Low Fat Recipes

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: 24
Yield: 3 cups

• 2 (8 ounce) packages fat free cream cheese, softened
• 1 (8 ounce) package regular or low fat feta cheese, crumbled
• 3 cloves garlic, peeled and minced
• 2 tablespoons chopped fresh dill

In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

Per Serving: 44 Calories
2g Fat (47.3% calories from fat)
4g Protein
2g Carbohydrate
trace Dietary Fiber
10mg Cholesterol
209mg Sodium
Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Servings: 20
Yield: 1 1/3 cups

• 1 cup cottage cheese, creamed
• 2 tablespoons lemon juice
• 2 tablespoons milk
• 2 tablespoons low fat salad dressing or mayonnaise
• 2 tablespoons green onions, chopped
• 1/4 cup parsley, coarsely chopped
• 1/2 teaspoon tarragon leaves
• 1 dash pepper

Mix ingredients in a blender, scraping sides of blender jar with a rubber scraper and as needed until mixture is smooth and creamy.

Serve with fresh vegetables - carrots, celery, green pepper, turnips, etc.

Per Serving (about 1 tablespoon): 128 Calories
2g Fat (16.2% calories from fat);
17g Protein
10g Carbohydrate
trace Dietary Fiber
10mg Cholesterol
662mg Sodium
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.