Low Fat Recipes

Servings: 16

• 1 - 8 ounce package fat-free cream cheese (softened)
• Juice of 1 fresh lemon
• 10 minced green onions
• 2 pounds Boiled Shrimp, peeled, deveined and coursely ground
• 1 cup low-fat mayonnaise
• Worcestershire sauce to taste
• Tabasco sauce to taste
• Salt and pepper to taste

Blend softened cream cheese with lemon juice. Stir in green onion, ground shrimp and mayonnaise. Season to taste with remaining ingredients. Chill for several hours to blend flavors.

Serve with low-fat crackers.

Per Serving: 86 Calories
1g Fat (27.6% calories from fat)
12g Protein
5g Carbohydrate
trace Dietary Fiber
112mg Cholesterol
415mg Sodium

Servings: 16 - 1/2 cup servings

• 1 cup super-fine dry Italian seasoned breadcrumbs
• 4 tablespoon grated Parmesan cheese
• 1/2 teaspoon paprika
• 8 cups 1/4-inch-thick zucchini slices, onion rings, or cauliflower flowerets and large button mushrooms
• 8 tablespoons reduced-calorie Italian salad dressing

Spray a nonstick cookie sheet with cooking oil spray.

In a low wide bowl, stir together breadcrumbs, Parmesan cheese, and paprika until well mixed. Place sliced zucchini, onion rings, or cauliflower in a mixing bowl and drizzle vegetables with salad dressing. Toss vegetables until coated. Then, roll vegetables in crumb mixture until coated. Place the coated vegetables in a single layer on the prepared cookie sheet.

*Hint - watch the mushrooms closely, they cook a little faster than the rest of the veggies.

Bake vegetables in a 450 degree F oven for 10 to 11 minutes or until golden. Turn once during baking. Serve with fat free ranch dip for dipping.

Per Serving (without dip): 48 Calories
1g Fat (15.4% calories from fat)
2g Protein
8g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
87mg Sodium
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

Servings: 16 - 1/2 cup servings

• 1 cup super-fine dry Italian seasoned breadcrumbs
• 4 tablespoon grated Parmesan cheese
• 1/2 teaspoon paprika
• 8 cups 1/4-inch-thick zucchini slices, onion rings, or cauliflower flowerets and large button mushrooms
• 8 tablespoons reduced-calorie Italian salad dressing

Spray a nonstick cookie sheet with cooking oil spray.

In a low wide bowl, stir together breadcrumbs, Parmesan cheese, and paprika until well mixed. Place sliced zucchini, onion rings, or cauliflower in a mixing bowl and drizzle vegetables with salad dressing. Toss vegetables until coated. Then, roll vegetables in crumb mixture until coated. Place the coated vegetables in a single layer on the prepared cookie sheet.

*Hint - watch the mushrooms closely, they cook a little faster than the rest of the veggies.

Bake vegetables in a 450 degree F oven for 10 to 11 minutes or until golden. Turn once during baking. Serve with fat free ranch dip for dipping.

Per Serving (without dip): 48 Calories
1g Fat (15.4% calories from fat)
2g Protein
8g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
87mg Sodium
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.