Lowfat Vegetarian Recipes
From LoveToKnow Diet
If you know how to cook low-fat meals already, you will find cooking vegetarian low-fat meals to be very easy. The trick is finding the brands of non-fat or low-fat cheeses, sour cream and dressings that you enjoy the best. For example, some of the non-fat cheeses can taste like plastic, while others are quite tasty. Of course, this can be an individual preference. Sample away until you find the brands that work for you.
Southwestern Nachos
So simple, you can have these on the table in a mere 15 minutes.
Package non-fat tortilla chips
Can non-fat refried beans
1 ½ cups shredded non-fat or low-fat cheese
Chopped fresh cilantro to taste
½ cup of your favorite salsa
Non-fat sour cream if desired
Preheat the broiler on your oven. Take a baking sheet and place as many unbroken tortilla chips as will fit on the sheet. Smear each chip with the refried beans. Place a dab of salsa on the chips as well. Sprinkle with shredded cheese.
Place the nachos in the oven until the cheese is melted. Sprinkle the cilantro over the entire dish. Top with sour cream if desired.
Hummus
This Middle Eastern Dip is always a healthy delight, and is wonderful served with whole-wheat pita bread and a vegetable platter consisting of raw carrots and sweet pepper slices.
1 can garbanzo beans, rinsed and drained 1 tablespoon minced garlic ¼ cup tahini Juice of 2 lemons Dash paprika
Put all ingredients except the paprika in a blender or food processor. Blend until the mixture is smooth and creamy. Place in a bowl, and sprinkle lightly with paprika for color and additional flavor.
Carrot and Zucchini Wraps
This is an excellent super low-cal appetizer that provides plenty of vitamins and fiber.
4 zucchini
2 carrots
2 tablespoons finely diced red onion
½ teaspoon dill
½ cup non-fat sour cream
freshly ground black pepper
1 tablespoon red wine vinegar
12 Romaine lettuce leaves
Make sure all ingredients have been chilled. Coarsely grate the zucchini and carrots, drain. Then mix together the onion, dill, sour cream, pepper to taste and wine vinegar. Add the grated zucchini and carrots and mix together well. Put approximately ¼ cup of the mixture in the to the side of each lettuce leaf, and then roll up. Serve immediately.
Southwestern Potato Skins
This is a yummy appetizer that will please just about anyone with its down-home appeal. You will need to bake the potatoes in advance and allow them to cool before you get started.
6 cooked Idaho potatoes
2 tablespoons ‘light’ olive oil
16 ounces of your favorite salsa, room temperature
1 ½ cups non-fat cheese
Preheat the oven to 475 degrees. Prepare the potatoes by cutting them into quarters and scooping out most of the insides. You want to have pretty thick skins left over, however, so don’t be too zealous when you take out the inside of the potatoes. You may want to save the parts that you scoop out for mashed potatoes tomorrow.
Brush the potato skins with olive oil and bake for about 10 minutes or until somewhat crisp. Remove from the oven and sprinkle with cheese. Return the potatoes to the oven until the cheese melts. This should take about three minutes. Liberally add the salsa to the cheesy skins.
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