My wife and I love pizza. But it’s generally not anywhere near low fat. But we found some low-fat recipes for pizza in various cookbooks. Some were not very low-fat. We mixed and matched parts of the recipes, and came up with this recipe.
Ingredients:
1 Tortilla (maybe even fat-free)
2 Tbsp fat-free pizza sauce
1/4 Cup reduced fat or fat-free shredded mozarella cheese
Toppings: Your choice, but we used 97% fat-free ham, and pineapple.
Directions:
Preheat oven to 350 degrees. Place tortilla on baking sheet. Spoon pizza sauce on to tortilla, and spread around. Sprinkle cheese over sauce. Evenly distribute toppings on top of cheese.
Bake for 10 minutes. Slice into sections and serve.
I debated about what to have for dinner tonight. I found a recipe that looked interesting. I simplified it a little bit and made it for dinner. It was really good, but had a little too much bite. I tweaked it a little more, and here it is:
Creamy Pasta With Peas
Ingredients:
12 oz fettuccine or linguine noodles, uncooked
1 1/2 cups fat-free milk
2 large garlic cloves, finely chopped
1 Tbsp flour
1/2 tsp garlic powder
3 Tbsp non-fat cream cheese
1 can (15 oz) sweet peas, drained
1/2 cup grated Romano cheese
2 Tbsp Molly McButter or Butter Buds
1/4 tsp salt
Directions:
Heat a large pot of water to boiling, add noodles, and cook for 12 minutes.
Meanwhile, bring milk and chopped garlic to boil in a medium sauce pan over medium heat. Strir frequently to keep from burning. When it starts boiling, add flour and garlic powder, whisking continuously until it is smooth and thick.
Reduce heat to medium low. Stir in cream cheese stirring until it melts (about a minute). Add peas, Molly McButter or Butter Buds, and Romano cheese, salt, and stir well. Cook an additional 2 minutes.
Drain pasta. Mix pasta and creamy sauce together in a large bowl, and serve.
I like deviled eggs once in a while. They are a pain to make, but they are good. And when I do make them, I usually eat them just as fast. But they not low fat. I decided to try making some low fat deviled eggs. This is what I came up with. These were okay. There is still room for improvement. I think using regular yellow mustard instead of dry mustard? I can play with it.
Ingredients:
6 tbsp egg substitute (such as Egg Beaters)
6 hard cooked eggs
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced fat mayonnaise
Paprika
Directions:
Pour egg beaters into an 8 inch non-stick skillet, and heat over medium low heat until in sets. Remove from heat and allow to cool.
Cut eggs in half and remove yolks. Discard the yolks. Mash up cooked egg substitute with fork, and mix in mayonnaise, salt, pepper, and dry mustard. Fill whites of egg with mixture. Lightly dust with paprika.
A friend gave me some venison to try. I am not a hunter, and haven’t had venison in years. Shee gave me a couple steaks, some ground venison, and some stew meat. I liked the steaks. The ground venison made some very lean burgers. I still had the stew meat. I am not really big on stews. But I pulled the venison chunks out of the freezer to thaw, and decided I would do something with them. I decided to run them through my meat grinder, and make more ground venison. I had a meat grinder attachment for my Kitchenaid mixer, but have never used it. So I pulled it out, washed it, and read the directions. Grinding the venison was a snap. I made some low fat Venison Stroganoff. Venison is VERY LEAN MEAT. It almost makes me want to take up hunting for cheap lean meat. And the deer from our area eat a lot of corn, so the meat is very mellow tasting and good.
Ingredients:
8 ounces uncooked egg noodles
1 pound ground venison
1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 (12-ounce) jar fat-free beef gravy
1 (8-ounce) carton fat-free sour cream
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon sherry (optional)
Directions:
Bring a pot of water to boiling. Add noodles, and cook for 10 minutes.
While the noodles are cooking, brown meat along with onions and mushrooms in a large non-stick skillet on medium heat. Stir the mixture so that meat crumbles. Drain any excess grease.
Add gravy, sour cream, garlic salt, and pepper to the meat mixture, and mix well. Cook for 3 to 5 minutes over medium heat. Add the sherry if you’d like.
When noodles are done cooking, drain them. Place noodles on serving plates, and spoon some of the meat/gravy mixture of the noodles, and serve.
I like potato salad once in a while. But it is not really low fat. I decided to try and make a low fat version of it. It turned out pretty good. Next time, I may try to use 80% reduced fat Mayonnaise instead of the Fat Free Miracle Whip.
Ingredients:
2 pounds potatoes
1 1/2 cups Fat Free Miracle Whip
1 tbsp vinegar
1 tbsp yellow mustard
1 tsp salt
1/2 tsp pepper
1 cup chopped celery
1/2 cup chopped onion
6 hard boiled eggs
Directions:
Scrub the potatoes with a vegetable brush, under cold water. Cut into cubes. Bring a large pot of water to boiling. Add potato cubes, cover, and reduce heat. Cook for 20 minutes.
When potatoes are done cooking, drain water, and rinse on cold water to cool them down.
Remove shells from hard boiled eggs, cut in half, remove and discard yokes. Chop egg whites.
In a large bowl, mix Miracle Whip, vinegar, mustard, salt and pepper. Add potatoes, celery, onion, and chopped egg whites. Toss well.
Refridgerate for at least four hours and serve.