Lowfat & less carbs reciepes

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shalini

@shalinishenoy

Beginner

Posted: 18 years ago

Please post Lowfat less carbs reciepes here. Helpful for those who want to reduce weight.

Shalini

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Frequent Posters

283666

Suspended

Posted: 18 years ago

Veg. Sizllers with all boiled edibles..
fruit salad

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ajeebhotum

@ajeebhotum

Sparkler

Posted: 18 years ago

Thanks alot, dear! :) Will post some recipes soon!

Edited by indianhomey1992 - 18 years ago

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Yams

@HobbitButt

Rocker

+ 2

Posted: 18 years ago

Cauliflower and Carrot Curry

Recipe By :Adapted from Pressure Cooking for Everyone by Rodgers and Ward
Serving Size : 6

Using lite coconut milk or soymilk with 1/2 tsp. of coconut extract added will reduce the fat content of this delicious curry without reducing the flavor.

2 tablespoons water
4 medium carrots -- 1/2-inch rounds
1 large onion -- chopped
1 garlic clove -- finely chopped
2 teaspoons madras-style curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt (optional, to taste)
1 1/4 pounds cauliflower, broken into 1/2-inch florets
1 cup low sodium vegetable broth
1/2 cup canned unsweetened coconut milk (lite)
1 teaspoon cornstarch
1 tablespoon water
1 cup thawed frozen petite peas
6 cups hot cooked rice -- for serving (2 cups raw basmati rice)
chopped fresh cilantro (optional) -- for garnish

1. In a 5- to 7-quart pressure cooker, heat 2 tbsp. water over medium-high heat. Add the carrots, onion, and garlic. Cook, stirring often, until the onion begins to soften, about 2 minutes. Add the curry, cumin, and salt and stir until fragrant, about 20 seconds. Add the cauliflower, stock, and coconut milk.

2. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 1 minute. Remove from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.

3. In a small bowl, sprinkle the cornstarch over the water and stir to dissolve. Stir the dissolved cornstarch and peas into the cooking liquid. Bring to a boil-the sauce will be lightly thickened. Serve immediately, spooned over the rice, sprinkling with cilantro, if desired.

NOTES : This recipe, adapted from Rick's book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice. Madras curry powder is a mild blend, and the one most likely to be found in supermarkets. If you buy your curry powder at a spice shop, be sure it is not too hot for your taste.

The following nutritional breakdowns do not include the rice:

Per serving (using regular coconut milk): 129 Calories (kcal); 5g Total Fat; (33% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium

Per serving (using fatfree soymilk): 91 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g Protein; 18g Carbohydrate; 0mg Cholesterol; 256mg Sodium

Original recipe posted by Veg-Recipes

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Yams

@HobbitButt

Rocker

+ 2

Posted: 18 years ago

Low Fat Oatmeal Cookies Recipe

Ingredients:
• 2/3 Cup regular oats
• 3/4 Cup all-purpose flour
• 1/4 Cup whole wheat flour
• 5 tbsp Stick margarine or butter, softened
• 1-1/4 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 1/2 tsp Baking soda
• 1/2 tsp Ground allspice
• 1/2 tsp Grated whole nutmeg
• 1/8 tsp Ground cloves
• 2/3 Cup packed brown sugar
• 2 Large egg whites, beaten
• Cooking spray

Cooking Instructions:
•Preheat oven to 350 degrees F.
•Take a medium sized bowl and add flour, cinnamon, soda, allspice, nutmeg and cloves.
•Beat margarine, sugar and vanilla in a large bowl with a mixer at medium speed till fluffy.
•Now add the egg whites with this and beat well.
•Combine the egg mixture with flour mixture and oats.
•The mixture should be soft, add more flour if needed.
•Drop by rounded teaspoonfuls onto the baking sheets coated with cooking spray.
•Bake for about 12 minutes or till crisp.
•Remove cookies from the baking sheet, when cool.

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Yams

@HobbitButt

Rocker

+ 2

Posted: 18 years ago

Three Bean Salad

1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz.
1 can kidney beans, drained, 16 oz.
1 cup chopped green bell pepper
2/3 cup chopped green onions
2/3 cup apple juice
1/3 cup cider vinegar
2 teaspoons sugar
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon dried oregano

1. Combine first 5 ingredients in a large bowl, and toss gently. 2. Combine apple juice and next 6 ingredients in a small jar; cover tightly, and shake vigorously. Pour vinaigrette over salad; toss gently. Cover and chill at least 2 hours.

Yield: 12 Servings (serving size: 1/2 cup)

Per serving: 55 Calories, 0.3g fat (0g saturated fat), 1.8g fiber

Recipe By :WW Magazine Nov/Dec '97 / 1 Point Per Serving

Edited by yummys - 18 years ago

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Minali The Great

@Guardian Angel

Inactive

Posted: 18 years ago

Here is a recipe for Spicy and Sweet Apple and Carrot Low-Fat Muffins!! Enjoy

One thing I like about low fat muffin recipes is that you can eat 1, 2 or even 3 of muffins, and all it adds up to is to a hearty low fat breakfast... 6 to 9 WW altogether.

Who said becoming thinner involves sacrifice? Mate, if you're "dieting" and yet eating delicious low fat foods like these low fat muffins... you're laughing! Weight loss becomes a pain-free exercise!

Not bad compared to your normal chocolate chip muffin, containing about 28 points. There goes the allowable amount of food units for the day... in one muffin!

I have a personal muffin story I'll share with you later on in another page... for now, check this Spicy Apple-Carrot Muffin recipe. It makes 24 muffins, and each of them is only 2 points!

You could even have 4 and it would not matter!

And you may want to have 4, because the combination of carrot, apple, cinnamon, nutmeg and allspice all give the muffin a pleasant sweet and spicy flavor... hence the name. ;-)

Nutritional Information: Serves 24

Fat: 2.3 g

Cal: 120

KJ: 510

WW: 2 Points

Ingredients:

1 cup of rolled oats

3 cups of wholemeal plain flour

1 1/2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp allspice

1 tsp cinnamon

1/2 cup brown sugar

1 cup of grated apple, unpeeled

1 cup grated carrot

2 cups of reduced fat buttermilk (or just plain buttermilk)

2 eggs

1 Tbs vegetable oil.

This is what you do:

First, preheat your oven to 180 C (350 F).

Combine the dry ingredients in a large bowl after that, and then add the grated carrot and apple.

Next, mix the eggs, buttermilk and oil and stirr it into the dry mixture.

Spray a 24-muffins tin in the inside (to grease the muffin tin) with cannoal oil and bake for about 25 minutes.

To check if they're ready, insert a toothpick. If ready, it'll come out dry.

Source: Flavour Without Fat

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ajeebhotum

@ajeebhotum

Sparkler

Posted: 18 years ago

^Great recipes, guys!👏 Heres a veg. one:

Baked vegetarian spaghetti
4-6 servings
preconditions: heat oven to 450
Ingredients:
1 package of frozen spinach 2 mushrooms 1 tomato 1/2 red pepper 1/2 green pepper 1 jar of three cheese tomato sauce 1/2 block of marble cheese
Preparation Method:
1 boil spagetti noodles untill soft in a large saucepan pour in 1 jar of three cheese tomato sauce then add 2 chopped mushrooms 1 diced tomoato 1/2 of red pepper sliced 1/2 of green pepper sliced simmer on low 2 combine cooked spagetti noodles and tomato sauce in a deep casserole dish add 1/2 block of graded marble cheese bake for 25 minutes and Voila!

Edited by indianhomey1992 - 18 years ago

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ajeebhotum

@ajeebhotum

Sparkler

Posted: 18 years ago

Tomato, Cheese And Herb Cloufoutis
2 servings
preconditions: Preheat oven to 190 C / 360 F
Ingredients:
3 medium tomatoes, chopped 4 medium mushrooms 1 pinch table salt 4 large Whole, egg 5 tbsp cream 2 tbsp fresh chives, chopped ground pepper, to taste 3/4 cup Cheddar cheese, grated
Preparation Method:
1 Cut up your tomatoes and mushrooms. I like them chopped pretty small. Add a bit of salt and set aside. 2 Whisk together your eggs, cream, chives, and 1/4 cup of the chedddar. 3 Add the mix and the veggies to a few buttered ramekins or appropriate cooking dishes. 4 Top with more cheddar. Put in for oven for about 18 minutes until it puffs up. Serve immediately.
Carbs: 13 g Carb; 530 Calories; 40 g Fat; 21 g Sat Fat; 587 mg Cholesterol; 562 mg Sodium; 3 g Fiber; 30 g Protein.