Little amounts of effort and sacrifice equal little results... -Laura Harris
From Jen-Fit
Potato Options
*Kale "Potato Chips" -- Lightly mist olive oil on some kale, then bake at 350 for ten minutes. Sound crazy? Try it and see!
*Radish "Hash Browns" -- Saute sliced radishes and onions with salt & pepper. A perfect companion for your egg white omelette.
*Cauliflower "Mashed Potatoes" -- Cook cauliflower to death, mash with fat free margarine, fat free cheese, salt, pepper and garlic.
Baked Apple "Pie"
Core a Rome (or Rome Beauty) apple, pour some sugar free black cherry soda over it and sprinkle with sugar substitute & cinnamon. Bake at 375 degrees for around 40 minutes. Serve cold or hot with some low fat ice cream and/or a blob of fat free Cool Whip on top.
Bean Sprout Pasta
Stir-fry some bean sprouts, mushrooms and onions, making a faux pasta. Top with fat free spaghetti sauce and low fat parmesan cheese.
Other Substitutes
Saute Veggies in chicken (or vegetable) broth instead of oil. You'll add flavor with almost no calories.
When baking, use applesauce instead of oil in your recipes. It cuts lots of fat.
Fat free yogurt can be used instead of sour cream in dips, on potatoes and in recipes.
from HungaryGirl
Makes 1 serving
Ingredients:
1/2 pack Nabisco 100 Cal Oreo Thin Crisps, divided
1/4 cup fat-free ricotta cheese
2 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)
1/2 tbsp. Jell-O Sugar Free Fat Free Instant Vanilla pudding mix
1/8 tsp. vanilla extract
1/4 cup Cool Whip Free, thawed
Optional topping: Fat Free Reddi-wip
Directions:
Break half of the cookies into small pieces, and finely crush the other half. Set both aside separately.
In a small bowl, combine ricotta cheese, cream cheese, Splenda, pudding mix, and vanilla extract. Stir vigorously until smooth. Fold in Cool Whip, and then gently stir in the broken cookie pieces. Cover and refrigerate for at least 20 minutes.
Nutrition:
Calories: 174
Fat: 1.5g
Sodium: 498mg
Carbs: 24g
Fiber: 0g
Sugars: 10.5g
Protein: 11.5g
From Jen-Fit:
I made this tonight. The only difference is I used Ezekiel 4:9 pita pockets instead. They turned out pretty good. The flavor was awesome, but the pita pockets were super thin and fell apart. I ended up eating it like a tostada.
Serves 4
Ingredients:
1/4 cup plain fat-free yogurt (Instead I used fat-free Greek yogurt)
1 1/2 t chopped fresh rosemary
1/8 t grated lemon rind
3/4 t fresh lemon juice
¼ t minced fresh thyme
Dash of salt
1 small garlic clove, crushed
2 cooked chicken breasts, sliced
1 t lemon juice
1 t olive oil
1/8 t salt
1/8 t pepper
3 cups arugula
1 (8.8 oz.) loaf rosemary focaccia (I used Ezekiel 4:9 pita pockets)
¼ c chopped pitted kalamata olives
Directions:
Combine first 7 ingredients.
Slice chicken into thin strips. Set aside.
Combine juice, oil, salt, and pepper and drizzle over arugula. Toss to coat.
Spread yogurt mix over cut sides of bread. Arrange arugula, chicken, onion, and olives over the bottom half of the bread. Cover with top and cut into wedges.
Each wedge is a serving.
Nutrition if using Focaccia Bread and Plain Yogurt:
Calories: 328
Fat: 9.7g
Carbs: 36.5g
Protein: 23.5g
Nutrition if using Ezekiel 4:9 Pita Pockets (approx), 4 oz chicken each one, and nonfat Greek Yogurt:
Calories 246
Total Fat 4.45g
Cholesterol 60.94mg
Sodium 387.44mg
Total Carbohydrate 15.58g
Dietary Fiber 3.33g
Sugars 0.83g
Protein 30.96g
