Low Fat Recipes **

Cantaloupe Cherry Smoothies

2010-03-11T04:38:00.000-08:00

Ingredients

1/2 cantaloupe (peeled, seeded, and sliced)
1/2 cup apple or apricot juice
2-3 pitted cherries
1/4 cup raspberries or blackberries
3-4 ice cubes

Directions

Put all ingredients into blender. Blend until smoothie consistency is reached

Core Products Herbalife

Basic Pork Rib Rub:

2010-01-23T08:55:00.000-08:00

Ingredients

4 Tbs. Pickling Salt
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Paprika
1 tsp. ground Thyme
1 tsp. ground Sage
1 tsp. ground Bay Leaf
1 tsp. Celery Seed
1 tsp. Black Pepper

Directions

Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.

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Creamy Italian Dressing

2009-12-30T02:20:00.000-08:00

Ingredients

1 cup plain soymilk
1 (12 oz.) package firm tofu
2 (0.7 oz.) packages dry Italian dressing mix

Directions

Mix all ingredients in blender or food processor until smooth and creamy. Refrigerate. Pour over your favorite salad.

Yield: 2 1/2 cups.
Serving size: 1/4 cup (4 Tbs).
Per serving: 40 calories, 1 g fat (0 g sat fat), 3 g protein (3 g soy protein), 5.5 g carbohydrate, 554 mg sodium, 0 mg cholesterol, 0 g dietary fiber.

Graphic Humor

New El Paso Black Bean Chili

2009-11-29T14:20:00.001-08:00

Ingredients:

3/4 cup TVP--optional
2 packets "brown" broth powder--optional
1 tablespoon (less if you prefer) olive or canola oil
1 biggish onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin, crushed a little
1/2 teaspoon black pepper
2 cans (15 oz) black beans, undrained
1 can diced tomatoes
1 can (or 2) mild green chilies

Directions:

If you are using TVP, soak it in an equal amount of water in which you have dissolved the broth powder.

Heat the oil, and gently cook the onion until it begins to go limp. Add the garlic and spices and stir for a few minutes. Add the TVP, and stir for a few more minutes. If you are not using TVP, add the broth powder now (or a teaspoon of salt).

Add the beans, tomatoes, and cut-up green chilies (they come chopped, but I prefer to use the whole kind and cut them into larger chunks). Give it a good stir, bring to the boil, reduce heat, and simmer 45 minutes or so. Taste and adjust the seasonings.

We like this with pineapple cole slaw and tortillas or tortilla chips.

Serves: 6-8.

Preparation time: 1 hour.

Tang Kuei

Frosted Carrot Cake

2009-10-17T19:53:00.000-07:00

Ingredients

1 cup firmly packed brown sugar
3/4 cup egg substitute
3/4 cup non-fat buttermilk
1 8 oz. can crushed pineapple, drained
2 cups grated carrots
1/3 cup raisins
3 Tablespoons vegetable oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
Vegetable cooking spray
Orange-Cream Cheese Frosting

Directions

Combine first 8 ingredients in a large bowl; stir well. Combine flours and next 3 ingredients; stir into brown sugar mixture. Pour into a 13 x 9 inch pan coated with cooking spray.

Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Let cook completely in pan on wire rack. Spread with frosting. Cover and chill. Cut into squares to serve.

Yield: 18 servings

Orange-Cream Cheese Frosting

Ingredients

1/2 cup low-fat cottage cheese
1 8 oz. pkg reduced-fat cream cheese, softened
2 teaspoons vanilla extract
1 teaspoon grated orange rind
1 cup sifted powdered sugar

Directions

Process cottage cheese in a food procrssor until smooth (3 - 5 minutes). Add cream cheese, vanilla, and orange rind; process just until smooth. Add powdered sugar; pulse 3 - 5 times or until smooth.

Yield: 1-1/2 cups

Per serving:
Calories - 213
Fat - 5.6 grams
Cholesterol - 10 milligrams
Sodium - 282 milligrams
Exchanges - 2 Starch, 1 Fat

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APPLE-APRICOT SMOOTHIE

2009-09-26T19:28:00.000-07:00

Ingredients

1 Apple, Golden Delicious
-peeled, cored & chopped
1 c Apple juice
4 Apricots, fresh;pitted
-skin optional
1 Banana; peeled
3/4 c Yogurt, plain
10 -Ice cubes, up to 12 cubes
1 tb Honey

Directions

Place all ingredients in a blender and puree until smooth.

Serves 2-4 Preparation time: 5 minutes

Categories: Beverages, Fruits

Trekking Chile

OLD FASHIONED NO-FAT APPLE CAKE

2009-09-18T22:48:00.000-07:00

Ingredients:

2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
2 1/4 teaspoons cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon mace
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup buttermilk
1 1/2 cups tart apples; diced
1/2 cups raisins
brown sugar

Directions:

Sift together flour, sugar, baking soda and spices. In mixer bowl put egg, egg whites, vanilla, apple sauce and milk. Mix with electric mixer. Gradually add dry ingredients, blending well. Stir in apples and raisins by hand. Pour batter into 8x8 pan that has been sprayed with Pam. Sprinkle with brown sugar. Bake in preheated 350 degree oven for about 50 minutes.

Yield: 9 Servings

Bike Patagonia

Earl Grey Tea Rice

2009-09-02T19:30:00.000-07:00

Ingredients:

1 cup Japanese rice
3 teaspoons Earl Grey tea, ground in a blender or spice grinder until it is a powder
1 teaspoon salt
Fresh ground pepper

Directions

Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning.

Yields: 3 cups

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Bean and Basil Spread

2009-08-03T11:18:00.000-07:00

Ingredients

1 cup chopped fresh basil
2 garlic cloves, finely chopped
19-ounce can chickpeas, drained and rinsed (2 cups)
19-ounce can cannellini (white kidney beans), drained and rinsed (2 cups)
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
Dash pepper

Directions

Combine all of the ingredients and puree in batches in food processor or blender until smooth. Refrigerate to blend flavors.

Makes six cups.

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HAWAIIAN TEMPEH KEBOBS (VEGAN)

2009-07-21T18:54:00.000-07:00

Ingredients

2 tb Tamari
1/2 c Lemon juice, fresh
1 ts Garlic; pressed
1/4 ts Allspice
10 oz Tempeh; cut into 12 cubes
1 c Pineapple; cubed
1 c Zucchini; sliced
1 c Tomatoes, cherry
Tangy Orange Sauce

Directions

In a large bowl, combine the marinade ingredients, then add the tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours. Skewer, then broil or grill for 10 minutes. Brush on the sauce and cook an additional 5 minutes.

Yield: 2 to 4 servings

Herbalifeline

Reduced-Fat Pistou

2009-07-13T19:16:00.000-07:00

Ingredients

1 cup (250 ml) packed fresh basil leaves
3 garlic cloves, finely chopped
1/4 cup (60 ml) chicken broth
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste

Directions

Combine all ingredients in an electric food processor or blender and process until smooth.

Makes about 3/4 cup (180 ml).

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NO-FAT OLD FASHIONED APPLE CAKE

2009-06-11T10:27:00.000-07:00

INGREDIENTS:

2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
2 1/4 teaspoons cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon mace
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup buttermilk
1 1/2 cups tart apples; diced
1/2 cups raisins
brown sugar

DIRECTIONS:

Sift together flour, sugar, baking soda and spices. In mixer bowl put egg, egg whites, vanilla, apple sauce and milk. Mix with electric mixer. Gradually add dry ingredients, blending well. Stir in apples and raisins by hand. Pour batter into 8x8 pan that has been sprayed with Pam. Sprinkle with brown sugar. Bake in preheated 350 degree oven for about 50 minutes.

Yield: 9 Servings

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HIGH FIBRE AND LOW FAT BRAN MUFFINS

2009-05-08T11:24:00.000-07:00

Ingredients

2 1/2 cups wheat bran
1 1/2 cups orange juice, calcium fortified -- ie: Minute Maid
1/4 cup dried prunes -- (6) for prune butter
1/3 cup water -- for prune butter
2 egg whites
1/2 cup packed brown sugar
1/2 cup raisins
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons wheat germ

Directions

Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam or use muffin paper liners. Puree prunes and water in blender to make prune butter. Add orange juice and blend briefly so that it will be easy to pour prune butter out of blender container. In a large mixing bowl, combine wheat bran with orange juice/prune mixture, egg whites, sugar, and raisins. Let stand for 10 minutes or so. In a separate bowl, combine flour, soda, baking powder, cinnamon and wheat germ. Stir the dry ingredients into bran/orange juice mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400 degrees for 15 minutes.

Makes 12 large muffins.

Description: "Low calorie, low fat, high fiber and calcium rich!"

NOTES : Per muffin: 148.9 cal, 0.9g (4.8%) fat, 128mg sodium, 36.6g carbs, 4.8g protien

Herbalife: Promotoras

Apricot Lentil Soup

2009-04-08T18:34:00.000-07:00

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils, rinsed
5 cups vegetable stock
3 plum tomatoes(peeled, seeded, and chopped)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, salt and ground black pepper
2 tablespoons fresh lemon juice

Directions

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot.

Per serving: 570 Calories (kcal); 2g Total Fat;
(3% calories from fat); 17g Protein;
127g Carbohydrate; 0mg Cholesterol; 1702mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat;
3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

USA - EEUU: Herbalife - Shapeworks - Independent Distributors

Low-Fat Mexican Chicken and Rice

2009-03-09T20:27:00.000-07:00

Ingredients

3/4 Pound Boneless Chicken Breasts, skinless

1 Onion, chopped

1 Red Pepper, chopped

1 Green Pepper, chopped

1/2 Cup Watkins Chicken Soup Base

1 Cup Watkins Chicken Soup Base

10 Oz. Package Frozen Sweet Corn

1/4 Cup Watkins JR's Thick & Chunky Salsa

1 1/2 Cups Watkins Brown & Wild Rice

1/2 Cup Fat Fee Shredded Cheddar Cheese

Directions

Slice chicken breast into 1" strips. In large nonstick skillet over high heat; saute chicken strips, onion and peppers in broth until chicken is cooked through; about 15 minutes. Add remaining broth, corn and salsa; bring to boil for 1 minute, stirring constantly. Stir in rice; cover and remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese; cover and let stand 2 minutes longer. Serve hot. Makes 4 servings.

Mexican Recipes

LOWER FAT SPAGHETTI CARBONARA

2009-02-22T15:08:00.000-08:00

Ingredients:

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper

Directions:

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.

Yield: 6 Servings
Calories: 422, Carbs: 58, Fat: 9 grams, Protein: 21 grams

Herbal Aloe Drink

Apricot Stuffed BBQ Chicken

2009-02-11T19:14:00.000-08:00

Ingredients

2 whole chicken breasts, boned w/skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. unsalted butter, melted
1/2 tsp. ground ginger
4 fresh apricots, halved
1/2 cup apricot jam
1 Tbsp. cider vinegar

Directions

Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes.

Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done.

Makes 4 servings.

Earn Extra Money

LOWER FAT SPAGHETTI CARBONARA

2009-01-04T09:45:00.000-08:00

Thermo Bond

Primo Veggie Pasta

2008-12-16T02:36:00.000-08:00

Ingredients

1 package (16 oz.) Birds Eye Baby Broccoli Blend Vegetables
1 lb. linguini
6 oz. silken tofu, firm
1 cup soymilk, plain
1/4 tsp dry mustard
1/4 tsp Worcestershire sauce
1/8 tsp white pepper
1/2 tsp salt
3/4 cup shredded Parmesan cheese

Directions

Prepare vegetables and linguini as directed on package. Combine all other ingredients in a blender. Transfer to a microwave-safe container and heat on medium high power (80%) for 3 minutes. Stir. Heat another 2 minutes on medium power (50%). If desired, thicken sauce with cornstarch, following package directions. Mix linguini, vegetables and sauce together and serve.

Yield: 6 servings.

Serving size: 1 1/2 cup.

Per serving: 339 calories, 7 g fat (3 g sat fat), 19 g protein (4.9 g soy protein), 50 g carbohydrate, 616 mg sodium, 10 mg cholesterol, 5 g dietary fiber.

Dogs Images

Apricot Pasta Salad

2008-11-24T07:00:00.000-08:00

Ingredients

4 oz. fusilli (corkscrew) pasta
6 fresh apricots (3/4 lb), cut into quarters
1 whole chicken breast
2 small zucchini (1/2 lb), julienned
1 red bell pepper, julienned
1 tbsp chopped fresh basil or 2 tsp. Apricot Basil Dressing (recipe follows)

Directions

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Makes 4 servings.

Crazy Jokes

Apricot Chutney

2008-10-20T09:25:00.001-07:00

A great flavor enhancer for meat and poultry dishes.

Ingredients

4 cups dried California apricot halves (3 bags, 6/oz. each)
3 cups cider vinegar
4 cups onion wedges (3 lg. onions)
1 cup chopped candied ginger
2 tablespoons salt
1 tablespoon minced garlic
1 teaspoon Tabasco
3 cups brown sugar (packed)
3 cups sugar
2 cups water
3 cups seedless golden raisins
2 tablespoons whole mustard seed

Directions

Cut apricot halves in half. Combine all ingredients in kettle. Bring to boil., then simmer slowly, uncovered, until thickened, about 1 hour, stirring often. Portion into sterilized jars; seal at once. If desired, process in boiling water bath for 15 minutes.

Makes about 13 half-pints.

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Island Fruit Soup

2008-10-13T12:18:00.000-07:00

Ingredients

1 3/4 cups chopped fresh pineapple
3/4 cup chopped ripe cantaloupe
3/4 cup chopped papaya
3/4 cup unsweetened apricot nectar
3/4 cup sparkling water
1 tablespoon chopped fresh mint

Directions

Puree the fruit in a blender or food processor, with motor running add remaining liquids and mint. Chill at least 3 hours. Serve with fresh garnish.

Yield: 4 servings

From Lake La Quinta Inn

Breakfast, Brunch & Bread Recipes

Fiery Cilantro and Chile Dressing

2008-09-08T06:10:00.000-07:00

John "ChefChile" Whalen

Ingredients

1/3 cup Cilantro leaves
2-3 TB Fresh Chile peppers (I prefer serranos)
2 TB Fresh Red Pepper (for color)
4 cloves Garlic (roasted if you have it)
2 TB Brown sugar
1-2 TB Fish Sauce (available in grocery stores or Asian Markets)
1/2 cup Lime or lemon juice (which ever you prefer)
1/4tsp White pepper
1/4tsp Cracked black pepper

Directions

Combine all of the ingredients in a blender or food processor and blend well. If you don't have either of these machines then you'll simply need to chop the ingredients very fine and combine in a mixing bowl.

I use this on vegetable and grilled meat salads.

Enjoy!

Proverbs

Apricot Pecan Waffles

2008-08-25T15:38:00.000-07:00

Ingredients

1 can (15 1/4 oz.) apricot halves
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla
1 tablespoon canola oil
1/4 cup finely chopped pecans
3 large egg whites

Directions

Heat waffle iron. Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.

Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.

Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.

Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle.

Cook about 4 minutes. Serve with reserved yogurt topping.

From Apricot Producers

Serves: 8

Brain Teaser

Low-Fat Chocolate Sauce

2008-07-21T21:10:00.000-07:00

Ingredients

4 Tbs (60 ml) sugar
4 Tbs (60 ml) unsweetened cocoa
2 tsp (10 ml) cornstarch (cornflour)
1 cup (250 ml) water
1 tsp (5 ml) vanilla extract

Directions

Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and cool, stirring occasionally. May be frozen for up to 2 months.

Makes about 1 cup, to serve 6 to 8.

Brain Teaser - Simply Simple