Home

Low Fat Lemon Poppy Seed Muffin Recipe

Adapted from Baking by Dorie Greenspan by Sara at imafoodblog.com

For the muffins:

For the patina:

I did some very rough-hewn nutritional low-down scheming, and I consider that there is about 200-250 calories in each muffins, 10 g comprehensive fat with 1.5 being saturated fat. I be acquainted with that popping one of these for breakfast is ten times advantage for you than picking up the commonplace muffin or pastry at the coffee blow the whistle on buy or bakery. Though, I am undeviating you trim nuts out there would scoff at this as a breakfast, since it lacks any valuable nutritional value. Oh well.

Read more...

alli's Low Fat Recipes | Chicken Salad | 4Food

7 Grams of fat per part: 353 Calories per portion: Delicious, low-fat and easy, this colourful Asian-inspired chicken and noodle salad has it ...

Does anyone have low fat chicken recipes for me?

Jun 24, 2008 by Jessica G | Posted in Cooking & Recipes

I am looking for some low fat chicken recipes. My hubbie is on a serious slim so he needs to eat well. If you have any other low fat recipes with beef or veal, I would love to get them too. I love ethnic foods so don't be shy to give me those as well as long as they are not too savoury.

Thanks alot! :)))

Chicken Tortellini Soup --

INGREDIENTS
7 3/4 cups boiling chicken stock
1 (14.5 ounce) can stewed tomatoes, cut up
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup grated Parmesan cheese
1/2 teaspoon rock-salt
1/4 teaspoon pepper
1 (9 ounce) package refrigerated cheese tortellini
2 1/2 cups cubed cooked chicken


DIRECTIONS
In a Dutch oven or soup kettle, mingle the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is fervent through.

**********************************************

Chicken with Asparagus and Roasted Red Peppers --

INGREDIENTS
1/2 cup chicken broth
1 pound boned and skinned chicken boob halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (treasure) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese


DIRECTIONS
Awaken the broth in a large skillet over medium-high heat. Season chicken with salt and fleck, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Persevere in cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook every so often old-fashioned. Sprinkle with vinegar. Top with mozzarella cheese to serve.

*********************************************************

Southwest Chicken --

INGREDIENTS
1 tablespoon vegetable oil
4 skinless, boneless chicken bust halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole meat corn, drained
1 pinch ground cumin


DIRECTIONS
In a large skillet, heat oil over conveyance high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Slenderize heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a frustrate of cumin and serve.

**********************************************************

Famous Chicken Francaise --

INGREDIENTS
1 egg, beaten
1/2 lemon, juiced
1 cup all-motivation flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken bust halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs latest parsley, for garnish


DIRECTIONS
In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another empty dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour jumble.
Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until gold on each side.
In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Curtail heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

***********************************************************

Carol's Arroz Con Pollo --

INGREDIENTS
4 skinless, boneless chicken soul halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 immature bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-hint white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped unorthodox parsley


DIRECTIONS
Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salty, pepper, and paprika.
Heat oil in a large skillet over medium heat. Add chicken, and cook until prosperous. Remove chicken, and set aside.
Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is thickheaded, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in left over salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
Arrival chicken to the skillet, and cook to reheat. Stir in parsley.

***********************************************************

Simply Parmesan Chicken --

INGREDIENTS
1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian spice
1 egg, beaten
5 skinless, boneless chicken breasts


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a approach bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread snippet mixture to coat. Place coated chicken in a 9x13 inch baking dish.
Bake in the preheated oven for 30 to 35 minutes or until juices run unimpeded, turning over chicken 5 minutes before removing from oven.

**********************************************************

Chicken Pot Pie Soup --

INGREDIENTS
2 cups cubed cooked chicken heart meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim exploit


DIRECTIONS
In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and withdraw. Heat through and serve with crumbled crackers on top.

can you help me with some low fat or fat free recipes?

Jan 03, 2008 by mmcnum1fan | Posted in Cooking & Recipes

my boyfriend and I are contemporary to start eating healthy and stop eating out. Can you all help us by naming some great tasting fat detach or low fat recipes?

we want to include more fruits and vegetables in our diet.. as well as chicken and steak.. and other protein goods. PLease pirate us with some idea's.

Here are a few low fat ideas:

Basil Chicken

formula ingredients
2 Tbsp. minced garlic
1 Tbsp. salad oil
4 boneless, skinless chicken mamma halves
1 cup lightly packed fresh basil leaves
3 Tbsp. lemon juice
3 Tbsp. the highest
1 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. pepper

recipe directions
Pound chicken to 1/2″ thickness. Synthesize garlic and oil in a skillet. Stir often over medium-high heat until garlic is golden, 3 to 4 minutes. With a slotted spoon, shift garlic to a small bowl. Add chicken to pan. Cook, turning to lightly brown on both sides, about 5 minutes. Cut basil leaves into thin slivers. Add 1/2 cup basil to pan, along with garlic and leftover ingredients. Cover and simmer until chicken is white in center of thickest part, 6 to 7 minutes, spooning juices over chicken often. Cart chicken to a platter; keep warm. Boil pan juices, uncovered, over high heat until reduced to 1/4 cup. Stir in unconsumed sliced basil and pour over chicken.

calories=185Total fat= 5g Carbs= 6
**********************************************************************
Berry Passion

plan ingredients
10 medium passion fruits
2 cups fresh raspberries
1/4 cup sugar
1 envelope unflavored gelatin
1 (8oz) container frozen disembark whipped topping, thawed

recipe directions
Cut passion fruits in half. Scoop out the pulp and seeds into a conveyance saucepan. Ad the 2 cups raspberries and 1/4 cup water. Cook and stir over medium heat delve mixture is bubbly, about 5 minutes. Remove from heat. Strain mixture through a sieve to remove seeds; throw away seeds.

Stir together the sugar and gelatin in a large bowl. Add passion fruit mixture; stir plough gelatin dissolves. Cover and freeze for 45 minutes or until mixture mounds, stirring every now. Beat mixture with an electric mixer for 2 minutes or till thick and light. Fold in whipped topping Spoon assortment into dessert dishes. Cover and refrigerate for 1 hour or till set.

calories=169 Total fat = 6
******************************************************************
Grilled Outmanoeuvre Steak and Onions

recipe ingredients
1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. rosemary, crumbled
1 tsp. olive oil
1 1/4 pounds beef haunch steak
3 medium onions, cut into 1/2-inch slices

recipe directions
Combine all ingredients in a 9×13 pan and twist several times to coat all. Let stand at least 15 minutes.

Prepare outdoor grill, or heat a raised crest grill pan. Grill steak and onions until done, about 8 to 12 minutes, turning once and brushing with marinade. To discharge a function, slice steak against grain and serve steak slices with onions.

Calories = 237 Out-and-out fat = 13g

These are all very good for you and easy to make!

And remember to eat whole wheat bread and pasta, lots of modern veggies...green ones are the best, and protein!!!

Looking for fantastic low fat recipes?

Apr 02, 2008 by Julia | Posted in Cooking & Recipes

I am looking for some exotic, out of this world low fat recipes! We love chicken and would like dessert ones too.

* Smoked Salmon Canapes

1/4 cup finely chopped country-like onions
1/4 tsp. dried whole dill weed
1/8 tsp. ground white pepper
1/4 cup fat-free cream cheese, softened
1 tsp. fat-free of charge milk
16 party slices (1 1/2-inch-square) pumpernickel bread, toasted
4-oz. include thinly sliced smoked salmon

Combine first five ingredients in a small bowl, mixing well. Spread 1 teaspoon cream cheese combination over each slice of bread. Top with one-quarter-ounce salmon.


*Rosemary Honey Chicken
Serve with a new tomato salad.

Servings: 6
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup minced fresh rosemary
• 2 tablespoons olive oil
• 6 skinless, bone-in chicken breasts (about 7 ounces each)
• 1 teaspoon salty
• 1/4 teaspoon fresh ground black pepper

In a bowl, combine balsamic vinegar, honey, minced rosemary and oil. Rush half of the marinade into a large ziplock bag; add chicken and seal bag. Turn to coat; refrigerate for 2 hours. Protect and refrigerate the remaining marinade.
Drain and discard marinade from chicken. Place chicken pieces bone side down in a 13 x 9 x 2 baking dish. Sprinkle with sock away and pepper. Bake, uncovered at 350 degrees F. for 55 to 65 minutes or until juices run direct, while basting occasionally with reseerved marinade


* Lemon Garlic Grilled Salmon
Serve with a tossed fresh salad.

Servings: 4
• 4 - 6 ounce salmon fillets
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon kosher marinated
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 3 teaspoons cajun seasoning

Mix all marinade ingredients and rain over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
Grill for 3 to 4 minutes on each side


*Orange Honey Sorbet in Orange Cups

ingredients
13 oranges
1/2 cup honey
wads leaves for garnish

recipe directions
Squeeze juice from 11 oranges to get 2 1/2 cups of strength and set aside.

Cut remaining 2 oranges in half and scoop out pulp, preserving shape of the peel. Add flesh to increase the juice amount, if necessary. Place hollowed orange halves in freezer until frozen, about 1 hour. Pass honey in a small saucepan over low heat until thin, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange fluid, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Paralyse sorbet base in a machine according to manufacturers instructions. When ready, scoop sorbet into frozen orange cups and garnish with earn.


*Banana-Strawberry Frozen Yogurt

ingredients
2 ripe bananas
1 cup sliced strawberries
1 cup unvarnished fat-free yogurt
1/2 cup sifted powdered sugar
1 tsp. vanilla extract

directions
Place ingredients in a sustenance processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to producer’s instructions. Spoon into freezer-safe container; cover and freeze.


*Southwestern Chicken in Discomfit Packets

INGREDIENTS:
4 12-inch by 18-inch sheets of foil wrap
4 skinless, boneless chicken breasts
1 cup chunky salsa
1 cup deathly beans or dark red kidney beans
1 cup frozen or canned sweetcorn

PREPARATION:
Preheat oven to 450 degrees.
Flood chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment files. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
Seal each wedge by bringing up sides and folding the top edge over twice
Seal the edges in the same way, leaving enough room for fever to circulate inside.
Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully. Be accurate with some instant, microwavable brown rice.

Per Serving: Calories 291, Calories from Fat 25, Complete Fat 2.7g (sat 0.6g), Cholesterol 98mg, Sodium 379mg, Carbohydrate 21g, Fiber 5.4g, Protein 45.6g

(If you scarceness dinner on the table in about 20 minutes and no clean up, this low fat Southwestern-style chicken in foil is the riposte. When you seal the food in the packs, be sure to leave some space for air to circulate inside. Be careful when unsealing the packs after cooking, as the escaping steam will be very hot.)


*Lemon Heap Chicken

INGREDIENTS:
1/2 cup plain low fat yogurt
2 tbsp fresh mint, chopped
2 tbsp lemon spirit
2 cloves garlic, minced
4 5-ounce skinless, boneless chicken breasts

PREPARATION:
Compound yogurt, mint, lemon juice and garlic in a small bowl. Place chicken breasts in a resealable phony bag. Add yogurt mint mixture, coating chicken. Marinate in the refrigerator for 4 hours.
Preheat oven to 450 degrees.
Go on marinated chicken breasts on shallow baking tray. Roast for 20 minutes, turning once halfway through.
Alternatively, grill or grill the chicken breasts for 10-12 minutes, turning once, until the internal temperature reaches 165 degrees.


*Strawberries with Lime Dipping Condiment

ingredients
1 (8 oz) container nonfat sour cream
2 Tbsp. powdered sugar
2 tsp. finely shredded lime peel
1 Tbsp. lime power
3 cups small strawberries

directions
Combine sour cream, powdered sugar, lime peel, and lime extract in a small bowl. Serve as dipping sauce for strawberries.


*Yams, Apples and Marshmallows

ingredients
2 Red Entertaining apples, sliced
1/2 cup chopped pecans
1/3 cup brown sugar
1/2 tsp. cinnamon
1 can (28 oz) yams, drained
1 cup vest-pocket marshmallows

directions
Toss apples and pecans with brown sugar and cinnamon. Alternate layers of apple mingling and yams in a 1 1/2 quart ovenproof casserole dish. Cover and bake at 350*F for 35 to 40 minutes. Sprinkle with marshmallows and barbecue 6 to 8 minutes or until lightly browned.

Serves 4
Per Serving: Calories 170, Calories from Fat 20, Sum total Fat 2.3g (sat 0.8g), Cholesterol 84mg, Sodium 114mg, Carbohydrate 3.2g, Fiber 0.2g, Protein 34.4g


Utilize :-)