RECIPES - LOW FAT

Follow Up Your LOW FAT Recipe With 2 "FAT BURNING"
L.A. Diet Plan Capsules To Maximize Fat Burning And Put Your Diet Into High Gear!

Low-Fat Chicken Spaghetti

4 boneless, skinless whole chicken breasts, cut into strips
2 green bell peppers, cut into strips
10 cherry tomatoes, cut in half
1 (8 ounce) bottle low fat Italian salad dressing
Cooked spaghetti

Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunchy. Add salad dressing and simmer for about 10 minutes. Add tomatoes during the last 5 minutes, just to heat them.

Serve over hot spaghetti.

Low Fat Cherry Pie

From the kitchen of Lior - Israel 2 (16 ounce) package frozen no-sugar added pitted cherries
12 3/4 teaspoons Equal for Recipes or 42 packets Equal
sweetener or 1 3/4 cups Equal Spoonful
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 to 7 drops red food color
Pastry for double crust 9-inch pie

Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.

Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food color.

Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan. Pour cherry mixture into pastry. Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 425 degree F oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.

Low-fat Cherry Pork Chops

1 (21 ounce) can cherry pie filling
4 pork chops

Pour cherry pie filling into crockpot. Add pork chops and stir to coat with pie filling. Cover and cook on LOW all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

4 servings

Fat: 3.95; Carbs: 41.65; Protein: 15.95; Calories: 265.89

Low Fat Chicken Burrito Filling

4 servings
2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
Hot sauce to taste

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.

With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together.

Fat: 1.05 Carbs: 9.36 Protein: 14.47 Calories: 104.81

Low Fat Chicken Pie

This pie is jammed with hearty goodness. Topped off with an innovative biscuit crust, this one's sure to please the whole clan!

1 cup chopped onions
1 clove garlic, minced
1 cup low sodium, reduced fat chicken broth
1 1/2 cups peeled, cubed potatoes
1 1/2 cups chopped carrots
1 cup sliced green beans (cut into 1-inch pieces)
1 can (10 ounces) reduced fat Cream of Mushroom Soup
(Campbell's Healthy Request), undiluted
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast (about 3/4 pound)
2 tablespoons chopped fresh parsley
1/2 teaspoon each dried basil and ground thyme
1/4 teaspoon black pepper

Biscuit Crust

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground sage
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup skim milk

Spray a large saucepan with nonstick spray. Add onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat.

In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken, parsley, basil, thyme, and pepper. Stir well. Pour into a medium casserole dish.

To prepare crust, combine flour, baking powder, sage, and salt in a large bowl. using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough. Add a bit more flour if dough is too sticky. Roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with a fork. Bake at 400 degrees F for 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.

Makes 4 servings.

Per serving: 355 calories, 11.2 g. fat; 34.4 g carbohydrate, 29.6 g protein, 918 mg sodium, 85 mg cholesterol




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