LOW FAT COOKING OIL - COOKING OIL
Low Fat Cooking Oil - Do I Need To Eat More To Lose Weight.
Low Fat Cooking Oil
- Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).
- Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
- This food labeling term denotes the product has less than 3g of fat in a given size of serving.
- 3 g or less per reference amount (and per 50 g if reference amount is small).
Just when you thought that you’d tried all the great ways to cook delicious fat free and ultra lowfat meals, Doris Cross is back with more fabulous ideas. Fat Free 2 is packed with all new flavor-filled recipes. Now you’re covered from breakfast to dinner—even late-night snacks and desserts! Each easy-to-prepare recipe includes a breakdown of fat and calorie content per serving. Now you can enjoy tasty dishes without guilt! The unbelievably lowfat recipes include:
• Chicken Gumbo
• Garlic-Cheese Homestyle Biscuits
• Shrimp Creole
• Chili Dogs in a Blanket
• Deviled Eggs
• Old-Fashioned Baked Beans
• Sausage and Rice Casserole
• Mexican Layered Dip
• Stuffed Potato Skins
• Cajun Seafood Salad
• Old-Fashioned Blackberry Cobbler
• And Much, Much, More!
Maintaining a healthy diet doesn’t mean giving up great taste. With Fat Free 2, the proof is in the pudding (Banana Cream Pudding, that is, see page 218)!
About the Author
Doris Cross has successfully maintained a 100-pound weight loss using the recipes in this book. The owner of a diet clinic, she conducts health seminars for hospitals and is a popular regional speaker. She is the bestselling author of Fat Free and Ultra Lowfat Recipes (Prima) and lives in Stillwater, Oklahoma.
Ulitmate lower fat fish pie
Ultimate lower fat fish pie
Here we reduce some of the fat by not using cream or pastry crust. I just love this pie for a lunch on a cold day like today, you can substitute any smoke fish you like but I found some locally smoked mackerel which was just gorgeous. Have a go at this one it is truly moorish.
16 oz chicken stock
4 oz dry white wine
2 garlic cloves , finely chopped
3 thyme sprigs
1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
2 large carrots cut into thin juliennes
4 oz each of salmon, Pollock, shrimp and smoked mackerel (you can substitute any fish you like really)
1 leek , sliced
2 tbsp cornflour , mixed with 2 tbsp water
3 tbsp creme fraiche
1 heaped tsp Dijon mustard
1 heaped tbsp chopped flat-leaf or curly parsley
FOR THE TOPPING
3 filo pastry sheets
1 tbsp melted butter
Start by sweating the garlic, leaks and carrots in some canola oil and the wine with some kosher salt and pepper. Now cook until the wine starts to reduce by half and add the chicken stock bring that to a boil and add your herbs and let cook for 20 min. Now add the creme fresh and mustard let come back to a hard simmer and add the corn flour stirring until it starts to thicken. Keep reducing until you have a nice think stew like sauce just as you would expect from a pot pie. Now take you fish and cut them into bite size cubes and do the same for the shrimp trying to keep everything the same size. For the smoked mackerel flake it off the skin and assemble everything in the bottom of your pie dish as shown in my photo. Spoon in the sauce over the fish in the pie dish and shake so its evenly covering the fish. Now I used three sheets of filo pastry sheet which I brushed with butter. To finish fold the ends of the filo until you have about the same size as your pie dish and place it on top. Finish with some more butter if its dry and sprinkle on some kosher salt and pepper. Bake in a 375 degree oven until the top is golden brown and the filling should be bubbling. Take out serve with some hot sauce and a good cold beer.
Baked fish on vegetables (low-fat)
Ingredients (serves 4)
* 2 zucchinis, cut into wedges
* 2 red onions, cut into wedges
* 3 tomatoes, cut into wedges
* 1/4 cup pitted black olives
* 1/4 cup (60ml) olive oil
* 4 x 180g thick skinless white fish fillets (such as ling)
* 1 small garlic clove, crushed
* 1 tbs lemon juice
* 1 tbs Dijon mustard
* 1/2 cup roughly chopped flat-leaf parsley
1. Preheat the oven to 200°C.
2. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
3. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
4. Divide the cooked vegetables among plates and top each with a piece of fish.
5. Drizzle the fish with the dressing and scatter with chopped parsley.
low fat cooking oil
Who could have ever predicted that when Pompeian Olive Oil Company was founded amidst the hills of Tuscany, that we would one day become America's first national brand of imported extra virgin olive oil? We're its best loved, as well--today, more Americans choose Pompeian than any other. After establishing a headquarters in Baltimore in 1906, Pompeian began importing olive oil in bulk, then blending and bottling it fresh daily here in the U.S., as we do today under strict USDA approval; we're the only olive oil to do so. Unlike many olive oils sold in the U.S., Pompeian is a blend of olive oils produced in various regions, rather than from a single locale or company-owned grove. Since each year's olive crop varies, Pompeian can select the season's best olive oils and then blend them to the same quality standards and consistent taste, year after year. This same attention to quality is paid to the other products we offer from the Mediterranean, including our renowned wine vinegars. All of Pompeian's wine vinegars are carefully blended with imported wines that are selected for their extra-rich taste and mouth-watering aroma. Did you know that Pompeian Red Wine Vinegar is America's bestselling brand? There are many delicious surprises awaiting you in the Pompeian family of Mediterranean products that burst with the region's unique flavors. What won't surprise you is that our commitment to quality, authenticity and consistency are always true to our proud Tuscan heritage.
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