Whenever I go to a Chinese restaurant I order Egg Drop Soup. I have tried other soups, but I always return to the Egg Drop Soup. Yum!
I was at my aikido class the other night when one of the students brought in his Chinese dinner and started eat while the rest of us were working out on the mat. The smell of the food had the rest of us drooling. I had a craving for Egg Drop Soup. I don’t even know if he had any there. I started working out in my head the recipe for a low fat version.
Ingredients:
4 cups chicken broth
1 Tbsp Soy Sauce
1/4 tsp ginger
dash pepper
2 Tbsp corn starch
1/2 cup Egg Beaters
Directions:
In a medium sauce pan, heat the chicken broth to boiling. Remove a 4 tablespoons of the chicken broth to a small cup. Add the soy sauce, ginger and pepper to the sauce pan.
Add the cornstarch to the small cup and stir to blend the cornstarch/chicken broth mixture into a slurry. Add this to the sauce pan and stir until mixture is thickened.
Remove the sauce pan from the heat. Slowly pour in the Egg Beaters while gently stirring.
I was on my way home from karate class and trying to figure out what to make for dinner. It popped into my head that burritos would be pretty easy and fast to make. I stopped at the grocery store, and picked up the required ingredients. I already turkey in the fridge. It was leftover from Thanksgiving, but we had vacuum packed it and froze it. It was thawed now though. I couldn’t find the recipe that I had used before. Oh well. I started searching the net for a similar recipe. It took me a while, but I found one that was close. I had to modify it quite a bit though. It turned out pretty good. This more of a traditional burrito and not anything like what you will get at a Taco Bell.
Ingredients:
6 oz cooked and shredded chicken or turkey
1 cup canned black beans, drained
1/2 cup Pace Pico De Gallo (or salsa of choice)
2 large flour tortillas
1/2 cup fat free cheddar cheese, grated
2 Tbsp fat free sour cream
2 Tbsp guacamole
Directions:
In a small bowl, combine beans and pico de gallo. Place half chicken on half of one tortilla. Spread half the beans and pico de gallo mixture over the chicken. Sprinkle with half the cheese.
Do the same with the second tortilla.
Roll tortillas up and place in a baking dish seam side down.
Bake at 375°F 10 minutes.
Serve with dollop of sour cream and guacamole.
While trying to make a local dish called a “garbage plate”, I wworked on figuring out how to make low-fat home fries. They are actually very easy to make, and are pretty good.
Ingredients:
one potato per person
salt
Directions:
Preheat your oven to 500 degrees. While oven is heating up, peel potatoes. Cut into cubes about 1/2″-3/4″ square. On a baking sheet spread a layer of baking parchment. Spread the potato cubes on the parchment, and give them a very light spray with the vegetable oil. When oven comes to temp, bake the potatos for 10 minutes. Remove the tray, and turn the potato cubes over using a spatula. If you don’t get them all turned over, don’t worry about it too much. Give them another very light spray with the vegetable oil. Bake for another 10 minutes. Remove the tray from the oven. Sprinkle with salt to taste. Serve.
I was at the grocery store and saw on one of the display table a wierd plastic contraption. I looked to see what it was. It turned out to be a Breakfast Sandwich Maker made by a company called Progressive. It is designed to be used in a microwave, and will cook 1 or 2 eggs, and some bacon. I bought it.
When I got it home, I washed it, decided to give it a shot. Instead of using eggs, I used Egg Beaters, and instead of regular bacon, I used turkey bacon. I also used fat free cheese.
Ingredients:
1/4 cup Egg Beaters
1 strip turkey bacon
1 slice fat free american chees
1 hamburger bun
Directions:
Pour the 1/4 cup Egg Beaters into the egg part of the Breakfast Sandwich Maker. Cut the bacon into two shorter parts and place in the bacon area of the Breakfast Sandwich Maker. Put the lid in place. Microwave on high for 90 seconds to 2 minutes. Place the cooked egg on the bottom half of the bun. Cover with the slice of fat free american cheese. Lay the bacon on top of the cheese, and place the top half of the bun on top. Eat. Be careful as the egg gets very hot.
I was in the mood for a BLT sandwich last night, and decided to see if I could make a low fat BLT sandwich.
Ingredients:
low fat Turkey bacon
Reduced Fat Hellman’s Mayonaise
Bread
Lettuce
Tomato
Directions:
Slice a couple strips of the turkey bacon in to 4 shorter strips. In a non-stick skillet, fry the turkey bacon over medium heat (don’t use any grease or oil). Toast a couple slices of bread. When the bread is done toasting, spread a thin layer of the Reduced Fat Hellman’s Mayo on each slice of bread. Lay the strips of bacon on one slice of bread. Cover with some lettuce, and a couple thin slices of tomato. Place the other slice of bread on top, and eat.
Very simple, and very good. Much lower fat than a regular BLT!