Low Fat Recipe Sampler - Apple Pie, Baked Chicken Breast with Fresh Basil, Baked Macaroni, Cheese & Spinach, Baked Potato with Spicy Chicken Topping, Beef Tenderloin with Cabernet Cherry Sauce, Black Bean Lasagna, Buffalo Chicken Strips, and many more! [NOOK Book]

Low Fat Recipe Sampler - Apple Pie, Baked Chicken Breast with Fresh Basil, Baked Macaroni, Cheese & Spinach, Baked Potato with Spicy Chicken Topping, Beef Tenderloin with Cabernet Cherry Sauce, Black Bean Lasagna, Buffalo Chicken Strips, and many more!

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Overview

SNEAK PEAK:

E−Cookbooks Low Fat Recipe Sampler
VJJE Publishing Co.

Table of Contents

Introduction
Personalized Cooking Aprons
Apple Pie
Baked Chicken Breast with Fresh Basil
Baked Macaroni, Cheese & Spinach
Baked Potato with Spicy Chicken Topping
Beef Tenderloin with Cabernet Cherry Sauce
Black Bean Lasagna
Buffalo Chicken Strips
Bulgar Wheat and Fruit Stuffing
Cajun Style Pasta
Chicken Cordon Bleu
Chile−Cheese Chowder
Chili Dip
Chipotle Turkey Chili
Chocolate Candy Cheesecake
Chocolate Cherry Layer Cake
Chutney Chicken Salad
Cocoa Angel Food Cake
Colorful Chicken Stew
Corn Noodles
Crab Imperial
Crockpot Tostada
Spicy Cucumber−Avocado Soup
Curried Cauliflower
Dijon Mushroom Potatoes
Egg McMuffin
Finger Lakes Chicken
Gardenburger
Garlic and Sage Biscuits
German Potato Salad
Glazed Roast Pork Tenderloin
Greek Burgers
Greek Chicken
Layered Pizza Dip
Middle Eastern Roast Chicken
Mississippi Mud Cake
Nacho Cheese Soup
Orange Chicken with Rice
Oven−Baked Pork Chops
Peppermint Angel Food Cake
Porkettes
Potato Gnocchi with Sage Cream
Sesame Ginger Noodles
Shrimp Thermidor
Smoked Eggplant and Yogurt
Spaghetti Sauce
Stuffed Mushrooms
Three Cheese Baked Ziti
Two Layer Pumpkin Pie
Veal Stew
Vegetable Dip
Vietnamese Sandwiches
Zucchini Stuffed Chicken

Apple Pie
Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray
Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5−6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch
Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
Set oven temperature to 350 degrees.
In a food processor, process the oats, graham crackers and walnuts until finely ground. Add the egg white and process until blended. The mixture should look crumbly not gooey.
Coat a 9−inch pie pan with cooking spray. Press the crumb mixture evenly into the pie pan to make the crust. Lightly coat with cooking spray. Bake at 350 degrees for 10 minutes. Remove from oven and set aside until ready to use.
Bring the cider to a boil in a large heavy saucepan over high heat. Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture into a large mixing bowl. Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl. Peel the apples, cut into quarters, remove the core and cut into thin slices. Stir the apples into the cider mixture. Sprinkle the cornstarch over the apples and stir to combine. Arrange the apples in the crust.
In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together. Pour the melted butter into the bowl stirring to combine.
E−Cookbooks Low Fat Recipe Sampler
Sprinkle the topping over the apples, pat down with your hands and bake at 350F for 1 hour to 1 hour and 15 minutes. The center should be soft when pierced with a sharp knife.
Baked Chicken Breast with Fresh Basil
10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese
Arrange chicken in single layer in baking dish. Combine yogurt, basil and cornstarch; mix well and spread over chicken.
Combine bread crumbs with Parmesan and sprinkle over chicken.
(If making in advance, cover and refrigerate for up to 6 hours.)
Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside.
Baked Chicken Breast with Fresh Basil 5
Baked Macaroni, Cheese & Spinach
1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika
Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts.

TO BE CONTINUED... Buy now and get all the Recipes!
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Product Details

  • BN ID: 2940013813151
  • Publisher: eBook4Life
  • Publication date: 12/6/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 138 KB

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted April 4, 2012

    Wyad

    I love chicken breats evev when it taste better with stuffing.

    Was this review helpful? Yes  No   Report this review
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