Low fat recipes

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Dish Name	Comments
"Four-Onion" Soup with Garlic Croutons Submitted by Chef
"Fried" Brown Rice Submitted by Chef
"Fruit Salad" Salad Smoothie Submitted by Chef
100% Wheat Bread Submitted by Chef
24 Hour Vegetable Salad Submitted by Chef
Air or Meringue Cookies Submitted by Chef
All American Loaf Submitted by Chef
All Hallows' Eve Soup Submitted by Chef
All Protein Bread Submitted by Chef
Angel Food Cake Submitted by Chef
Anise Biscotti Low fat Submitted by Chef
Annabel's Rice Pudding Submitted by Chef
Antipasto Vinaigrette Submitted by Chef
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
Brownie Oat No Fat Cookies Submitted by Chef
Brownies ( Black & White ) Submitted by Chef
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
Caper Olive Bread (ABM) Submitted by Chef
DAVID'S MUSHROOM BARLEY SOUP Submitted by Chef
Fatfree cookies Submitted by Chef
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.
Low Fat Lentil Chili Submitted by Chef
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
Potato Salad With Seed Vinaigrette Submitted by Chef
Shrimp Fajitas Submitted by Chef
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
White Beans with Bread Crumbs And Spinach Submitted by Chef
Whole-Wheat Raisin Bread Submitted by Chef
Wild Mushroom Burritos Submitted by Chef
Wild Rice And Cranberry Salad Submitted by Chef
Wild Rice And Mushroom Soup #3 Submitted by Chef
Wild Thyme Pork Chops Submitted by Chef

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