Aloha chicken, Low Fat Recipe

Yield:

6 servings

Ingredients:

2 1/2	lb	chicken; pieces, skinned
2		chicken bouillon cubes;
		(Borden Low Sodium)
1	tb	margarine
1	c	green pepper; diced (1 med. pepper)
1	c	radishes; thinly sliced
1	c	pineapple, raw; chunks, canned, unsweetened
1/2	c	pineapple juice
1	ts	light soy sauce
2	tb	flour
	ds	pepper
4 1/2	c	rice; cooked
		chow mein noodles; optional

Preparation:

Simmer the chicken in water with bouillon cubes.
Remove meat from bones and cut into chunks.
Save 1 cup of chicken broth.
While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan.
Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables.
Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice.
If desired, sprinkle chow mein noodles on top. 

Almond-cinnamon biscotti, Low Fat Recipe

Yield:

1 Servings

Ingredients:

3	lg	eggs
1	c	sugar
1	ts	vanilla extract
3/4	ts	Almond extract
3	c	All purpose flour
1/2	c	Toasted almonds, chopped
1	ts	Ground cinnamon
3/4	ts	baking soda
1/4	ts	salt

Preparation:

Preheat oven to 350 F.
Grease 18"x12"x1" baking sheet.
Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with a paddle attachment.
Beat until well blended.
Mix flour, almonds, cinnamon, baking soda and salt in medium bowl.
Gradually add to egg mixture, beating until blended (dough will be soft).
Turn dough out onto floured surface and gather together.
Roll dough between palms and work surface into 16-inch-long log.
Transfer to prepared sheet.Flatten log to 1-inch thickness.
Bake until light brown and cracked on top, about 30 minutes.
Transfer sheet to rack; cool log 10 minutes.
Reduce oven temperature to 325 F.
Transfer warm log to work surface.
Using serrated knife, cut log on sharp diagonal into 1/4 - to 1/3 - inch thick slices.
Arrange on baking sheets.
Bake 10 minutes per side.
Transfer to racks and cool. (biscotti will harden while cooling).

Almond rice muffins, Low Fat Recipe

Yield:

12 muffins

Ingredients:

2	c	AM Brown Rice flour
1	tb	Non-alum baking powder
1	tb	Arrowroot powder
1/4	c	honey
1	ts	Almond extract
1 1/4	c	water or soymilk
2	tb	AM Unrefined vegetable oil
1/2	c	Ground almonds

Preparation:

Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter).
Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes.

Almond cookies, Low Fat Recipe

Yield:

24 cookies

Ingredients:

1/2	c	AM Rice flour
2	tb	AM Soy flour
1/2	ts	Non-alum baking powder
2	tb	AM Unrefined vegetable oil
1		egg; beaten (optional) (for lighter cookies)
2	tb	honey
1/2	ts	Almond extract
1	ts	vanilla

Preparation:

Mix oil, honey, and flavors thoroughly.
Combine dry ingredients.
Stir dry and liquid ingredients together.
Roll dough into 3/4 inch diameter balls.
Place on oiled cookie sheet, flatten slightly.
Bake at 350 F. for 8 to 10 minutes or until beginning to brown around the edges.
Cool before removing.

All-bran extra fiber muffins, Low Fat Recipe

Yield:

12 Servings

Ingredients:

1/2	c	sugar
1	tb	baking powder
2	c	cereal; all-bran kellogg's
1 1/4	c	milk; skimmed
1/4	c	milk; skimmed
1		egg beaters; 99% real egg pro
1 1/4	c	flour

Preparation:

Stir together flour, sugar & baking powder .
In a large mixing bowl combine cereal & milk.
Let stand 5min or until cereal softens.
Add egg beater and applesauce.
Beat well.
Add flour mixture stirring only until combined.
Pour into 12 muffin cups.
Bake at 400 degrees for 20 min until lightly brown.
Serve warm.

 

Alfredo sauce, Low Fat Recipe

Yield:

1 Servings

Ingredients:

1 1/2	c	Low-Fat cottage Cheese
3	tb	Low-Fat milk
1/2	c	Sweet red pepper -- chopped
1		Clove garlic -- minced
1	tb	margarine --
1/2	c	Frozen peas
1/8	ts	Each salt
		and Pepper
8	oz	Fettuccine
		or Linguine Cooked & drained
2	tb	Grated parmesan Cheese
1	tb	Snipped Fresh basil

Preparation:

In a blender container combine cottage cheese and milk; blend til smooth.
In a 2-quart saucepan cook sweet pepper and garlic in hot margarine until tender. 

Reduce heat. 

Add milk mixture, peas, salt, and pepper. 

Cook and stir till heated through (do not boil) Toss with hot pasta. 

Sprinkle with Parmesan and basil. 

Makes 4 main-dish servings.

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