Low fat or low cholesterol recipes

Hi all. I usually post on KC, but thought I would pose this question here if you don't mind.

Do you have a favorite low fat and/or low cholesterol recipe to share with me?? I need to lower my cholesterol and I'd like some different recipes, mostly your tried and true recipes.

Also, do you have a favorite low fat recipe website that you visit??

Thanks!!

Tammi

Hi Tammi
Healthy Choice is a daily post on Hints and tips. We share lots of wonderful recipes.

Here are a couple web-sites
http://www.low-fat-recipes.com
http://www.3fatchicks.com

Also if you do a bulletin board search there are lots of low fat recipes.
This is a good recipe I tried from the bulletin board.

Ro-Tel Spicy Skillet Chicken

1 T. olive oil
4 boneless, skinless chicken breast halves
1 medium onion, chopped
3 cloves of garlic, minced
2 cups of sliced fresh mushrooms
1 10oz. can Ro-Tel diced tomatoes and green chilies
1/4 c. low-fat shredded mozzarella

In a skillet, cook chicken in oil until brown. Add onion and garlic; sauté until tender, about 5 minutes. Add mushrooms and tomatoes; reduce heat. Cover and simmer 25 minutes, stirring occasionally. Sprinkle with cheese. Allow cheese to melt. Serve over rice.

Note: Sometimes for an added treat, I will add a pound a shrimp to the dish about 5 minutes before the chicken is finished. You don't want to overcook the shrimp or they will get tough.

Hi Groucho,

How good to see you. I didn't know you were still posting here. Thanks for the info on the Healthy Choice post. I would like to pop in there if you all don't mind. I work a lot now, so I don't have much time for the internet anymore.

Thanks also for the websites and the recipe.

Good morning Tammi,
Do check out our daily post. Introduce yourself by telling the group a little about yourself.
If you don't have time to post every day that is Ok. Just join us when you can.
Here's another recipe from Weight Watchers.

Baked Chicken and Ziti

Yield: 4 servings
Points per serving: 7

1/2 lb skinless boneless chicken breasts, cut into 1/4" strips
1 onion, chopped1/3 cup shredded part-skim mozzarella cheese
2 Tbsp. grated Parmesan cheese

1. Spray a large nonstick skillet with cooking spray; heat. Add the chicken and cook, turning as needed, until li
2 garlic cloves, minced
1 28-oz can crushed tomatoes
1 tsp. Italian herb seasoning
1/4 tsp. freshly ground black pepper
2 cups ziti or penne
2/3 cup nonfat ricotta cheese
ghtly browned, 5-6 minutes. Transfer to a plate.

2. Preheat the oven to 375°.

3. Spray the same skillet with more nonstick cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning, and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.

4. Meanwhile, cook the ziti according to package directions. Drain and mix with the ricotta cheese.

5. Pour half the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken, and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 min.

Chicken With Mushroom Sauce

Makes 4 servings

4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 cups mushrooms
2 scallions
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken and keep warm. In the same skillet, saute onions and mushrooms in butter till tender. Stir in wine, broth, salt and pepper. In a small bowl combine water and cornstarch; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.


PER SERVING: 120.6 Calories, 7.0 g Total Fat,
2.4 g Saturated Fat, 15.8 mg Cholesterol, 529.4
mg Sodium, 4.8 g Total Carbohydrate, 0.7 g
Dietary Fiber, 5.6 g Protein, 12.4 mg Calcium.

Each serving= 4pts. WW

Crock Pot Chili (from www.cookinglight)

Serves 6, Serving size: 1 1/4 cup chili and 1 tablespoon cheese
(5 points)

1 pound lean ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno
peppers and spices, undrained
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar
cheese

Cook the ground round in a large non-stick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid and cook on low-heat setting for 4 hours. Spoon into bowls sprinkle with cheese.

FLAVORFUL CATFISH FILLETS
“This is the best catfish ever!” applauds Ellen M. of Chesterfield, Michigan. “It’s fast to prepare…and the cayenne adds a little zip.” Her golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying.

1/4 cup 1% buttermilk
2 teaspoons Dijon mustard
1/2 cup cornmeal
1 teaspoon each salt, onion powder, garlic powder and paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound catfish fillets
Lemon wedges, optional

In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. Place 1 in. apart on a wire rack coated with nonstick cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 4 servings.

Nutritional Analysis: One serving equals 295 calories, 13 g fat (3 g saturated fat), 75 mg cholesterol, 751 mg sodium, 16 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Weight Watchers points = 7 points each serving 4 oz.

MEXICAN SKILLET

12 oz ground turkey or chicken
1 onion, chopped
1 bell pepper, chopped
1-cup celery, chopped
1 cup diced Jicama
2 cloves garlic, minced
2 cans Mexican style stewed tomatoes, undrained
1 8 oz can tomato sauce
2 tsp Mexican seasoning
2 tsp chili powder
1 can sliced green beans, drained
1 4 oz can diced green chilies

Brown meat, onion, pepper, celery, Jicama and garlic crumbling meat as it cooks. Drain any accumulated grease.

Add tomatoes, tomato sauce, Mexican seasoning, chili powder, green beans and green chilies. Simmer for about 20 minutes.

Yield: 4 generous servings

Note: this is an old Weight Watchers recipe; one serving is equal to two proteins and five vegetables.

Note #2: can use Italian seasonings, replace Jicama with sliced zucchini

Note #3: Jicama is a Mexican root vegetable that resembles a potato, it retains its crunchiness when cooked and has very mild flavor. It is often served raw at salad bars or sprinkled with chili powder.

Orange-Glazed Salmon

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4-oz salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons light soy sauce
3 tablespoons orange juice
1/2 teaspoon dark sesame oil

Sprinkle fish with salt and pepper. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add fish and cook, uncovered, 3 minutes on each side. Cover and cook 3 additional minutes or until fish flakes easily when tested with a fork. Remove from skillet; set aside and keep warm.
Add soy sauce and orange juice to skillet; cook over high heat 1 minute, stirring to deglaze skillet. Add oil and stir well. Pour sauce over fish and serve immediately.

Wow. Great recipes Groucho. thanks!!! I will try to get to that post. Work has me so darn busy and now I feel like I am getting sick too.