| Dish Name |
Comments |
"Four-Onion" Soup with Garlic Croutons
Submitted by Chef |
Low fat recipe |
"Fried" Brown Rice
Submitted by Chef |
Low fat recipe |
"Fruit Salad" Salad Smoothie
Submitted by Chef |
Low fat recipe |
100% Wheat Bread
Submitted by Chef |
Low fat recipe |
24 Hour Vegetable Salad
Submitted by Chef |
Low fat recipe |
Air or Meringue Cookies
Submitted by Chef |
Low fat recipe |
All American Loaf
Submitted by Chef |
Low fat recipe |
All Hallows' Eve Soup
Submitted by Chef |
Low fat recipe |
All Protein Bread
Submitted by Chef |
Low fat recipe |
ALPHABET VEGETABLE SOUP
Submitted by Chef |
Low fat recipe |
Angel Food Cake
Submitted by Chef |
Low fat recipe |
Anise Biscotti Low fat
Submitted by Chef |
Low fat recipe |
Annabel's Rice Pudding
Submitted by Chef |
Low fat recipe |
Antipasto Vinaigrette
Submitted by Chef |
Low fat recipe |
APPLE BROWN RICE STUFFING
Submitted by Chef |
Each serving provides: 247 calories, 5.3 g. protein, 7.4 g. fat, 43.2 g. carbohydrate, 5.1 g. dietary fiber, 33 mg. sodium, 0 mg. cholesterol |
ASPARAGUS & RED PEPPER SOUP
Submitted by Chef |
NOTE: You can add some thickener (flour,cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup.
Serve with a salad and hearty bread! |
Asparagus and mushrooms with black bean sauce
Submitted by Chef |
Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags. |
ASPARAGUS SALAD WITH RASPBERRY VINEGRETTE
Submitted by Chef |
Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it. |
Broiled Banana Chocolate Pudding
Submitted by Chef |
Low fat recipe |
Brownie Oat No Fat Cookies
Submitted by Chef |
Low fat recipe |
Brownies ( Black & White )
Submitted by Chef |
Low fat recipe |
BRUNCH RICE
Submitted by Chef |
Each serving provides: 212 calories, 11.4 g. protein, 6.5 g. fat, 27 g. carbohydrates, 2.5 g. dietary fiber, 35.3 mg. sodium, 79 mg cholesterol;
NOTE: Optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation. |
Bulgarian Red Pepper Stew
Submitted by Chef |
Low fat recipe |
Caper Olive Bread (ABM)
Submitted by Chef |
Low fat recipe |
Cappuccino Phyllo Cups
Submitted by Chef |
Low fat recipe |
Caramel Apple Salad
Submitted by Chef |
Low fat recipe |
Caraway Seed Rye Bread
Submitted by Chef |
Low fat recipe |
DAVID'S MUSHROOM BARLEY SOUP
Submitted by Chef |
Low fat recipe |
Delish Potato Salad (Lowfat)
Submitted by Chef |
Low fat recipe |
Double Chocolate Chews #3
Submitted by Chef |
Low fat recipe |
Double Pumpkin Bread
Submitted by Chef |
Low fat recipe |
Fatfree cookies
Submitted by Chef |
Low fat recipe |
FF NO-CREAM ASPARAGUS SOUP (VEGAN)
Submitted by Chef |
Makes about 8 cups. Can be served hot or cold. Keeps well in the refrigerator for several days. I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash. You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl. Just slowly pour both soups into opposite sides of the bowl at the same time. I usually serve this with garlic croutons. |
Hummus, Low Fat
Submitted by Chef |
Low fat recipe |
Low Fat Lentil Chili
Submitted by Chef |
Low fat recipe |
Low Fat Pasta Salad
Submitted by Chef |
Nutrition facts per serving: 153 cal., 7g pro., 24 g.carbo., 3g total fat (2 g sat.fat), 10 mg cholesterol, 1 g dietary fiber, 232 mg sodium |
PEPPERS STUFFED WITH TOFU AND RICE
Submitted by Chef |
Low fat recipe |
Potato Salad With Seed Vinaigrette
Submitted by Chef |
Low fat recipe |
Shrimp Fajitas
Submitted by Chef |
Low fat recipe |
Skinny Spinach and Bow Ties
Submitted by Chef |
Low fat recipe |
THAI-STYLE, SPICY EGGPLANT-MUSHROOM SAUCE
Submitted by Chef |
Note: When I made this recipe I felt that the sauce was too thin. The original recipe called for coconut milk and olive oil as the sauce's base. How I remedied this problem was as follows: I removed all the vegetables from the pan using a slotted spoon and turned the heat down to the lowest setting. I placed them in the serving bowl and set aside. In a measuring cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour (not pearls). Once this was thoroughly mixed I poured it into the sauce while stirring with the slotted spoon. In less than a minute the sauce had thickened very nicely. I then poured the sauce into the bowl over the vegetables and served. It was pleasantly spicy (go light on the red chili paste if you dislike REALLY hot foods) and filling.
Note2: If you wanted to be more authentic you could try adding some coconut extract. |
White Bean And Pepper Salad
Submitted by Chef |
Low fat recipe |
White Beans with Bread Crumbs And Spinach
Submitted by Chef |
Low fat recipe |
Whole-Wheat Raisin Bread
Submitted by Chef |
Low fat recipe |
Wild Mushroom Burritos
Submitted by Chef |
Low fat recipe |
Wild Rice And Cranberry Salad
Submitted by Chef |
Low fat recipe |
Wild Rice And Mushroom Soup #3
Submitted by Chef |
Low fat recipe |
Wild Thyme Pork Chops
Submitted by Chef |
Low fat recipe |
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