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!

Chicken Breasts in Wine

2 (8 ounce) chicken breasts
4 tablespoons flour
2 tablespoons margarine
2 garlic cloves, minced
1 cup red wine
2 small onions, quartered
1/2 pound whole fresh mushrooms

Remove skin from chicken. Dredge chicken in flour, heat margarine in pan and brown chicken on both sides. Remove to casserole. Add garlic, wine, onions and mushrooms to drippings in the pan. Bring to a boil and pour over chicken. Bake covered in 350 degree F oven for 30 minutes. Baste occasionally. Remove cover and bake uncovered another 10 minutes.

Chicken Glorioso

4 chicken breasts
1 can reduced fat cream of chicken soup
1 can cream of potato soup
1/2 cup crushed lite Pringle potato chips


Preheat oven to 400 degrees F.

Wash and skin chicken place in a large baking disk that has been sprayed with cooking spray.

Mix soups together in large mixing bowl. Add 1 1/2 cups of water, stirring well until dissolved. Pour over the chicken and bake until chicken is done, turning occasionally and basting with soup mixture.

AFTER chicken is done, sprinkle chicken with crushed potato chips. Bake until chips are brown, then turn the chicken. Sprinkle remaining chips on the chicken and bake until golden brown.

Chicken Nuggets

1 1/2 pounds boneless chicken breast,
skin and visible fat removed
4 tablespoons butter
3/4 cup finely crushed Ritz crackers
Salt and pepper to taste
Seasoning to taste

Preheat oven to 425 degrees F.

Pound chicken breast with mallet or rolling pin until 1/2-inch thick. Cut into serving size pieces, about 2-inches in diameter.

Melt butter in a shallow baking pan in oven. Remove pan from oven and dip chicken pieces, one at a time in the butter, then roll chicken in cracker meal, until each piece is completely coated. Place chicken in pan in single layer without crowding and bake 10 minutes in center of oven. Turn pieces, bake 7 to 10 minutes, until chicken is lightly browned and crisp.

Makes 24 nuggets.

Chile Corn Bread

1 cup yellow cornmeal
1/2 teaspoon salt (optional)
3 teaspoons baking powder
1 cup low-fat yogurt
3 tablespoons polyunsaturated oil
2 eggs, beaten
1/4 pound low-fat Mozzarella, diced into 1/4-inch cubes
3 cups whole kernel frozen corn, uncooked, but thawed
1 (4 ounce) can green chiles, finely chopped or
1/4 cup chopped onion, or a combination desired

Mix together cornmeal, salt and baking powder. Add yogurt, oil and eggs. Mix well. Add cheese, corn and chiles. Mix well. Spoon batter into a lightly greased 2 1/2-quart soufflé dish or a 9-inch square baking dish. Bake in preheated 350 degree F oven about 1 hour or until golden brown and wooden pick in center comes out clean.

Yields 10 servings - 180 calories per serving.

Chilled Borscht

2 cups canned beets with liquid
4 tablespoons granulated sugar
2 cups water
1/2 teaspoon salt
1 teaspoon grated onion or 1/2 teaspoon dried onion flakes
2 tablespoons lemon juice
6 tablespoons Mock Sour Cream or plain low fat yogurt
plus extra for garnish

Put all ingredients in blender until smooth and creamy. If blender will not hold entire amount at one time, add everything except 1 cup water. Pour off some of blended mixture, add remaining water and blend. Pour entire mixture into large pitcher and chill thoroughly.

Serve with Mock Sour Cream or yogurt.

Makes 1 1/4 quarts.




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