Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Does Your Sandwich Pass B.I.T.E. May 30, 2012

When I started doing research for my article on sandwiches this month, I discovered people I talked with about this subject loved them and were extremely passionate in regards to how their sandwich was made or had an indifference to sandwiches all together.  Go figure!

I usually approached people with “what is your favorite sandwich and who makes it/where can you get it”?  Some felt a true deli was the only place that could make a great sandwich because the meats were cut for you as your sandwich was being prepared and there was not an “assembly line” mentality.  Living in an area that is not known for “delis” like larger cities, we decided there were some restaurants that made pretty good sandwiches and put their own spin on some of the classics.  It was interesting to swap places and sandwiches that we have tried.

While doing my research I realized how some sandwiches have changed over the years, like the Fried Cheese (you can find it on the adult side of the menu and it’s not made with “plastic cheese”) or the Rubin (now made with turkey or beef).  I found the people who ate a lot of sandwiches also cared about the same things I did like the base of the sandwich, the bread is very important in the making of any sandwich (B), what the ingredients consisted of that you used in the middle (I), the taste of the sandwich that developed when you pared great things items together in your sandwich (T) and in the end enjoying your creation or the one that someone else prepared for you (E).  B.I.T.E. that is how I judge a sandwich, whether I make it or I try one made elsewhere and yes I feel you can have a great sandwich that is low in fat.  Try having some dressing or some of the specialty cheese the sandwich comes with.  You don’t need to lather the sandwich in sauce or condiments because then you can’t truly taste all the different flavors that are going on. If the sandwich is “toasted” ask them to lightly butter the bread or ask for half the cheese.

The two pictures of sandwiches I have with my article this month are different versions of a Rubin.  I made one using thin sliced turkey and the other for my husband has traditional corn beef.  As you can see there is a nice portion of meat on them, yet each sandwich only has 4 0z of meat but it looks like more because I had the deli at Plumb’s slice it thin.  I also changed things up by using Ciabatta Bread for my base and I made my own version of a 1000 Island sauce by adding some hot sauce so it had a fair amount of zing which blended very well with the sauerkraut and Swiss cheese (again, sliced very thin you can have the good stuff).  My husband asked if I could do anything to give his Rubin a smoky taste, so I thinly sliced some smoked cheddar to put on his sandwich before I put it in a Panini press and he was drooling with anticipation!

I have made Rubin sandwiches with rye bread, an everything bagel, sourdough bread and other rustic types.  It’s time to upgrade your sandwich; the days of plain white bread are over!  Even peanut butter sandwiches are getting a mixed up a bit.  There is a restaurant in Muskegon Michigan that actually has a peanut butter with duck sandwich and it’s one of their best sellers.  If you are a sandwich lover and not indifferent about them, try my B.I.T.E test on the next one you make or you order at a restaurant/deli.

All this month on my web site I will be giving you tasty ideas for sandwiches like my daughters favorite a toasted raisin bagel, turkey bacon, egg and Munster cheese (and she says the bagel has to be raisin – no substitutions).   Enjoy!

 

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Crispy Southwestern Chicken Wraps May 24, 2012

I’m sure most of you have discovered the site called Pinterest.  It’s like the hottest thing around (so everyone tells me) and extremely addicting (again, what everyone tells me).  While I was perusing around one day, someone who follows my pins sent me a recipe for Crispy Southwestern Chicken Wraps, so I tried them.  Oh my, with a little tweaking, they are not only delightfully full of flavor but they are also quite low in fat, which is always a plus in my book!  I discovered the wraps on a woman’s site called Mels Kitchen Cafe.  If you have not found, discovered or been invited to join Pinterest, check it out for yourself, it really is pretty cool, but if you become addicted remember I only suggested the site 🙂     Enjoy!  For comments/questions email  ramona@lowfatdivablog.com

 

Crispy Southwestern Chicken Wraps

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken breast
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/2 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese  – you can use no fat mozzarella and no fat cheddar
No Fat Sour Cream (optional)

6 burrito-sized no fat flour tortillas by Banderitta

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I topped the cheese with about 1-2 tablespoons of no fat sour cream before arranging chicken and rice mixture down the center. The original recipe said it would me the wraps creamy and it did.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with Pam Olive Oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with favorite salsa.  Delish!

 

Re-Post of Low Fat Guacamole May 21, 2012

Filed under: Appetizers & Drinks — lowfatdiva @ 2:15 pm
Tags: , , ,

Since I have been sharing some Mexican recipes this month I wanted to make sure I also re-posted this wonderful recipe for low fat guacamole that I know you will discover how tasty it is!

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 (30 grams 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!

Low Fat Guacamole

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 ramona@lowfatdivablog.com

 

Variety Of Tacos!

I love tacos!!! Wait, maybe I should clarify that a bit, I love tacos that are not “typical American” tacos.  I figured out a long time ago that American’s were the ones who actually put all the gunk on tacos like, tons of cheese, sour cream, lettuce, tomatoes and any other part of the kitchen sink I may have forgotten.  A typical Hispanic taco is usually on a soft tortilla (corn or flour) some shredded meat (chicken,beef or goat), chopped onion, lots of cilantro, possibly some white cheese and that is it.  Simple but oh so flavorful because you can actually taste everything.  I really like the homemade corn tacos but I know it I get them in a restaurant they are usually loaded with fat because they fry them but sometimes it’s worth the grams.  However, Bandoritta has great flour and corn tortillas that are low in fat.

I want to share some out of the box ideas for low fat tacos with you today.  Some are with only veggies, some are with combinations you may feel are totally off the wall and some you may have heard of but with a different spin on them.  Either way I hope you enjoy!  For comments/questions please email me ramona@lowfatdiva@gmail.com

 

All the tacos use a soft tortilla that is either corn or flour – your choice

Mahi & Mango

Tlb. sliced red onion

2 Tlb. mango chopped

1 Tlb. avocado chopped

2-3 oz grilled Mahi Mahi

cilantro

 

Black Bean Taco

1  1/2 Tlb. low fat feta cheese

1/4 cup black beams – drained

1/4 cup sautéed zucchini

2 Tlb. roasted corn kernels

cilantro

 

Breakfast Taco

1 Tlb. roasted poblano pepper

1 Tlb. shredded low fat white cheese

1 Tlb. diced tomato

1/4 cup egg beaters cooked

2 Tlb. has brown potatoes (either shredded or cubed)

cilantro

 

Lobster Taco

2 oz steamed lobster

1/4 cup sliced Nap cabbage

2 Tlb. shredded low fat white cheese

Fresh lime for squeezing

cilantro

 

 

Does Tequila Really Make The Margarita?

Filed under: Diva's Brew-ha,Low Fat Diva Blog — lowfatdiva @ 11:41 am
Tags: ,

We were in Key West a few years ago for the annual Bug Hunt (they call lobsters bugs in July) and went to a nice little beach bar.  A woman we were with asked if I wanted a margarita,  I think the look on my face gave away my answer -umm, not my first choice!  Her comment was “trust me” you will like this margaritta!  My dislike for the drink is for numerous reasons, I don’t like salt on any drink, I’m so not a fan of fru-fru drinks in a blender and although I do really like lime, the other tastes that plow through are metallic.  So I guess you can understand my hesitation.

In just a short time the woman returned with our drinks from the bar.  At first glance I thought this might not be so bad because it was not in some weird glass, there was no salt coating the rim and the best visual part is the fact the drink was on ice with lime wedges in it!  I took one sip and instantly feel in love.  I had to take another drink before I could believe my taste buds, this could not be a “margarita”, no way!  But it was a margarita and the difference with this drink versus other types of margaritas that I have had was the tequila.  My friend told me that day, “tequila makes or breaks a good margarita” and she was so right.  You can use inexpensive tequila to cook with if you choose to but go for the good stuff when you make a margarita.

Most people who appreciate and enjoy good quality liquor are not out to get smashed but are looking for a good tasting drink.  I think the same holds true for scotch, vodka, gin or whiskey drinkers.  So my advise to you is, if you are going to order a margarita ask for some “top shelf” (that way you dont’ get the junk the bar normally serves) tequila, not blended, on the rocks and leave the salt for ocean!  Enjoy

 

Margarita Chicken Quesadillas

Normally when you think quesadillas they are filled with only cheese or possibly some meat but this recipe really puts a new twist on quesadillas.  They are filled with onions, peppers and lime flavored chicken. Instead of topping the quesadillas with salsa you top it with a bit of lime butter instead.  So unique and so delish, you will want to try them tonight!   Enjoy   For comments/questions email ramona@lowfatdiva.com

 

Margarita Chicken Quesadillas

4 boneless, skinless chicken breast halves

3/4 cup thawed frozen limeade concentrate

1 large onion sliced

1 medium orange pepper julienne

1 medium yellow pepper, julienne

1/2 tsp. salt

1/3 tsp. pepper

4 no fat flour tortillas (10 in)

1 cup shredded no fat cheddar cheese

1 cup shredded mozzarella no fat cheese

2 Tlb. Blue Bonnet Lite melted

1 – 2 Tlb. lime juice

2 Tlb chopped fresh cilantro

Place chicken in a large resealable plastic bag, add limeade.  Seal bag and mix meat in bag to coat.  Refrigerate for 6 hours or over night.

Spray a skillet with Olive Oil Pam.  Saute onion and peppers until tender.  Season with salt and pepper.  Set aside.

Drain chicken and throw out marinade.  Grill your chicken or place in a frying pan to cook (be sure to not over cook)  Let the meat rest for 10 min. before you cut into 1/4 in. strips and set aside.

On one half of each tortilla, layer, cheese, chicken, pepper mixture and more cheese.  Fold over the tortilla. Place the quesadilla on a baking sheet.  combine the Blue Bonnet with lime juice and brush over the tortillas.  Bake at 350 for 8-10 minutes.

Cut each quesadilla into 4 wedges and sprinkle with cilantro.  Serve with lime wedges.  So fresh, tasty, and low fat – Yum

 

Veggie Style Burrito May 13, 2012

Sometimes I like to have a burrito without meat and instead just pack it full of vegetables.  This recipe is one of my favorites.  I made it one night when I didn’t have any meat out for dinner and it has become one of our favorites.  The burrito made with summer vegetables is such a nice meal on a warm evening.  I even fry all the ingredients outside on my stove so I don’t have to worry about heating up the kitchen and warm my No Fat Bandoritta Tortillas on the grill (warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking while you roll them up).  Enjoy!  For comments/questions write ramona@lowfatdivablog.com

 

Veggie Style Burrito

1/3 cup uncooked long grain white rice

1 tsp. chopped garlic

2/3 cup water

1 Tlb. chopped jalapeno pepper

1/4 cup low fat or no fat sour cream

3 Tlb. chopped cilantro

1 Tlb fresh lemon juice

1/2 tsp. ground red pepper

1 cup chopped onion

1 cup sliced cremii mushrooms (I also like to use portabella)

1/2 cup corn kernels

1 small zucchini, halved lengthwise and sliced (3/4 cup)

3/4 cup halved grape tomatoes

4 8″ no fat Bandoritta Tortillas

4 oz shredded no fat mozz cheese

1 oz shredded quesadilla cheese

1/8 tsp. salt

Heat a small saucepan over medium heat.  Spray with olive oil, add rice and 1/2 tsp garlic, saute for 1 minutes, stirring constantly.  Add 2/3 cup water and 1/8 tsp. salt, bring to a boil.  Cover the pan and reduce heat.  Simmer for about 15 minutes, remove from the heat and let stand for 10 minutes covered.  Fluff with a fork and stir in jalapeno.

Combine sour cream, chopped cilantro, juice and red pepper ina small bow.

In a skillet that has been sprayed with olive oil Pam, place over medium heat.  Add onion, saute 2 minutes stirring frequently.  Add remaining 1/2 tsp garlic,and mushrooms. Saute 1 minute, add corn and zucchini, saute 2 more minutes stirring frequently. Add tomatoes and saute for 30 seconds.Remove vegetable mixture from the pan.  Wipe the pan out with a paper towel.  You can warm your tortilla up in the pan or you can use the microwave, which ever you feel comfortable with. Just do not over warm them!  Divide sou cream mixture evenly among tortillas, spread to a thin layer, leaving a bout 1/2 inch border.  Top with 1/4 cup cheese, about 1/4 cup of rice mixture and 1/2 cup vegetable mixture.  Roll and serve with salsa on the side – Delish!

 

 
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