Lowfat recipes

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DrakePlusOne's picture
Last seen: 3 years 7 months ago
Joined: 06/29/09
Posts: 1889
Lowfat recipes

Can we get a lowfat recipe sticky? I would love to see what yummy recipes you ladies are using. You can only grill chicken so many times before it gets old.

Heatherbella's picture
Last seen: 2 years 8 months ago
Joined: 02/14/05
Posts: 4169

Great idea! I love cooking low fat. That's normally how I lose weight.

fuocoragazza's picture
Last seen: 1 year 2 months ago
Joined: 03/14/09
Posts: 45

lol for real! I think I've cooked chicken a bizzilion ways now. Lol

Last seen: 5 years 6 days ago
Joined: 06/03/09
Posts: 83

Yes sadly a lot of chicken in our house! I go to The Racheal ray Show website and then I just lighten the stuff up (ie margarine and lesser amounts, light sour cream, fat free half and half etc)

Last seen: 5 years 10 months ago
Joined: 01/24/10
Posts: 11

I have a pretty large recipe collection. I don't have nutritional info on all of them, though. Here is a good from BH&G Magazine. I make it when I am craving chinese food... it's so good! Sometimes the Asian egg noodles are hard to find, it all depends on your location/grocery store I suppose. When it is done, I turn the crockpot on the "keep warm" setting and toss in the cooked noodles. That way I just serve from the crockpot. We don't do nuts in our house (allergies) but I'm sure it would taste good with the cashews on top. Tastes great without it. Smile

Pork Lo Mein - Crockpot Recipe
Prep: 20 minutes
Cook: 6 1/2 to 7 hours (on high) or 3 1/2 to 4 hours (on low setting)
Serves: 6

1 1/2 lbs boneless pork shoulder
2 medium onions, cut into wedges
2 cups carrots, sliced
1 (12oz) jar of teriyaki glaze
1 cup thinly bias-sliced celery
1 (8oz) can of sliced water chestnuts, drained
1 (5oz) can of sliced bamboo shoots, drained
1 tsp grated fresh ginger

1 (6oz) package frozen snow peas
1 cup broccoli florets
9 oz dried thin egg noodles
1/4 cup cashews

1. Trim any fat from pork. Cut pork into 3/4" chunks. In a 4-quart slow cooker, combine all but the last 4 ingredients. Cover and cook on low for 6.5 to 7 hours or 3.5 to 4 hours on high. Then add frozen peas and broccoli and turn crockpot to high setting for additonal 10 minutes (until pea pods are crisp-tender).
2. Cook egg noodles according to package directions and drain. Serve pork mixture over noodles and sprinkle with cashews.

Nutritional info: Per serving
509 calories, 12g fat (3g saturated fat), 73mg cholesterol, 2,274mg sodium, 66g carb, 6g fiber, 33g protein.

Caiomhe's picture
Last seen: 5 years 3 weeks ago
Joined: 10/16/07
Posts: 185

Provided soy lethicin is okay you can use 98% fat free version of the soup...
non-condensed soup drop water to 1/3 cup

4-6 chicken breast halves
1 can condensed cream of mushroom soup
1 1/3 cup water
3/4 cup rice
2 cups frozen mixed veg
pinch salt
pinch black pepper
pinch garlic powder
pinch onion powder
1 cup shredded cheese (optional)

Pre-heat oven to 375
In a 2Q shallow baking dish mix everything but chicken, place chicken on top
Bake for 40-50 minutes or until chicken is done and rice/veg are tender
If using cheese add on top of chicken then let stand for 10 min
Stir rice before serving

DrakePlusOne's picture
Last seen: 3 years 7 months ago
Joined: 06/29/09
Posts: 1889

Yum yum! Now I'm getting hungry Smile Here is a sweet treat. A staple in my house.

Low fat Banana Bread

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 tsp baking powder
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 2 eggs, beaten
* 1/4 cup applesauce
* 3 bananas, mashed
* 1/2 tsp cinnamon
* 1 tsp vanilla


1. Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
2. In one bowl, mix everything together. Stir in nuts if desired. Pour into prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Last seen: 5 years 10 months ago
Joined: 01/24/10
Posts: 11

Does anyone have recipes for fish? One of DH's friends bought frozen fish filets from a food truck and didn't know what to do with it, so now it is all ours (taking up room in the freezer!). Blum 3 There are a few filets of mahi mahi, tilapia, cod, and sea bass. I don't even know what those taste like. I have only ever made salmon like this:

Glazed Salmon
lemon pepper
Equal parts soy sauce, brown sugar and water

I season the salmon with a little bit of lemon pepper, then let it marinate in the soy sauce/brown sugar/water mixture for a few hours. Then I throw it on the grill or under the broiler until done (when flaky).

DrakePlusOne's picture
Last seen: 3 years 7 months ago
Joined: 06/29/09
Posts: 1889

Ashley, I have tilapia in the freezer right now too. Unfortunately, I can't tell you personally how these recipes taste b/c when I went to make them, I didn't have all the ingredients Sad But I will post them all the same from my online recipe box. They sounded sooooo yummy to me!

Broiled Sweet and Tangy Tilapia

* 2 tablespoons butter
* 3 teaspoons lemon juice, divided
* 1 tablespoon melted butter
* 1 teaspoon Dijon mustard
* 1 teaspoon raspberry vinegar
* 2 teaspoons honey
* 1 teaspoon chopped fresh tarragon
* salt and pepper to taste
* 1 pound tilapia fillets


1. Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter.
2. In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper.
3. Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve.

Hudson's Tilapia with Dill Sauce


* 4 (4 ounce) fillets tilapia
* salt and pepper to taste
* 1 tablespoon Cajun seasoning, or to taste
* 1 lemon, thinly sliced
* 1/4 cup low fat mayonnaise
* 1/2 cup low fat sour cream/ plain yogurt
* 1/8 teaspoon garlic powder
* 1 teaspoon fresh lemon juice
* 2 tablespoons chopped fresh dill


1. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides.
2. Pan fry with a little olive oil over med. heat until the edges of the fish are crispy and fish is flaky.
3. After removing fish, squeeze lemon over each fillet.
3. Mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Last seen: 5 years 6 days ago
Joined: 06/03/09
Posts: 83

I did vegetarian last night:
Veggie Quesadilla: saute in a little olive oil yellow pepper, half an onion, frozen 10 oz corn, portabello mushrooms chopped and grape tomatoes with a little cumin and pepper/salt to taste.

Place between 2 quesadillas- I used low carb wheat ones with low fat mexican cheese ( a sprinkle) and brol 5 min.

I had this with hollowed out tomatoes filled with parsely, basil, cooked orzo, a little feta cheese also broiled

DrakePlusOne's picture
Last seen: 3 years 7 months ago
Joined: 06/29/09
Posts: 1889

Chicken Tortilla Soup (fast and easy)

2 chicken breasts (cut into small pieces)
4 cups chicken broth
1 cup salsa
1 can corn
1 can beans (black or tri)
2 small onions chopped coarsely
1 tsp of each: cumin, chilli powder, oregano
1/4 cup chopped FRESH cilantro
dash of red pepper (more or less, to your taste)
crushed tortilla chips
shredded cheese (optional)

Saute onion with Pam spray until onions become soft and a little blackened. Add chicken pieces and saute until chicken starts blacking a little. Add salt and pepper to chicken while cooking. Add broth, salsa, corn, and dry spices and bring to a boil. Add beans. Cook until chicken is no longer pink in the center, about 15-20 mins. Add fresh cilantro to pot and stir. Add crushed tortilla chips and/or cheese to each bowl before serving.

DrakePlusOne's picture
Last seen: 3 years 7 months ago
Joined: 06/29/09
Posts: 1889

This is NOT lowfat by any means, but it is delicious!

Snickerdoodle Cake

1/4 cup white sugar (or more to achieve crumbly texture)
1/2 tsp cinnamon
1TBSP melted butter

1 3/4 cup flour
1/2 cup sugar
1/4 cup butter
2 1/2 tsp baking powder
1 egg
3/4 cup milk
1/4 tsp cinnamon
1/4 tsp nutmeg

Mix cake together and pour into greased 8x8. I mix in about a cup of Hershey's cinnamon chips to the batter before pouring in. Makes it super yummy!
Mix together the topping and sprinkle over cake. If the butter is room temp and not completely melted it gets a better crumbly consistency. Sometimes I have to add more sugar into the mix until I get what I want.
Bake for 20-25mins @ 350.

Last seen: 5 years 10 months ago
Joined: 01/24/10
Posts: 11

Couscous Confetti Salad (vegetarian,vegan)
Makes 8 servings, 1-cup each

1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
Per 1-cup serving

Calories: 194
Fat: 2.1 g
Saturated Fat: 0.3 g
Calories from Fat: 9.8%
Cholesterol: 0 mg
Protein: 5.2 g
Carbohydrates: 40.2 g
Sugar: 10 g
Fiber: 4.2 g
Sodium: 283 mg
Calcium: 33 mg
Iron: 1.1 mg
Vitamin C: 40.9 mg
Beta Carotene: 1157 mcg
Vitamin E: 0.7 mg

Lots of good recipes on this site. I made this and really liked it. It keeps well in the fridge for a few days. Next time I would buy a bag of shredded cabbage to save some prep time.

Last seen: 5 years 10 months ago
Joined: 01/24/10
Posts: 11

Spaghetti Sauce

olive oil
1 large onion, diced
1 zucchini squash, grated or small dice
1 clove garlic, minced
2 cans of plain tomato sauce
Italian herb seasoning (parsley, basil, oregano, rosemary, thyme, marjoram)
1 tsp sugar, optional (lessens the acidity of the tomato)
salt and pepper

Sautee onion, garlic and zucchini in olive oil until onions are tender (about 5 minutes over med-low heat).
Add sauce and herbs. Stir and bring to a boil. (Add in meatballs if you want)
Turn it down a let it simmer for a few minutes (or long enough to cook your meatballs).
Add salt, pepper and sugar to taste.

*Serve over cooked spaghetti
*Meatball sandwiches: Cook meatballs in sauce, serve with black olives and mozzarella cheese on toasted french bread
*Kid friendly: Mix with cooked alphabet pasta (better than Chef Boyardee!) or other small pasta shapes that are easy to pickup.

Last seen: 5 years 10 months ago
Joined: 01/24/10
Posts: 11

Hummus (2 WW points for 1/4 cup serving)

1 (15-oz) can chickpeas, rinsed and drained
1/2 cup plain fat-free yogurt
2 tbs fresh lemon juice
3 cloves garlic, crushed
2 tsp olive oil
1 tbs water
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp freshly ground pepper

Puree all ingredients until blended, but still chunky

Hummus and Roasted Veggie Sandwich - Serves 6 (6 WW points for 1 sandwich)

1/2 (16-oz) can chickpeas, rinsed and drained
2 tbs tahini (sesame paste)
2 tbs finely chopped red onion
1 1/2 tbs lemon juice
1-2 tbs water
1 small clove garlic, minced
1/4 tsp salt
Pinch cayenne
6 hard rolls, split
4 cups roasted veggies, cooled slightly
1 oz aged provolone, shaved

1. To make hummus, place chickpeas, tahini, onion, lemon juice, water, garlic, salt, and cayenne in food processor and pulse until smooth. Scrape into bowl, cover and refrigerate for up to 3 days. Makes about 3/4 cup hummus.
2. For sandwiches, spread about 1 tbs hummus on each side of the rolls. Divide the roasted veggies into 6 portions. Fill sandwiches with veggies, few shavings of cheese and top with the other roll half.

both are from Weight Watchers, New Complete Cookbook