Low fat foods, do u know any easy low fat recipes?

I dont like pasta or rice!Low fat foods, do u know any easy low fat recipes?
I love stirfry. Try this





Stirfry your fave veg in low fat spray. I use mushrooms, onions, peppers and carrot. Add 100g of chicken tonite sweet and sour sauce. Add 60g of sweet corn (2 tablespoons) and some beansprouts if you like them. Serve over a plate of lettuce and cherry tomatoes. Very filling and low in fat.





To vary it try using some asda stirfry sauces ie teriyaki or chowmein flavour, or instead of lettuce and tomato serve with a baked potato. Delicious! Enjoy





(If you are using store bought sauces check the fat content!)Low fat foods, do u know any easy low fat recipes?
Try the following





Grilled Venison Steaks with Red Onion, Grape and Raisin Confit


4 venison steaks (each weighing about 5 oz/150 g)


2 teaspoons groundnut or other flavourless oil


a few salad leaves, to garnish





For the confit:


1 medium red onion, chopped but not too small


6 oz (175 g) black grapes, halved and deseeded (no need to peel)


3 oz (75 g) raisins


10 fl oz (275 ml) red wine


2 fl oz (55 ml) red wine vinegar


1 teaspoon dark soft brown sugar





Begin by making the confit. You can make it at any time 鈥?even the day before. What you do is put all the ingredients together in a medium-sized saucepan, bring everything up to a very gentle simmer, then let it cook as gently as possible, without the lid, for 45-60 minutes 鈥?you'll need to give it a gentle stir from time to time 鈥?until all the liquid has reduced to a lovely sticky glaze.





When you are ready to cook the steaks, season them with freshly milled black pepper. Then pre-heat the grill to its highest setting for about 10 minutes. Brush the steaks lightly on both sides with the oil and grill them for about 4 minutes on each side if you like them medium-rare, otherwise for a little longer. Meanwhile, gently re-heat the confit. Serve the venison on warmed plates with the confit and a crisp salad.





or Gammon Steaks with White Wine and Gherkin Sauce


4 large gammon steaks (7-8 oz/200-225 g each)





For the sauce:


15 fl oz (425 ml) dry white wine


8 small gherkins, drained and finely chopped


2 oz (50 g) butter


1 large onion, finely chopped


1 tablespoon plain flour


2 tablespoons chopped fresh parsley


1 teaspoon lemon juice


salt and freshly milled black pepper





First of all, pre-heat the grill to its highest setting and, while it鈥檚 warming up, make the sauce. In a small saucepan melt the butter and soften the onion in it over a medium heat for 5 minutes, then stir in the flour and gradually add the wine, a little at a time, stirring after each addition until you have a smooth sauce. Turn the heat down to a low setting and let the sauce simmer for 10 minutes while you鈥檙e cooking the gammon.





Remove the rind from the gammon steaks (the birds will love it chopped!), then snip the fat on the steaks with kitchen scissors at 1 inch (2.5 cm) intervals all round 鈥?this helps to keep it flat while it鈥檚 cooking. Now, grill the gammon steaks for 2-3 minutes on each side, depending on the thickness of them. Towards the end of the cooking time, stir the chopped gherkins, parsley and lemon juice into the sauce, then taste and season with pepper (but watch the salt because the gammon may be salty). Serve the gammon steaks with the sauce poured over.





or Thai Crab Salad with Mango


12 oz (350 g) each white crab meat and brown crab meat (or 2 medium-sized, ready-dressed crabs in the shell)


2 medium-sized, ready-dressed crabs in their shell


grated zest 1 lime (juice reserved for dressing)


3 tablespoons chopped fresh coriander


3 tablespoons chopped fresh mint





For the salad:


1 large mango, peeled and sliced into strips


1 level teaspoon sesame seeds


4 oz (110 g) rocket leaves, stalks removed


3 stems lemon grass, ends trimmed and outer layer discarded, then very finely sliced


6 kaffir lime leaves (if available), rolled into a cigar shape and very finely shredded


1 teaspoon freshly snipped chives





For the dressing:


2-3 medium-sized red chillies, halved and deseeded


2 cloves garlic


1 inch (2.5 cm) piece fresh root ginger, peeled


6 sprigs fresh coriander


1 sprig fresh mint


1陆 tablespoons Thai fish sauce


juice 2 limes (about 3 tablespoons)


1 level teaspoon light (or dark) soft brown sugar





First, pre-heat a small frying pan over a medium heat, then add the sesame seeds. Keep them on the move until they鈥檙e golden and begin to splutter 鈥?about a minute. Then remove the pan from the heat and allow it to cool.





Meanwhile, make the dressing. Blend the chillies, garlic, ginger and sprigs of coriander and mint in a food processor or blender until finely chopped, then add the fish sauce, lime juice and sugar and whiz again.





Next, put the crab meat into a bowl and pour over three-quarters of the dressing, then add the lime zest and most of the chopped coriander and mint (saving some to sprinkle over later), and toss so it鈥檚 well coated.





Now put the rocket leaves into a large serving bowl, toss them in the remaining dressing and pile the crab meat on top, along with slices of mango here and there. Then sprinkle over the lemon grass, lime leaves (if using), remaining coriander and mint, chives and sesame seeds.





or The Lean Shepherd's Pie


12 oz (350 g) minced Scotch lamb


1 medium onion


2 oz (50 g) piece of swede


4 oz (110 g) carrots


陆 level teaspoon ground cinnamon


1 rounded teaspoon fresh chopped thyme


1 rounded tablespoon fresh chopped parsley


陆 oz (10 g) plain flour


1 rounded tablespoon tomato pur茅e


15 fl oz (425 ml) vegetable stock


salt and freshly milled black pepper





For the topping:


2 lb (900 g) Desir茅e potatoes


2陆 oz (60 g) quark


2 fl oz (55 ml) semi-skimmed milk


6 oz (175 g) leeks


1陆 oz (40 g) half-fat Cheddar


1 oz (25 g) finely grated Parmesan (Parmigiano Reggiano)


salt and freshly milled black pepper





Pre-heat the oven to gas mark 1, 275掳F (140掳C).





Start off by peeling the onion, swede and carrots, chop them into chunks and place them into the bowl of a food processor. Then add the cinnamon, herbs and flour and whiz everything until it's all finely chopped (be careful, though, you don't want to end up with a pur茅e). Now place the lot in the casserole, add the lamb and give it all a good seasoning.





Next mix the tomato pur茅e and stock together in a jug, stir this into the casserole and give it all a good mix. Place the casserole over a gentle heat and bring it up to simmering point. Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.





About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan. Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they're tender when pierced with a skewer.





After that, drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.





At this point remove the casserole from the oven and increase the temperature to gas mark 6, 400掳F (200掳C). Transfer the meat to the dish and cover it evenly with the mashed potato. Now slice the leek lengthways into four and chop each length into 录 inch (5 mm) slices. Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface. Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan. Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.
if you like vegetables here is a recipe i love ... and is really fast and simple.. the only thing is that maybe you have to buy this things... but if you don't have some of them you can replace them with anything you like





1 lb asparagus, cut into 2'; pieces


3 cups broccoli florets


Cooking spray


1 cup red bell pepper, chopped


1 1/4 cups zucchini, chopped


1/2 cup onion, chopped


4 cups cooked brown rice


2 cups tomatoes, chopped


3/4 teaspoon salt


1/2 teaspoon saffron threads, or 1/4 tsp turmeric


2 15 oz cans garbanzo beans, rinsed %26amp; drained


1 10 oz pkg frozen peas, thawed





Cook asparagus and broccoli in enough boiling water to cover, about 4 minutes or until crisp-tender; drain. Heat cooking spray in 10'; skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini, and onion about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.








HERE IS ANOTHER ONE!!!!





this recipe is very kool because you can choose and have more then one meal





Yield:





6 Servings





Ingredients:





4 tb Oil


4 Cloves garlic


1/2 c Cashews for garnish


GROUP 1:


1 c Asparagus


1/4 c Carrots


1 c Broccoli


1 c Potatoes


1/2 c Turnips


GROUP 2:


1/2 c Cauliflower


1 c Onion


1 c Celery


1 c String beans


1 1/2 c Snow peas


GROUP 3:


1 1/2 c Sprouts


1 c Lettuce


1 c Tomatoes


1 1/2 c Water chestnuts





Preparation:





Choose at least 2 vegetables from each group; dice them. Heat a little bit of oil in wok or large skillet or pan. Add group 1 vegetables to hot oil; stir-fry 7 minutes. Add choices from group 2; stir-fry 5 minutes. Add choices from group 3; stir-fry 5 minutes.


And is ready you can add them soya sauce, low fat cheese or live it like that





hope you have a great meal





kisses
try http://www.foodnetwork.com since they have a lot of healthy recipes available.
buy a book.
Don't know if this will be of help....go to bbc.co.uk/food


I typed in 'fat-free' and it came up with 59 different recipes....





Cook and enjoy!
LOW FAT CAKE





3 egg whites


1/3 c. low fat applesauce


1 1/4 c. water


1 any flavor cake mix





Preheat oven to 350 degrees. Spray baking pans with non-stick cooking spray, mix cake mix, water, applesauce and egg whites in large bowl with electric batter at low speed (or beat 2 minutes by hand). Pour batter in pan. Bake according to box directions or until done. Cool in pan on rack, and remove, when cool apply low fat frosting.
i myself love steamed meatballs.


mix minced meat (pork/beef) with some ginger and salt. steam them on a grate above a pan of water.





Mushroomsoup is also delicious,


boil some ginger (2/5 slicer in 2 liters of water) add some chicken stock, cabbage, spring unions, sherry (half a cup), assorted mushrooms (not dried ones, soak dryed ones first), sesamy oil (3 theaspoons). You can add chicken or meatballs if you want.





all i can think of for now.