We never stop eating..
..so it might as well taste good!

Low fat, healthy and delicious recipes that are good enough to serve to company.
For a printable version of each recipe please click on the name of the recipe.

Try this lower fat version friend Joanne's recipe for " SPRINGTIME CHICKEN", which is really good, even with 1/2 cup of butter missing!

Combine:
1/2 c. lowfat Ritz cracker crumbs
1 Tbsp. Finely chopped parsley
1/8 tsp. Pepper, 1/4 tsp. Salt
1/4 tsp. onion powder
Spray 4 boneless, skinless chicken breasts and 8 small redskin potatoes with cooking spray and coat with above mixture.
Bake these in a flat casserole uncovered at 350 degrees for 30 min., turning over once at about 15 minutes.
SAUCE:  1 1/2 c. chicken broth
              1 Tbsp. chives (chopped)
              2 Tbsp. Cornstarch
              1/4 tsp. Kitchen Bouquet
              dash or two of hot pepper sauce
              1 1/2 Tbsp. dried butter buds
              10 oz. pkg. frozen peas
              4 oz. can sliced mushrooms, drained
              Salt and pepper to taste
Mix the above sauce ingredients and stir and  simmer during the last 5 minutes that the chicken and potatoes are baking.  Pour sauce over the top and serve.  A crusty loaf of bread and mixed baby greens and tomato salad will make your meal complete.   

And here's a good dessert to go with that chicken.  It's from  366 Low Fat Brand Name Recipes in Minutes by M. J. Smith, 1994:

LEMON LOVERS' CAKE
1 pkg. Betty Crocker Sweet Rewards white or yellow cake mix
1/2 c. concentrated frozen lemonade mix
1 cup water
3 egg whites (1/2 cup)
1 tsp. grated lemon zest

Preheat oven to 350 degrees.
Grease and flour a bundt pan or 9 x 13 cake pan.

In large bowl combine cake mix, lemonade mixed with water, egg whites and lemon zest.  Beat on low speed for 1 min., scraping bowl often, then beat on medium for 1 min.   Spread in prepared pan.  Bake 30 to 45 minutes depending on size of pan.  Cool, then frost with lemon glaze made with powdered sugar & just enough freshly squeezed lemon juice to make a glaze.

ENGLISH MUFFIN RAISIN BREAD

2 pkgs. dry active yeast
5 3/4 cups flour, divided as below
1 Tbsp. sugar
cornmeal for sprinkling as below
1/4 tsp. baking soda

2 cups milk
2 tsp. Salt
1/2 cup water
2 tsp. Cinnamon
1/2 cup raisins

Grease very well: 2 bread pans (preferably not glass ones), then sprinkle them generously with corn meal.
Combine 3 cups of the flour, yeast, sugar, salt and baking soda in a large bowl.  Heat the milk and water together until very warm (120 to 130 degrees).
Add this mixture to the dry ingredients above and beat well.  Add the cinnamon and raisins and mix in well.  Stir in up to the other 2 3/4 cups of flour to make a stuff batter.  Some days you will need all of the extra flour, some days not.
Spread this stiff batter into the two prepared bread pans.  Sprinkle the tops with corn meal.  Cover and let rise in a warm place for 45 minutes  (if using rapid rise yeast time will be shorter).
Bake at 400 degrees for 25 minutes.  Remove from pans immediately and cool on a wire rack.  This bread freezes well after it is thoroughly cooled.  This is wonderful toasted -- or it makes great grilled ham sandwiches also!

HOWEVER, this bread is so good you might just eat it all up -- have some for lunch with

"CREAM OF ANYTHING SOUP":

Make this with broccoli or cauliflower, then expand and try other veggies.  Add corn, potatoes & onions for a chowder.   You will need:

3 cups raw veggies,
cleaned and cut in small pieces
1 can evaporated no fat milk
3 Tbsp. whole wheat flour
1 1/2 cups chicken broth
Dash of hot sauce

3 Tbsp. powdered cheddar or 1/2 c. shredded low fat cheddar cheese
1 Tbsp. dry butter buds
1/8 tsp freshly grated nutmeg
1/4 c. dry white wine (I use saki)
Salt and freshly ground pepper to taste.

Cook the veggies in the broth until tender.  Mix flour, milk, and butter buds.  Stir into veggies.  Add nutmeg, wine & hot sauce.   Stir and cook over medium heat until it thickens.  Stir in cheese until it melts.  Serve hot.

How about an all purpose
supper casserole?  It's a
"Impossible Pies" that are

breakfast, lunch, or
healthy version of those
usually so high fat:

SEAFOOD QUICHE

6 ounces fake crabmeat
1 whole egg plus 3 egg whites
2 Tbsp. grated onion
2 1/2 cups 1% milk
4 oz. fresh mushrooms, cut and sautéed in 1 tsp. canola oil

3/4 cup lowfat Bisquick
1 Tbsp. dry butter buds
3 oz. low fat Jarlsburg cheese grated
1/8 tsp. fresh grated nutmeg
1 Tbsp. lemon juice
salt & freshly ground pepper

Heat oven to 350 degrees and spray a 9" pie pan with cooking spray.
Cut "crabmeat" into small pieces and toss with lemon juice and grated onion.
Sauté mushrooms and remove from heat, and mix in the dry butter buds.  Beat eggs, then add milk.   Then add the rest of the ingredients.  Pour into pie plate and bake 35 to 50 minutes until it tests done.   It will be puffy.  Your oven is probably different from mine, so check it.  Let sit 10 minutes to firm up before serving.   You can eat 1/4 of this big pie for fewer calories and fat grams than 1/8 of the usual recipes of this type.

BROCCOLI AND HAM QUICHE
TAKE OUT:   crabmeat, Jarlsburg cheese, and nutmeg.
ADD:   10 oz. pkg of chopped broccoli, cooked and drained.
            3 oz. lowfat cheddar, (or veggie cheddar) grated
            3 oz. lowfat ham, (or veggie canadian bacon) chopped
            2 tsp. MADRAS brand curry powder.  Please do not use the regular stuff they sell at the grocery and call curry powder.  It's horrible, and is the main reason that most people think they hate curry.  I hate that stuff too!

SPINACH & MUSHROOM QUICHE
Use original recipe above but substitute one 10 oz. package of chopped spinach (stick it in the microwave for 5 minutes, then drain it thoroughly) for the crabmeat, and use 5 oz. of Jarlsburg cheese instead of 3 oz.  You get the idea, play with it.
Some people make this quiche with tuna fish and cheddar cheese.  I am not one of them.