460 quick low fat low Recipes

low-fat cream cheese, softened, eggs, sugar, lemon juice, pumpkin quick bread mix, shredded carrot, skim milk, raisins, vegetable oil, chopped pecans, margarine, softened

quick oats, apple juice, low-fat milk, water, cinnamon, splenda sugar substitute (or just use more sugar), brown sugar, raisins , if you desire ((or more), salt, roasted almonds, cut in half (optional), a mashed banana (optional)

low fat milk, water, salt (divided ), uncooked quick cooking grits, shredded parmesean cheese, teaspooon black pepper, egg whites, chopped fresh chives (or green onions), butter (melted ), coooking spray

dry white wine, saffron threads, salt, smoked paprika, freshly ground black pepper, chicken thighs with skin and bones , excess skin and fat trimmed (about 2 1/2 lb), thick slices fully cooked smoked spanish chorizo, olive oil, chopped onion (about 1 large), garlic cloves, minced, grain rice, low-salt chicken broth, diced tomatoes in juice, chopped roasted red peppers from jar, sugar snap peas, trimmed (about 8 oz)

low sodium chicken broth, garlic cloves, smashed and peeled, fresh ginger, peeled, cut into 1/8-inch rounds and smashed, star anise, asian fish sauce, soy sauce, granulated sugar, boneless skinless chicken thighs (trimmed of excess fat), table salt, napa cabbage, rinsed and sliced thin crosswise, scallions, white and green parts , sliced thin on an angle, loose-packed fresh mint leaves , torn in half if large, fresh cilantro leaves , loose-packed, roasted unsalted peanuts, chopped, lime wedge

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

total time : 1 3/4 hours (including cooling time), ease of preparation : easy, old-fashioned rolled oats or quick-cooking (not instant ) oats, divided, whole-wheat flour or white (see tip), all-purpose flour, baking powder, baking soda, salt, scant 1 cup) nonfat or low-fat plain yogurt, egg, canola oil, clover honey or other mild honey, nonfat or low-fat milk

brown sugar, sugar, plain low-fat yogurt or 1 (8 oz) container low-fat vanilla yogurt, egg whites, vegetable oil, prune baby food, milk, vanilla, cinnamon, flour, baking soda, salt (optional), oats (i used 1/2 quick and 1/2 old fashioned), dried cranberries or 1 cup raisins

quick oats (organic ), unbleached flour (or omit the next 2 ingr. & use regular flour in their place), whole wheat flour, natural bran, cinnamon (or more if you like ), baking powder, baking soda, evaporated cane juice (or sugar), egg whites, unsweetened applesauce, low-fat milk, vegetable oil, frozen blueberries

quick-cooking oats, milk, canned pumpkin, margarine, apricot fruit spread, ground golden flax seeds, pumpkin seeds (optional), almonds (option), low-fat plain yogurt

marinara sauce, fat-free low sodium chicken broth, white beans, rinsed, drained, frozen meatballs, frozen mixed vegetables, water, chopped parsley (optional), grated parmesan cheese (optional)

water, balsamic vinegar, good seasonings italian salad dressing mix, olive oil

quick oats, whole wheat flour, unbleached white flour, wheat germ, brown sugar, baking powder, salt, cinnamon, nutmeg, eggs, low-fat milk, olive oil, applesauce, raisins

quick-cooking oats, whole-wheat flour, dark brown sugar, ground cinnamon, chilled stick margarine, cut into small pieces, ripe peeled bartlett pears (about 2 1/2 lb), dried cranberries, dark brown sugar, ground cardamom, vanilla low-fat frozen yogurt (optional)

lean ground beef, extra virgin olive oil, onion, chopped, garlic cloves, minced, beer (1/2 a bottle), fat free low-sodium beef broth, crushed tomatoes, chili powder, ground cumin, tabasco sauce (to taste, rachael says 4 good shakes ), kosher salt , to taste, crushed tortilla chips, chopped onion, chopped fresh cilantro

cooked spaghetti , whole wheat, peas, frozen, carrot, sliced diagonally, celery, thinly sliced, mushroom, sliced, garlic clove, small minced, green onion, thinly sliced, plain fat-free yogurt, peanut butter, fish sauce, coconut, shredded, sweet n low (to taste), red pepper flakes (start with less, work up to desired heat), water

egg whites, vanilla extract, almond extract, chocolate chips (any chips you prefer!), chopped nuts (optional,of course), splenda sugar substitute or 2/3 cup sugar substitute, salt

quick-cooking rolled oats, unsweetened cocoa powder, brown sugar, creamy peanut butter, low-fat milk