Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

A Burger Anyone??? June 27, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 11:16 am

Hamburgers are not only a comfort food for some people but also it’s just what American’s love and just because you have chosen to have a low fat lifestyle does not mean that you can’t enjoy a good burger!

If you purchase some of these meats for your ground burger, you can stay on your low fat lifestyle.  The following are measured for a 1/4 # burger.  Remember toppings are not included in the fat content so if you choose to put cheese on your burger, either use the shredded no fat or use Laughing Cow spreadable.  Mayo can really throw some big time fat grams so remember to use either lite mayo or no fat.  My son has told me the big thing in DC right now is an egg on your burger (go figure) but remember an egg is 4.5 grams and that is only if they don’t fry it in butter, so you can see how things could really add up!

Ground Chuck – 5 grams

Turkey   3 grams   (must be turkey breast)

Buffalo 2.5 grams

Lean Sirloin   2 grams

If you want to mix things up a bit you can take ground chicken breast and mix in with your turkey burger.  So now that you have the information you need for burgers – go out and enjoy this holiday weekend and have an all American burger.  Another important note – do not over work your burger!  The more that you pack the burger and form it in your hands or “squish” the burger on the grill, the burger becomes tough.  Gently make your burger into a patty and when you place it on the grill there is no need to keep flipping it or “squishing” it with the turner.  Always remember to not over cook the burger and to let it rest a few minutes before you eat it.  The juices will stay inside and it will be a tasty, juicy burger without all the fat!

Enjoy!    For comments/questions  llowfatdiva@gmail.com


Alaskan Pink Salmon June 23, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 11:41 am

I love fish and could eat it at least 3 times a week!   Growing up my dad was like the great white hunter/fisherman.  There are so many things that I have tried in my life….ohhhh scary.  But one of things I’m grateful for is all the different types of fish that my dad introduced me to.  I have to admit he did “fry” many of them so I have had to rethink my cooking techniques a bit.

One fish that I didn’t have to re-do the recipe for is Alaskan Pink Salmon.  This salmon is one of the lowest fat fish compared to other salmon species (yes, I know fishes are suppose to have the “good fats” but when you are trying to cut back on your fat intake you need to remember that fat is fat is fat) and you can eat 4oz with only 2 grams of fat.    Pink Salmon is one we usually cooked on the grill and there are a couple of ways you can prepare it.  The trick like many things is to not over cook the fish so it does not become dry.

If you are new to cooking fish and a bit leery, the first way might be a good introduction.  Lay your Pink Salmon fillet on a piece of sprayed tin foil that is large enough you can make a “tent” for the fillet.  Spray the fish with Pam Olive Oil.  Slice a lemon and places some pieces over the fish (depending on how much you like lemon).  I also sprinkle with a bit of  garlic pepper.  Make your tent and place on indirect heat of grill.  Depending on thickness and temp of grill (I try to get mine up to 425) it should only take about 14 minutes.  To test, just open up your tent to check for flakiness.

If preparing fish on a grill is something that you enjoy you may already have a fish rack or you can just use tin foil that has been sprayed with Pam.  Place your fillet that has been sprayed with Pam and seasoned with your favorite seasoning  on the foil over direct heat.  cook 4 min. per side.  Again depending on the thickness of your fillet.

Enjoy!  For comments/questions 1lowfatdiva@gmail.com


Iced Coffee Can Be Low Fat June 21, 2011

Filed under: Low Fat Diva Blog — lowfatdiva @ 11:49 am

I don’t know about you but even when the weather gets super warm I still need to have a bazillion cups of coffee in the morning to get be going .  Actually I never used to drink a great deal of coffee but when I started working on the radio and had to get up in the wee hours of the morning (3:30 am), I started consuming lots of coffee.  Plus to make my dentist happy I stated putting cream in my coffee because he said it wouldn’t stain my teeth as bad.  Well, plain cream was not fun so I added flavored cream and it was not until I choose a low fat lifestyle that I actually read the back of the creamer to realize just how much fat I was consuming in all those cups of coffee!  HOLY CROW!!!  What I would give for those fat grams back 🙂

Coffee House International Skinny creamers are wonderful.  I make my hot coffee with them as well as my creamy iced coffees.  I go through so much of this stuff, Coffee House should just drop ship to my house and make me a spokesperson!  I will take extra brewed coffee after it has cooled and make ice cubes with it to keep on hand for making my iced coffee (real ice waters the flavor down).  I brew my coffee, let it cool, get out my favorite recycled glass, pour some fat free 1/2 & 1/2, my flavor creamer, add some of my coffee ice cubes and pour in my brewed coffee that has been cooled.  So tasty and refreshing.

Some people like to use syrups and you can do that to but I like the creaminess of the flavored coffee creamer.  I will also use the creamer when I make a blended coffee.  The same premise as the iced coffee using the coffee cubes but using less liquid and putting it in the blender.  Very yummy!  And you can still add whip topping if you feel the need by using low fat whip topping.

You see, you can still have your coffee with a lot less fat but the same great taste.    Enjoy!    Comments/questions  1lowfatdiva@gmail.com


Brats And Hot Dogs Are Not A No-No

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 11:30 am

As I sit  in my office surrounded by numerous recipes and notes everywhere, sipping on my iced coffee, I realize I need to either get busy writing my blog, get busy in the test kitchen or I need to do some major clean up!  I opt for the blog 🙂 Mainly because I am so excited to share my findings with all of you.  Especially since we are in the midst of summer and I’m sure you are attending parties, picnics as well as family gatherings, this news is going to be exciting for you too!

Do you love brats and hot dogs but now that you are on a low fat lifestyle feel you can’t have them anymore????  No need to worry, I have found low fat hot dogs and no they are not a veggie dog.   Ball Park makes a low fat hot dog and so does Oscar Meyer.  Both are pretty tasty!  Not to be outdone by Ball Park and Oscar, Plumb’s Market Meat Dept. makes wonderful chicken breast brats.  Many times when you look at the package of a chicken brat or turkey brat you still shudder at the fat content.  The reason for that is because the company uses all the chicken not just the breast and the same goes with the turkey brat.  Many people who work in the meat dept feel using only the breast will make the brat dry when it’s cooked – that is so not true.  Any brat will become dry if it’s over cooked or poked repeatedly while it’s cooking, so the trick is to not do those things and you will have a delicious brat!  Plumb’s Market adds things to their chicken breast brats like pineapple or garlic, or spinach or other spices which enhances the flavor.  You will be absolutely amazed the brat you are eating is extremely low in fat and not one that is about 24-32 grams!

I had a hot dog/brat bar gathering last weekend and we had a blast.  I provided all the dogs/brats and asked everyone to bring their favorite toppings.  We made Chicago Dogs, German Dogs with sauerkraut, Chili Dogs, we even had dogs/brats with wasabi mayo on them.  Not one of the guys at the gathering realized they were eating a dog or brat  that was low in fat.

The next time you have to go to a picnic or your family is doing a cook out with hot dogs or brats, just go to the freezer where you keep your stash and bring out a low fat hot dog or brat.  There is no need to miss out on the fun when you can enjoy a good hot dog or brat along with everyone else!  Who knows you may convert them to thinking about choosing a low fat lifestyle too 🙂

Comments/questions   1lowfatdiva@gmail.com


Hot Tenders! June 14, 2011

Filed under: Appetizers & Drinks,Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 11:59 am

I like ‘Hot Wings” but oh baby I do not like the fat content of chicken wings.  I ‘m still amazed how a little piece of meat like a chicken wing can be so loaded with fat!  I mean, come on, they used those wings to move with so the wings should be quite lean right????

If you too enjoyed wings, I have a pretty good solution for you that is much lower in fat, you don’t have to get your hands too messy if you choose not to and it still tastes like “Hot Wings”. ……..Chicken Tenders!  McCormick spices has a Buffalo Wing Season mix that you can convert about 2# of tenders into some hot tenders.  All you have to do is put the mix in a plastic bag, shake the tenders into the mix and place on a baking sheet.  Very easy.  I like mine a bit crispy so I sprayed them with Pam Olive Oil and placed them in a very hot oven for just a short time so they would brown up a bit.  Yummy!

I have also done the tenders on the grill.  I seared them first on direct heat and then put them on indirect heat to finish cooking.  Remember tenders do not take very long to cook and you don’t want them to be dry, tough and more like jerky!  That recipe is for a later post 🙂

Enjoy!          Send you comments/questions to 1lowfatdiva@gmail.com


Spice Up Flank/Skirt Steak June 8, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 2:52 pm

Light up the grill!  That is what we do more and more since the weather has turned so nice here in the Michigan.  My husband was really hungry for a steak the other night so I surprised him by making a couple of  Filet Mignons.  I usually only purchase Flank Steak or Skirt Steak because they have about 6 grams of fat in a 4 ounce serving (Skirt Steak has a bit more 9 grams in a 4 ounce serving) but recently I found a sale on Filet and discovered they were only  7 grams in a 4 ounce serving.  For red meat those numbers are not too bad and let’s face it every once in a while you just miss the taste of a nice steak 😉

I have been taste testing a lot of McCormick Spices and decided to use the Steakhouse Grinder on the meat.  It was great!  I like garlic a great deal and do not ever put any sauces on my steak (my dad always said if you had to hide the flavor of the steak, you must not like steak), this blend has a bit of garlic and  black peppercorns in the mix.  There was a nice zing to the taste without covering up the Filet flavor.  Try some today and see if you agree with me.  I’m going to try the Steakhouse Grinder mix on some turkey/chicken burgers this weekend.  Very anxious to see how the flavors mix.

Remember to have your meat at room temp before placing it on the grill.  Rub the spices into the meat on both sides before you place on the grill and don’t forget to let your meats “rest” for at least 10 minutes before you cut into them!  Enjoy 🙂

For Comments/Questions 1lowfatdiva@gmail.com



Chicken Breast Glaze With Tequila June 7, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 11:18 am

June is a month were many of us start doing a great deal of grilling.  I’m always on the look out for new recipes/ideas on rubs, marinades or glazes.  I was looking through my Cooking Light Magazine and found this great glaze recipe.  I have tried it a couple times using chicken breasts and it was very well received by all the Taste Testers.  There is a bit of zing to the sweet, spicy glaze from the two different types of chili powder which just enhances the whole mouth experience.   Enjoy!   For comments and questions please contact me 1lowfatdiva@gmail.com

1 1/2 tsp. ground cumin

1 tsp. chili  powder

1/4 tsp. chipotle chili powder

3 large chicken breasts or 6-8 chicken tenders (depending on size)

3/4 cup pineapple juice

1/3 cup tequila

1/4 cup honey

2 tsp. cornstarch

2 tsp. water

2 tsp. grated lime rind

3 Tlb. fresh lime juice

1/4 tsp. crushed red pepper

Combine the first 3 ingredients are rub over chicken.  Bring the pineapple juice tequila (you can substitute more pineapple juice for the tequila) and honey to a boil in a small sauce pan.  Cook until reduced to 3/4 cup.  Combine cornstarch and 2 tsp. water in a small bowl and stir well.  Add the cornstarch mixture to juice  mixture and stir/whisk constantly.  Bring to a boil and cook for about 1 minute.  Remove from heat and add the lime zest, lime juice and red pepper.

Place the chicken breast on the grill over direct heat.  cook for about 5 min. per side.  Baste occasionally with glaze mixture.  Move chicken to other side of grill where there is indirect heat and cook for another 5 min. per side or until done  and  continue to occasionally baste with glaze mixture.

Be sure to not poke the meat or stab with a fork as your turn it.  Always use tongs to turn meat as you cook it.

By using chicken breast or chicken tenders you keep the fat content down.  I have served this to people who think they only like dark meat chicken because “white meat is just dry” and were amazed how moist and tender they are.  It really is all in the preparation of the meat, by not stabbing with a fork to turn the meat or poking it as it’s cooking, you will not release the natural juices.


Lose Weight By Eating

with Audrey Johns

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