Discover a world of delicious and nutritious low-fat diet recipes. Dive into a healthier lifestyle with our mouthwatering collection of dishes. Eat well, feel great!
1. Baked Chicken Breast with Fresh Basil
- Arrange the chicken in a baking dish in a single layer. Mix together yogurt, basil, and cornstarch until well combined, then spread this mixture evenly over the chicken.
- Combine breadcrumbs and Parmesan cheese, and sprinkle this mixture over the chicken. If preparing ahead of time, you can cover and refrigerate for up to 6 hours.
- Bake the chicken in a 190°C oven for 30 minutes or until it is no longer pink inside.
- 10 boneless skinless chicken breast (about 1.2Kg)
- 3/4 cup Greek yoghurt
- 1/2 chopped fresh basil
- 2 teaspoons cornstarch
- 1 cup breadcrumbs or pork crackle crumb
- 2 tablespoons grated Parmesan cheese
2. Baked Potato with Spicy Chicken Topping
Wash the potatoes, pat them dry, and puncture them with a fork before cooking.
In a large skillet, warm up some oil and gently fry the almonds until they turn a lovely golden brown color. Next, introduce the onions and garlic, and sauté them until they become tender.
Incorporate the chicken and continue to cook while stirring until the chicken becomes white. Now, sprinkle some flour into the mixture and ensure it’s thoroughly combined.
Prepare a mixture of broth, lemon juice, cinnamon, paprika, salt, and Tabasco sauce. Gradually pour this mixture into the chicken mixture while stirring continuously, allowing the mixture to come to a boil and thicken.
Finally, add the raisins and let everything simmer for about 3 minutes. Serve this delightful mixture over the cooked potatoes.
- 4 baking potatoes
- 2 tablespoons olive oil
- 1/2 cup slivered almonds
- 1 cup chopped onions
- 1/4 teaspoon garlic powder
- 500g chicken breast, cut in strips
- 2 tablespoons flour
- 1 1/4 cup chicken broth
- 3 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco
- 1/2 cup raisins
3. Black Bean Lasagna
To prepare this dish, begin by preheating your oven to 375 degrees Fahrenheit. In a saucepan, gently heat up a mixture of tomato sauce, water, and black beans on low heat. In the meantime, in a small bowl, combine ricotta cheese with an egg, and set this mixture aside.
Take a 9 x 13-inch baking dish and spread 1 cup of the bean and sauce mixture evenly across the bottom of the dish. Place three uncooked lasagna noodles on top of this sauce layer. Next, generously spread approximately 2/3 cup of the ricotta mixture over the noodles. Follow this with 1 cup of the bean and sauce mixture, and finally, about 1/2 cup of mozzarella cheese.
Repeat this layering process twice more, using noodles, ricotta, bean and sauce, and mozzarella. For the top layer, place the remaining three lasagna noodles and pour the remaining bean and sauce mixture over them. Finish by adding the remaining mozzarella cheese on top.
Cover the dish with foil and bake it in the preheated oven at 375 degrees Fahrenheit for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15 minutes. Once done, take it out of the oven and let it rest for 15 minutes before slicing and serving.
- 1 800g jar tomato pasta sauce
- 1/2 cup water
- 2 (425g) cans black beans, rinsed and drained 1 3/4 cups low fat ricotta cheese
- 1 egg
- 12 uncooked Lasagna noodles
- 2 1/2 cups shredded skim mozzarella cheese
4. Buffalo Chicken Strips
In a small mixing bowl, combine the yogurt, mayonnaise, and blue cheese, blending them together with a whisk. Mix in the scallions and pepper, then set the mixture aside while you prepare the chicken. Cover it and place it in the refrigerator.
In a large pan, preferably nonstick, heat the oil. Season the chicken with salt. Cook the chicken over medium-high heat, stirring frequently, until it becomes lightly browned and fully cooked, which should take around 3 to 4 minutes. Remove the pan from the heat, and add the butter and hot sauce to it. Swirl the contents until the butter begins to melt and the sauce coats the chicken.
To serve, present the chicken alongside celery sticks and the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it into the sauce.
- Blue Cheese Dip:
- 2/3 cup greek yogurt
- 2 tablespoons mayonnaise
- 60g crumbled blue cheese
- 3 tablespoons finely chopped scallions
- 1/4 teaspoon coarsely ground black pepper
- Chicken Strips and Celery Sticks:
- 1 teaspoon vegetable oil
- 225g skinless boneless chicken breasts, cut crosswise into
- 1/4−inch strips 1/4 teaspoon salt
- 2 teaspoons butter
- 1 tablespoon Frank’s original hot sauce 5 celery stalks, cut into 3−inch sticks