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Saturday, July 29, 2006

Low-Fat Baked Chicken

Ingredients

4 pieces chicken breasts (skinless, boneless)
1 /2 cup bread crumbs
1 /4 cup parmesan cheese fat free
1 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon black pepper
1 teaspoon parsley (flakes)
1/2 cup liquid margarine fat free (squeeze bottle)

Directions

1. Mix bread crumbs, cheese and seasoning.
2. Dip each chicken breast in liquid spread, then in bread crumb mixture.
3. Place each breast on baking sheet sprayed with nonstick cooking spray.
4. Bake for approximately 30-45 minutes on 375 degress or until golden brown.

Yields 4 servings
Each Serving: Calories 230 Fat 4.5 gram
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This recipe is delectable and will be a favorite for your family. Even though the recipe says low-fat, the ingredients can be a bit fattening though.

For those who are health-conscious, you may prefer to cut down on the margarine or don't use it at all. I have tried it and it doesn't taste too bad either.
It is also important to buy skinless chicken or remove them manually before cooking. Prepare a bowl of salad to go with this dish and you will have a very satisfying meal.

Monday, July 24, 2006

Noodle Casserole

Ingredients

1 pound ground beef
1 tablespoon oil salt
1 can tomato sauce -- 16oz
8 ounces twisty noodles
8 ounces cream cheese
1 cup sour cream
1 cup cottage cheese
1/3 cup green onion

Directions

1. Cook beef in oil till it is browned.
2. Salt.
3. Add tomato sauce.
4. Cook twisty noodles.
5. Mix together cream cheese, sour cream, cottage cheese and green onion.
6. Put in greased casserole dish a layer of noodles, layer of cheese mixture, and a layer of meat.
7. Repeat.
8. Bake at 350 degrees for 40 minutes.
9. Remove cover in the last 15 minutes.
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This casserole is quite delicious. You can add some black pepper or chilli sauce if you like it to be more spicy. In less than one hour, you can make a very filling meal for the family. There is no special preparation or requirement for the beef, so just get it from the supermarket. Try pork or chicken if you don't take beef.

Friday, July 07, 2006

Potato Salad with Cream

Ingredients

6 medium-size potatoes
1/4 cup chopped green onions
1 (2 ounce) jar diced pimiento
drained1/2 cup nonfat mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 tablespoon sugar,
1/2 teaspoon salt
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Green onion fan (optional)

Directions

1. Cut potatoes into 1/2-inch pieces.
2. Then place them in a saucepan and add some water.
3. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes until tender.
4. Drain off the water and leave the potatoes to cool.
5. Combine potato, chopped green onions, and pimiento in a large bowl; toss gently.
6. Combine mayonnaise and the rest of the ingredients; stir well.
7. Add to potato mixture, tossing gently to coat.
8. Cover and chill. Garnish with a green onion fan, if desired.
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This creamy potato salad is just right for picnics or any outdoor events. The salad is best served cold so take some ice along to chill out and keep the salad out of direct sunlight. If you are not careful, the mayonnaise may turn stale under the hot and humid condition. Choosing of the potatoes is also important. Red potatoes are recommended due to the high moisture content. Ingredients may seem quite hard to prepare but it is actually less than half an hour work at worst. This is a delicious and light dish which your kids will take a liking to even if vegetables are not their favourite.