276 fat great Recipes

butter, scallions, minced (white and light green parts ), garlic cloves, minced, flour, reduced-fat milk, chicken bouillon (6 cubes ), pepper, cooked chicken, cut into small pieces (i use leftover roasted chicken), oil, red potatoes, peeled and cut into a small dice, frozen peas and carrot (you could use more if desired), refrigerated biscuit dough (reduced-fat works great )

reduced-fat sour cream, reduced-fat mayonnaise, fresh lemon juice, salt, artichoke hearts, rinsed and drained, divided, great northern beans, rinsed and drained, grated fresh parmigiano-reggiano cheese, divided, chopped fresh parsley, divided, garlic cloves, minced

boneless skinless chicken breasts , cut into bite-sized chunks, onion, chopped, garlic cloves, minced, ground cumin, dried oregano, chili powder, chicken broth, ro-tel tomatoes, drained, canned great northern beans, drained, splenda sugar substitute, shredded 2% reduced-fat mexican blend cheese (or monterey-jack cheese), salt , to taste, pepper , to taste, fat free sour cream (optional), green onion, sliced (optional)

unsalted butter, unsweetened applesauce, casters sugar, all-purpose flour , sifted, eggs, vanilla extract, baking powder, low-fat milk (approx, see directions ), salted butter, softened (1 stick, add 1/2 tsp salt if using unsalted), vanilla, sugar (approx, see directions ), low-fat milk (approx, see directions , half & half works great too)

canola oil, prechopped fresh onion, ground cumin, chili powder, garlic salt, ground red pepper, great northern beans, rinsed and drained, shredded skinless, boneless rotisserie chicken, sliced green onions, divided, sliced ripe olives, divided, corn tortillas, divided, preshredded reduced-fat 4-cheese mexican blend cheese, divided, low-fat milk, chopped fresh cilantro, green salsa, reduced-fat sour cream, cilantro sprigs (optional)

boneless skinless chicken breasts , chopped into bite sized pieces, great northern beans, drained and rinsed, white corn, drained, taco seasoning, garlic, minced, cumin, oregano leaves, salt-free all-purpose seasoning , i use a brand called cracker girl, parsley flakes, chili powder, salt, pepper, green chilies, chopped, fat-free cream of chicken soup, reduced-sodium fat-free chicken broth, cheddar cheese, shredded (optional)

boneless skinless chicken breasts, onion, chopped, garlic powder (or equivalent fresh or dried minced garlic), vegetable oil, great northern beans, rinsed and drained, carton swanson chicken broth (light, low fat, low sodium ), chopped green chilies, mushrooms, sliced and drained, chopped, salt, ground cumin, dried oregano, pepper, cayenne pepper, light cream cheese (or neufchatel), low-fat milk , and 1/3 cup flour shaken vigorously

low-fat vanilla yogurt (dannon light & fit works great.), low fat cottage cheese (small curd )

reduced-fat sour cream, reduced-fat mayonnaise, fresh lemon juice, salt, artichoke hearts, rinsed and drained, divided, great northern beans, rinsed and drained, grated fresh parmigiano-reggiano cheese, divided, chopped fresh parsley, divided, garlic cloves, minced

soy margarine or 1 1/2 tbsp canola oil, onion, finely chopped, celery ribs, finely diced, great northern bean, drained and rinsed, vegetable stock or 3 1/2 cups water, mushroom, coarsely chopped, salt free herb and spice seasoning mix, soymilk or 1 cup low-fat milk (or as needed), cheddar-style soy cheese or 1 1/2 cups firmly packed grated low-fat cheddar cheese, shell pasta (such as shells or elbows ), salt, cayenne pepper

already shredded monterey jack cheese, optional garnish, bottled minced garlic, cannellini beans (white italian kidney beans), chopped green chiles, fat-free chicken broth, great northern white beans, cayenne pepper, cornstarch, ground cumin, onion (for 1 cup chopped ), olive oil, reduced-fat sour cream, optional garnish, skinless, boneless chicken-breast halves, water, white pepper

spinach ala tom, i wanted to add that some cream cheese, sour cream added to this mixture would make a great dip, just add some milk to the cream cheese if needed to make it less thick, just don tsp over do it. i would add after all the other ingredients are cooked., a recipe something like my dad used to make , except he put 2 eggs in it and scrambled it all together, i don tsp do that. i also added a few things to it. of course all you velveeta fans can add that instead of the fresh parmesan., green giant frozen chopped spinach, oscar mayer chopped bacon ( in the yellow plastic pouch in the salad isle of your store) it s really lower fat and easier to use than regular bacon and it also tastes good., a small yellow onion diced, unsalted butter, amount of fresh shredded parmesan cheese for garnish .

olive oil, onion, finely chopped, garlic cloves, minced, canned white beans (great northern or navy), low-fat chicken stock ( ), salt, fresh spinach , tough stems removed, thoroughly washed, and coarsely chopped, fresh ground black pepper

flour, baking powder, sugar, low-fat margarine, low-fat butter, vanilla, orange juice, irish cream (bailey s is great), eggs, separated, dulce de leche, sliced almonds

canned great northern beans, rinsed and drained, ground cumin, flour tortillas, chopped pickled jalapeno peppers, canned chopped green chiles, canned black beans, rinsed and drained, thick) slices tomato, reduced-fat sharp cheddar cheese, minced fresh cilantro, carton plain low-fat yogurt

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

kosher salt or 1/2 cup table salt, granulated sugar, bone in chicken thighs, skin and excess fat removed (about 3 1/2 lb), sandwich bread, cut into 1/2-inch dice (about 3 cups), unsalted butter, melted, dried flageolet beans or 1 lb dried great northern beans, picked over and rinsed, onion, peeled and left whole, head garlic , outer papery skin removed and top 1/2 inch sliced off, table salt or 2 tsp kosher salt, ground black pepper, bacon, chopped medium, boneless pork loin roast (blade-end) or 1 lb boneless boston butt, trimmed of excess fat and silver skin and cut into 1-inch pieces, onion, chopped fine, garlic cloves, minced or pressed through garlic press, diced tomatoes, drained, tomato paste, fresh thyme, bay leaf, ground black pepper, chicken stock or 3 1/2 cups canned low sodium chicken broth, dry white wine, kielbasa , halved lengthwise and cut into 1/4-inch slices

reduced-fat mayonnaise, plain fat-free yogurt, lemon juice, fresh dill, chopped, salt, pepper, fennel bulb, chopped, carrot , julienned, red onion, thinly sliced, shrimp, . peeled, cooked, and deveined, great northern beans, rinsed and drained, extra virgin olive oil, watercress, trimmed (about 1 bunch)