generally 100 g (3 1/2 oz) are cooked in 250 ml (8 fl oz - 1 C) water with a quarter of stock cube. Cook over a gentle flame until water is well retired. Let it cool.
Grind or mince finely chicken breast, raw ham and anchovy fillets and put in a bowl. Add chives, bulghur and the egg. Season to taste with salt and stir accurately with a wooden spoon.
When cabbage is cold, detach the leaves intact from the stalk and lay them out on the kitchen table in order to obtain a continuous surface, greater than meatloaf. Put stuffing in the center and give it a meatloaf shape; roll it up in anchovy leaves then tie up meatloaf with kitchen string.
Put meatloaf in a large saucepan, cover with cold water and bring to the boil; keep on cooking, half-covered, for 45 minutes. At this point remove meatloaf from the pan, drip very well and put on a small tray.
Serve after few minutes, sliced; don't let it cool! If you want, you can dress every slice with extra virgin olive oil.

Note
- If you want, you can prepare a tomato sauce for dressing every slice.
- You can cook this meatloaf in another way. Line a plum-cake mould with cabbage leaves,
spoon in the stuffing and close up refolding the edges of cabbage leaves. Cook in a
bain-marie for 45 minutes. At this point allow to rest a while, remove the water in
excess, turn out of the mould and serve.
- You can accompany this dish with carrots.

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Black Bean Salad


INGREDIENTS:
1 can (15 ounces) black beans, drained and rinsed
1 can (12 to 16 ounces) whole kernel corn, drained or about 1 1/2 cups thawed frozen corn
2 small to medium red bell peppers, chopped
2 tablespoons finely chopped sweet onion
2 to 3 green onions, sliced
1/4 teaspoon onion powder
1/4 teaspoon dried leaf oregano
dash garlic powder
dash ground cayenne pepper, or to taste
1/2 cup light or fat-free Italian salad dressing (Ken's Steakhouse Lite North Italian Salad Dressing is excellent)
PREPARATION:
Combine beans, vegetables, and seasonings. Pour dressing over bean mixture; toss well. Serves 6.
A nice salad to make for a potluck. This salad can be easily doubled.

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Chicken Breasts with Yogurt and Curry Powder
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Yogurt Chicken with Curry Powder and Apple
1 cup plain yogurt
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 to 1 teaspoon curry powder
3/4 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breast halves
1 tart apple, cored peeled, and thinly sliced
Preheat oven to 325°. Beat together the yogurt, egg, lemon juice, soy sauce, curry, coriander, salt, and pepper.
Place chicken breasts in a shallow baking dish. Top each chicken breast with apple slices. Bake, uncovered, for 20 minutes; spoon yogurt sauce evenly over chicken and bake for another 15 minutes, or until chicken is tender.
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Light Jamaican Style Chicken Recipe

INGREDIENTS:
4 chicken breast halves
1/3 cup corn flake crumbs or fine dry bread crumbs
salt and pepper
12 ounces tomato juice or vegetable juice
1 bunch (about 8) green onions, chopped
1 teaspoon ground allspice
pinch cinnamon
1/4 teaspoon ground thyme
1/8 to 1/4 teaspoon ground cayenne pepper
PREPARATION:
Moisten chicken with water. In a large food storage bag, combine crumbs, salt, and pepper. Add chicken breasts, 1 or 2 at a time, and shake to coat. Place chicken in a baking pan that has been sprayed with cooking spray, skin side down.

Place pan in a 450° oven. Bake chicken for 15 minutes; turn chicken skin side up and bake another 15 to 20 minutes, or until skin is golden and crispy. Drain and discard fat.
Combine juice with remaining ingredients; pour over chicken. Lower oven temperature to 350° F. Bake, basting frequently, until chicken is tender and sauce is thick. Add a little water if sauce cooks down too much
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Lasagna with Meat Sauce

INGREDIENTS:
8 ounces lasagna noodles
2 tablespoons salt for cooking water
1 tablespoon olive oil
16 ounces low fat ricotta cheese
8 ounces sliced Mozzarella cheese
Sauce , below
1/3 cup grated Parmesan cheese
.
Sauce:
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1 pound ground chuck or round
1 large can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
pinch cayenne pepper
1 teaspoon sugar
1/4 teaspoon dried basil
1 bay leaf
2 cups water
PREPARATION:
Start sauce about 30 to 45 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well.


Simmer slowly, uncovered, for 1 hour.
Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325° for 45 minutes.
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Veggie Stir-FryBroccoli, cauliflower and carrots are cooked with onion in chicken broth and peanut butter. Water chestnuts and seasonings are added.Ingredients:
• 2 1/2 Tbsp cornstarch
• 3 Tbsp water
• 1 bag of fresh combination of broccoli/cauliflower/and carrot
• 1 small onion
• 1 Tbsp peanut butter
• 3/4 cup chicken broth
• 1 can sliced water chestnuts, drained
• 2 Tbsp soy sauce
• 2 tsp sugar-free sweetener
• 1 Tbsp each of garlic powder, onion powder, and pepper
Method:
Spray a wok/skillet with cooking spray. Mix cornstarch and water; set aside. In the skillet saute the onion, vegetables and peanut butter in a little of the chicken broth, stirring constantly until broccoli is bright green and still crisp. Next add the water chestnuts; then combine the soy sauce, remaining chicken broth, seasonings and sugar substitute. Stir well and add to cornstarch mixture. Add sauce to vegetables and let simmer until vegetables are coated and sauce is to desired thickness.
Notes:
This is great all in itself but also good served over rice or noodles. For the chicken broth, I use it from a can of chicken noodle soup, strained, and discard the noodles.

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Spicy Deluxe Deviled EggsA mixture of hard cooked egg yolks, deviled ham, sour cream, Swiss cheese and dry ranch dressing mix is piled into the egg white halves.Ingredients:
• 8 hard-cooked eggs
• 1/2 cup sour cream
• 1/2 cup canned deviled ham
• 1/2 cup finely shredded Swiss cheese
• 1 teaspoon dry Ranch salad dressing mix
• 2 teaspoons spicy brown mustard
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• Salt, pepper
• Paprika
•
•
•
Method:
Remove shells from eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, ham, cheese, dressing mix, mustard, lemon juice, and Worcestershire, and season to taste with salt and pepper. Spoon mixture into whites and garnish with paprika
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Spicy Mock Mashed PotatoesThis lower-carb side dish purees cauliflower with cream cheese, chicken broth and parmesan cheese, and is topped with cooked onions & hot sauce.Ingredients:
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons chipotle hot sauce
• 1 medium head of cauliflower
• 1 ounce low-fat cream cheese
• 1/2 cup lower-sodium chicken broth
• 1/4 cup freshly grated parmesan cheese
Method:
In a medium skillet, heat oil over medium-low heat; saute the onions until golden, about 20 minutes. Add the garlic and saute 1 minute more; stir in hot sauce. Meanwhile, cut up and clean cauliflower, then steam in a medium saucepan with lid, until soft, about 10 minutes. Drain well then transfer to food processor along with the cream cheese, chicken broth and Parmesan cheese. Puree until smooth. To serve spoon cauliflower mixture into a serving bowl, then top with the sauted onions.
Notes:
If cauliflower gets cold after pureeing, it re-heats well in the microwave. Since potatoes are a no-no when following a low carb diet, this recipe I created makes a good substitute for mashed potatoes
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Breakfast DelightHash brown potato rounds are arranged in a 13x9" baking dish or pan and topped with a mixture of a dozen beaten eggs, red and green bell peppers, green onion, canned diced tomatoes, and crumbled bacon. Shredded Mexican cheese is sprinkled over all before baking.Ingredients:
• 1 16 oz package of hash rounds
• 1 dozen eggs, beaten
• 1 bunch green onions (chopped)
• 1 pound crisp-cooked bacon, drained and crumbled
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can diced tomatoes (drained)
• 2 cups of shredded Mexican-style cheese
Method:
Place hash rounds in bottom of 9x13" baking dish or pan. Mix rest of ingredients, except cheese, in a large bowl; add salt and pepper to taste; pour over hash rounds. Top with cheese. Bake at 350 approximately 30 minutes, or until golden brown.
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hope u like them..good luck