Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Ciabatta French Toast April 30, 2013

Filed under: Breakfast — lowfatdiva @ 5:10 pm

This recipe for french toast is delicious.  I’m not a big french toast fan because I find it rather boring but putting new twists onto the idea of french toast is a lot more fun!  Enjoy!!!!   For comments/questions email ramona@lowfatdivablog.com

Ciabatta French Toast

1/4 cup apple cider

1 teaspoon cornstarch

2 teaspoons  Blue Bonnet Lite

2 tablespoons finely chopped shallots

2 cups sliced McIntosh apples

1/4 cup maple syrup

6  slices ciabatta bread

3 ounces low fat Gruyère cheese, cut into thin slices

1/2 cup no fat ½ & /12

1/3 cup low-fat buttermilk

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon freshly ground black pepper

½ cup Egg Beaters

4 teaspoons butter, divided

Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons Blue Bonnet in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.

Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat free ½ & 1/2,  low fat buttermilk, and next 5 ingredients (through beaters) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons Blue Bonnet in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons Blue Bonnet and remaining 3 coated bread slices.

Serve with sauce.




Being A Mom

Filed under: Low Fat Diva Blog — lowfatdiva @ 5:04 pm

I’m in my kitchen preparing dinner when behind me I hear this conversation “Mom, my belly hurts”. My daughter replies “Have you pooped today”.  Oh my, is this a momism?  You know what I mean, the things our mom’s said to us when we were young (“keep rolling your eyes like that and they will get stuck”), we said it to our daughters and now they are saying it to their children?

How about role reversal, have you caught yourself doing this; instead of mom saying things to us as a child we are now saying to our moms “pick up your feet when you walk or you will stub your toe and fall forward” or “Mom, do you really need the TV up that loud”? …Ouch – sound familiar

Whether you are a new mom, empty nest mom or an elderly mom you should take pride in being one.  Children are our legacy and there are so many things that we can pass onto them, not just “ momisms”.  Pass on time, by taking the time to share family history, trade secret recipes, your favorite subject in school or your first date.  The laundry will wait and so will the cleaning, but your children do not wait to grow up which results in them moving out of the house to go forward as they start their own lives.

Celebrate being a mom/grandma this month by making brunch with some of the delicious recipes I’m going to share with you.  Better yet, have your daughter (s) or granddaughter (s) help you in the kitchen so you can make memories together.  Enjoy!!!  For tasty recipes all month long be sure to check out my blog site lowfatdivablog.com or see updates for recipes on my face book page Low Fat Diva


Flatbread Pizzas April 23, 2013

Filed under: Appetizers & Drinks,Main Dishes & Sandwiches,Soups & Veggies — lowfatdiva @ 1:11 pm

Last night here in the Mitten we actually had 57 degrees and sunny so I wanted to take advantage of this by making some flatbread grilled pizzas. I don’t always have extra pizza dough on hand so I used roll dough.  You can use any of your favorite toppings.  You need to be sure to always have all ingredients prepared before you start because flat breads cook fast. The exact times will vary depending on the thickness of your crust and the heat of your fire.  They are usually done when they have become puffy and browned on both sides.  We were fine to have the flat bread pizzas as our dinner but you can easily place more vegetables on them when you are making them for your family or friends.

balls frozen white dinner roll dough

1 Tablespoon olive oil

coarse sea salt

coarse black pepper

low fat Feta cheese or any other low fat soft/semi firm cheese

oil-packed sun-dried tomatoes that have been drained, patted to remove excess oil and slivered

thinly sliced  fresh basil leaves

fresh garlic

Remove  the amount of frozen balls of dinner rolls from package and thaw according to package directions, to make individual flat breads.

Using your hands, press and pull the thawed dough into 4-inch rounds.  Spray both sides of dough liberally with some Pam Olive Oil.   Place prepared dough rounds on a cookie sheet and cover with plastic wrap.  Let rise for 1 hour.  Meanwhile, have all other ingredients prepared and ready to go before grilling.  The dough cooks very quickly, so everything must be ready .

Prepare grill for indirect heating.  Place rounds of dough on grill rack, not directly over very hot area of heat.  Grill for about 1 minute, watching carefully, until dough is nicely browned on the bottom and starts to look puffy.

With tongs turn each flat bread over and working very quickly spray  each with some more of the Pam Olive Oil, then sprinkle each with  some of the salt, pepper and garlic.  Drop some of the cubed feta or cheese of your choice evenly over each round.  Grill another minute or so, watching carefully, until bread is nicely browned and cheese starts to melt.

Remove bread from grill and place on serving platter.  Place sun-dried tomatoes evenly over each piece, then sprinkle each with fresh basil and serve immediately.




Lettuce Wraps April 21, 2013

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 3:03 pm

I actually found this is recipe as a wonderful way to get my little granddaughters to eat more  lettuce.  They love filling the “cups” and rolling them in their hands.  This is an easy item to pack for lunch, just place lettuce cups in a small bag and place filling in a container with a cover and you are good to go (this recipe is also a fun party food or a great way to get your family involved with making dinner).  You can add or change any of the items in the recipe.  The sauce that accompanies these lettuce cups ROCKS!  I use it for so many different things, as a matter of fact I keep extra in my frig for basting meats or I use it for dipping egg rolls, spring rolls and even the rice paper rolls that I make.  We all have a “go to” sauce, this is mine.    Delish          Enjoy!!!.  For comments/questions please email me at ramona@lowfatdivablog.com

Lettuce Wraps

1 small carrot diced

1/2 red bell pepper diced

5 snap peas diced

1/2 cup diced red or green onion

2 chicken breast diced

6 Boston lettuce cups or you can use Iceberg lettuce cups

Apricot Sambal Szechuan Sauce

Apricot Sambal Sauce:  1/2 cup soy sauce, 3 tablespoons minced garlic, 3 tablespoons minced ginger, 3 tablespoons Sambal hot sauce, 3-4 tablespoons apricot preserves (peach works just as well), 1/4 cup rice wine vinegar, 3 tablespoons hoisin sauce, 1 teaspoon minced cilantro, and 1 teaspoon sesame oil.  Mix all ingredients and whisk well so they are all combined. Set aside.

In a medium saute pan that has been sprayed with Pam olive oil add the chicken, saute for about 45 seconds and add all the vegetables.  Add 4-5 oz of Sambal sauce and deglaze for about 30 seconds.

Separate your lettuce leaves so they are little cups.  Place some of the chicken vegetable mixture in the center of the lettuce cup.  You can sprinkle with more onions or more sauce.  Roll lightly and eat – Yum, yum, yum.

NOTE:  you can make these without meat if you choose or I have also used pork tenderloin, ground chicken breast, ground turkey breast  or added just a couple ounces of  lamb.  The sauce really makes the dish.  If you do not have a taste for real spicy foods, just put in a dash of the Sambal hot sauce.



Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 2:45 pm


If you love hummus and have ever looked at the fat content on the back of the package you are probably wondering how on earth a person could ever make low fat!    Well, it’s possible and I’m here to share the recipe with you!  This is also another way to get your family to eat beans because the recipe is made with Garbanzo beans!

I met a couple of ladies when I was still on the radio who wrote a cookbook.  Their philosophy was if you have one grocery list and their cookbook, there would be endless recipes.  Thus the name of their book “The Stocked Kitchen“.  In their cookbook was a recipe for hummus.  They had already substituted some of the more ornate ingredients like Tahini  and replaced it with peanut butter, but there was still a great deal of fat in the recipe from all the olive oil.  So it was up to me to come up with yet a different version that would cut back on the fat but still be flavorful!

I tried the dip out on some relatives last Sunday at a gathering and it was gone before I knew it.  No one even knew it was low fat and even a 4 year old was eating it!   If you like hummus, you need to try this recipe and try not to think of the substitutes (especially those of you that have made it before) and just enjoy the end result.  Enjoy !!!!  For comments/questions email ramona@lowfatdivablog.com

2 – 15 oz cans of Garbanzo Beans

1/3 cup warm water

1/4 cup Better n Peanut Butter

1/4 cup lemon juice

2 garlic cloves minced (or more depending on your tastes)

1-2 teaspoon cumin (amount depending on your tastes)

1 tsp. sea salt

1-2 Tb. red pepper flakes (optional)

1-2 Tb roasted red peppers

Rinse and drain the beans you are going to use.  Place them in a food processor and blend until smooth.  Add the rest of the ingredients (up to the red pepper flakes/roasted red peppers) and process until blended and smooth.

You can add any seasons that you like for your hummus.  I like the red pepper flakes because I like a bit of kick to my hummus. 

As you will notice there is not any olive oil in the humus.  If you want to add a tablespoon you can but remember to add that into your fat content.

Chill for at least 2 hours to let the flavors blend.  Serve with pretzel thins or low fat soft pita bread.  DELISH!!!


Pretzel Crusted Vegetable Chips

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 2:32 pm

I know, normally I don’t promote frying but this recipe really only requires a small amount of oil if you do thing correctly.  This recipe can be used for zucchini, summer squash or even green tomatoes!  Great way to have some fun with green vegetables for your family/friends.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Pretzel Crusted Vegetables

3 tablespoons spicy brown mustard
11/2 tablespoons yellow mustard
3 tablespoons low fat  mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
Kosher salt

For the vegetables

Canola oil, for frying
zucchini or other vegetables sliced diagonally into 1/4-inch-thick rounds
2 cups salted mini pretzels
1/2 cup Egg Beaters
1/2 cup all-purpose flour
Celery salt, for sprinkling  or Cayenne pepper(optional)


Make the sauce: Mix  both mustards, the  low fat mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.

Make the chips: Heat 1/2 inch or less of oil in a large skillet over medium heat. Gently pat the vegetable slices dry with a paper towel.

Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the Egg Beaters  in a shallow bowl and put the flour in another bowl. Dredge the vegetable slices in the flour, shaking off any excess; dip in the Egg Beaters, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the vegetables until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

pretzel crusted


Gluten Free Chicken Tenders

Filed under: Gluten Free — lowfatdiva @ 2:17 pm

Here is a delicious recipe from Living Without  (Gluten intolerant web site).  You can tweak this recipe to fit what you have in the cupboard.  I have used egg wash to dip the tenders  and then used the coconut flour mixture to dredge the tenders.  Most recipes for pan-fried or oven-fried chicken call for dipping chicken pieces in beaten egg and then in flour before frying. In this recipe, coconut flour and cornstarch batter stand in for the eggs and flaked coconut stands in for the flour.

1¼–1½ pounds chicken tenders, about 1-inch thick
1½ cups shredded, unsweetened, flaked coconut
⅓ cup sifted coconut flour
⅓ cup cornstarch
1½ teasoons salt
¾ teaspoon ground black pepper
1 teaspoon dried thyme or dried, rubbed sage or poultry
seasoning, crumbled
1 teaspoon garlic powder (not garlic salt)
¼ cup + 2 tablespoons cool water
¼ cup + 2 tablespoons unsweetened lite
coconut milk
6 tablespoons extra virgin coconut oil, palm shortening or olive oil or a combination of
two of these

1. Preheat oven to 350 degrees. Arrange chicken pieces on a plate.

2. Spread coconut in a pie plate or cake pan and set aside.

3. Measure flour and cornstarch by spooning it into a measuring cup and leveling the top with a knife. Place flour, cornstarch, salt, pepper, thyme or sage, and garlic powder in a bowl and whisk to combine. Mix in water and coconut milk with a fork to make a smooth pancake-like batter.

4. One at a time, dip each chicken tender in the batter and arrange on a tray. Use all the batter.

5. One at a time, turn chicken tenders in coconut to coat, pressing coconut on with your fingers. Place pieces on a plate. Repeat with remaining chicken.

6. Heat 2 tablespoons fat or oil in a 12-inch skillet over medium heat. When hot, add ⅓ of the chicken. Do not crowd the pan. Cook until lightly golden on each side, about 1 to 2 minutes maximum, and transfer to a rimmed baking sheet. Remove dark bits of browned batter from the pan before adding another 2 tablespoons oil. When hot, add and cook ½ of the remaining chicken. Repeat with remaining chicken and fat or oil. (Don’t let the pan get too hot. The chicken should turn golden on both sides, not black.)

7. Transfer the tray of lightly cooked chicken to preheated oven and bake about 10 to 15 minutes, until chicken is the same color inside and out and registers an internal temperature of 160 degrees.

8. Serve warm. Cover and refrigerate leftovers and use within 3 days. Reheat briefly in a toaster oven at 300 degrees.



Lose Weight By Eating

with Audrey Johns

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