Easy Low Fat Recipes

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Are you wondering how you can calm your hunger pangs and still not have to worry about your weight? Here are some easy low fat recipes to help you control an increase in inches on your waist:


Low Fat Baked Macaroni and Cheese Recipe


Elbow macaroni: 8 ounces
Unbleached flour: 2 tablespoon
Non-fat shredded cheddar cheese: 2 cups
Skimmed milk: 2 cups
Dry mustard: 2 teaspoon
White pepper: ¼ teaspoon



Take half a cup of the milk and all the flour along with the mustard and pepper in a jar and put the lid on it. Then shake it until it is smooth and keep aside. Cook the macaroni according to the instructions on the package. Boil the rest of the milk in a 2 quart pot at medium heat while stirring, until it turns thick. Turn the heat down and add one and half cups of the cheese till it melts. Stop heating and add the macaroni while stirring. Take a 2 quart casserole dish and coat it with non-stick cooking spray. Spread this macaroni mixture in the dish. Take the remaining cheese and sprinkle it over the top. Bake the dish for about 30 to 35 minutes at 350 degrees. Take the dish out of the oven and wait for 5 minutes before you serve it. This will yield 1 serving.


Low Fat Caesar Salad Recipe


Italian bread loaves, cut into 3/4 inch cubes: 1/2
Vegetable stock: 1/2 cup
extra virgin olive oil: 1/4 cup
Anchovy paste: 1 teaspoon
Balsamic vinegar: 2 tablespoon
Fresh lemon juice: 2 tablespoon
Dijon mustard: 1 tablespoon
Freshly grated parmesan cheese: 1/4 cup
Worcestershire sauce: 1 teaspoon
Finely chopped red onion: 1/4 cup
Head romaine: 1
Garlic clove: 1



Take the head romaine and rinse and spin dry it. Cut it into wide strips. Mince the garlic clove and mash it into a paste with about 1/4 teaspoon of salt. Preheat the oven to about 350 degrees. Take a large bowl and put in the bread cubes. Add 1 tea spoon of the oil and bake in a single layer for about 10 minutes or till it turns golden. Let this cool. Take a medium bowl and whisk together the anchovy paste, the vegetable stock, mustard, lemon juice, Worcestershire sauce, vinegar and the garlic paste. In a slow and steady stream whisk the remaining olive oil. Add salt and pepper for seasoning. Keep it covered and chill. Divide the romaine in 4 bowls and drizzle the dressing over the salad. Sprinkle 1 tablespoon of onion, the croutons and the parmesan cheese over each salad. This preparation will yield 4 servings.



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