Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Mini Drums With Tandoori Sauce February 23, 2014

Filed under: Appetizers & Drinks,Main Dishes & Sandwiches — lowfatdiva @ 4:16 pm

We have all heard that eating only white meat (breast) of a chicken is the lower fat option, but you know sometimes I want some dark meat!  Well, I have found that if you eat the “drums” of  chicken wings and remove the skin, you are only looking at about 4 grams in 3 drums if prepared properly 🙂  Yeaaaaa!!!!

This recipe can be a bit spicy but if you want to alter the spices that will be fine too.  Enjoy!!!!

2 1/2  pounds chicken drummettes (about 25)
1 medium onion, cut into wedges
4 ounces  tomato sauce
3 – ounces  plain fat-free yogurt
1/2 tablespoon ground coriander
4 cloves garlic, coarsely chopped
1 teaspoons chopped fresh ginger
1  teaspoons salt
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala

If you can’t find the spice   graam masala in your local grocery, a typical Indian version of garam masala contains:

black and white peppercornsclovescinnamonblack and white cumin seedsblack, brown, and green cardamom pods

or you can leave it out like I did 🙂
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon red food coloring
2 whole cloves

Place the chicken drummettes in a 3-quart rectangular baking dish; set aside.
For the tandoori masala: In a blender or food processor, combine onion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne pepper (if desired), red food coloring, and whole cloves. Blend to a very smooth paste. (The color should be deep red.)
Pour the tandoori masala over the chicken drummettes; turn chicken drummettes to coat. Cover and marinate in the refrigerator for 4 to 24 hours. Do not go over 24 hours!
Preheat oven to 400 degrees F. Arrange as many of the chicken drummettes on the unheated rack of a broiler pan as will fit in a single layer. Bake for 20 -25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from the heat for 5-7 minutes or until chicken is no longer pink and pieces just start to blacken, turning once halfway through broiling.
Transfer drummettes to a serving platter. Repeat baking and broiling the remaining chicken.

drums
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A Champagne Cake For Valentines Day February 9, 2014

Filed under: Desserts — lowfatdiva @ 1:13 pm

I have made beer cakes, wine cakes so why not a champagne cake?  The concept should be the same – an awesome tasting cake!    I made mine in a white cake mix but just like my beer or wine cakes you can use any flavor but you need to remember if you want the champagne to come through, the cake has to be a mild flavor.  Besides you will have frosting and fruit flavors going on too so everything needs it’s moment.     Enjoy!!!

1 box of white cake mix (lower in fat the better)

1 can of sugar free vanilla frosting (the fat content is a bit higher but with the sugar removed you get to taste all the flavors better)

1/2 – 3/4 cup Fresh raspberries

raspberry preserves

Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2-inch round cake pans; set aside.
Prepare cake mix according to package directions, except replace the water with an equal amount of champagne.
Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Tint frosting with food coloring to make a light pink. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/2 cup of the tinted frosting. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. Garnish with a bit of the preserves and top that with fresh raspberries.
strawberry cake
 

Vodka Sauce February 7, 2014

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 6:34 pm

Vodka sauce may sound strange to you if your family is used to regular pasta sauce but once you have taste this great versatile sauce you will wonder why it’s taken you so long to try it!  Yes, it’s that good 🙂  I do use a good vodka when I make this because I think it has a smoother taste 🙂  The sauce is so good you will want to just eat it by the spoon full.       Enjoy!!!!!

 
1 2-ounce piece  pancetta, finely diced
1 small onion, chopped
3 cloves garlic, chopped
1/2 cup vodka
1 28-ounce can crushed tomatoes
1/4 cup no fat half-and-half
2 teaspoons Worcestershire sauce
1/4-1/2 teaspoon crushed red pepper (if you want the sauce less zippy, use the 1/4 tsp or less)
1/4 cup chopped fresh Italian basil
Freshly grated Romano

 

Cook Pancetta in a large saucepan over medium heat until crisp.   Drain on a paper towel.
Return the saucepan to medium-low heat; add the onion and garlic. Cook until the onion is translucent, about 1 minute. Increase heat to high; add vodka and bring to a boil. Boil until reduced by about half. Stir in tomatoes, no fat half-and-half, Worcestershire sauce and crushed red pepper. Reduce heat to a simmer and cook until thickened, about 10 minutes.

Prepare your favorite pasta ( any type will work)  top with the sauce and sprinkled with the  pancetta, fresh Italian basil and sprinkle some fresh grated Romano.

 

vodka sauce

 

NOTE:  I have also used a blend of ground turkey breast with ground turkey sausage in my sauce (my husband thinks all sauce should contain meat).

 

 
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