Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Sometimes You Just Can’t Substitute May 20, 2011

Filed under: Low Fat Diva Blog — lowfatdiva @ 12:53 pm

A few weeks ago my niece asked me to make some bite size desserts for a wedding shower.  I was thrilled at the chance to head into my “test kitchen” and work out some new low fat baking recipes.  But after a few hours I was ready to throw in the towel and admit defeat!  My mom always told me that sometimes you just can’t substitute for the real thing.  Boy was she right!
I always use a great low fat margarine for cooking/baking (Blue Bonnet Lite).   The bride to be wanted a white cake so I decided to theme all the desserts to be white.  I started out with white cupcakes and wanted to pipe this great meringue butter cream frosting I used to make on the cupcakes and sprinkle with sugar crystal that would make them sparkle.  Sounds great right?  Well, sounding great and turning out low fat was a totally different story. The cupcakes were going perfectly, looking good and the tops perfect.  Made the first part of my meringue frosting and was so excited (hadn’t even attempted it since I started my low fat life style) started adding my low fat margarine and it went down hill from there!  I knew the frosting would “break down” for a bit and separate but it was suppose to come back together after about 15 minutes of beating with my mixer……..Well 15 minutes can, left and other 15 went by….still no luck!  The mixture was just runny and awful.  I was so discouraged but learned a valuable lesson (even though my friends who are chefs had told me more than once) sometimes you just can’t substitute for the real thing.
Things did work out.  I made a powdered sugar frosting, adding a bit of my low fat margarine so it was rich and creamy.  I still piped the frosting on the cupcakes and sprinkled them with the sugar but you know what it’s like when you have your heart set on something 🙂

Comments/questions please write to me at 1lowfatdiva@gmail.com


Hello Mexican Tacos! May 13, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 9:15 pm

The weather is finally breaking and we have seen sun for a couple of days here in Michigan 😉 I thought tonight would be a perfect night to make authentic Mexican tacos, some fresh salsa and of course some Margarettas to enjoy outside on the deck.

When I say Mexican tacos I mean their version not the American version.  You see, Americans are the ones who decided we needed to put the shredded cheese, tomatoes, lettuce, bla, bla,bla on the tacos.  A Mexican taco consists of much less “stuff” and a lot more flavor.  Their tacos are made with shredded chicken (I use chicken breast) or shredded beef ( use tenderloin to keep the fat down). You can use a flour or corn tortilla but either way remember to find some of the Banderita brand because they are low in fat or fat free, which is always a plus.

As I stated there is a huge difference between American and Mexican tacos.  For a Mexican taco all you need is a couple of simple ingredients to create a mouth watering, delectable taco.  The shredded meat, fresh cilantro, chopped onion and fresh lime…..oh and of course the tortilla.  Warm your tortilla, place shredded meat in half of the tortilla, sprinkle some chopped onion, fresh cilantro and squeeze some lime juice.  Fold the tortilla in half and devour!  Yummmmm.  So good and pretty low in fat.  You can put hot sauce on the taco if you choose to.  I make sure that I season my meat in some good spice so that nothing more is needed.

I hope that you will give the Mexican version of tacos a chance.  I think that you will enjoy them as much as we do.   Enjoy 🙂

For comments/questions please email me at 1lowfatdiva@gmail.com


Fish Tacos May 9, 2011

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 2:51 pm

When you think of tacos you may not think of fish but don’t discard the idea, they really are wonderful.  Everyone has their own theory of how fish tacos should be made.  I personally have learned that you need to use the correct fish.  The fish needs to be a firm, dense type not one that is thin and tends to fall apart.  Shark, cod, swordfish or snapper are good ones to use but I know most of us either can’t afford shark or swordfish so just be sure to have a firm fish.  The other disagreement many people have is if the fish has to be fried.  I don’t  think it does.  I grill mine or if it’s too cold I will fry it in a pan on the stove that has been sprayed with Pam Olive Oil.  The slaw is the other important factor to your fish taco.  The crunch is great with just the right spice to it.  I also use Bandorita corn tortillas but now that I have found a  no fat flour tortilla by the same company I use those too.

1 pound fish (of your choice as long as its a firm fish)

2 tsp. minced garlic

1 lime juiced and zested

1 1/2 cups cabbage slaw mix

cilantro minced to 1/4 cup

2 Tlb. honey

1/2  cup no fat mayo

Bandaretta corn or no fat flour tortillas

Wash and pat dry fish.  Rub with some lime zest and garlic.  Grill fish on foil that has been sprayed with Pam olive oil until done.  As fish cooks prepare the cabbage slaw.  Mix cilantro, honey, lime juice, and no fat mayo together in a bow..  You can add jalapeno for some more zip to the slaw.  Add the cabbage mix and fold to incorporate it all together.

Warm your tortillas.  Remove fish from grill and let set for about 10 min.  Depending on the type of fish either slice or cut into chunks and place in the center of the tortilla.  Add a bit of the slaw mix, fold and enjoy!     For comments/questions contact me at 1lowfatdiva@gmail.com


Tomato and Mango Salsa

Filed under: Appetizers & Drinks — lowfatdiva @ 2:21 pm

This salsa is one of my favorites to make during the summer but it is also so delish on fish tacos!  You can make it as spicy as you want depending on how much jalapeno you put into it.  My friends like this so much they make the salsa to put on some of the meats they grill )  Enjoy!

  • 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
  • 1/2 medium red onion, finely chopped
  •  Jalapeño chile, minced to your taste
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • 2 medium diced Roma tomatoes
  • Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper.  Put in frig to allow flavors to blend


Sangria May 5, 2011

Filed under: Appetizers & Drinks — lowfatdiva @ 10:57 am

Margarettas are great to have with Mexican food but sometimes indulging on a week night is not such a great idea.  There are lots of recipes for Sangria this one does not have anything to abnormal and you should have most of the items in your liquor cabinet.   Enjoy 🙂

1 large bottle of Merlot

1 cup sugar

1 cup orange liqueur

3/4 – 1 cup brandy

3 cups lemon-lime soda – chilled

1 cup sliced fresh strawberries

1 med lemon – sliced

1 med orange – sliced

In a large picture, stir all the wine, sugar, liqueur and brandy until all the sugar is dissolved.  Add fruit and place in frig for awhile.  Add the soda before serving.  Enjoy! Ole’


A Lighter Version Of Guacamole! May 3, 2011

Filed under: Appetizers & Drinks — lowfatdiva @ 4:46 pm

I love guacamole but don’t like all the fat that is in it.  Who could have guessed that avocados would be so high in fat (30grams in a med. size – Ouch)!  While doing some research  for this month I discovered a recipe in an old paper from Florida that gave a couple of ways to “lighten” the fat content on guacamole.  I have made a couple of batches of this recipe and no one has guessed that it was not “real” guacamole!  I hope you enjoy it as much as I did as well as the taste testers!    Enjoy.

2 cups frozen baby peas – thawed

1/2 med. avocado

1 small red onion finely chopped

4 oz can fire roasted green chilies, drained

1/2 cup lime juice

2 garlic cloves minced

1/2 tsp. ground cumin (or more if you are adventurous)

1/4 tsp. salt or to your taste

3 Tlb. chopped fresh cilantro.

In a food processor combine the peas, avocado, onion, chilies, lime juice, cumin and salt.  Process until the mixture is very smooth.  Add the cilantro and pulse just until blended.  Place in bowl and put in frig to let flavors blend.

This recipe should make about 2 cups. Be sure you peas are thawed before you start or the guacamole will be thin.

For comments/questions please email 1lowfatdiva@gmail.com


Colorful Mexican Rice May 1, 2011

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 12:54 pm

This recipe for Mexican Rice is not your “typical” version of Mexican Rice.  The flavor is not spicy but will make a wonderful accompaniment to any Mexican dishes you might be preparing.  Our eyes are drawn to the colors of the dish because they are  so vibrant.  You will find that even people who don’t think they like Mexican Rice will enjoy this recipe.

Mexican Rice

This recipe can be made with any type of rice that you have on hand, such as Minute Rice or long grain rice.

Prepare your favorite rice. Just before (5 minutes or so) rice is finished cooking, add 1 chopped green onion, the juice of ½ lime, 1 cup frozen corn that has been thawed or some canned black beans that have been rinsed (I usually use about ½ cup of the corn/black beans).  Stir and heat for another 3 min.  Add ¼ cup chopped fresh cilantro.  Remove from heat and let rest covered for last 2 minutes.  This is a colorful and tasty side dish for any Mexican meal.


Lose Weight By Eating

with Audrey Johns

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