Healthy Recipes
Healthy Recipes
Healthy Recipes
Low Fat
Low Fat Recipes
Low-fat sour cream can be a substitute for heavy cream or whipping cream used to flavor and thicken creamy soups.
Removing the skin from chicken reduces fat content by approximately 50%. Wow, that's a lot of fat!
Heart Healthy
New Recipes


Week of June 24, 2012

Here is a low fat dressing based on Honey Mustard Dressing, but instead of honey, you will use maple syrup. The maple flavor is not as prominent as you would think. Taste test and see if too sweet, add a little more vinegar.

However I prefer this one on the sweet side.

Maple Mustard Dressing
Makes 3/4 cup (serving size 1 tablespoon)

1/3 cup maple syrup
2 tablespoons finely chopped shallots
3 tablespoons whole-grain Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon canola oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl, stirring with a whisk.

Per Serving (per tablespoon): 37 Calories; 1g Fat (30.4% calories from fat); trace Saturated Fat; trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

Week of June 17, 2012

These fun and colorful skewers are great for outdoor cookouts. Both kids and adults will love them.

Fruit Skewers
Makes 5 skewers

5 large strawberries, halved
10 one inch cubes of cantaloupe
10 one inch cubes of fresh pineapple that has been cored and peeled and cut into chunks
10 seedless grapes (green or red)
5 skewers

Thread the strawberries, cantaloupe, pineapple and grapes alternately onto skewers, placing at least 2 pieces of each fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

COOK'S NOTE: Other fruits may be used like kiwi, other melons, oranges, etc. Bananas, apples and pears work as well but douse with Fruit Fresh to keep from turning brown if they are to sit out on a buffet for any length of time.

Week of June 10, 2012

This old fashioned favorite can not be forgotten for summer cookouts:

Classic Mustard and Mayo Potato Salad
Serves 6 (3/4 cup each serving)

1 1/2 pound yukon gold potatoes, cut into 1/2 inch cubes
1/4 cup finely chopped sweet vadilia onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup low fat mayonnaise (we used Hellman's)
2 teaspoons prepared yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon pimentoes, chopped fine

Cook potatoes in boiling water until potatoes are tender but still a little firm; drain and cool completely.

Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours for flavors to meld.

Per Serving (3/4 cup): 150 Calories; 3g Fat (16.6% calories from fat); 1g Saturated Fat; 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 351mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.




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