Low Fat Recipes

A tasty selection of Low Fat Recipes including Chicken Recipes, Low Fat Beef and Pork Recipes, and a variety of Low Fat Dessert Recipes that features a Low Fat Cheesecake Recipe, Chocolate Cake Recipe, Carrot Cake and more. Try the Low Fat Gravy, Low Fat Mayonnaise, and Low Fat Whipped Topping Recipe too.

Low Fat Chicken Taco Salad Recipe

Yield: 6 Servings

1 lb Chicken meat -- white Skinless
1/2 c Lettuce -- torn into pieces
2 md Tomatoes -- cut into pieces
1 cn Kidney beans -- rinsed and Drained (15 oz. size)
1 pk Taco seasoning mix
1/2 c Cheddar cheese -- non fat
Hot sauce to taste
1/2 pk Tortilla chips -- *baked* (1 GM fat per 20 chips)
Bottle Kraft fat free salad Dressing -- Catalina

Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.

 

 

Low Fat Chicken Cacciatore Recipe

Yield: 4 Servings

1/2 cn (7-1/2 oz) tomatoes
3/4 c Sliced fresh mushrooms
1/4 c Chopped onion
1/4 c Chopped green pepper
3 tb Dry red wine
1 Clove garlic -- minced
1/2 ts Dried oregano -- crushed
1/4 ts Salt
ds Pepper
2 md Whole chicken breasts Skinned -- boned & split
Paprika
2 ts Cornstarch
2 tb Cold water
4 oz Spaghetti -- cooked

In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt & pepper. Place chicken pieces on the tomato mixture in skillet. Bring to a boil; reduce heat; cover and simmer for 25 minutes. Keep warm.

Combine cornstarch & cold water; stir into a skillet mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Arrange chicken and spaghetti on platter; spoon sauce over chicken. Calories: 283 per serving Fat grams: 4 grams per serving

 

Low Fat Fried Chicken Recipe

Yield: 4 Servings

4 Chicken breast halves, -skinned, boned and patted -dry
3/4 c Buttermilk
3 tb Parmesan cheese
1/2 c Dry bread crumbs
1/2 ts Rosemary
1/2 ts Thyme
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Black pepper

Cover a baking sheet with foil and lightly coat with nonstick cooking spray. In a shallow disk combine all ingredients except chicken and buttermilk. In a separate dish, dip chicken in buttermilk then roll in dry mixture and place on baking sheet. Bake at 400F for 35 to 40 minutes until golden. Calories: 332 per serving Fat grams: 12 grams per serving.

 

 

Low Fat Pepper Steak Recipe

Yield: 4 Servings

Cooking spray
2 lb Boneless top round steak thinly sliced
1 1/2 lg Bell pepper thinly sliced
2/3 c Water
1 ts Beef boullion
2 tb Teriyaki sauce
1 md Garlic clove
1 tb Plus 1 ts cornstarch
1 1/2 md Tomato thinly sliced
2 c Hot cooked rice
1 md Onion, thinly sliced

Spray skillet with cooking spray. Saute beef and remove. Saute onion and garlic in skillet until tender. Add pepper and a small amount of water to onion and garlic; cover and cook on low until tender. Sprinkle with boullion granules and add teriyaki sauce and 2/3 c water.

In a measuring cup, make a paste with the 1/4 cup hot water and corn starch. Pour into the skillet and cook for a few minutes until thick. Add tomato and cook until tender. Serve over hot cooked rice. Calories: 382 per serving Fat grams: 13 grams per serving.

 

 

Low Fat Pork Chops Recipe

Yield: 4 Servings

4 Pork chops; thick (approx 6 oz fat trimmed) -- boneless
1 Egg white
2 tb Pineapple juice -- unsweetened
1 tb Soy Sauce
1 ts Ginger
1 ts Garlic powder
1 c Italian seasoned bread crumbs
1 ts Paprika

Mix together Pineapple Juice, Soy Sauce, Ginger and Garlic Powder. In a flat dish mix together bread crumbs and Paprika. Dip pork chops in wet mixture and then coat with bread crumb mixture. Bake on each side for 25 minutes at 325F. Calories: 309 per serving Fat grams: 9 grams per serving.

 

 

Low Fat Seafood Stew Recipe

Yield: 3 Servings

1 Clove garlic
1/2 ts Thyme, basil or oregano
1/2 Medium onion, chopped
1/4 lb Cod or other firm white fish cut into 1" cubes
2 1/2 c Canned tomatoes, chopped with liquid
1/4 lb Scallops, 1" pieces
1 Whole bay leaf
1/4 lb Raw shrimp, cleaned
1 pn Cayenne pepper
Salt and pepper to taste

Combine tomatoes, garlic, onion, and seasoning in saucepan. Simmer for 10 minutes. Add cod and simmer gently for 2 minutes, add scallops and simmer 2 miinutes, add shrimp and simmer 3-5 minutes, just until shrimp turns pink. Calories: 197 per serving Fat grams: 2 grams per serving.

 

 

Low Fat Gravy Recipe

Yield: 4 Servings

1 3/4 c Defatted chicken broth
4 tb Cornstarch
1 ts Onion powder
1/2 ts Garlic powder
1 ts Seasoning salt

1 Chicken or vegetable flavor Bouillon cube Salt and pepper to taste Mix well in saucepan. Cook over medium heat, stirring until smooth. 5 % Fat

 

 

Low Fat / No Fat Mayonnaise Recipe

1 ct Egg beaters (equivalent to 4 Eggs)
1 c Sugar
1/2 c Vinegar - red or white

Whip above ingredients and heat on stove until thick (scorches easily).

 

 

Low Fat Whipped Topping Recipe

1/3 c Evaporated skim milk
1/2 ts Unfavoured gelatin
1 tb Cold water
1 tb Sugar
1/2 ts Vanilla extract
1 ts Lemon juice

Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving=2 tb=29 cal.

 

 

Low Fat Cheesecake Dessert Recipe

Yield: 10 Servings

1 tb Graham cracker crumbs
1 c Low fat cottage cheese
16 oz Neufchatel cheese (should Be LIGHT Philly brand Neufchatel Cheese and it should be Softened)
2 eggs
2/3 c Sugar
2 tb Unbleached all-purpose Flour
2 tb Skim milk
1/4 c Almond extract

Lightly grease bottom of 9" springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container. Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan.

Bake at 325°F., 45 to 50 minutes or until center is almost set. (Center of cheese cake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. Calories: 293 per serving Fat grams: 14 grams per serving

 

 

Low Fat Chocolate Cake Dessert Recipe

Yield: 8 Servings

6 Egg whites -- whipped
1 c Sugar
1 tb Vanilla
1/3 c Cocoa powder
3/4 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1 1/2 c Marshmallow cream

Preheat oven at 325F. Prepare a 8" square pan with cooking spray and flour. In a mixing bowl, combine cocoa powder, flour, salt, baking powder, and baking soda. In another mixingbowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 30 minutes. Calories: 238 per serving Fat grams: 0

 

 

Low Fat / No Fat Pear & Apricot Strudel Dessert Recipe

Yield: 8 Servings

1/2 c Dried apricots
1/4 c Raisins
2 1/2 c Thinly sliced pears
1/2 c Maple syrup
1 tb Lemon juice
1/4 ts Ground cinnamon
1/4 ts Grated nutmeg
8 Sheets phyllo dough
Non-Stick buttered flavored cooking spray

Per serving: 152 calories, 1.8 grams fat, 2 g dietary fiber, 2 g protein, no cholestrol, 3 milligrams sodium.

In a 1 quart saucepan, combine the apricots and raisins. Add water to cover. Simmer over medium heat for 15 minutes or until the fruit is soft. Drain and coarsely chop. Transfer the fruit to a medium bowl. Stir in the pears, maple syrup, lemon juice, cinnamon and nutmeg.

To keep dough from drying as you work, unroll it onto a counter and cover with a berely damp towel. Peel off 1 sheet of phyllo and place it flat on a dry section of the counter. Spray lightly with butter flavored non-stick spray. Top with a second sheet and brush very lightly with water. Repeat the process, coating alternate sheet with either spray or water, until all 8 sheets have been used.

Spoon the pear mixture onto the dough, positioning it along the lower half of the long side of the rectangle and leaving a 1 inch border on the sides and bottom. Fold in the sides and coat lightly with the spray. Starting at the bottom, roll the strudel to enclose the filling.

Coat a cookie sheet with the spray. Transfer the roll, seam side down, to the sheet. Brush the top lightly with water. Bake at 350 F for 30-35 minutes, or until golden. Serve warm or cold. To make slicing easier, use a serrated knife.

 

 

Low Fat Carrot Cake Dessert Recipe

Yield: 16 Servings

2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 ea Crushed pineapple (8 oz can unsweetened)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites
1 pinch Cloves
1 1/2 c Sugar

Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan.

Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. Calories: 228 per serving Fat grams: 6 grams per serving.