Low Fat Recipes

  • 3 medium onions, sliced very thin
  • 2 green or red sweet bell peppers (or combination), cored, seeded and sliced very thin
  • 1 tbsp extra-virgin olive oil
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 lb extra-lean beef tenderloin (9 percent fat), sliced very thin
  • 6 slices(1 oz each) part-skim mozzarella
  • 6 soft Italian rolls, split

Philly Cheese Steak

Trusted Brands: Recipes and Tips , Kid-Friendly , main-dish , Sandwich , Cheese , Onion , Pepper , Low Fat , Steak , Grill/Barbecue , Self , Small Plates , Kikkoman

Wish You Were Here In Philadelphia, Eating A Cheese Steak. No Doubt About It, Cheese Steak Is The Quintessential Philly Food. Too Bad It Can Pack More Than 60 Grams Of Fat. To Keep The Greasy Drippings From Staining Shirts, Philadelphians Have Learned The "philly Lean," A Way Of Bending Forward To The Cheese Steak Rather Than Bringing It To The Mouth. Self's "philly Lean" Features A Trimmer Cut Of Meat, Less Cheese And More Peppers So It Has About Half The Calories And A Third Of The Fat Of The Original - And Provides 60 Percent Of Your Daily Vitamin C Needs.

Yield: Makes 6 servings

Number Of Ingredients: 8

  • In a large skillet, sauté onions and peppers in oil; add garlic salt and black pepper. Transfer mixture to bowl and set aside. In the same skillet, pan-fry steak until brown but not crispy. Add onions and peppers. Place cheese on meat until slightly melted. Spoon cheese steak, onions, and peppers onto rolls and serve.
Nutrition Facts:

  • 1 small bunch broccoli (about 3/4 pound)
  • 1 garlic clove
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Nutrition Facts:

  • 1/2 cup plain yogurt
  • 1/2 cup chopped seeded English hothouse cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

Traditional Indian Raita

Vegetarian , Bon Appétit , No-Cook , Low Fat , Quick & Easy , Yogurt , Healthy , Condiment/Spread , Low Cal , Low Cholesterol

Author: Bon Appétit Test Kitchen

Can't Take The Heat? Then Eat Some Raita. In India, The Condiment Is Used To Cool The Palate.

Yield: Makes 1 cup

Number Of Ingredients: 6

  • Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
Nutrition Facts:

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)

Roast Pork Loin With Garlic And Rosemary

Bon Appétit , Pork , Low Fat , Garlic , Summer , Roast , Healthy , Low Cal , Low Carb , Rosemary

Any Leftovers Are Great Added To The Tuscan Rice Salad Or For Sandwiches.

Yield: Serves 8

Number Of Ingredients: 6

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Nutrition Facts:

  • 1 pound baby zucchini, halved or quartered lengthwise
  • Kosher salt
  • 1/2 cup lightly packed dill sprigs
  • 1 cup distilled white vinegar, plus more if needed
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon celery seeds
  • 3 cloves garlic, peeled and halved
  • 1 jalapeño or serrano pepper, halved lengthwise
  • 2 tablespoons sugar

Zucchini Dill Pickles

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Low Fat , Healthy Recipes , Dairy Free , Summer , Side , Healthy , Vegan , Vegan Recipes , Backyard BBQ , Spice , Zucchini , Dill , Coriander

Author: Greg Lofts

When The Garden Is Overflowing With Zucchini, Pickle Them And Put Them On Burgers, Sandwiches, Or Enjoy One By Itself. Make Sure To Not Skip The Step Of Salting And Then Submerging Them In Ice Water: It's The Secret To Long-lasting Snap.

Time: 1h35m

Yield: 1 quart

Number Of Ingredients: 10

  • In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
  • In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.
Nutrition Facts:

  • Salad
  • 2 1/2 cups chopped romaine lettuce
  • 1 can (15.5 oz) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup crumbled reduced-fat feta cheese
  • Honey-Lime Dressing
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeño pepper (use canned for less heat)

Mexican Chopped Salad With Honey-lime Dressing

No-Cook , Tomato , Low Fat , Self , Salad , Quick & Easy , Vegetable , Healthy , Mexican , Citrus , Bean , Leafy Green , Salad Dressing

Tortillas Aren't The Only Depository For Beans, Corn And Tomatoes. With A Mexican Chopped Salad, Let Romaine Lettuce Do The Job. Feta Cheese Supplies A Dose Of Calcium And Major Flavor.

Yield: Makes 4 servings

Number Of Ingredients: 17

  • Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Nutrition Facts:

  • For marinade
  • 4 large garlic cloves, minced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon dried hot red pepper flakes
  • 2/3 cup olive oil
  • a 2-to-2 1/2 pound London broil

Grilled Marinated London Broil

Gourmet , Beef , main-dish , Low Fat , Grill/Barbecue , Spring , Garlic , Quick & Easy , Low Cal , Broil , Chill , Marinate , Grill

A Garlic, Balsamic, And Mustard Based Marinade Gives This Charred London Broil Steak A Wonderfully Rich Flavor.

Yield: Serves 6

Number Of Ingredients: 13

  • Make marinade:
  • In a bowl whisk together marinade ingredients until combined well.
  • Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
  • Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Nutrition Facts:

  • 1 can (48 oz) nonfat chicken broth
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
  • 2 tbsp fresh lime juice
  • 1-inch piece fresh ginger, peeled and cut in 8 slices
  • 3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
  • 3 tbsp cornstarch
  • 1 cup sliced shiitake mushrooms (or white button mushrooms)
  • 1 cup snap peas (or snow peas)
  • 1 red bell pepper, cored, seeded and julienned
  • 1 tsp lime zest
  • 2 tbsp chopped fresh cilantro

Spicy Asian Chicken Soup

Fall , Winter , Chicken , Low Fat , Self , < 30 Mins , Vegetable , Soup/Stew

Although This Recipe Has A Long Ingredients List, It's A Snap To Throw Together, Even When You're Zapped By Sneezes And Sniffles. Best Of All, You'll Be Feeling Better In A Flash - Chicken Soup Is A True Germ Conqueror, And The Spiciness Kicks Up The Cure A Notch.

Yield: Makes 4 servings

Number Of Ingredients: 13

  • Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
Nutrition Facts:

  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
  • 2 teaspoons drained capers
  • 4 5- to 6-ounce halibut steaks (about 3/4 inch thick)

Grilled Halibut With Lemon-basil Vinaigrette

Bon Appétit , Low Fat , Grill/Barbecue , Lemon , Summer , Basil , Fish , Low Carb , Low/No Sugar , Halibut

An Easy Grilled Halibut Recipe With Lemon-basil Vinaigrette

Yield: Serves 4

Number Of Ingredients: 7

  • Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
Nutrition Facts:

MERINGUES Ingredient:
  • 3 large egg whites, at room temperature
  • Pinch of salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup superfine sugar
  • 1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional)
  • Assorted food coloring (optional)
  • 1/2 to 2/3 cup mini chocolate chips (optional)
  • Assorted sanding sugar, melted chocolate or nonpareils, for decorating


Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Egg , Wheat/Gluten-Free , Low Fat , Spring , Dairy Free , Easter , Vanilla , Fat Free , Mixer

Author: Food Network Kitchen

Time: 3h25m

Yield: about 20 cookies

Number Of Ingredients: 8

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
  • For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
  • Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
Nutrition Facts:

Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams

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