A good friend of mine told me how she was having these low fat steak fries for dinner. Since then I have been wanting to make some low fat french fries too. So today I had been looking around for various oven baked french fry recipes. I found that many of them were similar.
Ingredients:
1 or more russet potatoes
Lawry’s Seasoned Salt (my preference)
or
Nature’s Seasons Seasoning Blend
Directions:
Preheat oven to 500 degrees. Cover a cookie sheet with parchment and spray with light coat of cooking spray.
Scrub potatoes with vegetable brush and cold water. Slice potatoes into 1/4″ strips (like french fries). Place french fries into large bowl, and sprinkle heavily with seasoning. Shake the bowl around to get fries well covered with seasoning. Place fries on cookie sheet. Spray them lightly with cooking spray. Bake for 10 minutes. Turn fries over (you may need to scrape them off of parchment), and bake for another 10 minutes.
Serve.
I made a couple omelettes this morning for breakfast. I love a good omelette. They are fun to make, and delicious to eat. But a regular omelette would not be very low fat considering the eggs, cheese, and the butter they cook it in. So I decided to try to make a low fat omelette. Instead of butter, I used olive oil cooking spray. I used 97% fat-free ham. Instead of eggs, I used fat-free egg substitute. I used 75% reduced fat cheddar cheese. The overall result was pretty good. I might play with it a little next time. Maybe using some buttery spray, or Molly McButter to add a little buttery taste.
Ingredients:
Cooking spray (butter flavored olive oil is good)
3/4 fat-free egg substitute such as Egg Beaters
1/3 cup shredded reduced fat or fat-free cheddar cheese
Optionals:
Just dice up any of the following, totalling up to about a 1/2 a cup:
Ham, green pepper, mushrooms, bacon, sausage, onion, broccoli, tomato, olives, etc, etc
Be creative.
Directions:
Spray small nonstick skillet with cooking spray and heat over medium-low heat. Add optional ingredients (mushrooms, ham, green peppers, etc), and sauté for about 2-3 minutes. When the stuff is done sauteeing, gently pour the egg substitute over the optionals. Give a quick stir so that optional ingredients are mixed evenly into egg, and didn’t just get pushed to edge of the pan when you poured mixture in. Cover the pan. Check every couple of minutes or so to see if the top of the egg is cooked. Spread some of the shredded cheese along the centerline of the omelette. Give the cheese a short time to start melting, then remove skillet from heat. Let the omelette slide partially out of skillet onto a plate, then folding it over.
