low Fat recipes

Looking for some easy low fat recipes. TIA

Re: low Fat recipes

I have a TON of low fat cookbooks, everything I've made from them is awesome! If you can narrow down what you are looking for I can give you some recipes.

Re: low Fat recipes

Re: low Fat recipes

Here's a chicken one that I like from WW

Dijon Grilled Chicken Cutlets (you could also broil)

2tbsps Dijon Style Mustard
2 tsps fresh lime or lemon juice
1 tsp low sodium teriyaki
1 garlic clove minced
pepper
4 skinless boneless chicken breast.

In a medium bowl whisk together the 1st 4 ingredients. Season chicken breasts with pepper, marinate for 20 minutes and then grill or broil.

Re: low Fat recipes

Here are some that I like from Weight Watchers

Spinach and Feta Stuffed Chicken Breast

WW POINTS® value | 5
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate

This Greek-inspired dish is brimming with lots of spinach, onion and feta. Pair it up with steamed rice for a complete meal. Or try it over a bed of mixed greens.


Ingredients
1 Tbsp olive oil, divided
1 small onion(s), chopped
10 oz spinach, fresh
1 tsp lemon zest
1/4 cup feta cheese, crumbled
1 tsp table salt, divided
1/2 tsp black pepper, divided
1 pound Tyson Boneless, Skinless Chicken Breast(s), four 4 oz cutlets

Instructions
* In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.

* Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

* Divide spinach mixture between cutlets. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper.

* In same skillet, heat remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks.

*******************

Stuffed Shells

POINTS® value | 4
Servings | 6
Preparation Time | 20 min
Cooking Time | 20 min
Level of Difficulty | Easy

main meals | Mixing the ricotta with nonfat cottage cheese gives the filling more body and flavor while reducing the fat content.

Ingredients

1 cup part-skim ricotta cheese
1 cup fat-free cottage cheese
1 tsp table salt
1 tsp garlic powder, or to taste
1 Tbsp dried oregano
1/4 tsp black pepper
3 cup canned tomato sauce
1 pound cooked pasta, jumbo shells, approximately 24 shells

Instructions

- Preheat oven to 375°F.
- Mix together cheeses, salt, garlic powder, oregano and pepper.
- Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
- When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving.