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Written By: kittencal on August 2, 2011 2 Comments

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There is enough sauce for 8 ounces of uncooked pasta

INGREDIENTS:

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon all-purpose flour

1-1/3 cups 1% low-fat milk

1 cup freshly grated Parmesan cheese

2 tablespoon reduced-fat cream cheese(can use more)

1/2 teaspoon seasoned salt

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Melt butter in a medium saucepan over medium heat.

Add garlic; cook 1 minute, stirring frequently.

Stir in flour, then gradually add milk stirring with a whisk; cook about 4 minutes or until mixture thickens, stirring constantly.

Add in Parmesan cheese,  cream cheese, and salt, stirring with a whisk until cheeses melt.

Season with black pepper to taste.

Toss sauce with hot pasta.

Serve immediately.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 6, 2011 No Comment

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Yield about 3 cups

INGREDIENTS:

4 ripe avocados, peeled and seeded

1 (8-ounce) package cream cheese, very soft (can use light cream cheese)

1/2 cup spicy picante sauce

2 tablespoons fresh lemon juice

1 teaspoon garlic powder (or 2 garlic cloves, minced)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon cayenne pepper (or adjust to taste

INSTRUCTIONS:——————————————–

Mash the the avocados and cream cheese until thoroughly combined.

Stir in picante sauce, lemon juice,garlic and cayenne (start with a small amount of cayenne and add in more until you have reached the desired heat level).

Cover and chill for 2 hours before serving.

Written By: kittencal on June 9, 2011 No Comment

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Plan ahead the patties need at least 8 hours of refrigeration time before grilling, 24 hours is even better

For best flavor and texture do not use extra lean ground turkey

Yield 8 burgers (or 6 large burgers)

INGREDIENTS:

1/2 cup dry breadcrumbs

1/2 cup finely shredded carrot (do not squeeze out any moisture from the shredded carrots)

2 large egg, lightly beaten

2 large green onion, chopped

3 tablespoons soy sauce

6 garlic cloves, minced

1-1/2 tablespoon minced fresh ginger

2 teaspoon hot Asian chili sauce, or to taste

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

2 pounds ground turkey (not extra-lean)

8 sliced lightly buttered buns

INSTRUCTIONS:———————————————-

In a bowl and combine the first 10 ingredients together.

Add turkey; using clean hands gently mix just until ingredients are evenly blended.

Divide turkey mixture into 8 equal portions (or for larger burgers shape into 6 patties).

With your hands shape into patties

Place the patties in one layer on a plate cover and refrigerate for 8-24 hours.

Prepare  grill for direct medium-high heat.

Place burgers on well-oiled cooking grate; cover gas grill.

Cook, turning once with a wide spatula (about 10-12 minutes total cooking time for smaller patties)

During the last minute of cooking time, place buns with cut sides down next to burgers and cook until toasted.

Serve the toasted buns with turkey burgers garnished as desired.

Written By: kittencal on May 23, 2011 No Comment

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INGREDIENTS:

1/3 cup soft butter

3/4 cup white sugar

3/4 cup brown sugar, packed

2 large eggs

1-1/2 teaspoon vanilla

1 cup peanut butter (room temperature)

1-1/4 teaspoon baking soda

3 cups gluten-free oats

3/4 cup gluten-free chocolate chips (or can use raisins)

1/2 cup sunflower seeds or chopped nuts or coconut

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease baking or cookie sheet/s.

Using an electric mixer, beat butter and sugars.

Add eggs, beating well after each addition, and vanilla.

Add peanut butter and mix well.

In a medium bowl stir together baking soda and oats.

Add to peanut butter mixture.

Mix in chocolate chips or raisins then sunflower seeds or nuts or coconut  until combined.

Drop a generous tablespoon of dough onto a well-greased cookie sheet and flatten slightly with fork.

Bake 10-12 minutes, or until lightly browned at edges (Make sure to watch while baking as the cookies can scorch quickly).

 Cool on rack.

You will also find this recipe on www.recipezazz.com


Written By: kittencal on May 23, 2011 No Comment

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Although the coffee is optional it really does add in a deep flavor, these are better the next day so I recommend making a day in advance

Servings

INGREDIENTS:

1-1/2 cups semi-sweet chocolate chips

1 (19 ounce) can chickpeas, rinsed well and drained

4  large eggs

2 tablespoons instant coffee powder (optional but good to add in)

2 tablespoons canola oil

1-1/2 teaspoons vanilla

1/2 cup brown sugar, lightly packed

1/2 teaspoon gluten-free baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

INSTRUCTIONS:——————————————-

Preheat oven to  350 degrees F.

Grease a 9-inch square pan or line with parchment paper and grease lightly.

Melt the chocolate at low power in the microwave, watching carefully or in a double boiler over simmering water; set aside to cool.

Combine chickpeas  eggs and coffee powder in food processor and blend until very smooth.

Add oil vanilla, brown sugar, baking powder and salt and process until blended.

Add in melted chocolate and process just until mixed.

Stir in nuts if desired.

Pour batter into prepared pan.

Bake for 35-40 minutes.


Written By: kittencal on April 7, 2011 No Comment

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Servings 2

INGREDIENTS:

10 medium red  strawberries, hulled

1/2 cup low-fat milk

1/2 cup low fat vanilla yogurt

2 tablespoons sugar, or to taste

1 teaspoon vanilla extract

6 cubes ice, crushed (or can use juice frozen in ice cube trays)

INSTRUCTIONS:—————————————

In a blender combine strawberries, milk, yogurt, sugar and vanilla; add in the ice then blend until smooth (add in more sugar if needed) .

Pour into glasses.

Written By: kittencal on April 6, 2011 No Comment

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Since this is not made with cream or full-fat milk it is more like an Italian Gelato

Servings

INGREDIENTS:

1-3/4 to 2 cups sugar, or to taste

2 cups water

5 cups quartered strawberries (about 4 pints)

2 cups low-fat buttermilk

INSTRUCTIONS:—————————————-

Combine sugar and water in a large saucepan; bring to a boil stirring until sugar dissolves (add in more sugar to taste if needed).

Pour into a large bowl then cool completely.

Place strawberries in a blender and process until smooth.

Add strawberry purée and buttermilk to sugar syrup; stir to combine.

Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions.

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