Can anyone give me some healthy lowfat recipe ideas for family dinners?
Question by Sundrop: Can anyone give me some healthy lowfat recipe ideas for family dinners?
I always get stumped when dinner time rolls around. I never know what to make, and so we end up spending an hour or two wasting time just deciding. My boyfriend and I are trying to lose weight, and cut the grease and fat out of our diets. We love exotic dishes like Indian curry, Chinese, Japanese dishes. I love batters, like beer batters, chicken batters, etc. I try not to fry things, I bake instead. Are there any healthy lowfat recipes for meals and batters that you know of?
Best answer:
Answer by esmerelda
This is a nice healthy version of fried chicken – it’s oven “fried” chicken so it has a lot less fat and calories! You can even use whole grain bread crumbs if you like!
1/2 cup breadcrumbs
2 tbsp grated Parmesan
2 tsp grated lemon zest
1/2 tsp paprika
1/4 tsp salt
3 tbsp fresh lemon juice
Vegetable-oil cooking spray
4 boneless, skinless chicken breasts (about 5 oz each)
1 tbsp extra-virgin olive oil
Preheat oven to 375°F. In a shallow bowl, combine breadcrumbs, cheese, zest, paprika, and salt. In another shallow bowl, mix lemon juice and 1 tbsp water. Coat a baking pan with cooking spray. Dip chicken in liquid mixture, then in breadcrumb mixture, coating entire breast, and lay on the baking pan. Repeat with remaining breasts. Drizzle chicken with oil. Bake 20 to 25 minutes or until chicken is cooked through (no longer pink inside).
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uhh salad thats the healthiest lowfat recipe idea
and its only healthy if you dont add 10 cups of sugar to it cuz not everyhting needs sugar!
try tempura batter, or breading things with Panko (dip in water first, so you don’t add any fat with an egg or milk)….. and, of course, sashimi would be extremely low in fat:) …. try BBQ salmon,tuna, shark or halibut and veggies too…..
Grilled Swordfish “Nicoise” Salad
Recipe courtesy Bobby Flay, 2007
See this recipe on air Thursday Apr. 24 at 11:00 AM ET/PT.
Show: Boy Meets Grill
Episode: Food for Fitness
Grilled Swordfish
Kosher salt and freshly ground black pepper
1/4 pound fresh wax beans
1/4 pound fresh green beans
1/2 pound fingerling potatoes
Olive oil
Red and yellow sweet 100 tomatoes or cherry tomatoes, halved
1 medium red onion, thinly sliced
Spice Rubbed Swordfish, recipe follows
Vinaigrette, recipe follows
1/4 cup torn parsley leaves
Prepare a large bowl with ice water and set aside.
Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.
Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.
Spice Rubbed Swordfish:
2 tablespoons fennel seeds, toasted and ground
2 teaspoons mustard seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (8-ounce) swordfish steaks
Olive oil
Heat grill to high.
Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.
Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon honey
1 clove garlic, finely chopped
1 tablespoon anchovy paste
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
Steamed your vegetables,bake or boil your meats,lessen your starch intake,drink;tea,juice,water,milk…….Excerise! For tomorrow since it’s kind of late tonight….Steam Cabbage/baked chicken/baked potatoes/apple juice or grape juice…If you enjoy cooking like I do mix some carrots/broccoli with the cabbage use green/red sweet peppers in your chicken or make a gravy with them/onoins …Good Luck…Blessings Yahoo
Ok, curry, replace coconut milk with unsweetened soy milk.
Take a look at my 450 recipes, maybe you can find something that suit you, just ignore the deep-fried one, unless you bake or toast them.
http://crystalbyblog.blogspot.com/
Cheers
Here’s one that I found while searching for an authentic American Indian dish for a Thanksgiving dinner.
…………………………ROAST MOOSE………………………………
Ingredients: 1 Moose. 1 Fire.
Preparation: Place moose over fire. Cook until done.
I swear I didn’t make this up.
Here is a lower fat recipe that is also a little bit different, with a link to the site from which it comes…
Minced Lamb Chilli with Rice
For two people, you will require:
1lb (550g) of minced lamb
1 400g tin of chopped tomatoes in tomato juice
1 tsp of cumin seeds (toasted for a few minutes in a dry pan then crushed)
1 red chilli (de-seeded and finely chopped)
1 green chilli (de-seeded and finely chopped)
3 small shallots (finely sliced)
2 cloves of garlic (finely chopped)
3 tsp of finely chopped fresh mint
5oz (125g) of long grain or basmati rice
2″ (5cm) of cucumber (skinned, de-seeded and finely chopped)
4oz (100g) of fat free or low fat natural yoghurt
The first step is to prepare the yoghurt sauce. Combine the yoghurt, cucumber and one tsp of the mint in a small glass bowl. Cover with clingfilm and refrigerate for a couple of hours at least, if time permits, for all the flavours to infuse. This can even be done the night before.
Brown the lamb in a large saucepan, stirring frequently with a wooden spoon. Add the tomatoes, shallots, garlic, chilli, cumin and mint and bring to a boil. Cover and simmer gently for half an hour, stirring occasionally.
Cook the rice per the instructions on the packet, timed to be ready at the same time as the chilli. Form a bed of rice on each plate, add the chilli and top with a large spoonful of the yoghurt sauce.