I need a recipe that is based around a low fat diet?

Question

A recipe for anything.

It has to be low fat but it can be any kind of food.

Answer 1

dont eat

Answer 2

Quick Lemon Dijon ChickenSUBMITTED BY: PEACEKIKS

"Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste."

Original recipe yield:
2 servings

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 skinless, boneless chicken breast halves - cut into 2 inch pieces
1/4 lime, juiced
1/2 lemon, juiced
4 tablespoons Dijon mustard
freshly ground black pepper
Creole-style seasoning to taste
DIRECTIONS
Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

Answer 3

Instead of trying recipes from the other users.. find something you are really in the mood for by going to...

www.allrecipes.com

I looooove this site... i always find what i am in the mood for, even if i dont know what i am in the mood for.

Answer 4

Here are a varity of low fat recipes that i found from salads, side dishes , to main entree's

Garlic-Braised Dandelion Greens with White Bean Puree and Crispy Pancetta Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Wild Things







3 cups cooked white beans, such as navy or cannelini, drained
1 cup plus 2 tablespoon chicken broth
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 ounces sliced pancetta, diced
4 large cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
1 pound fresh young dandelion greens, tough ends trimmed, well washed
1/2 teaspoon sugar
Chopped parsley leaves, for serving
Chopped fresh thyme leaves, for serving
Kosher salt, for serving
1 lemon, cut into 6 wedges, for serving


In a food processor combine the beans, 1/4 cup of the chicken broth and 6 tablespoons of the olive oil and process until mostly smooth, stopping to scrape the sides of the bowl as necessary. Season with salt and black pepper to taste and set aside, covered at room temperature, until ready to serve. (If beans are still warm they may be served with warm dandelion greens.)
Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until crispy and all of the fat has been rendered, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper lined plate to drain and set aside. Reduce the heat to low and allow rendered fat to cool slightly. Add the garlic and crushed red pepper and cook, stirring, until garlic is lightly golden around the edges, 2 to 3 minutes. Add the greens and remaining chicken broth and cover the pan. Increase the heat to medium-high and cook 1 to 2 minutes, until greens are wilted. Uncover the pan and add the sugar and salt to taste. Stir to thoroughly combine. Cover the pan and continue to cook until the greens are tender, 5 to 10 minutes longer. The greens may be served warm or at room temperature.

When ready to serve, divide the bean puree evenly among 6 appetizer or entree plates. Divide the greens among the plates, arranging them around the bean puree. Drizzle each plate with 1 tablespoon of the remaining olive oil and a pinch of chopped parsley, a pinch of chopped thyme, and a pinch of kosher salt. Divide the reserved crispy pancetta evenly among the plates and serve each plate with a lemon wedge for guests to squeeze over the greens and bean puree, as desired


Mushroom, Asparagus and Potato Cake: Sformato di Funghi, Asparagi e Patate Recipe courtesy Mario Batali
Show: The Next Food Network Star
Episode: Specials: The Next Food Network Star 2, Premiere





6 quarts water
2 tablespoons salt, plus salt and pepper for seasoning
4 pounds Yukon gold potatoes, peeled and coarsely chopped
1/2 cup extra-virgin olive oil, plus more to grease the baking dish
2 garlic cloves, thinly sliced
2 bunches pencil thin asparagus, cut into 1/3's
1/2 cup reserved potato cooking water
1/4 pound pancetta ham, cut into 1/4-inch cubes
1 pound cremini mushrooms, cleaned and quartered (halved if small)
1/2 cup dried bread crumbs
6 large eggs, lightly beaten
2 cups freshly grated Parmesan
1 bunch fresh mint leaves, roughly chopped
Hee Hee Garnish, recipe follows
.


Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt and the potatoes. Cook until the potatoes are tender, about 8 minutes. Drain and reserve 1/2 cup cooking water. Set aside.
In a medium saute pan, heat 1/4 cup of the olive oil until hot but not smoking. Add the garlic and cook over medium heat, stirring often, until the garlic turns a light golden brown, about 2 minutes. Add the asparagus and the reserved potato water to the pan. Season, to taste, with salt and pepper. Turn the heat to high and bring the water to a boil. Return the heat to medium and cook, stirring occasionally, until the asparagus is tender, about 5 minutes.

Heat a saute pan over medium heat. Add the pancetta cubes and cook, over medium-low heat, until the fat from the meat is completely rendered, about 10 minutes. Once the pan has enough pancetta fat, add the cremini mushrooms and saute in the pancetta fat until golden brown, about 10 minutes.

Preheat the oven to 350 degrees F.

Using a few tablespoons of olive oil, grease a 12-inch round baking pan with 3 to 4-inch sides. Coat the pan with the bread crumbs, shaking off any excess crumbs. Set the dish aside.

Pass the potatoes through a food mill into a large bowl. Add 1/4 cup oil, eggs, cheese, mint, and season, to taste, with salt and pepper. Stir to combine well. Spoon 1/2 of the mashed potatoes into the prepared pan and, using a wooden spoon, smooth them evenly across the pan to form an even layer. Spoon the asparagus and then the mushrooms over the potatoes, using the spoon to smooth each into an even layer. Top the mushrooms with the remaining potatoes, using the spoon to spread them evenly. Bake until the edges are golden brown, about 35 to 40 minutes. Remove from the oven and serve either hot or at room temperature. Serve with Hee Hee Garnish.


Hee Hee Garnish:
4 cremini mushrooms, sliced paper thin
1/2 red onion, sliced paper thin
1 lemon, juiced
1/2 teaspoon sea salt
Pinch chili flakes
Extra-virgin olive oil


Combine all ingredients and spoon on top of potato cake.


Spinach, Mushroom, and Red Pepper Strudel Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: More Taste, Less Filling





1 tablespoon extra-virgin olive oil, plus more for brushing phyllo
2 cups cleaned and sliced assorted mushrooms
3/4 pound baby spinach, washed
1 (4-ounce) jar roasted red peppers, drained
1 small head garlic, roasted, pulp reserved
1 teaspoon minced fresh oregano leaves
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
2 ounces crumbled low-fat goat cheese
4 sheets phyllo dough



Position a rack in the center of the oven and preheat oven to 375 degrees F.

Heat 1 tablespoon olive oil in a large pan over high heat. Add the mushrooms and saute until tender and they have released their liquid. Remove from the pan, draining all the liquid. To the same dry pan, add the spinach and cook until just wilted, about 3 minutes. Drain, squeeze out the excess water, and coarsely chop. Combine the sauteed spinach and mushrooms with the roasted red peppers, roasted garlic pulp, oregano, red pepper flakes, and salt and pepper, to taste. Gently fold in the goat cheese.

Stack the sheets of phyllo dough on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into 4 (3-sheet) stacks. Lightly brush the top sheet of each stack with a teaspoon of olive oil. Put 1/4 cup of the spinach mixture on the bottom edge of each oiled sheet. Then, beginning at the bottom, roll up the phyllo securely; when you have rolled the filling into the center of the phyllo, at that point, fold in the ends and continue to roll tightly, pressing to close. Lightly brush each strudel with the remaining oil. Line a baking sheet with parchment or waxed paper. Place the strudels on the paper about 2-inches apart and bake until golden brown, about 15 minutes. Remove from the oven. Cut each strudel in half diagonally and serve warm.


Braised Pot Roast with Vegetables Recipe courtesy Tyler Florence
Show: Food 911
Episode: Back to School!





1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves


Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.


Buffalo Chicken Salad Copyright, 2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Out of Exile







2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.


Blue Cheese Dressing:
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper
Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Yield: 3/4 cup

Bowtie Pasta with Tomato and Roasted Red Pepper Sauce From Food Network Kitchens





1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
1/2 cup coarsely chopped jarred roasted red peppers
1 (28-ounce) can plum tomatoes
1 teaspoon sugar
1 teaspoon kosher salt, plus more to season
Freshly ground black pepper
1/2 cup lightly packed fresh basil leaves, torn into pieces
1/2 cup coarsely chopped fresh parsley leaves
12 ounces bow-ties pasta (farfalle)
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese, optional

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.

Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.


Grilled Chicken with Tomato-Cucumber Salad From Food Network Kitchens





Salad:
1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
Grilled Chicken:
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper


Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.


Asparagus and Chicken Stir-fry From Food Network Kitchens





1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.

Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.


Hope I have helped and enjoy