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  • The Low Fat Chick 9:08 pm on November 26, 2013 Permalink | Reply  

    Hello! Thanks for visiting. We moved our blog to http://www.lowfatchick.com. Please go to this site and join our mailing list to keep up with new recipes. Also, we now accept recipes from others so stop on by and submit your recipe for our review!

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  • The Low Fat Chick 2:33 pm on October 18, 2013 Permalink | Reply
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    Nutrient-Infused Tomato and Lamb’s Quarter Soup 

    Lambs quarters Soup

    by Karen Stephenson

    Enjoy this nutrient-infused Tomato and Lamb’s Quarter Soup, which is perfect for the cool autumn season. Depending on the time of year when you can get fresh tomatoes this is a very inexpensive soup that provides extras to freeze (or can) and the nutritional level is very high.  Countless studies prove that health benefits are enormous when consuming super foods, such as garlic, tomatoes, and sprouts on a daily basis. Garlic contains vitamins, minerals, flavonoids, antioxidants, essential oils, fatty acids and amino acids. Tomatoes are chock full of antioxidants and sprouts are loaded with goodness as well.  In addition to super foods, lamb’s quarter leaves provide a fresh flavor, but if you cannot find it in your local store, fresh spinach* can be substituted.  Enjoy!

    Ingredients

    4 lbs plum tomatoes, chopped
    2 cups water
    3 garlic cloves, finely chopped
    3 large onions, finely chopped
    2 cups fresh basil, chopped (or ½ cup dried)
    2 cups fresh lamb’s quarter leaves*, chopped (or 1 cup dried)
    ½ cup fresh sprouts (any type)
    sea salt, to taste
    pepper, to taste
    cayenne pepper, to taste

    Preparation

    Place tomatoes, water, garlic, onions, and basil in a large pot. Bring to a boil.  Reduce temperature to low and simmer for 30 minutes.

    Place the simmered mixture into a blender and liquefy.  Be careful not to burn yourself.  Pour mixture back into the pot.  Add the lamb’s quarter leaves, sprouts and spices. Simmer for an additional 15 minutes.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 148
    Total Fat 1g


    Karen Stephenson is a specialist in
    edible wild foods, a member of the Society of Environmental Journalists, and one of the one of the top ghostwriters at The Happy Guy Marketing.

     
    • Jueseppi B. 2:58 pm on October 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat™.

    • Hilda 6:53 pm on October 18, 2013 Permalink | Reply

      This looks delicious. I will give it a try, if I can find enough green lambsquarters. I am even thinking of bringing in some seeds to grow indoors over the winter.

      • The Low Fat Chick 9:39 pm on October 19, 2013 Permalink | Reply

        Growing over the winter sounds like a great idea. I wish I was good at growing things like I am cooking things!

  • The Low Fat Chick 2:05 pm on July 20, 2013 Permalink | Reply
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    Crock Pot Turkey Tacos 

    Turkey Tacos

    Here in the tri-state area, we have been experiencing a heat wave of 100 degrees or higher everyday. This is far from normal for my home in CT and my daily commute to NYC for work.  The heat has become so unbearable that I have taken refuge in the house and become overly acquainted with my HDTVs and reading on my tablet.  Electronics have been getting me through the heat wave, so why not go a step further and avoid using the hot stove for cooking?  Enter the Crock Pot. Years ago I always thought using a Crock Pot was cheating when cooking, but when I received one for Christmas years ago from my cousin, my thoughts quickly changed.  The Crock Pot has been the answer to me avoiding long periods over a hot stove in this heat wave.  Enter fantastic, easy, Crock Pot Turkey Tacos!  I found this recipe in a book but modified it for greater flavor.  The results are a tasty, lighter taco, which can easily fool the beef eaters out there. My niece could not tell these had turkey and ate every bite. Perfect for the family, as the  flavor is great, but not spicy.  We served these with a side of low fat refried beans for a full, filling dinner.  Who knew healthier tacos could taste amazing and be easy to cook?!

    Ingredients

    1 lb lean ground turkey (85% Lean / 15% Fat)
    1 medium onion, chopped
    6 oz tomato paste
    1/2 cup medium chunky salsa
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp oregano, dried
    1 tsp red pepper flakes
    1/2 tsp salt
    8 taco shells, yellow corn
    1 cup 2% cheddar cheese, shredded
    1 cup lettuce, shredded

    Preparation

    Brown turkey and onion in a large skillet over medium heat, stirring to separate meat.  Combine turkey mixture, tomato paste, salsa, chili powder, cumin, oregano, red pepper flakes, and salt in Crock Pot. Cover and cook on low for 4 to 5 hours.

    To serve, spoon 1/4 cup turkey mixture into each taco shell.  Top each taco with cheddar cheese and lettuce.

    Nutrition Facts

    Servings: 4 (2 tacos per serving)
    Serving size: 1/4 of recipe
    Calories 456
    Total Fat 27g

     
    • Jueseppi B. 3:13 pm on July 20, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™.

    • Karista 12:32 pm on July 22, 2013 Permalink | Reply

      These look so delicious! What a great idea for a summer meal and in the crock pot! I’ve been so unbelievably busy, it’s been a while since I visited. Hope you are doing well!! Karista

      • The Low Fat Chick 11:18 pm on July 24, 2013 Permalink | Reply

        Hi Karista!! I am doing very well. So glad to hear you have been busy, as you have such a wonderful website with great postings. Keep up the good work!

    • Misty Taller 1:42 pm on July 31, 2013 Permalink | Reply

      OMG truly love mexican this recipe is a must try! sounds great and I am glad you are feeling better!

  • The Low Fat Chick 12:49 pm on July 20, 2013 Permalink | Reply
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    Raw Food Delights, Cheesecake: Who Needs an Oven? 

    Lowfat Blueberry Cheesecake

    by Jennifer Appleton

    Who said cheesecake always had to be sinful? Even serious dieters can revel in this tasty treat, made with low-fat cottage cheese. In this post, we introduce Low Fat Lemon and Blueberry Cheesecake, the second in a series of raw food recipes. If you liked these raw food recipes, then you’ll be pleased to know there are lots of other recipes out there that are raw and delicious. Recipes such as chocolate truffles, sorbet, soups and salads. So, next time you wanna eat something healthy and easy to make, look around and go for the raw foods. And remember, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    Ingredients

    For Cake:
    1 cup low-fat Graham crackers, crushed
    2 Tbsp unsalted butter, melted
    1 Tbsp olive oil
    1 oz. lemon flavored gelatin
    1/2 cup boiling water
    1 ½ cups cottage cheese, low-fat
    2 Tbsp sugar
    1 Tbsp lemon juice, fresh (1/2 a lemon)
    1/4 tsp lemon zest

    For Topping:
    1 Tbsp sugar
    2 tsp cornstarch
    2 Tbsp water
    1 cup blueberries, divided
    1 tsp lemon juice
    Powdered sugar (optional)

    Preparation

    Mix crushed crackers with butter and olive oil, crushing with the back of a spoon onto the bottom of a 6 inch spring form pan for thicker slices, or you can use a 9 inch spring form pan for thinner slices. We used a 9 inch pan. Place in freezer for 15 minutes. Then place in refrigerator while preparing the filling.

    Dissolve gelatin in boiling water and wait until it returns to room temperature. Place cottage cheese and sugar in a mixer on medium and beat for up to 5 minutes or until the cheese resembles a fluffy pudding with an almost smooth consistency. When the gelatin has cooled, add it to the cottage cheese mixture and blend for 1 minute on low. Remove the crust from the refrigerator and pour the mixture over the crust, cover with plastic wrap and refrigerate for 8 hours.

    To make the topping, heat sugar, cornstarch, lemon juice, water, and 1/2 cup blueberries over low heat, stirring until the mixture thickens (mash the blueberries with the back of a wooden spoon while you stir). Remove from the heat and allow to slightly cool. Place in a covered container and refrigerate till cheesecake is ready to serve.

    When cheesecake is done chilling, remove from spring form pan, cut into wedges. Serve cheesecake topped with blueberry mixture, ½ cup blueberries, and lightly sprinkled with powdered sugar.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 313
    Total Fat 12g

     
  • The Low Fat Chick 1:02 pm on June 22, 2013 Permalink | Reply
    Tags: foodie, recipe   

    Until the Next Recipe… 

    I am a passionate food and recipe blogger who thrives on sharing my recipes and learning from others. For 3 1/2 years I have been diligent about sharing my passion, but in April I learned I had a large tumor in my body (and many smaller ones) causing me to be ill.  After multiple medical tests, I was blessed to learn it was not cancerous but, this, of course changed my life. Instantly I had to begin resting and preparing for surgery.  My love for cooking and blogging had to be placed on hold and nothing upset me more, but my health was first.  This week I finally had surgery and a tumor the size of a liter bottle was removed from my body. WOW! I came out of surgery feeling more like my prior, energetic self (other than being sore and groggy). I am so thankful now, as I sit here in bed with my meds, that I cannot stop thinking about all the foods I am going to cook after I rest over the next month.  So, if you have any suggestions, please post them here! I cannot wait to cook! And I am about to buy a second home since I moved from Atlanta, GA last year to CT.  My new home will require a kitchen remodeling so I am excited to share this with you in the future as well. I see so many great things coming my way as I take life one day and recipe at a time. I hope all is going well with you and your families and keep on cooking, blogging, sharing, and living life. Until the next recipe…

     
    • Lori 3:30 am on June 23, 2013 Permalink | Reply

      So happy to hear that you are feeling well after your surgery. Sounds like great things are in your future and I look forward to more great recipes. Take care a I wish you a speedy recovery. Cheers! From Canada

      • The Low Fat Chick 9:06 am on June 23, 2013 Permalink | Reply

        Hi Lori. Thank you so much for the kind words. I cannot wait to share more recipes with you. I hope you are having a great weekend in Canada! 🙂

    • foodiebitch 10:46 pm on June 24, 2013 Permalink | Reply

      Wishing you a quick and comfortable recovery!

    • Shashi 3:15 pm on July 3, 2013 Permalink | Reply

      I just stumbled on your blog and love your recipes – specially the almond waffles! I wish you a speedy return to more health and happiness than before.

      • The Low Fat Chick 1:43 pm on July 6, 2013 Permalink | Reply

        Hi Shashi. Thank you so much for your kind words! I am so glad you like the website. I cannot wait to share more recipes. I hope you had a wonderful 4th of July and enjoy the rest of your weekend! 🙂

  • The Low Fat Chick 4:14 pm on April 14, 2013 Permalink | Reply
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    Raw Food Delights, Gazpacho: Who Needs an Oven? 

    Fresh Gazpacho 4-14-2013 smaller

    by Jennifer Appleton

    Eating low fat in this day and age can be quite a feat, with creamy donuts, rich mud cakes and cheesy dips sometimes making it incredibly challenging to stay on the straight and narrow. Then again, websites like Low Fat Chick are here to prove healthy and delicious foods can go hand in hand. In fact, when we get used to eating seasonal, fresh, healthy dishes, we begin to wonder what we were missing in the first place, when we decided to forego greasy, sugary foods.  In this post, we introduce Gazpacho, the first of a series of raw food recipes. Once you try your hand at these easy, delicious dishes, you’ll see why, for at least one or two days a week, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    It is said in the summertime, the Spanish live on a diet of sun, sand and Gazpacho.  Just a sip of this deliciously, refreshing cold soup (which is ‘drunk’ directly from the bowl or a tall glass) will definitely turn you into an addict.  This is a fresh and light dish, but if you like a spicy kick, add a dash or two of hot sauce.

    Ingredients

    3 large tomatoes
    1 medium cucumber, cubed
    ½ small red pepper, cubed
    ½ small green pepper, cubed
    1 large garlic clove, crushed
    1 Tbsp extra-virgin olive oil
    2 Tbsp lemon juice, or red wine vinegar
    1 cup cold water
    salt and pepper to taste
    Tabasco hot sauce (optional)

    Preparation

    Peel tomatoes after submerging for a couple of seconds in boiling water. Slice roughly and place into a blender or large food processor. Blend for 1 minute. Add cucumber, peppers and garlic. Continue to Blend.

    Slowly add water. Add oil and lemon juice (or vinegar). Blend for 1 additional minute.

    Pour into a sealed container and refrigerate for 2-3 hours. Mix before serving. Add salt, pepper, and Tabasco (optional) to taste.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.9 ounces).
    Calories 68.83

    % Daily Value
    Calories From Fat  32.79  48%
    Total Fat 3.72g  6%
    Saturated Fat 0.51g  3%

     
    • Jueseppi B. 5:13 pm on April 14, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Thank you Ms. Summer for this timely recipe. Enjoy your Sunday evening.

      • The Low Fat Chick 5:43 pm on April 14, 2013 Permalink | Reply

        You’re very welcome. I hope you have a great Sunday evening as well. Spring is here! Yaaayyy!

        • Jueseppi B. 5:55 pm on April 14, 2013 Permalink

          YaaaaaaaYYY is absolutely correct.
          ♥ ❀ ✿ Namaste ❀ ✿ ♥

  • The Low Fat Chick 6:50 pm on April 7, 2013 Permalink | Reply
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    Herbed Pecorino Romano Chicken for Two 

    Herbed Pecorino Romano Chicken 4-7-2013 4-56-37 AM 4290x2856

    You know, I make it a must to not go into the processed food isles in the grocery store.  I like making fresh food and finding ways to eat those flavors of old school processed favorites like Shake & Bake the healthy way. Well, I wanted some chicken and wanted it Shake & Bake style, but preservatives aside. I developed this recipe and the flavor of Pecorino Romano cheese with dried herbs makes this a simple dish to prepare. Perfect for a date night for two. All you need is a side of roasted veggies, such as asparagus or broccoli to make a full meal and add color to your plate. Your date, or hubby will love this. Another new favorite for me!

    Ingredients

    1/2 cup fat free buttermilk
    3/4 cup plain bread crumbs
    1/3 cup Pecorino Romano cheese, grated
    1/4 tsp garlic powder
    1/2 tsp basil, dried 
    1/2 tsp parsley flakes, divided
    1/4 tsp oregano, dried
    1/2 tsp salt
    1/4 tsp black pepper
    4 chicken thighs, skinless, boneless and fat trimmed

    Preparation

    Preheat oven to 350°F.

    Pour buttermilk into a shallow dish.

    On a large piece of wax paper, mix together bread crumbs, cheese, garlic powder, basil, 1/4 tsp parsley, oregano, salt, and pepper.

    Rinse chicken and pat dry.

    Dip chicken in buttermilk and then dip into crumb mixture, patting the mixture on lightly so the chicken is coated evenly. Place chicken on a lightly oil rimmed baking sheet. Bake uncovered for 45 minutes, or until no longer pink in the middle.

    Serve garnished lightly with remaining parsley flakes (optional).

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (9.1 ounces).
    Calories 433.88

    % Daily Value
    Calories From Fat  120.76  28%
    Total Fat 13.57g  21%
    Saturated Fat 5.52g  28%

     
  • The Low Fat Chick 12:11 pm on March 24, 2013 Permalink | Reply
    Tags: , , sugar   

    Almond Waffles 

    Almond Waffle

    I have always dreamed of having a waffle maker. Well, I was online and what da know? Macy’s had a sale for a flip waffle maker. I instantly ordered it because I figured, with a flip waffle maker I could do no wrong. Well, I was right! This is the first waffle recipe I developed and it received rave reviews from myself and my friend. The waffles were soft on the inside, lightly crisp on the outside, and a perfect golden brown.  Chopped almonds add a nice subtle crunch to the inside as well.  Using less oil and 2% milk, this waffle is lighter than the average waffle, and sifting the flour made them airy and light. Such a new favorite of mine.  I wonder what kind of waffle to make next? Hummm….

    Ingredients

    1 3/4 cup wheat flour, white, unbleached, all-purpose flour
    2 tsp baking powder
    1/2 tsp salt
    1 Tbsp sugar
    1/4 cup sliced almonds, chopped
    3 eggs
    2 Tbsp vegetable oil
    1 1/2 cups 2% milk
    1 tsp almond extract
    1/4 cup maple syrup
    powder sugar, optional
    sliced fruit, optional

    Preparation

    Turn on waffle maker to heat up.

    Sift flour and measure. Place measured flour in a large bowl. Add baking powder, salt, and sugar. Resift all dry ingredients mixture back into the bowl. Stir in almonds. Set aside.

    In another bowl, beat eggs. Lightly beat in vegetable oil, milk and almond extract.

    Make a well in the center of the sifted dry ingredients. Pour in the liquid ingredients and mix together. Stir until batter is lightly lumpy.

    Lightly oil the waffle maker. Pour 3/4 cup of batter in the maker, and cook according to the waffle maker instructions.

    Remove waffle and plate. Repeat 3 more times till all waffles are made. Serve waffles sprinkled with a touch of powdered sugar, drizzle of maple syrup and fresh fruit.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.9 ounces).
    Calories 459.54

    % Daily Value
    Calories From Fat  139.13  30%
    Total Fat 15.78g  24%
    Saturated Fat  3.14g  16%

     
  • The Low Fat Chick 12:19 pm on March 9, 2013 Permalink | Reply
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    Red Onion and Basil Turkey Burger 

    Red Onion and Basil Turkey Burger

    Burger anyone? I love turkey burgers so much that I cannot remember the last time I actually ate a beef burger. Lean turkey meat is like a blank canvas, as it takes on so many flavors with ease.  Not only is the burger easy to flavor but so is making this burger. After a long week at work, it took me no time to make this.  Perfect for my Friday night of pure relaxation.

    Ingredients

    1 medium red onion, divided
    1/2 cup packed fresh basil leaves
    1 lb lean ground turkey (93% lean 7% fat)
    3 cloves garlic, minced
    2 Tbsp balsamic vinegar
    1 tsp honey
    1 tsp salt
    1/2 tsp black pepper
    4 fresh burger rolls

    Preparation

    Cut red onion in half. Finely chop one half, set aside. Cut the other half into slices, set aside.

    Finely chop 1/4 cup of basil. Set the other 1/4 cup aside for topping the burger.

    In a bowl combine turkey, garlic, chopped red onion, chopped basil, balsamic vinegar, honey, salt, and pepper. Use your hands to fully blend the ingredients, but be gentle and not over work the meat.

    Divide evenly into 4 portions and create patties.

    Broil for 8-10 minutes on one side till firm. Gently flip and broil for 5 minutes, or until done.

    Serve on buns topped with sliced red onions, basil leaves, and your favorite condiments.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.3 ounces).
    Calories 311.22

    % Daily Value
    Calories From Fat  108.68  35%
    Total Fat 12.14g  19%
    Saturated Fat  3.07g  15%

     
  • The Low Fat Chick 5:15 pm on February 18, 2013 Permalink | Reply
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    Sweet Potatoes and Sausage Hash 

    Sweet Potato and Italian Sausage Hash web

    Today I had President’s Day off and after having a successful visit to the dentist, I decided to head to the store because I felt like cooking.  Not sure what I wanted to make, but I became excited when I saw sweet potatoes at the store. Once an easy ingredient to find, they are hard to come by now that I live in Connecticut, which is far from Georgia and the lovely south. Last year, when I still lived in Atlanta, I went to a restaurant that served sweet potato hash. It was a yummy dish, but I never thought to make it at home.  Until today, when glorious sweet potatoes were in my eye sight. Now, what do I put in my hash?  Thinking about it, I got the idea to add sweet Italian sausage after reading an article a few days earlier. So, what the heck, let’s create some hash!  The results were great, as I instantly loved this dish. Not only is it savory with a small hint of sweetness, but it is very filling.

    Ingredients

    2 lbs sweet potatoes
    1 tsp salt, divided
    1 lb fresh sweet Italian sausage
    1 Tbsp olive oil
    1 bunch of scallions, sliced
    1 Tbsp brown sugar
    1 tsp black pepper

    Preparation

    Scrub the sweet potatoes clean and rinse with cool water. Peel the potatoes. Cut off and discard any woody portions and ends. Cut into bite-size cubes.

    Fill a large pot with just enough water to cover the potatoes.  Add 1/2 tsp salt to the water and bring to a boil.  Add potatoes. Cover the pot and cook potatoes for 15 minutes. Drain and set aside.

    Heat a frying pan over medium heat and add the sausages. Cook for 8-10 minutes, turning occasionally until cooked through. Remove from the pan and set aside.

    Add olive oil to the sausage fat in the pan and add potatoes. Cook over low heat for 5-8 minutes, turning occasionally.

    Cut the sausages into bite size chunks and add to the pan.  Add the scallions to the pan and cook for a couple more minutes, until hot. Add brown sugar, 1/2 tsp salt, and pepper to the pan. Gently stir and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.5 ounces).
    Calories 461.84

    % Daily Value
    Calories From Fat  117.07  25%
    Total Fat 13.06g  20%
    Saturated Fat  4.19g  21%

     
    • Jueseppi B. 5:48 pm on February 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Man is this YummY stuff Ms. Summer. Thank you. Happy Prez Day.

    • petit4chocolatier 9:09 pm on February 18, 2013 Permalink | Reply

      I love this recipe! Looks delicious 🙂

    • John 10:17 am on February 19, 2013 Permalink | Reply

      Hi I’m John from Fooduel.com. It is a site in which users vote recipes
      from 1 to 10.

      There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog

      It’s easy, fast and fun. The best Photo recipes will be stay here

      I invite you to enter add your blog and upload a recipe with a nice photo.

      We would love that you participate with some recipe like this, LOOK AMAZING!

      Regards

      http://www.Fooduel.com

      • The Low Fat Chick 11:42 pm on February 19, 2013 Permalink | Reply

        Hi John! Thanks so much for the information and the compliments! It sounds like a cool site. I will definitely check it out. Enjoy the rest of your week. 🙂

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