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[IT]
Il Pesce Bianco Pomodorini e Pinoli è un piatto sano ma saporito. Si prepara in modo semplice e veloce: una ricetta alla portata di tutti, anche a chi non piace maneggiare troppo il pesce (come me!).
Un piatto colorato, buono e profumato: perfetto per la bella stagione in arrivo!
Leggi la ricetta sul mio sito: www.ipasticcidialice.it/it/pesce-bianco-pomodorini-e-pinoli/
[EN]
White Fish in Tomatoes Pine Nut Sauce is a healthy and savoury dish. This recipe is simple and quick: everybody can prepare it. It is also suitable for who doesn’t like handling the fish (like me!).
The result is a colourful, tasty and fragrant dish: perfect for the incoming season!
Read the recipe on my website: www.ipasticcidialice.it/en/white-fish-in-tomatoes-pine-nu...
INGREDIENTS:
1 container (8 oz) reduced-fat sour cream
1 container (8 oz) plain fat-free yogurt
1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
1 can (4 oz) chopped green chiles, undrained
12 white corn or flour tortillas (6 or 7 inch)
1 cup shredded reduced-fat Cheddar cheese (4 oz)
1 1/2 cups chopped cooked chicken
4 medium green onions, sliced (1/4 cup)
Shredded lettuce, if desired
Chopped tomatoes, if desired
DIRECTIONS:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.
2. Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
3. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
ricotta was on sale, and i had some frozen sour cherries as well as some plums to use up, but i didn't want to make a standard cheesecake with a fruit topping. this was the end result, and while it looked like a trainwreck, it tasted great.
standard graham cracker crumb and butter crust, pressed into a springform pan, baked and cooled before adding the custard and fruit. one minor change: i added thyme and oregano to the crust to give a slight savoury tone, but that was ultimately eclipsed by the sour cherries. i'll guess at proportions here, since i decided to just wing it and if the whole thing failed, eat it myself.
450 grams light ricotta cheese
1/3 cup sugar, plus 2 tbsp. vanilla sugar
3 tbsp flour
2 eggs
1 generous tsp vanilla extract
zest of one orange
zest of one lemon
1/2 tsp cinnamon
pinch of salt
1 lb. pitted sour cherries
2 plums
flour or tapioca/cornstarch and sugar for tossing fruit with.
preheat your oven to 350°f, with a rack in the middle. put the cherries in a strainer to drain the juices, pressing to get them fairly dry. toss with cornstarch (or tapioca starch, which i used here), then slice the plums, skin on, and add the starch and sugar to them, in separate bowls, setting aside while making the custard. after setting the shell aside to cool, beat the ricotta until smooth (whisk if you feel energetic, or use a hand mixer). add in the sugar and then the flour, mixing as you go until smooth again. toss in the citrus zests and vanilla, then the eggs (technically one at a time, but this is more of a big deal in big 4 or 5 egg cheesecakes), again mixing constantly. if using a whisk, note your forearms growing appreciably. blend in the cinnamon and salt, pour into the cool shell, and bake at 350°f for about 15 minutes. it will still be very wobbly, and now push the plums into the custard, adding the cherries over top (use a slotted spoon and leave the sugary, starchy juice behind, which you will secretly drink in shame since throwing it away seems a waste but it really doesn't taste all that terrific). back in the oven the whole mess goes for another 35 minutes or so. you want the custard to have the slightest of wobbles when you shut the heat off, but that's tough to judge with all the invasive fruit here, so do what makes you feel happy.
again, it's ugly but tasty. i bribed co-workers and a boss with it.
10 WW points - and so great! If there was one laptop lunch to eat for the rest of my life, it would be this one!
The potato casserole was inspired by this lunch of Alyss: www.flickr.com/photos/25518572@N00/293072769/
What I did was this:
200 g potatos
200 g celery (not the sticks)
200 g carrots
100 g zucchini
1 egg
1 tbsp sour cream
1/8 l milk
50 g grated lowfat cheese
salt, pepper, nutmeg
Preheat oven to 190 ° C.
Cook potatos and celery. In another pot cook carrots and zucchini.
Mash potatos and celery with the milk, sour cream, salt, pepper, nutmeg. Add the egg.
Add the carrots and zucchini, then add the cheese. Put everything in an oven safe bowl. Bake for 30 minutes.
The whole pan has 8 WW points.
Fat loss plateaus happen piersey.com/rice-diet-stops-working/ but you can push through them. Learn how I evolved my rice diet to stay lean, healthy, and consistent over time.
My boy gets a salmon salad melt on a crispy 9-grain roll (2 smallish sandwiches). Salmon salad has wild salmon, lowfat mayo, chopped celery, garlic & onion powder, cumin, pepper. Layered with red curly lettuce, sliced kosher dills and extra sharp white cheddar.
Roasted cherry tomatoes and edamame in a cucumber bowl with a carrot flower top :)
Fruit section has strawberries, grapes and cinnamon apples.
"Skyr is an Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr is technically classified as cheese, although widely regarded as yogurt. It has been a part of Icelandic cuisine for centuries.
Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. It is traditionally served cold with milk and a topping of sugar. Commercial Icelandic manufacturers of skyr have added flavors such as vanilla or fruit to the final product to increase its appeal.
Skyr is a high protein, low-fat product (lowfat milk is used), varying slightly between brands. Unflavored skyr is roughly 12% protein, 3% carbohydrate, and 0.5% fat, while high in calcium and vitamins commonly found in milk products."
Source: wikipedia.org
We herd the refrigerator say Moo and thought it was an udderly great idea.
These milk cartons are crazy, I love the way they include a shadow of the Cows on the boxes.
Ms. Skim stays in our house, but now that the other two are here...
Which one of these gals is in your refrigerator?
I love butternut squash, it lasts for ages, stretches a long way and is a really versatile vegetable. I set myself the task of making a lower fat version, I am a cream and butter fiend when it comes to cooking, that would be the chef in me coming through! I made it with a little butter and substituted the cream for a few hundred mis of coconut milk and a handful of risotto rice. The final taste is something a little lighter than my usual soup offerings and overall it gave the veloute a subtle sharpness. Finish with some chives and munch to my hearts content! Lit with all natural light through a big window behind the cups and using various pieces of card ranging from black to silver to light from the front.
Crust: (optional)
1 1/2 c. graham wafer crumbs
1/4 c. margarine, melted
2 Tbsp. granulated sugar
1 egg white
Filling:
3 c. skim ricotta
2 eggs
1/2 c. granulated sugar
2 Tbsp. grated lemon rind
1/4 c. lemon juice
2 tsp. vanilla
2 egg whites
1/4 c. plain yogurt
2 1/2 c. fresh blueberries
Crust: In bowl, combine crumbs, margarine & sugar. Whisk egg white until frothy; stir into crumb mixture. Press into bottom and 1 inch up sides of 9inch springform pan. Bake in 375F oven for 7-10 minutes. Let cool.
Filling: In food processor, process ricotta cheese and eggs until smooth. Add sugar, grated lemon, lemon juice and vanilla; process until smooth. In bowl, beat egg whites until stiff peaks form. Whisk 1/4 if egg whites int cheese mixture; fold in remaining egg whites.
Spread mixture over crust. Bake in 375 degree F (190 degrees C) oven for 45-50 minutes or until center of cake is firm to touch . Immediately run knife around edge to loosen. Let cool; removing ring from pan. Cover and refrigerate until chilled, at least 2 hours or up to 1 day.
Just before serving, spread plain yogurt on top;top with blueberries.
Canadian Living magazine, June 1990
I made the mistake of buying Jasmine beef rawhides [Dingo brand w/chicken in the center] for many years as she is an extremely oral dog who loves to chew. I knew they were bad but she loved them so much and I couldn't find a suitable replacement ...until now.
These gross things are Beef Trachea . Unlike rawhides, they are 100% digestible and natural. No FD & C Red 40 dye [ which is a carcinogen]. No arsenic or formaldehyde residue or sodium sulfide liming used to remove hair from the cow's hide. A dog like Jasmine can easily chew one trachea in twenty mins. I don't have to worry about choking, stomach torsion, diarrhea, or exposure to various chemicals.
Here's an link that sells them. It will tell you more about them in case you're curious. I bought mine locally...but some have asked where to buy these so here you go:
www.bestbullysticks.com/home/bbs/page_30_11/beef_trachea_...
I feel better giving these to her.....even though as a vegan, looking at them makes me nauseous.
Brownies that are delicious AND only 100 calories a serving? It is true!
sporkandfoon.typepad.com/spork_or_a_foon/2009/04/healthy-...
Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning. Part of my rhubarbalooza roundup tomorrow!
yummysmells.blogspot.com/2010/06/are-you-ready-for-some-r...
[EN] Parsley and lettuce choped finely, carrot and boiled quinoa. Dressing: Fresh lemon juice, salt and olive oil.
[ES] Perejil y lechuga picados, zanahoria y quinoa hervida. Aliño de zumo de limón, sal y aceite de oliva.
This was what Ralphs looked like four days ago. There wasn't this mad dash to grab everything perishable off the shelves. We were not experiencing a zombie apocalypse, nor a nuclear threat where everyone had to stock their bomb shelters at the last minute. The idea, of course, is to buy as much as one needs for a couple of weeks so they don't have to venture out every day, or every other day for groceries. Yes, this panic buying did just that for most of us, myself included. And to expose myself to any possible virus just to make sure I have not just enough food but enough toilet paper is counter-productive to dealing with this crisis. And, I still haven't found any place where I can buy a mask or rubber gloves to wear when I do have to go out.
To get rid of bad thoughts, I started with fitness again, back in november 2005.
That was my only motivation.
It worked....for my mind
I tried this recipe because I'm trying to adopt a healtheir lifestyle. My husband loves eggplant and can't stop raving about it! It's delicious!
I found the recipe on recipezaar.com.
Ingredients
MOCK NOODLES
2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray (olive oil spray is best)
salt and pepper
MEAT SAUCE
1 1/2 lbs ground sirloin or turkey breast or Italian sausage (I used turkey)
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red or green pepper, chopped
1 (16 ounce) package sliced mushrooms
2 tablespoons italian seasoning or mix of oregano, basil and thyme (I used 2 packets McCormick Spaghetti Sauce mix)
1 teaspoon fennel seed (optional)
salt and pepper
1 teaspoon red pepper flakes (optional)
1 (10 ounce) package frozen chopped spinach
1 cup red wine (optional) or vodka (optional)
1 (28 ounce) can tomato sauce or large jar sugar free sauce if you can find it (I used Hunt's Tomato Sauce because they don't add sugar)
1 (15 ounce) can diced tomatoes, for less sugar, 3 chopped roma tomatoes (I used Ro-Tel Original Diced Tomatoes and Chilis)
CHEESE MIXTURE
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped (I used a handful of onion tops)
3 cups shredded lowfat mozzarella cheese
1/2 cup parmesan cheese
DIRECTIONS
Preheat oven to 425 degrees.
Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
Cook slices 5 minutes on each side.
Lower oven temp to 375.
Brown meat, onion and garlic in olive oil for 5 minutes.
Add red pepper and mushrooms, and cook 5 minutes.
Add spinach, tomatoes, spices and wine and simmer for 5-10 minutes.
Blend ricotta, egg and onion mixture.
Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
Repeat.
Add last layer of sauce, then mozzarella and parmesan on top.
Place lasagna dish on cookie sheet, cover with foil, and bake at 375 degrees for 1 hour.
Remove foil and bake or broil another 5-10 minutes until cheese is browned.
Let it rest 10 minutes before slicing.
I spent some time in the kitchen this week, baking blueberry muffins. The recipe is from the cookbook Taste of Home Guilt- Free Cooking.
Pasta with bacon, garlic, mushrooms and chillies
Easy Healthy Minestrone Soup is a simple, low fat, low calorie one pot meal sure to please a hungry family!
Chocolate Orange Protein Fudge Bars topped with Vanilla Cinnamon Casein "pastry cream" ... healthy and clean but deliciously intense chocolate orange flavours and moist fudgy texture.
Amazing breakfast, snack or dessert.