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!

Brown Rice and Cheese Casserole

2 1/2 cups brown rice, cooked
3 scallions, chopped
1 teaspoon dried dill
1 cup low-fat cottage cheese or hoop cheese
1/4 cup grated Parmesan cheese
1/2 cup low-fat milk


Combine all ingredients in a mixing bowl. Pour into lightly oiled casserole. Bake at 350 degrees F for 15 to 20 minutes.

Caramel Apple Cobbler

10 ounces frozen apple slices
2 tablespoons apple juice
1/2 cup fat free caramel topping
1 tablespoon lemon juice
2/3 cup unbleached all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
Cool Whip Free


Thaw apples.

In medium glass bowl, combine apple juice and caramel topping. Microwave, uncovered, on HIGH for 2 minutes, stirring twice during cooking. Add apples and lemon juice, stirring until coated; set aside.

In medium bowl, combine flour, sugar and cinnamon. Sprinkle over apple mixture. Microwave, uncovered on HIGH for 7 minutes or until heated through. Sprinkle apple mixture with additional cinnamon. Chill for 1 hour.

Top with Cool Whip just before serving.

Garlic Chicken

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves


Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.

Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Yields 4 servings.

Cheddar Topped Stuffed Potatoes

2 medium-size baking potatoes
1/4 cup low-fat cottage cheese
2 tablespoons plain low-fat yogurt
1/2 teaspoon dried dill weed
1/4 cup chopped scallions
1/3 cup coarsely grated sharp Cheddar cheese
1 tablespoon thinly sliced scallions


Preheat oven to 450 degrees F.

Scrub potatoes; pat dry. Using fork, pierce each potato in several places. Place on middle rack of oven; bake 45 minutes until centers are tender when pierced with metal skewer. Remove from oven; reduce temperature to 350 degrees F.

Cut potatoes lengthwise in half; using teaspoon, carefully scoop potato flesh into medium-size bowl, leaving 1/8-inch layer of flesh attached to skin. Set potato shells aside.

With potato masher or heavy fork, mash together potato flesh, cottage cheese, yogurt and dill until well blended. Stir in chopped scallions. Spoon mixture lightly into shells; place in shallow baking dish. Bake 10 to 15 minutes until filling is hot. Sprinkle tops of potatoes with grated Cheddar and sliced scallions. Serve immediately.

Makes 4 servings.

Chewy Oatmeal Cookies

2 cups quick oats
1 cup brown sugar
1/2 cup vegetable oil
2 egg whites
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup dates, chopped fine, or raisins
1/2 cup nuts, chopped fine

Stir together oats, oil and sugar in large bowl. Beat egg whites until frothy. Add to oatmeal mixture. Stir in salt and extract. Stir in dates or raisins and nuts. Drop by teaspoonfuls on lightly greased baking sheets. Bake for 15 minutes at 350 degrees F. Cool 1 minute before removing from baking sheet.




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