Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Blackened Salmon November 18, 2013

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 12:20 pm
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This is the season for salmon here in the Mitten and there is nothing like the taste of fresh salmon.  Whether you blacken, broil, bake, saute’ or smoke the salmon just be sure to not over cook it.  Don’t be afraid of it being too “fishy” tasting because you can’t compare it to some of the junk you get at the grocery store – no comparison at all 🙂   You can use this recipe as I did for a sandwich or you use it as the main meal and have some risotto on the side along with a field green salad.    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

1 -2  tablespoon reduced-fat olive oil mayonnaise
1 -2  teaspoons blackening or Cajun seasoning
8   ounces salmon fillet, skinned and cut into 2 portions
2   crusty rolls/ciabatta, split and toasted
1   cup arugula
1 plum tomato thinly sliced
red onion thinly sliced
2 teaspoons of prepared pesto (in a tube) or you can use cilantro or even red chili for some zing

Preheat grill or heavy fry pan to hi
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, about 3 to 4 minutes per side.
To assemble the sandwiches, spread the mayo mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like  fish, it is helpful to spray the food with cooking spray.
 

Beer Cheese Soup November 17, 2013

Filed under: Soups & Veggies — lowfatdiva @ 4:05 pm
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Many times when you see recipes for Beer Cheese Soup and you check out the nutrition facts, the fat content is over the top!  However, this soup recipe with just a couple of minor adjustments is very tasty and the fat content is a great deal lower 🙂   When select your beer, do not use and IPA because it will be quite bitter and your guests might not enjoy it very much.     Enjoy!!!!  For comments/questions  email ramona@lowfatdivablog.com

Beer Cheese Soup

1   bunch green onions
1  tablespoons olive oil
3/4  cup bottled roasted red sweet peppers, drained

3/4  cup pale lager or nonalcoholic beer

2   cups refrigerated shredded hash brown potatoes

2   cups no fat half and half

8   ounces Cabot Sharp White Cheddar,  shredded (2 cups)

1/4  teaspoon paprika

Slice green onions, separating white and green parts. In a large pot over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to cooking pot. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

Add no fat 1/2 & 1/2 and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)!

On a baking sheet that has been sprayed with olive oil Pam place remaining potatoes.  Bake in oven at 425 degrees for 5-7 minutes or until golden.  Flip potatoes half way through and spray with Pam olive oil again.  Sprinkle with the 1/4 teaspoon paprika.

Top bowls of soup with potatoes, the chopped green portions of the sliced green onions, and additional paprika.  My husband is a bacon guy so I also sprinkle some crumbled smoked bacon on his 🙂

 

Braised Beef With Red Wine Sauce November 3, 2013

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 11:01 am
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I used to make this recipe all the time before I changed my eating lifestyle 🙂  But the good news for all of us is I have found a way to still make this delicious meal but cut the fat down a great deal.  The original recipe called for a sirloin tip or round roast (which was about 24 grams of fat for each serving and the recipe is supposed to serve 6) but I changed it up by using beef tenderloin instead.  Remember if you choose to make the recipe my way with the tenderloin, you will need to reduce the time from the original recipe.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

 

4   ounces pancetta, diced
1  tablespoon olive oil
1  2 1/2 – 3  pound beef tenderloin or use boneless sirloin tip or round roast
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
2   medium carrots, chopped
1   large onion, chopped
1/2  cup chopped celery
1   medium red sweet pepper, seeded and chopped
2   cloves garlic, minced
3/4  cup dry red wine
1  28  ounce can Italian-style whole peeled tomatoes in puree, cut up
1   tablespoon tomato paste
2   tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1   teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1   bay leaf

1/4  cup no fat half & half cream

In a 4- to 6-quart Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta and set aside. Reserve any drippings in pan. Add olive oil to pan. Add meat and brown on both sides in hot oil, about 10 minutes. Sprinkle with salt and pepper. Transfer meat to a plate; reserve drippings in pan.

Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 10 minutes or until light brown. Add the wine, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Stir in undrained tomatoes, tomato paste, basil, and oregano. Return beef to pot and add the bay leaf.

Cover the pan and reduce heat to low. Simmer about 1-1/2 hours or until the beef is tender. Remove beef from pan and let stand while preparing sauce. For sauce, simmer tomato mixture, uncovered, until mixture measures about 4-1/2 cups (about 12 minutes). Stir in cream. Serve beef with sauce. Sprinkle with pancetta. Makes 6 servings.

 

 

 

 

 

 

 

 

Gluten Free Scones November 2, 2013

Filed under: Gluten Free — lowfatdiva @ 5:07 pm
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Since the weather is cooling off here in the Mitten, I find myself doing a great deal more baking  so I was quite thrilled when my friends at Living Without sent me this delicious Gluten Free Scone recipe with orange and cherry flavor put in the mix – delish!  Give them a try to let me know how you like them too.    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

1½ cups brown rice flour
½  cup sweet rice flour or tapioca flour/starch
¼  cup potato starch (not potato flour)
2⅛ teaspoons baking powder
½  teaspoon xanthan gum
¼ teaspoon salt
4 tablespoons unsalted butter or dairy-free alternative, chilled and chopped
2 eggs
4 tablespoons honey or 5 tablespoons sugar
½  teaspoon orange extract
Zest of 1 orange
½  cup heavy cream, coconut creamer or milk of choice, room temperature
½  cup dried cherries
Cinnamon sugar or favorite icing, for topping, optional

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. In a food processor, mix together brown rice flour, sweet rice flour, potato starch, baking powder, xanthan gum and salt. Pulse to combine.

3. Add chopped butter and pulse until mixture resembles coarse meal.

4. Add eggs, honey, orange extract and zest and stir until combined. Add cream, stirring just until incorporated.

5. Place dough onto a lightly floured cutting board. (Dough will be quite sticky.) Knead cherries into dough with a floured wooden spoon, spatula or your fingers. Form dough into a circle about 9-inches in diameter. (For mini-scones, make 2 circles about 4½ inches each.) Knead lightly, using the least amount of gluten-free flour needed. With a sharp knife, cut dough into 8 pie-shaped wedges. Sprinkle tops with cinnamon sugar, if desired.

 

 

6. Place scones in preheated oven and bake 12 to 15 minutes (10 to 12 minutes for mini-scones) or until scones turn a light golden brown. Do not overbake as scones will become dry!

 

 
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