Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

A Bountiful And Tasty Low Fat Thanksgiving! November 24, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 4:34 pm

Boy do I have a great deal to be thankful for this year, how about you?  I actually sat down today to write at least 10 things I was thankful for and the list just keep growing!  Last year at this time, the doctors had told me to try and eat a more low fat diet because I had pancreatitus and I kept having gall bladder attacks on top of it!  I felt miserable, food was unappealing because I was  nauseated 24/7 but I still wanted to have a nice Thanksgiving dinner for my family.

This year I’m healthy and still living my low fat lifestyle and loving it!  I have already started baking for our big feast on Friday.  I always make a larger turkey than I need because I know my kids will want to take some home and you never know when the kids invite someone who has no where to go 🙂

Here is my menu for Thanksgiving; 18 lb. turkey (I”m going to dry brine it 24 hours before I bake it)

1 full ham

1 very large turkey breast (smoking this one in the smoker)

Carrot Soufle

Mashed Potatoes

Fresh French Green Bean Casserole

Mixed Green Salad with Pear Homemade Pear Vinaigrette

Pumpkin Cornbread (we need gluten free for my daughter)

Pumpkin Mouse Trifle

Apple & Cherry Crisp

Lots of wine and hopefully lots of laughter!  And oh, did I tell you there are only 7 of us (including my 2 little granddaughters)!  Gee, I hope I have enough to eat 🙂

Have a wonderful Thanksgiving everyone!  I will post any of these recipes if you would like me to.

1lowfatdiva@gmail.com

 

Flavorful Hummus November 23, 2010

Filed under: Appetizers & Drinks,Low Fat Diva Blog — lowfatdiva @ 5:22 pm

If you love hummus and have ever looked at the fat content on the back of the package you are probably wondering how on earth a person could ever make low fat!    Well, it’s possible and I’m here to share the recipe with you!

I met a couple of ladies when I was still on the radio who wrote a cookbook.  Their philosophy was if you have one grocery list and their cookbook, there would be endless recipes.  Thus the name of their book “The Stocked Kitchen“.  In their cookbook was a recipe for hummus.  They had already substituted some of the more ornate ingredients like Tahini  and replaced it with peanut butter, but there was still a great deal of fat in the recipe from all the olive oil.  So it was up to me to come up with yet a different version that would cut back on the fat but still be flavorful!

I tried the dip out on some relatives last Sunday at a gathering and it was gone before I knew it.  No one even knew it was low fat and even a 4 year old was eating it!   If you like hummus, you need to try this recipe and try not to think of the substitutes (especially those of you that have made it before) and just enjoy the end result.  Enjoy 🙂

2 – 15 oz cans of Northern Beans/Cannelini/Garbanzo Beans (I have tried all of them and like Garbanzo the best)

1/3 cup warm water

1/4 cup Better n Peanutbutter

1/4 cup lemon juice

2 garlic cloves minced (or more depending on your tastes)

1-2 tsp cumin (depending on your tastes)

1 tsp. sea salt

1-2 Tlb. red pepper flakes (optional)

1-2 Tlb roasted red peppers (optional)

Rinse and drain the beans you are going to use.  Place them in a food processor and blend until smooth.  Add the rest of the ingredients (up to the red pepper flakes/roasted red peppers) and process until blended and smooth.

You can add any seasons that you like for your hummus.  I like the red pepper flakes because I like a bit of kick to my hummus.  If you want plain go ahead and leave out the pepper(s).

As you will notice there is not any olive oil in the humus.  If you want to add a tablespoon you can but remember to add that into your fat content.

Chill for at least 2 hours to let the flavors blend.  Serve with pretzel thins or low fat soft pita bread.

Comments/questions   1lowfatdiva@gmail.com

 

Homemade Granola Bars November 17, 2010

Filed under: Breakfast,Low Fat Diva Blog — lowfatdiva @ 9:55 pm

One of the things I have learned since choosing a low fat lifestyle is that sometimes things that are supposed to be good for us, like granola/bars, can be very high in fat.  My daughter likes to make healthy things for her daughter to eat so she makes a variety of granola bars.  But they usually have a bit too much fat for me so as it was pouring down rain today, I decided to dig into the pantry and see what I had for dried fruit.  Obviously I didn’t want the entire bar to be just raisins and I knew that if I added nuts or other typical granola bar items I would be increasing the fat content and defeating my purpose!

I found I had not only raisins but also dried cherries, blueberries, mango and apricots – bingo – I found the mother load!  I gathered up some of my savored Better n Peanut Butter and got busy.  This recipe is absolutely fantastic and if you follow things exactly there is only about 5 grams in the entire pan!!!!  But remember that is only if you can find the Better n Peanut Butter 🙂   Enjoy.

Homemade Low Fat Granola Bars

2 1/2 cups of quick oats

3 cups of dried fruit (use variety)

1 1/2 tsp. cinn

1 14 oz can no fat sweetened condensed milk

1/2 cup Better n Peanut Butter

Line a 15 x 10 baking sheet with foil and spray with butter flavored Pam.

Mix all ingredients together well.  Put into prepared pan.  Using spoon to make sure mixture is spread even.

Bake 325 degrees for 45 min.   Cool.  Flip onto cutting board and peel off foil.  Cut into pieces and enjoy!

NOTE: You can add 1/4 cup of coconut that will add 16 grams of fat to bars or you can add 1/4 cup of mini chocolate chips and that will add 16 grams of fat to granola bars.  Nuts will add a lot of fat….I know it’s “good fat” but it’s still fat and you need to take that into consideration when you add them to the granola bars.

Send comments/questions to 1lowfatdiva@gmail.com

 

A New Twist With Rice Pudding

Filed under: Desserts — lowfatdiva @ 3:50 pm

My husband loves Rice Pudding and usually my mom makes it for him because she likes it too.  When I offered he was skeptical about what a “low fat” version would be like – “no offense” he says to me!  Like I have said in the past, my toughest critics are my husband and friends 🙂  No Worries.

While perusing  some of my recipes for my “little black book” I found a recipe that I thought might work for my experiment with Rice Pudding.  The twist to the recipe was orange zest and low fat mascarpone cheese.

The end result – Superb and to my delight my husband loved this version of Rice Pudding!  The man actually ate the entire amount by himself (not in one sitting)!  I was not even given the opportunity to share it with my taste testers  to get their opinions 🙂  I hope you enjoy this version of Rice Pudding as much as my husband did.   Enjoy 🙂

Rice Pudding

1 strip of orange peel

1 – 2 teaspoons of orange zest

salt

1 cup arborio rice

4 cups of No Fat Evaporated Milk  (you can also use No Fat Coffee Creamer)

3/4 cup white sugar

1 – 2 Tlb. cinnamon

2 tsp. vanilla

1/4  cup Low Fat Mascarpone Cheese

Combine the orange peel, 2 cups of water and a pinch of salt in a saucepan and bring to a boil.  Add the rice and return to a boil, reduce heat to low and cook.  Shake the pan occasionally until the liquid is absorbed, about 15 min.  Remove peel

Bring the milk, sugar, and vanilla to a low boil in anther saucepan.  Add the rice and simmer over med-low heat until most of the liquid is absorbed, which should take 15-20 min.  Stir in the grated orange zest, cinnamon (the amount is up to your tastes.  If you like a lot of cinnamon then add more than 1-2 Tlb)  and 1/4 cup of the Low Fat Mascarpone Cheese.  Transfer the rice mixture to a large bowl or individual bowls and let it cool. Cover with plastic wrap and place in frig. until very cold and set (for about 2-3 hours).

Send comments and questions to 1lowfatdiva@gmail.com

 

Warm Clam Dip November 9, 2010

Filed under: Appetizers & Drinks,Low Fat Diva Blog — lowfatdiva @ 2:17 pm

One of the biggest requests I have been getting from readers “what can I make for the holiday season”……….oh my!  My response “what can’t you make”.  By choosing low fat options, you are not saying can’t but can.  Like, I can eat that if I do this or I can eat that if it’s prepared like this.  PLEASE do not look at the world of delectable foods and think the word can’t!

Here is an example of how we can change a recipe so that we can eat it with pleasure.  I used to always make a warm clam dip for gatherings in the fall and winter.  I love this dip (you do have to like clams) and it taste heavenly.  All I had to do to change  the recipe was to use Fat Free Philadelphia Cream Cheese and wha la, it was good bye fat and hello clam dip!  This recipe is easy and if you like clams you will love this dip.

Warm Clam Dip

1 can of minced or whole clams drained (reserve 1-2 tlb of juice)

1 8oz block of Fat Free Philadelphia Cream Cheese

1 green onion finely chopped using greens too

1/8- 1/4 cup beer

dash of garlic salt

In a bowl stir cream cheese, clams, onion and garlic salt together.  Gradually add 1-2 tlb. of clam juice.   Because no fat cream cheese is not as dense and thick as cream cheese with all the fat in, how much beer you add will vary.  Remember as this bakes it will thicken up but you do not want the dip to be like soup when you bake it (the dip will not thicken up that much).  Add your beer slowly and keep stirring until the dip is the consistency of instant pudding.  If you are having problems and add too much liquid – don’t panic, just add a bit more cream cheese or if you don’t have any more block then use some of the no fat whipped from the tub you keep on hand 🙂

Bake the dip in a heat proof bowl at 275 degrees or put the dip into a  small crock pot on low for about 30-40 min.  Serve with Snack Factory Pretzel Thins.  Either use the plain or the everything.  I also like to make homemade pita chips with low fat pita bread that I have cut into triangles, sprayed with olive oil spray, sprinkled with sea salt and baked till they are crisp tender.       ENJOY 🙂

Comments and questions 1lowfatdiva@gmail.com

 

Gift Ideas! November 4, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 8:19 pm

One thing that I know for sure is  if you are going to stick with a new life choice, you need to have options – lots of options!  That is why you have me 🙂   So, I have come up with a list of gift ideas for you or someone you know that is trying to change their food choices and doing Low Fat options.

Since the holidays are fast approaching and many of us are starting your Christmas shopping I thought I would give you some gift ideas.  You can find a nice bag (recycled from last year) and some paper stuffing and place any of these items to make a great gift.  I promise you that if someone has started choosing Low Fat options they will love, love these gift choices.  Remember if you have found some selections that are not available to the receiver of the gift, that will make the gift even more personal!

Gingerbread Cake Mix (low in fat)

Snack Factory Pretzel Thins  (many flavors)

Better n Peanutbutter  (Trader Joes)

Laughing Cow Low Fat Cheese (many varieties)

Aunt Millies Bagels (only 1 gram per bagel)

Pudge Brownie Mix (NO FAT & Delish – check out all the flavors!)

Low Fat Recipes that you have tried on cards/or in a book you have made

Sesmark Sea Salt Crackers (Health Hut)

Guiltless Gourmet Tortilla Chips (Health Hut)

Butter Flavor Pam Spray

Olive Oil Pam Spray

Sesmark Rice Thins Crackers (Health Hut)

Plain/Vanilla Yogurt (large container)

No Fat Cream Cheese (8 oz pkg) – Philadelphia

No Fat Whipped Cream Cheese – Philadelphia

No Fat Fig Newtons!

Gummy Bears, worms, etc

Salsa (all fat free!)

Canned Chicken Breast in Water (98%fat free)

Knorr’s Pesto Mix ( great stuff – just don’t add all the water and none of the olive oil – very yummy!)

Knorr’s Creamy Pesto Mix

 

Ok, you get the ideas!  Email me what your “staples” are in your kitchen.   1lowfatdiva@gmail.com

 

 

Creamy Wild Rice Soup November 1, 2010

Filed under: Low Fat Diva Blog,Soups & Veggies — lowfatdiva @ 11:39 am

Typically I’m not a big time soup girl, but my tastes must be changing because I was actually in the mood for soup the other day.  If I made soup in the past of course it was  the creamy, rich tasting soups like clam chowder, wild rice, potato, squash or my real favorite lobster bisque!  Just reading those names makes my mouth water and want to get back into the “test kitchen”!……………..ok, back on track Ramona.  I went through my pantry and found some wild rice and a can of  low fat cream of potato soup!  Realizing I had everything I needed to try and come up with a recipe for low fat wild rice soup, I got right to work.

Share this soup with your family or friends and don’t even tell them before they try it, they will be amazed that it is low fat!  Make a double batch so you can take some to work.  I also made a batch of beer bread and served it along with the soup – yes, the bread was low fat 🙂           Enjoy and feel free to write me your comments and questions    1lowfatdiva@gmail.com

1/2 cup no fat chicken stock

4 1/2 tsp. minced/chopped onion (depending on your taste)

2/3 cup low fat Cream Of Potato Soup from a can (don’t dilute the soup)

1/2 cup – 2/3 cup cooked wild rice

1/2 cup fat free Evaporated Milk

1/2 cup sliced regular or Portabella mushrooms

In a sauce pan bring onion and chicken stock to a low boil for about 3 min. or until onions are just crisp tender.  Reduce heat to low.  Stir in low fat Cream of Potato Soup, cooked wild rice and no fat Evaporated Milk.  Do not let the soup boil!  Cook over low heat until everything is heated through.   Enjoy!

NOTE:  One of my “taste testers” said her family didn’t like wild rice – no problem!  Just use either cooked brown rice or you can use left over cooked white rice for the soup, it will taste delish!  The same holds true if you have a family that does not like mushrooms, just omit them but if you would like a bit of texture to the soup, add some thinly sliced carrots.

 

 
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