any recipes?

Question

can you give me any low fat recipes for good stuff like lasagna and spaghetti?

Answer 1

Fresh Veggie Spaghetti
• 1 pound spaghetti or thin spaghetti, uncooked
• 4 medium tomatoes (about 4 cups), seeded and chopped
• 1 - 15 ounce can Italian-flavor tomato sauce
• 1 teaspoon dried basil or 2 tablespoons fresh basil
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 pound fresh asparagus (about 2 cups) *, cut into 1-inch pieces
• 1 medium zucchini or yellow squash, halved and sliced thin
• 1 medium red bell pepper, cut in 1/2-inch pieces
• Freshly grated Parmesan cheese
Prepare pasta according to package directions; drain.
In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened.
In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

COOKS NOTES : *If desired, substitute two 10-ounce packages frozen asparagus, cut, thawed and drained, for fresh asparagus.

Per Serving: 353 Calories; 4g Fat (10.1% calories from fat); trace Saturated Fat; 13g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 300mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 1/2 Fat.
http://answers.yahoo.com/my/my;_ylt=Ah.mjxkhETrAziaCL0Hf2azpy6IX

Low fat Pasta recipes
http://www.lowfatlifestyle.com/meatlessentrees/meatlessentreeindex.htm

Answer 2

http://italianfood.about.com/

http://allrecipes.com/recipes/pasta/main.aspx

LASAGNA

REDIENTS
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Answer 3

Vous parler plus tard, l'ami ! Apple Cinnamon Bread Pudding:

1 1/4 pounds apples, cored, peeled, quareterd and sliced ( 3 cups) cinnamon suga
1/3 cup sugar
1 tsp ground cinnamon
3 Tbs margarine,melted
4 whole eggs
2 cups milk (recipe calls for whole milk, but I use fat free)
1 teaspoon vanilla extract
9 slices cinamon rasins bread, cut in half

place oven rack in middle.
Heat ovn to 350 f degrees.
lightly graase a 9 inh or 10 inch deep dish pie pan. Have ready a roasting pan larger than the pie pan. In a large bowl, toss apples with 2 Tbs cinnamon sugar.

Place a large skillet over medium heat. Add 1 Tb margarine and spread half of the apples to cover the bottom.
Cook 1 minute per side or until partilly cooked.
Remove to large palte. Repeat with antoehr 1 TBs margarine and remaining apples. Add to palte. Meanwhile, put eggs, milk, vanilla and remaining cinnamon sugar in the bowl.

Add the reamining melted maragine and whisk until the ingredents are well blendd. Spread the bread cubes in pie pan. Arrange apple slices in concentric circles on top. Pour the egg mixture evenly over the apples; sprinkle with reserved cinnaom sugar. Set pie pan in the roasting pan. Place pan on the middle rack and add very hot water to the roasting pan to come half up up sides of the pie pan.

Remove pie pan from the water. Server warm, at room temp or cold.

Answer 4

This is the recipe that won GMA's Cut the Calories Cook-Off contest for low fat lasagna:

Ingredients
# 1 28-ounce jar of low-fat spaghetti sauce (you choose brand)
# 1 16-ounce can fat-free chicken stock
# 2 eggs
# 2 crushed garlic cloves
# 8 ounces grated part-skim mozzarella cheese
# 2 cups low-fat ricotta cheese
# 1/2 lb. lean ground beef
# 1 package frozen chopped spinach
# 1 finely chopped onion
# 1/2 lb. sliced fresh mushrooms
# 1/2 tsp. soy sauce
# 1 tsp. balsamic vinegar
# 8 ounces lasagna noodles (*any brand - don't boil, they will cook in oven)
# Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees.

2. Lightly oil bottom of baking pan. Stir one cup of the chicken stock into the spaghetti sauce and set aside. Whisk the egg. Stir in ricotta cheese and one cup of the mozzarella. Add garlic, salt and pepper and set aside.

3. Brown and drain the ground beef making sure to break it into very small pieces. Season with salt and pepper. Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.

4. Sauté the onion in 1/2 cup chicken stock until it is translucent. Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar. Simmer until all liquid is absorbed. Mix together beef, spinach, onions and mushrooms.

5. Build the lasagna starting with a layer of sauce in the bottom of the pan. *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat two more times, finishing off with the spinach mixture and the remaining sauce.

6. Bake uncovered for 45 minutes, until liquid around the edges has been absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes more.

Serves 10.

356 Calories
14 Grams of fat


and here's a good spaghetti one:


# 1 pound Spaghetti or Thin Spaghetti, uncooked
# 6 oz. turkey bacon, finely chopped
# 3 cloves garlic, minced
# 2/3 cup dry white wine
# 1 cup egg substitute
# 1/3 cup chopped parsley
# 1/3 cup grated Parmesan cheese
# Salt and freshly ground pepper to taste


Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.

Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley.

When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

Each Serving Provides:
1003 Calories
43.9 g Protein
165 g Carbohydrates
13.9 g Fat
34.7 mg Cholesterol
827 mg Sodium
Calories from Fat 13%

Answer 5

Hope you like this one:
CHICKEN CACCIATORE

nonstick cooking spray
4 small skinless boneless chicken breast halves
1 14 1/2 oz. can stewed tomatoes undrained
1 medium green sweet pepper cut into strips
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup water or dry red wine
2 teaspoons dried Italian seasoning crushed
1/8 teaspoon ground black pepper

Coat a large skillet with cooking spray. Preheat skillet over medium heat. Add chicken to skillet and cook about 6 minutes or until browned evenly on both sides. Stir in undrained tomatoes, pepper strips, mushrooms, onions, water, Italian seasoning and black pepper. Bring to boiling, reduce heat , simmer covered for 15 minutes or until chicken is tender. Remove chicken from skillet and keep warm. Simmer tomatoe mixture uncovered about 5 minutes longer or to desired consistency. Serve over chicken. Makes 4 servings. 134 calories per serving 3g total fat

Answer 6

Here's a favorite for Lasagne:

2 lbs hot lean turkey sausage
1 lb. low fat Velveeta cheese
1 28 oz can of tomatoe sauce
1/2 chopped yellow onion
3T dried Italian seasoning
Pepper to taste
1/4 cup light Extra Virgin Olive Oil
2 cups lowfat Italian cheese blend
12 cooked multigrain lasagne noodles (if you can find them!)

Cook noodles as directed, rinse and drain.

While noodles are cooking, saute turkey sausage with onion. Drain. Add tomatoe sauce and Italian spices. Add pepper to taste (but be generous!!!) Add olive oil. Stir and simmer for approximately 15 minutes. Slice velveeta into 1/4 inch slices. Layer as follows: sauce, noodles, sauce, velveeta, cheese blend until noodles are used up. End with sauce and top with remaining cheeses. Cover and bake for approximately 45 minutes. Enjoy!

Answer 7

pasta is actually really good for you. what makes it bad is all the stuff you put on them. So check out the label of the spagetti sauce you use and only use the suggested serving wich is usually enough.

with lasagna instead of using ricotta use cottage cheese, add spinach to add more nutrient and use LEAN ground beef. (or try using ground turkey)

I know these weren't recipies but really these are just ways to make them low fat

Answer 8

LASSGNA

Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese

Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.
Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

--Sandra Lee, Semi-Homemade Cooking
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Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).

It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove.
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Amazing Homemade Spaghetti Sauce!!!

2 small onions, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
2 (28 oz) cans diced tomatoes, undrained
2 (12 oz) cans tomato paste
8 cups water
1/4 cup sugar
2 Tbsp. dried Italian seasoning
1 Tbsp. salt
1 Tbsp. dried basil
2 tsp. black pepper
1 tsp. dried crushed red pepper (I would half this because it was too hot for me the first time I made it)

Saute onion and garlic in hot oil in Dutch Oven over medium heat for 10 minutes or until onion is tender.
Stir in diced tomatoes and remaining ingredients.
Bring to a boil, reduce heat, and simmer, stirring often, 2 hours.
MAKE SURE TO LEAVE LID OFF OF POT TO ALLOW A LOT OF THE WATER TO EVAPORATE SO THE SAUCE WON'T BE TOO SOUPY.
Serve over hot, cooked spaghetti.