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  #1 (permalink)  
Old 08-09-2002, 10:12 AM
ajrsmom's Avatar
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More Low-Fat Dinner Recipes

Barbecue Shrimp w/ Angel Hair Pasta

Recipe By : Shape - April 1995
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons light margarine
1/2 cup fat free italian salad dressing
1 tablespoon garlic -- minced
1 teaspoon hot pepper sauce
1/3 cup worcestershire sauce
4 bay leaf
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 lemon -- juice of
2 pounds shrimp -- not peeled
1/3 cup white wine
12 ounces angel hair pasta -- uncooked
3 tablespoons olive oil
1/2 teaspoon garlic -- minced
2 tablespoons parsley -- finely chopped

In a large heavy skillet, melt marg. Add remaining ingred (before
pasta) except shrimp and wine. Cook over medium heat until sauce
begins to boil. Add shrimp and cook for about 15 min. Add wine
and cook another 10-12 min.

Cook pasta according to package directions, omitting salt and
oil. Drain and set aside.

In a small pan, combine remaining ingre and saute for a few min.
Pour over pasta and toss.

Corn Chowder-Daley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Light vegetable oil cooking -- spray
1 cup Onion -- chopped
6 cups Corn kernels -- with any milk collec
removed from the cob
3 cups Chicken stock -- fat skimmed
1/2 cup Red bell pepper -- chopped
1/2 teaspoon Fresh rosemary -- chopped
1/2 teaspoon Dried thyme
1/8 teaspoon Ground pepper
Cayenne Pepper to taste
1 tablespoon Fresh basil -- chopped

Preheat a large, heavy saucepan over medium heat for about 1 minute.
Spray it twice with the vegetable oil. Saute the onion for about
5 minutes, until translucent. Add 4 cups of the corn and saute
for 4 to 5 minutes, until it softens a bit. Add 2 cups of the
chicken stock and cook until the corn can be mashed easily with
a fork, about 20 minutes.

Transfer the contents of the pan to a blender and puree until
Return the puree to the saucepan over medium-low heat. Add the
bell pepper, rosemary, thyme, black pepper, cayenne pepper, and
the remaining 1 cup chicken stock and 2 cups corn. Stir and
cook for about 10 minutes more, until the chowder is thick and

Garnish with the chopped basil.

fat per serving= 3.1 grams Calories per serving= 229
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  #2 (permalink)  
Old 08-09-2002, 10:16 AM
ajrsmom's Avatar
Nine Year Member
FamilyCorner Postaholic
Join Date: Feb 2002
Location: Originally from the Home of the only 6 times Super Bowl Champs!
Posts: 11,872
chuckle MORE......

Recipe By : Shape
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Low-Fat/Low-Cal
Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dry bread crumbs
1 cup grated lowfat parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites -- slightly beaten
3 cups lowfat ricotta cheese
1/4 cup parsley -- minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cups lowfat mozzarella cheese -- shredded

Preheat oven to 375F. Combine first five ingredients in a food
processor or blender; blend for 20 seconds. Set aside 2/3 cup
of mixture for topping. Dip zucchini in two egg whites; coat
with crumb mixture and place and place on two baking sheets prepared
with olive-oil spray. Bake for 12-15 mins.
Mix ricotta, six remaining egg whites, parsley, and salt. Spread
half the spaghetti sauce in a 13x9-inch baking pan. Layer 1/3
of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella.
Repeat layers and top it off with remaining zucchini, spaghetti
sauce, and mozzarella. Sprinkle reserved 2/3 cup crumb mixture
and bake for 45 minutes. Let cool for 10 min., cut into sqaures,
and serve.


Roast Chicken With Sage

Recipe By : Shape - May 1995
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon dried sage
2 cups chicken broth, defatted
1/2 cup apple juice, frozen concentrate -- thawed
5 pounds chicken
2 tablespoons olive oil
dash salt and pepper
1 medium onion -- diced
2 tablespoons fresh sage -- chopped

Preheat oven to 375F. Comb. dried sage, broth, and juice in a
bowl. Rinse chicken pieces and pat dry. Rub ea piece w/ a little
olive oil and sprinkle w/ salt and peppers. Place chicken and
onion in a roasting pan. Sprinkle fresh sage over the chicken
pieces. Add broth mix to pan.

Bake 45 min-1 hr, basting often. Serve chicken hot w/onions and
basting suace.
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  #3 (permalink)  
Old 08-09-2002, 10:18 AM
ajrsmom's Avatar
Nine Year Member
FamilyCorner Postaholic
Join Date: Feb 2002
Location: Originally from the Home of the only 6 times Super Bowl Champs!
Posts: 11,872
More Yet.......

Roasted Mustard Potatoes-Daley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil cooking spray
4 tablespoons Dijon mustard
2 teaspoons Paprika
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
16 Red potatoes

Preheat the oven to 400 degrees.

Spray a roasting pan 3 times to coat with the vegetable oil.

Put the mustard, paprika, cumin, chili powder and cayenne pepper
in a large bowl. Whisk to blend. Prick the potatoes several
times with the tines of a fork and add them to the bowl. Toss
to coat the potatoes evenly. Pour the coated potatoes in the
prepared roasting pan, leaving a little space between them.

Bake for 45 minutes to 1 hour, until the potatoes are fork tender.

Fat per serving= 1.7 grams Calories per serving= 137


Recipe By : Rosie Daley from "In the Kitchen with Rosie"
Serving Size : 4 Preparation Time :0:00
Categories : Italian Salads
Cheese Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- peeled and minced
1/4 cup soy sauce
1/4 cup lemon juice
3 cups belgian endive
6 cups romaine lettuce -- torn
1/8 teaspoon black pepper -- freshly cracked
1 tablespoon parmesan cheese -- grated
1 1/3 cups tomato -- chopped

Put the garlic, soy sauce, and lemon juice in a salad bowl and
thoroughly. Add the endive and Romaine lettuce. Toss to coat.
Sprinkle the black pepper and parmesan cheese on top.

Garnish with chopped tomato.

- - - - - - - - - - - - - - - - - -

NOTES : Preparing Romaine Lettuce

Select the crisp, medium green leaves from the head, discarding
any dark
green leaves,
which have a slightly bitter taste. Rinse each leaf thoroughly
under cold
running water. For
lettuce to be used in salads rip the leaves into pieces and dry
in a salad
spinner. For
sandwiches pat dry each leaf individually.
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