Low Fat Recipes

6 servings

16 cloves garlic, unpeeled
4 teaspoons olive oil
coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushroom, (chanterelles, cremini and
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves

Preheat oven to 375 degrees F. Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper. Fold edges of foil over garlic and crimp to enclose completely. Place the foil packet in the center of the oven and roast for 30 minutes. Open the foil and roast for an additional 10 minutes, or until lightly brown and tender. Remove from the oven and let cool. Carefully peel garlic, keeping the cloves whole, and set aside. Dry steaks thoroughly on paper towels and set aside. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and saute quickly until lightly browned. Season with salt and pepper. Transfer to a side dish and reserve. Add 1 more teaspoon olive oil to the skillet and when almost smoking, add the steaks without crowding the pan. Sear steaks quickly on each side until nicely browned. Season with salt and pepper, reduce heat and continue to cook, covered, for 3 1/2 minutes per side for medium rare. Remove steaks to a side dish and keep warm. Discard all fat from skillet, add Scotch and reduce to a glaze. Add stock, bring to a boil and reduce by a third. Whisk in just enough potato starch mixture to coat a spoon. Add the mushrooms, garlic and thyme and just heat through. Taste and correct the seasoning, adding a generous grinding of black pepper. Slice each steak crosswise into thin slices and place on 6 individual warm serving plates in a decorative overlapping pattern. Spoon sauce onto plate beside the steak and serve at once.

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 89
Percent Total Calories From: Fat 40%, Protein 50%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 76mg, Sodium 190mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 2 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

6 servings

16 cloves garlic, unpeeled
4 teaspoons olive oil
coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushroom, (chanterelles, cremini and
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves

Preheat oven to 375 degrees F. Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper. Fold edges of foil over garlic and crimp to enclose completely. Place the foil packet in the center of the oven and roast for 30 minutes. Open the foil and roast for an additional 10 minutes, or until lightly brown and tender. Remove from the oven and let cool. Carefully peel garlic, keeping the cloves whole, and set aside. Dry steaks thoroughly on paper towels and set aside. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and saute quickly until lightly browned. Season with salt and pepper. Transfer to a side dish and reserve. Add 1 more teaspoon olive oil to the skillet and when almost smoking, add the steaks without crowding the pan. Sear steaks quickly on each side until nicely browned. Season with salt and pepper, reduce heat and continue to cook, covered, for 3 1/2 minutes per side for medium rare. Remove steaks to a side dish and keep warm. Discard all fat from skillet, add Scotch and reduce to a glaze. Add stock, bring to a boil and reduce by a third. Whisk in just enough potato starch mixture to coat a spoon. Add the mushrooms, garlic and thyme and just heat through. Taste and correct the seasoning, adding a generous grinding of black pepper. Slice each steak crosswise into thin slices and place on 6 individual warm serving plates in a decorative overlapping pattern. Spoon sauce onto plate beside the steak and serve at once.

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 89
Percent Total Calories From: Fat 40%, Protein 50%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 76mg, Sodium 190mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 2 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Servings: 16

• 3 ounces reduced fat or Neufchatel cheese, softened
• 2 tablespoons fat-free mayonnaise
• 1 - 6 1/8 ounce can fancy white albacore tuna in water, reduced salt
• 1 - 2 ounce can chopped green chiles
• 2 tablespoons green onions, very finely chopped
• 2 tablespoons cilantro, minced
• 1/2 teaspoon ground cumin
• 4 medium poblano peppers, seeded and cored (leave whole)

Combine cheese and mayonnaise in a medium bowl and beat with mixer until smooth. Add tuna, chiles, green onion, minced cilantro and ground cumin. Mix well. Spoon tuna mixture into prepared peppers. Cover and chill for at least 2 to 3 hours.

When chilled, cut chiles into one inch slices and arrange on a seving tray. Garnish with cilantro sprigs.

Per Serving: 35 Calories; 1g Fat (34.3% calories from fat); trace Saturated Fat; 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.