Low Fat Recipes

1 cup cranberries, fresh
1 cup cooking apples, coarsely chopped and peeled
2/3 cup packed dark brown sugar
1/2 cup water
1/4 cup onion, chopped
1 tablespoon fresh ginger, minced and peeled
1 teaspoon curry powder
1/8 teaspoon ground red pepper
2 (3/4-pound) pork tenderloins
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray

1. Preheat oven to 350°.
2. Combine first 8 ingredients in a small saucepan and bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for 2 minutes or until thick. Cool 10 minutes.
4. Place mixture in a blender or food processor and process until smooth.
5. Trim fat from pork and sprinkle with salt and pepper.
6. Divide cranberry mixture in half. Brush pork with half of the cranberry mixture.
7. Place pork on a broiler pan coated with cooking spray.
8. Bake at 350° for 30 minutes or until thermometer registers 160°. (Slightly pink).
9. Serve pork with remaining cranberry sauce.

Makes 6 servings. Serving size: 3 oz pork and 2 Tsp sauce.
Cal 243, Fat 3.1g, Pro 24g, Carb 29.5g, Fiber 1.0g, Chol 74mg, Iron 2.10mg Sod 164mg

2 c chicken breast strips, cooked and cubed
1 1/2 c long-grain white rice, cooked
3 whole hard-boiled eggs, chopped
1/2 c onions, chopped
1/4 tsp salt
10 3/4 ozs low-fat cream of mushroom soup
3/4 c fat-free mayonnaise
1 c Rice Krispies cereal

1. Preheat oven to 375 degrees.
2. Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
3. Combine chicken, rice, eggs, onions, and salt in a medium mixing bowl. Mix well.
4. Fold in mushroom soup and mayonnaise. Mix well.
5. Spoon and spread mixture evenly into prepared dish.
6. Sprinkle Rice Krispies over top.
7. Bake for 45 minutes.

8 servings; Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.

1 frozen bone-in turkey breast (4-5 pounds)
Pinch of parsley, finely chopped
Pinch of fresh thyme, finely chopped
Pinch of fresh rosemary, finely chopped
Pinch of freshly ground black pepper
Pinch of paprika
2 oranges
1 lemon

1. Thaw the frozen turkey. Rinse and pat dry with paper towels.
2. In a medium bowl, combine the parsley, thyme and rosemary.
3. Grate the oranges and lemon peel and set the oranges and lemon aside.
4. Add the peels to the herb mixture and toss until combined. Rub the herb mixture over the skin of the turkey.
5. Place the turkey on a rack in a large roasting pan.
6. Cut the oranges and lemon in half and squeeze their juices over the turkey. Also sprinkle the turkey with the pepper and paprika.
7. Insert a meat thermometer in the thickest part of the breast. Roast turkey uncovered, at 325 degrees F for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
8. Baste turkey often with the pan juices.
9. Remove and discard the skin before serving.

Serves 4; Cal 125, Fat 0.8 g, Fiber 0.2 g., Chol 72 mg., Sod 47 mg

Note: Loosely cover the turkey with foil during roasting to avoid over browning.