Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

It’s Here!!!!!! February 23, 2011

Filed under: Low Fat Diva Blog — lowfatdiva @ 10:11 pm

As many of you know, peanut butter is a staple in my life 🙂  After I choose to lower my fat content in my diet, I sadly missed peanut butter!  One day as I was perusing a store in Washington DC I found a product called “Better n Peanut Butter”.  It was not only low in fat (only 2 grams in 2 Tlb.), it was also Gluten Free.  I have been on the look out for the product that would be a lot closer to home but have not found it…….until now!  I have a sponsor for the articles that I write for Women’s Lifestyle, Plumb’s Market and they are wonderful people.  Recently we were discussing what my “staples” were that I always had on hand in my kitchen.  I told Jim, the President, CEO of Plumb’s Market about Better n Peanut Butter.  After doing some research and digging, he found a supplier for the product and I’m happy to say Plumb’s Market is now selling Better n Peanut Butter!

Stop in the store and purchase a jar, you will not be disappointed.  It taste wonderful and you can cook with it too!  But you better hurry before I buy out their stock, you see I eat peanut butter every day!

Send comments questions to 1lowfatdiva@gmail.com

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Mango – Blueberry Cobbler February 22, 2011

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 12:20 pm

We have had so much snow and cold lately that I was in the mood for something that reminded me of spring time.   While going through some of my old recipes I found a tear off sheet that I picked up at Plumb’s Market awhile back that was by McCormick Spices.  It was regarding the Spices For Health – Cinnamon was the feature.  After tweaking the recipe a bit I made it last night and it was divine!  Topped it off with some vanilla frozen yogurt and my husband was one happy man.  I know the taste testers will also love this great twist on cobbler.    Enjoy 🙂    Please email me with comments/questions to 1lowfatdiva@gmail.com

Mango – Blueberry Cobbler

3 cups sliced, peeled mangos

2 cups blueberries (can use fresh or frozen)

1 Tlb. lemon juice

1/2 cup sugar

2 tsp. cornstarch

2 tsp. ground cinnamon

Biscuit Topping

1/2 cup flour

3 tlb. sugar

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. baking soda

1/3 cup low fat buttermilk

Mix the mangos, blueberries and lemon juice in a large bowl.  Mix sugar, cornstarch and cinnamon in a small bowl.  Sprinkle  over the fruit and toss to coat well.  Spoon into a Pam sprayed 11 x 7 baking dish.

Mix flour, 3 tablespoons of sugar, baking powder, 1/4 teaspoon of cinnamon, baking soda nad a pinch of salt in a large bowl.  Add buttermilk and mix well.  Drop dough by tablespoons into 6 portions onto the fruit mixture.  You can mix 1 tablespoon of sugar and 1/4 tsp or cinnamon and sprinkle on top of dough if you choose to.

Bake 350 degrees for about 35-40 minutes until fruit is bubbling and topping is browned.  Serve warm

 

Pesto Orzo Salad February 16, 2011

Filed under: Salads — lowfatdiva @ 10:23 pm

The sun has been shining for the last three days and everyone I see has a smile on their face and they all seem to be saying “come on spring”!  I decided to take advantage of the great weather and the fact it is staying light longer to do some grilling tonight.  We are having 1/4# turkey burgers and a wonderful Orzo Salad.  This salad is easy and a nice change of pace from a tossed salad 😉  Enjoy      Comments/questions  1lowfatdiva@gmail.com
Pesto Orzo Salad

8 oz orzo

1/4-1/3 cup of light oil dressing (I used a fat free Cesar)

1 tsp. dry pesto (Knorr or McCormick)

1 cup cherry tomatoes cut up in quarters

1/4 cup low fat feta cheese pieces

3 oz fresh baby spinach

Prepare the orzo according to package directions, drain.  Be sure to rinse well with cold water so you can cool the orzo quickly.  Drain.

In a small bowl using a whisk mix the dressing and the pesto together.  In a large bowl combine the orzo and the rest of the ingredients.  Pour the dressing mixture over the orzo and toss carefully to coat everything well.  Refrigerate for at least an hour before serving so flavors can blend well.

NOTE:  I made another batch and put some shredded cooked chicken breast in it.  Great for lunch!

 

Great Muffin For The Morning After February 6, 2011

Filed under: Bread & Muffins,Low Fat Diva Blog — lowfatdiva @ 5:51 pm

The morning after what you might be asking??? The big game of course 🙂  Ok, so you are not a football enthusiasts, no worries.  This muffin recipe is a one to keep in your file to bake any time you would like to make a muffin that is low in fat and still tastes great!  I scaled down this recipe from the original version to lower the fat content but still give it not only some taste but texture.  One of the unflattering issues with low fat baked goods is the texture.  Once you remove a great deal of the fat, the item can become rubbery.  Not only do you have to be careful not to over -mix the item but you also have to add something to help with the lack of fat so you can still have a nice texture.  I have found that adding cake flour does this for many items.

I normally will make a recipe as it reads (except for cutting back on the fat) the first time I make it.  I did that with this muffin recipe and was not pleased.  I was told it had a “good flavor” but I personally could not get beyond the rubber texture – yuck.  So I made it again – still not happy and then tweaked it again!  Finally the third time was the charm.  I did run out of cranberries and substituted chopped dates but the muffins were still very good.   Enjoy 🙂  Send questions/comments to 1lowfatdiva@gmail.com

Cranberry Orange Low Fat Muffins

1/2 cup all purpose flour

1/2 cup cake flour

1/2 cup quick oats

1/4 cup dark brown sugar

1 1/2 tsp. baking powder

1 tsp. grated orange peel

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 cup dried cranberries

1/2 cup yogurt

1/2 cup no fat milk

1/4 cup Egg Beater

2 Tlb. Blue Bonnett Lite

1/4 tsp. orange flavoring

Heat oven to 400.  Line 9 muffin cups with paper liners and spray each paper liner with Pam (really helps remove the paper liner).

Whisk all the dry ingredients together in a bowl.  In separate bowl mix the melted butter (that has cooled to room temp), the milk, yogurt, Egg Beaters and orange flavoring.  Stir to mix well.  Add to dry ingredients and fold until mix is lightly blended….Do not over mix!  Spoon mixture into prepared muffin cups.  If you want a streusel topping you can cut 1 Tlb. of Blue Bonnett Lite into 1/4 cup quick oats, 2Tlb. dr. brown sugar and 1/4 tsp. of cinn.  Sprinkle the topping on each muffin before you bake them.

Bake for about 15-18 min.  Be careful not to over bake!  Remove pan from oven, place muffins on a wire rack and cool.

 

Chicken Tenders The New Chicken “Wing” February 4, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 12:41 pm

As many Americans are preparing for the big game this weekend, the subject of “what to cook” comes up a great deal!  Chicken wings, pizza, chips, dip, beer, etc. is the usual norm for football parties.  I have given your recipes to lower the fat content for dips and pizza, told you about low fat chips that are on the market (Snack Factory Pretzels and Baked Lays).   Well, now I”m about to break the myth of only having chicken wings at a party!  I’m promoting chicken tenders to be the new “chicken wing”!  Wings are so high in fat, tenders are not.  Chicken tenders are just that, tender and absorb tons of flavor when you marinate them.    I’m sharing two great marinade recipes with you to get you started and I”m sure once you dig through your own wing recipes, you will find how easy it is to convert them over to tender recipes.       Enjoy:)  Send comments/questions to 1lowfatdiva@gmail.com

Tequila -Lime

2-3 # chicken tenders

1 tsp. grated lime zest

1/4 cup lime juice

1/4 cup tequila  (you can leave out if you choose to – no worries)

1 Tlb. agave syrup (also called nectar)

1 tsp. cumin

1 tsp. adobe sauce

3 Tlb. finely chopped fresh cilantro

Mix everything together but the tenders together  in a bowl and stir to make sure all ingredients are incorporated.  Take tenders and place in zip lock bag.  Add sauce to bag, seal well and knead the sauce around the bag to cover the tenders.   Let marinade for about at least an hour (but never over night) in frig.

Remove tenders from bag and place on grill med high (you can also bake the tenders at 350 on a cooking sheet that has been sprayed with Pam).  Be careful not to over cook your tenders because they will cook alot quicker than other chicken items.  It helps to have a meat probe handy.  Turn the tenders half way through cooking.  For more flavor, you can baste the marinade onto the tenders as they are cooking on the grill or when you turn the tenders half way through the baking process.  Enjoy!

Caribbean Tenders

2 Tlb. soy sauce

2 Tlb. honey

2 Tlb. brown sugar

1 Tlb. white sugar

1 tsp. fennel seeds

1tsp. cayenne pepper

1 tsp. allspice

1 tsp. dried thyme

1/2 tsp. ground ginger

2 cloves chopped garlic

2 scallions chopped

2 Tlb. apple cider vinegar

2 Tlb. lime juice

2 Tlb. orange juice

2-3 pounds chicken tenders

Combine all the ingredients but the tenders in a bowl.  Whisk until mixed well.  Place tenders in a zip lock bag and add marinade.  Refrigerate for at least 1 hour or more (not over night).

Remove tenders from the zip lock bag and place on a cooking sheet that has been sprayed with Pam (or you can place the tenders on a grill).  Bake at 350 for about 15 min.  While wings are baking, take marinade and place in a small saucepan over medium heat and cook until the marinade has reduced down by at least 1/3.  Should take about 10 min.  Remove the tenders from the oven, brush marinade over them and return to oven that has been set to 400.  The tenders will only have a short time left to cook so watch them carefully!

NOTE:  It’s hard to give exact times for baking/grilling of the chicken tenders.  Size of the tenders will matter a great deal!  You will need to test them with a meat thermometer/meat probe.

 

Getting Ready For Valentines Day February 1, 2011

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 4:39 pm

February the month of love and chocolate!  Or is is the month to love chocolate???  Either way I have some fun recipes for you that will help you satisfy your chocolate cravings and still be low fat!  Great plan right?  I have a few different recipes for you.  One is a candy that some only think about for Christmas but it’s yummy any time and that is Sea Foam!  I also have a recipe for mini bundt cakes.  They seem to be coming back in popularity as the “cool thing” (sort of like our clothes – they go out of style and come back into style), an easy, creamy, rich mousse and some brownies…….well not so much a recipe for the brownies but mix that is a must have in your pantry!   Enjoy  :) Please send comments/questions to 1lowfatdiva@gmail.com

Sea Foam

1 cup white sugar

1 cup Light Karo Syrup

4 tsp. sifted baking soda

Dark chocolate chips for melting

Heat sugar and syrup on medium heat in a heavy saucepan.  Carefully stir the mixture until the candy thermometer reaches 300 degrees.  Quickly and briskly stir in the sifted soda.  Pour into foil-lined 9 X 13 pan.  Cool completely.  Cut or break into pieces.  Melt chocolate chips slowly over low heat getting it quite thin (this will give you better control over coverage)   Dip only part of the sea foam to keep the candy lower in fat.  Cool on wax paper or the foil from your pan.

Chocolate Bundt Cake

1 pkg. of chocolate cake mix (choose one that is low in fat)

1 pkg of instant chocolate pudding (5.9 oz)

1 cup no fat sour cream

½ cup melted low fat oleo

1 cup egg beaters

¼ cup warm water

½ cup yogurt

Generously grease small Bundt pans with spray/flour.  Mix all ingredients in large bowl.  Pour batter into prepared pans filling each about 2/3 full.  Bake in 350 degree oven for about 15-20 min.

NOTE:  You can change up the flavor by putting rum in for the warm water or you can add coconut flavor to the batter, etc.  IF you do not like dark chocolate you can use milk chocolate pudding or you can use a white cake with white chocolate pudding and use an added flavor that you like.

Chocolate Brownie

Purchase a package of Pudge Brownie Mix at your local Plumbs and make according to the package.  End result – DELISH!

Chocolate Mouse

1 Pkg. of Instant Pudding Mix (4 serving size)

1 cup thawed Low Fat Cool Whip

1 ½ cup No Fat Half & Half

Whisk  the pudding mix with half & half.  Fold in Cool Whip.  Place in dessert glasses, garnish with a bit more whip cream, chocolate shavings or a fresh raspberry.

NOTE: .  If you or your family does not care for dark chocolate you can make white chocolate mousse by using white chocolate pudding.

Low Fat Chocolates

 

Beer Fondue!

Filed under: Appetizers & Drinks,Low Fat Diva Blog — lowfatdiva @ 3:47 pm

Most of us remember growing up and enjoying Fondue with our families/friends.  There was cheese fondue, oil fondue and you fried whatever you could or chocolate fondue and we dipped everything from fruit to the kitchen sink!  I mean anything tastes better with chocolate right?   I even have fondue plates!

So now that we are older, wiser and you have chosen to eat more low fat, you might think you can’t have fun with fondue any longer.  Wrong!  I have made over a recipe that is great fun and you can use it this weekend for Super Bowl!  You can purchase everything right at your local Plumbs Market and be sure to pick up some low fat rustic breads or Ciabatta bread or use Snack Factory Pretzels( the Buffalo flavored will be great)  and dip away 🙂  This great low fat fondue will be a nice addition to any Super Bowl spread.  Remember to dig out your fondue forks and watch your friends faces lite up!     Enjoy 🙂   Please send comments/questions to 1lowfatdiva@gmail.com

Beer Fondue

1 cup Low Fat Refried Beans

2 cups grated No Fat Cheddar Cheese

2 Tlb. Blue Bonnett Lite

2 Tlb. minced scallions

1 clove minced garlic

1/2 tsp. Worcestershire Sauce

1 tsp. Cayenne Pepper

1 Poblano Chili chopped (optional)

3/4 Brown Ale, Mexican Beer, etc (not a beer with alot of hops) room temp

Combine everything but the beer in a sauce pan.  Heat on med/low for about 15 min or until all cheese is melted (you can also add a little No fat Cream Cheese if you choose).  Slowly add the beer and mix in.  Add to a fondue pot and turn on low.  The fondue should be ready in about 10-15 min.  Cut up bite size pieces of Ciabatta bread or a low fat Rustic bread for dipping.  Buffalo flavored Snack Factory Pretzels are also very good with this dip.  Use you imagination for other dipping options that are low in fat 🙂

 

 
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