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!

Crockpot Shrimp Creole

1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
1 clove garlic*
1 teaspoon salt
1/4 teaspoon pepper

6 drops Tabasco (optional) 1 pound shrimp, deveined and shelled
*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on HIGH or 6 to 8 hours on LOW. Add shrimp last hour of cooking.

Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp.

Stove top version if you don't have a crockpot. Sauté celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

Eaiting Great Mayo

Here is a recipe from the recently (and sadly) defunct magazine, "Eating Well." In addition to eliminating the problem with raw eggs, this recipe reduces the amount of fat from the usual 10 grams per tablespoon to one gram of fat per tablespoon. Calories are cut from 90 to 20 per tablespoon.

1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, preferably Colman's
1 teaspoon granulated sugar
1/2 teaspoon salt or more to taste
Pinch cayenne
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil


In a medium saucepan, whisk cornstarch, mustard, sugar, salt, and cayenne. Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add the egg and the remaining 1/2 cup buttermilk and whisk until smooth.

Set the pan over medium-low heat and cook, whisking until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.

Whisk in the lemon juice and oil. Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool. Can be stored in the refrigerator for up to 3 days; whisk briefly before using.

Makes 1 cup.

Fat-Free Chocolate Cupcakes

1 small box Jell-O cook and serve chocolate pudding mix
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup granulated sugar
1 cup self-rising flour
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda
4 egg whites
1 pinch salt

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside. In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.

In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes. Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.

This recipe yields 12 cupcakes. Each contains 126 calories, 0 fat, 28 g carbohydrates and 1 g fiber.

Serve with your favorite accompaniment such as nonfat strawberry frozen yogurt, fresh raspberry sauce, or light cherry pie filling.

Fat-Free Chili

2 pounds ground turkey
4 cloves garlic, minced
1 tablespoon fresh ginger root
1 tablespoon crushed red peppers
1/4 cup sesame oil
2 green bell peppers
14 ounces kidney beans
12 ounces tomato paste
16 ounces crushed tomatoes
1 large sweet onion
1 tablespoon basil
3 tablespoons cayenne pepper
2 tablespoons ground pepper
1/4 cup Worcestershire sauce
1/4 cup hot sauce
2 tablespoons paprika
2 cups water
1 beer

Pan fry at high heat, garlic, red pepper, and ginger for 2 minutes. Add turkey. Stir into pan's ingredients, brown, and drain. Do not cover.

In a large pot (2-3 quart) add browned turkey, tomato paste, crushed tomatoes, all remaining spices, sliced green pepper, chopped onion, and beans. Add two cups of water, bring to boil, stirring frequently. Simmer covered for 1 hour at low heat; add beer now.

Ready to serve with grated sharp Cheddar cheese and oyster crackers.

Fat-Free Rice Pudding

1 quart skim milk
1/3 cup (heaping) rice
6-8 tablespoons granulated sugar
1 teaspoon vanilla extract
Dash of salt

Cook uncovered and simmer for 40 minutes. Pour it into a container, cover and let sit at room temperature for a couple of hours. Sprinkle with cinnamon to taste. This thickens as it sits. Refrigerate, although it's never as good as at room temperature. (Also, when cooking, you will need to skim the skin that forms on top.)




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