Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Jam July 16, 2014

Filed under: Appetizers & Drinks — lowfatdiva @ 9:11 pm

As I was checking my email today I found this recipe from Cooking Light magazine for strawberry jam.  Normally I would delete a jam recipe because I am just not in the mood to make jam right now and I would probably take the cheaters way out by finding some at the farmers market 😉  But this recipe intrigued me because it was put in a slow cooker and it had wine in it!  Go figure right?  I’m going to try it this weekend.  Plus I think making the recipe with blueberries (which are ready now at the markets) and adding either lemon thyme or pineapple mint might be fun.    Enjoy!!!!

strawberry-riesling-jam-ck-l

  • 2 pounds very ripe hulled strawberries
  • 1 cup sugar
  • 1/2 cup Riesling wine
  • 1 medium peeled Macintosh apple, grated
  • 1 (1.75-ounce) box Sure-Jell fruit pectin
  • 1 rosemary sprig

Preparation

  1. 1. Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
  2. 2. Mash the fruit to a chunky puree with a potato masher or an emulsion . Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store, refrigerated, for up to 3 weeks

NOTE:  I’m going to put it in jars so I can give to others to sample 😉

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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
 

Sweet Potato Fries January 27, 2014

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 3:16 pm

The first time I made this recipe I was not sure I liked it so I tweaked a few things and now I like it better.  There is a definite difference between the flavor using sherry versus mirin.  You will have to see which you prefer.  Enjoy!!!!

sweet potato wedge

3 large sweet potatoes, scrubbed and quartered lengthwise
1/4 cup water
2 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin or sweet sherry
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon sesame seeds

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Place sweet potatoes in a single layer in the prepared pan. Mix water, brown sugar, soy sauce, mirin (or sherry), sesame oil and garlic in a small bowl. Pour over the sweet potatoes. Cover tightly with foil and bake until nearly tender, 35 to 45 minutes.
Meanwhile, toast sesame seeds in a small dry skillet over low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
Remove foil and baste the sweet potatoes with the sauce.  baking, uncovered, until fully tender, 10 to 15 minutes longer. If you like them a bit crispy on the outside, I turned up the temp to about 425-450, removed some of the glaze from the pan, rolled the wedges around in the glaze and let them bake the last 5 minutes on the higher temp.  then spoon the glaze you removed over the sweet potatoes, sprinkle with sesame seeds and serve.
My husband does not care for sesame so I only sprinkled a few on.

 

Grilled Fruit With Honey Mascarpone Bruschetta September 18, 2013

Filed under: Appetizers & Drinks,Desserts,Gluten Free — lowfatdiva @ 2:32 pm

After going to the Farmer’s Market in Muskegon I have developed a friendship with a great family from Bailey.  They have orchards and I love trying to find things to make with their fruits.  I have been developing some beer ice cream ( sorry not sharing the recipe ) and thought about making a peach wheat beer ice cream but things didn’t turn out as I had hoped because the peaches have too much juice/water in them.

So, I decided to make some grilled fruit for dessert one night and I love bruschetta so I played with some honey and mascarpone (low fat of course) and the taste was out of this world!  You can use any fruits that are in season.  I used peaches and nectarines ( I wanted some color so I used a bit of sweet cherries too).    Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

NOTE:  This can be made Gluten Free by using a different bread for the bruschetta.

1/4  cup sugar

4  large apricots, halved and pitted (not too ripe)

4   nectarines, halved and pitted (not too ripe)

hand full of  sweet cherries, pitted

2   tablespoons fresh lemon juice

1 1/2  teaspoons finely grated orange zest

1   tablespoon extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

1   cup  low fat mascarpone

2   tablespoons honey

8   1-inch-thick slices of cibatta  bread

 

In a large bowl, combine the  sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.

In a small bowl, stir the mascarpone with the honey and season with pepper.Spray  the bread slices on both sides with Pam Olive Oil Spray.

Light a grill.  Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.

Spread the honey mascarpone on the grilled bread and half each slice. Transfer to a platter. Top with the grilled fruit and drizzle any left over sauce you have.  My friend likes to drizzle just a bit of reduced flavored balsamic over the finished plate 🙂

grilled-fruit-bruschetta-with-honey-mascarpone-12080-ss

 

 

 

 

Mushroom Ragu September 17, 2013

Filed under: Appetizers & Drinks,Gluten Free,Main Dishes & Sandwiches — lowfatdiva @ 3:27 pm

I love mushrooms and I don’t think that I’ve tried one I have not liked yet!  I don’t go out and hunt for them here in the Mitten because I would be the person who would find the wrong one and poison my meal – uggg.  So I leave the hunting to the market where I purchase my groceries or to the wonderful young man who I ment who recently started growing gourmet mushrooms.

I found this recipe for Mushroom Ragu and with a few tweaks it’s taste wonderful and can be placed on anything from baked potatoes to fresh pasta or just eaten right from the pan 😉   Enjoy!!!!    For comments/questions email ramona@lowfatdivablog.com

 

Mushroom Ragu

 

2   tablespoons unsalted butter

4   pounds mixed wild mushrooms (be sure to include some portabella for a great “meaty flavor)

Salt and freshly ground pepper

1 white onion, finely chopped

4 garlic cloves, minced

1   cup dry white wine

1   cup beef stock or low-sodium broth

1   tablespoon chopped tarragon

2   teaspoons chopped thyme

 

In a large, deep skillet, melt the butter . Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.

 

mushroom ragui

 

 

 

PIzza Bites/Turnovers September 9, 2013

Filed under: Appetizers & Drinks,Main Dishes & Sandwiches — lowfatdiva @ 3:35 pm

We all know that giving our families processed foods is not good for them.  The fat content is high, sodium is quite high  and there is not a great deal of healthiness in any way shape or form.  So, when you kids want pizza roll ups or anything for that matter that is pizza based, make your own.  Don’t panic, they really don’t take long and you can freeze any leftovers to pop in the oven at a later time.

I get my pizza dough by the case at Sam’s club.  I like the dough because it’s versatile, not sweet and is quite cost effective.  The pizza dough out of the store is expensive, not as large as the dough balls and quite high in fat.  With this recipe you can make pizza bites/turnovers of calzones.   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

All you need is some pizza dough that is thawed, your favorite pizza sauce, low fat pepperoni, low fat mozzarella shredded or in slices.

Heat oven to 400 degrees.   Roll out the dough on a floured surface into a large square.  If you are making turnovers cut the dough into 6″ squares.  If you make pizza bites.  Cut into long 3″ strips (enough so you can fold the dough over in half .

Spread pizza sauce with in 1″ of edge of each square.  Place some pepperoni slices onto the sauce, sprinkle with some cheese or place a slice on.  Fold each square in half to form a triangle. Crimp to seal edges well so your filling does not come out.

Bake on a greased, dusted with corn meal baking sheet 13-15 minutes (depends on oven) or until golden brown.

turnoverNOTE:  you can put any combination of meat or vegetables that you have room for in the turnover/calzone .

 

Gluten Free Blintzes September 6, 2013

Filed under: Appetizers & Drinks,Breakfast,Gluten Free — lowfatdiva @ 8:22 pm

I have another great recipe from our friends at Living Without.  This recipe is great because they gave examples of not only sweet blintzes but also a recipe for savory ones.  Don’t know what a blintze is?  Ahhhhh……..   blintzes are a delicious cross between crepes and pancakes. For a “sweet blintze, you can wrap them around a soft cheese filling (dairy-free, if desired).

To make it more savory or use it for breakfast just  fill them with mashed potatoes and cooked ground beef, along with your favorite seasonings.

Pam Spray
3 extra-large eggs , room temperature, lightly beaten
2 tablespoons unsalted butter or dairy-free alternative  melted and cooled
1 cup gluten-free all-purpose flour blend of choice, more  if needed
½ teaspoon xanthan gum
1½ cups milk of choice, room temperature, more if needed

Sweet Filling

2 cups thick dairy or dairy-free filling (such as sour cream,  ricotta cheese, Greek-style yogurt, cottage cheese
or combination)
1 tablespoon sugar or to taste
1 teaspoon ground cinnamon, optional

Savory Filling

2 cups mashed potatoes, seasoned to taste
¼ cup milk of choice

1. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grape seed or canola oil, and set aside.

2. In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth batter.

3. Heat prepared skillet over medium heat. Using a large ladle or spoon, place ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4. Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5. Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition.

6. In a medium-size bowl, mix filling ingredients of choice until well combined.

7. Preheat oven to 400°F.

8. To assemble blintzes, place one pancake flat on a plate. Place 2 to 3 tablespoons filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes.

9. Place rolled blintzes in preheated oven and bake for 10 minutes. (Alternatively, sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process.)

 

blintz

 

 
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