Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Marbled Stuffed Potatoes March 25, 2013

Filed under: Soups & Veggies — lowfatdiva @ 11:11 am
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stuffed pot

 

 

 

 

 

 

 

We have all made “stuffed” potatoes before but this recipe is a nice variation and it is a fun way to introduce your family to sweet potatoes.¬† With a little tweaking to the original recipe, you can eat a stuffed potato without the guilt ūüôā¬† Enjoy!!!! For comments/questions email ramona@lowfatdivablog.com

4 large russet potatoes

1 large sweet potato

1/2 cup low/no fat sour cream

3 tablespoons of Blue Bonnet Lite – room temp

3/4 cup sharp no fat/low fat cheddar cheese

nutmeg

salt & pepper

Preheat the oven to 400 degrees.  Put the russet and sweet potatoes directly on the oven rack, not a pan.  Bake for about 30 minutes.  Peirce each potato a few times with a fork and continue to bake for another 20-30 minutes or until the potatoes are tender.  Let the potatoes cool slightly so you can handle them.

Peel the sweet potato.¬† In a bowl mash the potato lightly with a fork until almost smooth.¬† Cut a thin piece off the top of each russet doing this lengthwise.¬† With a spoon carefully scoop out the insides of the russet potato and place in separate bowl.¬† Don’t take too much meat of the potato or your shell will become weak.¬† Add the sour cream and margarine to the bowl and mash the russet potato with a fork.¬† Add 1/2 cup cheese, a dash of nutmeg some salt and pepper to taste.

Fold in the sweet potato to the russet mixture.¬† Spray the insides of the russet shells with Pam Olive Oil spray and sprinkle a bit of salt and pepper in the shell.¬† Carefully fill each shell with your potato mixture.¬† Sprinkle with remaining cheese if you choose to (I usually leave it out there is more than enough in the mixture but it’s a personal preference).

Reduce the oven temp to 375.  Place the stuffed potatoes on a baking sheet this time and back until the potatoes are warm all the way through, 25-30 minutes.

 

Gluten Free Carrot Cake March 21, 2013

Filed under: Gluten Free — lowfatdiva @ 8:38 pm

Just in time for Easter, Living Without sends out a tasty recipe for Gluten Free Carrot Cake.  Enjoy!!!!!

Carrot Cake from Living Without

5 large eggs, room temperature
¬Ĺ cup canola
2 cups sugar
2 cups gluten-free All-Purpose Flour Blend (if you can’t find this, I have a recipe in the Gluten Free tab)
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon xanthan gum
3 cups grated carrots
1 cup raisins
1 cup chopped walnuts, optional

1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and lightly dust with gluten-free flour.

2. In the bowl of an electric mixer, beat eggs, oil and sugar at medium-high speed for 3 minutes.

3. In a separate bowl or on a piece of waxed paper, sift together flour, baking soda, baking powder, cinnamon, nutmeg, salt and xanthan gum.

4. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. Fold in grated carrots, raisins and nuts (if desired) until combined.

5. Divide the batter between the two prepared pans. Bake in preheated oven for approximately 60 to 75 minutes, depending on oven and pan size. Begin checking for doneness at 60 minutes. Cake is done when an inserted toothpick comes out clean. Let cake cool in the pans for 20 minutes; then turn it out of the pans and cool completely on a wire rack before frosting.

Cream Cheese Frosting

MAKES ENOUGH FOR ONE 2-LAYER CAKE

Here‚Äôs a wonderful alternative to cream cheese frosting for those who can’t tolerate cow’s milk.

¬Ĺ cup (1 stick) butter or dairy-free margarine or Spectrum Organic Shortening
9 ounces Chevre soft goat cheese or cream cheese, room temperature
6 cups sifted powdered sugar
2 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract

1. In the bowl of an electric mixer, beat the margarine or shortening on medium-high speed until creamy, approximately 1 to 2 minutes for margarine and 4 minutes for shortening. Add the goat cheese/cream cheese and beat at medium-high speed, approximately 5 minutes or until creamy and smooth.

2. Add the powdered sugar, lemon juice and vanilla extract and beat at low speed until smooth. Once smooth, beat at medium speed for several more minutes until light and fluffy.

Frost cake

GF carrot cake

 

 

Potato Tots March 19, 2013

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 11:11 am

I love these crisp little potato tots and now you can make them too without feeling guilty about what is in them.  By just reading the recipe you can see where I have cut back on the fat in a major way!  Which is one of  the reasons where occasionally I will fry them instead of baking them.  Enjoy!!! For comments/questions email ramona@lowfatdivablog.com

Potato Tots

  • 3 1/2 lb. russet potatoes, peeled and cut into 2-inch pieces
  • 4 green onions, white and light green portions, thinly sliced
  • 1 cup no fat sour cream
  • 1 cup no fat shredded sharp cheddar cheese
  • 2 tsp. kosher salt, plus more, to taste
  • 1/4 tsp. freshly ground pepper
  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 3/4 cup Egg Beaters, lightly beaten
  • 2 cups Panko

Directions:

Put the potatoes in a large pot and add water to cover by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. Transfer the potatoes to a large bowl and smash with a potato masher.

Add the green onions,no fat sour cream, cheese, the 2 tsp. salt and the pepper and stir until well combined. Form the potato mixture into 4 logs, each about 14 inches long and 1 1/2 inches in diameter. Wrap the logs separately with plastic wrap and refrigerate until firm, at least 4 hours or up to overnight ( the longer the logs sit the better they will handle as well as give the flavors a chance to blend).

Preheat an oven to 200¬įF. Set a wire rack on a baking sheet and place in the oven. Line a second baking sheet with parchment paper. Line a third baking sheet with 3 layers of paper towels.

Fill a Dutch oven one-third full with oil and heat over medium-high heat until a deep-frying thermometer registers 350¬įF. Place the flour, eggs and Panko in separate bowls.

Remove the plastic wrap from the potato logs and cut each log into 1-inch pieces. Working in batches, dip the potato bites into the flour, coating evenly and shaking off the excess flour. Then dip them into the eggs, coating evenly and allowing the excess to drip off. Finally, coat evenly with the Panko. Transfer the potato bites to the parchment-lined baking sheet.

Working in batches, fry the potato bites, turning them occasionally, until golden, 3 to 4 minutes. Transfer the potato bites to the paper towel-lined baking sheet to drain, then sprinkle with salt and place on the rack-lined baking sheet in the oven while you fry the remaining potato bites.

NOTE: I have fried the potato bites and I have also just placed them in the oven on very high heat, turning them to get brown on both sides.  I sprayed the bites with Pam Butter flavored spray as I turned them to get the crisp outer texture.

Potato Tots

 

Quiche

Filed under: Breakfast,Main Dishes & Sandwiches — lowfatdiva @ 10:59 am
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The original recipe for this Quiche was by Martha Stewart from a long time ago.¬† When I re-read the original recipe I couldn’t believe I made it using exactly what the recipe called for – ouch!¬† But this new version is just as delicious and makes a great meal whether it’s breakfast or dinner – delicious.¬† Enjoy!!!!¬† For comments/questions email ramona@lowfatdivablog.com

Pam Butter flavored cooking spray

3 ounces baby arugula or spinach, This will shrink up in the microwave

2 tablespoons Blue Bonnet Lite at room temperature  plus more for pan

1 pound package frozen hash brown potatoes, thawed

2 cups Egg Beaters

Coarse salt and ground pepper

¬Ĺ cup light sour cream

1 cup no fat half & half

sea salt

4 ounces grated Fontina cheese

2 ounces low fat goat cheese, crumbled (goat cheese crumbles easily if you freeze for about 30 minutes beforehand)

4 scallions, thinly sliced

 

Directions:

1. Place arugula in a microwave safe container and sprinkle lightly with water. (do this with your hand – you don’t need much at all!) Cover with plastic wrap and cook on high power setting for 1 minute. Remove from microwave and allow to cool.

2. Preheat oven to 375 degrees.

3. Spray a 9-by-2 1/2-inch springform pan with cooking spray, then brush with Blue Bonnet Lite. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with more Blue Bonnet Lite – this part is essential – it will give you the lovely golden crust and keep the crust from sticking to your pan.

4. Place hash browns on 3-4 thicknesses of paper towels and fold paper towels over potatoes. Hold over sink and squeeze excess moisture from hash browns.

5. Remove hash browns from paper towel packet and place in a bowl with Blue Bonnet Lite, 1/4 cup Egg Beater, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes. er before serving.

6. Place cooled arugula  on 3-4 thicknesses of paper towels and using technique in step 4, squeeze out excess liquid.

7. In a large bowl, whisk  remaining Egg Beaters, sour cream, no fat half & half, Fontina cheese, arugula, 1 teaspoons sea salt, and 1/4 teaspoon pepper until well combined.. Pour into crust, and sprinkle with crumbled goat cheese. Bake until set, 45 to 50 minutes. Remove outer ring of springform pan, and gently peel off parchment paper.

NOTE

There are a lot of variations to this delicious Quiche. You can replace the Fontina with your favorite type of low fat cheese. Use a creamy Feta in place of the goat cheese. Add ham,  turkey bacon, prosciutto, pancetta or chicken/turkey sausage. Asparagus or scallions could replace the arugula or you could leave these veggies out altogether and just add some fresh herbs and a few chopped sun-dried tomatoes for flavor.
 

 

Sweet Potato Cups March 17, 2013

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 3:45 pm

There is no real name for these tasty cups so I just called them Sweet Potato Cups, I know not real original but they are so delicious!  My husband was a bit reluctant when he saw me making them because of some ingredients in the mix but in the end he agreed they were a definite keeper!

It’s a sunny day here in the Mitten, a perfect day to make a batch and have them for an afternoon snack.¬† Enjoy!!!! For comments/questions email ramona@lowfatdivablog.com

sweet pot cups

Sweet Potato Cups

24 wonton wrappers

Pam Butter Flavored cooking spray

3 tablespoons mango chutney

1 tablespoon canola oil

1/3 cup finely chopped onion

2 teaspoons curry powder

1 teaspoon minced fresh ginger

1 clove garlic, minced

1 tablespoon all-purpose flour

1 1/2 cups chopped cooked sweet potato

1/3 cup  no fat half & half

Carrots, cut into thin bite-size strips and sautéed with Pam Butter Flavored Spray

 

Preheat oven to 350 degrees F. Lightly coat wonton wrappers with nonstick spray. Press wrappers, sprayed sides down into twenty-four 1-3/4-inch muffin cups, pleating as necessary. Bake about 10 minutes or until golden brown.

While the cups are baking  cut up any large pieces of fruit in chutney and set aside. In a large heavy skillet, heat the canola oil over medium heat. Add onion, curry powder, ginger and garlic. Cook until onion is tender. Stir in the flour. Stir in cooked sweet potato, no fat half & half  and the chutney. Cook and stir until thickened  for about 1 minute more.

Spoon sweet potato mixture into wonton shells.  Sprinkle with carrot strips. Serve immediately

Good Tip

For cooked sweet potato, peel and cut one 10- to 12-ounce sweet potato into thirds. In a covered small saucepan, cook potato in boiling, lightly salted water about 20 minutes or just until tender. Drain and chop.

 

Gluten Free Soda Bread March 14, 2013

Filed under: Bread & Muffins,Gluten Free — lowfatdiva @ 2:41 pm

Just in time for St. Patrick’s Day, this recipe was sent to me from Living Without.¬†¬†It looks very delicious and I can’t wait to make it for my daughter!

Iris Soda Bread  РFrom Living Without

¬Ĺ cup currants
2 cups gluten free high protein blend flour-     more if dough is sticky and for dusting
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¬ĺ teaspoon xanthan gum
¬Ĺ teaspoon salt
2 tablespoons unmelted coconut oil or organic non-hydrogenated vegetable shortening
2 tablespoons butter, dairy-free margarine or Earth Balance Buttery Spread
1¬Ĺ teaspoons lightly toasted caraway seeds
¬ĺ cups buttermilk

1. Preheat oven to 400 degrees. Lightly dust cookie sheet with flour. Plump currants by covering them in hot water for 10 minutes to soak. Drain thoroughly and set aside.

2. Mix flour blend, sugar, baking powder, baking soda, xanthan gum and salt together.

3. Pinch coconut oil and butter into the dry ingredients until mixture has a sandy texture.

4. Fluff in drained currants and caraway seeds.

5. Make a well in the mixture and pour in ¬Ĺ cup buttermilk. Mix dry ingredients into the milk, adding more milk as needed to form a soft dough. (Better to have a wetter mixture than one that is too dry.)

6. Dust your working surface with flour blend. Turn dough out and gently knead into the flour, adding more flour as necessary to keep dough from sticking. Shape dough into a flat, round 6-inch loaf.

7. Place dough on prepared cookie sheet. Sprinkle top with more flour. Using a sharp knife, slash an X in the top.

8. Place dough in preheated oven and bake for 25 to 30 minutes until golden brown. Cool on a wire rack.

soda bread

 

Egg & Potato Casserole March 13, 2013

Filed under: Breakfast,Main Dishes & Sandwiches,Soups & Veggies — lowfatdiva @ 5:13 pm
At least once a week my daughter makes “breakfast for dinner” and the little girls love it.¬† But that also means coming up with something new and exciting every once in awhile.¬† We found this casserole dish that is great for dinner because it’s filling and by using an alternate milk even the youngest one with dairy issues can enjoy the casserole.¬† Enjoy!!!¬† For comments/questions email ramona@lowfatdivablog.com
Egg & Potato Casserole

  • 2 cups diced hash brown potatoes (with onion and peppers- optional)
  • 1 cup fresh¬† broccoli or asparagus cut up into pieces
  • 1/3 cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
  • 1/3 cup evaporated fat-free milk
  • 2 tablespoons all-purpose flour
  • 2- 8 ounce carton Egg Beaters
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 tablespoon chopped fresh basil
  • black pepper & salt

Preheat oven to 350 degree F. Lightly coat six 10-ounce casseroles with Butter flavored Pam cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon.

In a medium bowl gradually stir milk into flour. Stir in Egg Beaters, half of the cheese, the basil, pepper, and salt. Pour egg mixture over vegetables.

Bake in a 350 degree F oven for about  25 to 30 minutes or until a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

potato cass

 

 
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