Low Fat Lamb Recipes
Julio Said:
Need delicious low fat recipes?We Answered:
Mexican Veggie RollupsThis is the version that I eat at least weekly and truly love. I take
the ingredients in snack size zip lock bags and put it all together at the
lunch table.
Fat Free Tortilla ( large ones with flavor are delicious and satisfying)
about 1/3 cup FF refried beans mixed with 1 TBSP chopped green chilies
shredded lettuce
chopped tomatoes
chopped red onion
chopped fresh cilantro
Salsa
spread tortilla with beans and chilies. On 1/2 of the tortilla, generously
add lettuce, tomatoes, onion, cilantro and top with salsa. Roll up as for a
burrito and enjoy.
Spicy Spoon Size Shreddie Snack :-)
1 tbsp vegetarian worchestershire sauce
1 tsp onion powder
1 tsp garlic powder
11/2 tsp salt
11/2 tsp sugar
3 tbsp water
3 cups mini shredded wheat
Mix spices and water. Gently fold in cereal with a fork until covered with
sauce. Spread in a single layer on a cookie sheet, and bake at 250F for 20
min. Let cool 15 min before removing from pan.
Veggie Rollups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8-inch wheat-flour tortilla
3 tablespoons low fat hummus
OR bean dip
lettuce leaf
1/2 cup favorite raw veggies -- see note
cut into matchstick-size pieces
NOTE: radishes, carrots, zucchini, plum tomatoes, etc.
Crisp mint leaves add an incredibly fresh taste.
On one side of a tortilla, spead hummus or bean dip. Top it off with a
lettuce leaf. Add veggies.
Tightly roll up tortilla. Cut in half. Wrap each half in plastic wrap and
chill up to 6 hours. Makes 2 snack servings
Baked Sweet Potato Pizza
1/2 huge baked sweet potato peeled and sliced into rounds
1/2 cup tomato paste
1/2 cup chopped peppers
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup chopped canned artichoaks
1/2 cup grated carrot
1/2 cup chopped veg. pepperoni (No fat)
1/2 cup chopped pineapple (optional)
1/4 cup grated skim milk mozarrella (optional)
1/4 cup chopped pickled jalapeno peppers (optional)
1/4 cup fresh basil
1 (or 2) fat free pizza bases
Spread tomato paste on pizza, then arrange all the other ingredients
artistically on top. Cook at 450 F till brown and bubbly. Eat without
burning tongue
Angel Hair Pasta With Onion Sauce
1/2 cup water per person
1 vegetable bouillion cube per person
1 onion per person, chopped
1 clove garlic per person, minced
1 carrot, sliced
Fresh basil, Oregano, and thyme to taste (or dried)
About 8 mushrooms (app. 1/2 of a package?), quartered
Enough Angel Hair Pasta to Satisfy (I usually assume that one 16 oz. package
will feed
3 hungry people)
In a saucepan, put the water, herbs, and the bouillon cube over a medium
heat. When the mixture is bubbling, dump the veggies in. I let the whole
concoction cook for about 15-20 minutes, adding water when the pan begins to
dry up. The longer the onion cooks, the less pungent the taste is. I've
done this recipe with all kinds of veggies in place of the the mushrooms and
carrots, so adapt it to your taste.
I suppose, looking at it again, that this recipe would be a bit like the
four-onion sauces that you can find in some Italian restaurants, but without
all of the butter.
This is the way I make mine for Indian style recipes.
2-3 medium sized onions
1 teaspoon Fresh Ginger
1-2 teaspoons Fresh green chilli
2-3 medium sized tomatoes
1/8 teaspoon of turmeric powder
1/4 teaspoon of red chilli
1/4 teasppon of Garam Masala
1/4 teaspoon of Salt (actually to taste)
Grate the onions in the food processor. Start sauting the onions.
If you don't want to use any oil in this step, keep stirring so that onions
don't stick in the pan.
While the onions are turning into light brown color. Add freshly
chopped ginger and green chilli. Add all the spices and stir. At this point
all the flavors will mingle and to preserve the spiceness of curry you should
cover and let simmer on low for 5 minutes. Add fresh finely chopped (paste)
tomatoes. and cover an let simmer on very low for 15-20 minutes.
Variations : You can add paste of green bell pepper, red bell pepper. (I
always use Fresh). you can also add spinach to give a different color (green
as compares to normal red/yellow). Add Fresh cloves, cinnamon, bay leaves,
pinch of saffron, corriander powder and finally fresh corrinader leaves.
In this curry you can add combination of veggies - cubed potatoes, Cauliflower,
Eggplant, Peas, Indian Paneer (Homemade Cheese).
Serve over rice or with fresh Indian stype bread (Naan, Poori, Paratha).
This is making me hungry now -:)-:)
Rosa Said:
Recipe for Stuffed Cabbage please?We Answered:
Stuffed Cabbage with Tomato Sauce From Food Network KitchensCabbage Rolls:
8 large Savoy cabbage leaves
Kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked converted rice
1/4 cup sour cream
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
Freshly ground black pepper
Tomato Sauce:
2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
Freshly ground black pepper
Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
Preheat the oven to 375 degrees F.
Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
Barry Said:
Would this make me lose weight?We Answered:
ha, never read someone answer their own question so well! what you are doing (or are going to do) will work the best. that's what a diet is all about...no fads or no this and that, just decent food, decent proportions and exercise.how much do u weigh now and how much do u want to lose?