Low-Fat Recipes

From the Dabetic Living Online website its Low-Fat Recipes. Delicious Low-Fat Recipes like; Ginger Vegetable Stir-Fry, Seasoned Fish, and Light Shepherd's Pie. Find them all at one of my favorite recipe websites, Diabetic Living Online.  http://www.diabeticlivingonline.com/

Low-Fat Recipes

Eating well doesn't mean skimping on flavor. With these scrumptious low-fat diabetic recipes, you can enjoy all of your favorite dishes without the fat. We've specially picked these yummy dinners with 3 g of fat or less per serving.



Ginger Vegetable Stir-Fry

For a delicious meal, roast or broil your favorite meat or poultry and serve this colorful medley of veggies alongside....


Seasoned Fish

This delicious fish dish takes little time to prepare. Sprinkle with seasonings, broil a few minutes, and the succulent cod or other whitefish is ready to serve.....


Light Shepherd's Pie

This updated dinner-in-a-dish, sometimes called hamburger pie, includes less meat, more vegetables, and fewer potatoes than the traditional version......



* Click the link below to get all the Low-Fat Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/low-fat/low-fat-recipes

"Meatless Monday" Recipe of the Week - Shepherd's Pie

For the "Meatless Monday" Recipe of the Week it's Shepherd's Pie. A classic dish gone Meatless! I found several versions of this online but I'm going with the one on the CooksRecipes website. The Cooks site is just loaded with delicious and healthy recipe ideas. Be sure to check the CooksRecipies site out!    http://www.cooksrecipes.com/index.html


Shepherd's Pie

This delicious classic requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it's a comforting weekend meal. It's substantial and filling, though my family rarely leaves leftovers.

Recipe Ingredients:

4 large or 6 medium potatoes
1 tablespoon nonhydrogenated margarine
1/2 cup low-fat milk, rice milk, or soy milk

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1/2 medium head cauliflower, finely chopped
1 cup frozen peas, thawed
1 cup cooked fresh or frozen corn kernels, thawed
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill (optional)
Seasoned salt and freshly ground pepper to taste
Wheat germ

Cooking Directions:

1 - Preheat the oven to 400°F (205°C).
2 - Peel and dice the potatoes. Place in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
3 - Stir the margarine into the potatoes until melted, then add the milk and mash until fluffy.
4 - Set aside until needed.
5 - While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and sauté over medium heat until the onion is golden. Add the cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 minutes.
6 - Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and ground black pepper.
7 - Lightly oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the bottom with a generous layer of wheat germ, then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly.
8 - Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to serve.
Makes 6 servings.

Variations:

* To make this dish even more substantial, add 8 ounces of well-drained, finely diced tofu (or baked tofu) or 1 cup cooked or canned beans of your choice.
* Other vegetables can be substituted for the ones listed above. Try broccoli instead of cauliflower; zucchini or green beans in place of the corn and/or peas; and a half cup or so of sliced mushrooms is a welcome addition if everyone present likes them.

http://www.cooksrecipes.com/mless/shepherd%27s_pie_recipe.html

Low Calorie Casserole Recipes

From the Eating Well website it's Low Calorie Casserole Recipes. Delicious, Low Calorie, One Pot Recipes! Turkey & Leek Shepherd's Pie and Seafood Chowder Casserole are two of the recipes you'll find here. It's all from the EatingWell website!   http://www.eatingwell.com/


Low Calorie Casserole Recipes

Easy, healthy casseroles that won’t pack the pounds.
Craving a casserole but worried comfort foods don’t fit into your diet? Not to worry—the EatingWell

Test Kitchen has slashed the fat and calories from your favorite casserole recipes so you can enjoy them without guilt. Next time you’re craving comfort food, try a new casserole recipe, such as Skillet Tuna Noodle Casserole, for an easy family meal. We’ve made these easy casserole recipes healthier so you can feel like you’re indulging but still meet your weight-loss goals.



Turkey & Leek Shepherd's Pie
The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce. The dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose.....


Seafood Chowder Casserole
New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood—scallops, clams and mahi-mahi would also work well......


Chicken “Carne” Adovada
Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour tortillas and, though it’s not traditional, we like the contrast of creamy avocado with it........



* Click the link below to get all the Low Calorie Casserole Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_casserole_recipes

Healthy Casserole Recipes for Fall

From the EatingWell website it's Healthy Casserole Recipes for Fall. You can check out the EatingWell website for all healthy and delicious recipes and tips!    http://www.eatingwell.com/



Healthy Casserole Recipes for Fall

From Shepherd’s Pie to Baked Mac and Cheese, easy casserole recipes for fall.
Casseroles are the perfect option for a healthy dinner you can make-ahead or serve the next day as leftovers. Our healthy casserole recipes for fall, including mac and cheese recipes, chicken casserole recipes, gratin recipes and more fall casseroles, are satisfying dinners full of lean proteins, hearty vegetables and flavorful sauces.



Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.....


Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber......


Creamy Hamburger Noodle Casserole
The EatingWell Test Kitchen takes lean ground beef and combines it with whole-grain bulgur, egg noodles and a creamy tomato sauce in a baked casserole topped with Cheddar. With less fat and calories than the original skillet meal, this dish is sure to become a new family favorite.....



* Click the link below to get all the Healthy Casserole Recipes for Fall

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_casserole_recipes_for_fall

Quick Casserole Recipes

Nothing like a good Casserole. So from the website of EatingWell it's, Quick Casserole Recipes.

Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette......




Tuna-&-Tomato Mac & Cheese
Tuna mac & cheese takes a trip to the Southwest with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but if you like, you can keep it mellow by using a 14-ounce can of drained petite diced tomatoes and mild chili powder.....




Green Bean Casserole
This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.....




* Click the link below to get all the Quick Casserole Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_casserole_recipes?sssdmh=dm17.762981&slide=4&utm_source=EWTWNL&esrc=nwewtw100714 

Healthy Casserole Recipes for Fall

Easy to prepare and a comfort food, and make it healthy thanks to the EatingWell website. It's all about the Healthy Casserole Recipes for Fall.

From Shepherd’s Pie to Baked Mac and Cheese, easy casserole recipes for fall.
Casseroles are the perfect option for a healthy dinner you can make-ahead or serve the next day as leftovers. Our healthy casserole recipes for fall, including mac and cheese recipes, chicken casserole recipes, gratin recipes and more fall casseroles, are satisfying dinners full of lean proteins, hearty vegetables and flavorful sauces.




Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.......

Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber......




* Click the link below to get all the Healthy Casserole Recipes for Fall from eatingWell


http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_casserole_recipes_for_fall?sssdmh=dm17.762981&utm_source=EWTWNL&esrc=nwewtw100714

Top 50 Diet Recipes for Fall

Get ready for Fall with the Top 50 Diet Recipes for Fall from the EatingWell website.

Top 50 Diet Recipes for Fall


Celebrate the fresh flavors of the season with our best low-calorie recipes for fall.
With the changing weather and back-to-school season comes a fresh start for healthier eating and losing weight. Our top 50 diet recipes for fall are delicious low-calorie recipes for every meal that feature the freshest produce and flavors of the season, such as apples, squash, pumpkin, cauliflower, beets and cabbage. Our best low-calorie recipes for fall also feature satisfying soup recipes and chili recipes, comforting casseroles and other comfort food classics that are lighter and healthier than traditional recipes. Try our Roasted Pumpkin-Apple Soup for a flavorful fall soup recipe or Vegetarian Shepherd’s Pies for a portion-controlled comfort food recipe.



Roasted Pumpkin-Apple Soup
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal....



Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.....



* Click the link below to get the Top 50 Diet Recipes for Fall


http://www.eatingwell.com/recipes_menus/recipe_slideshows/top_50_diet_recipes_for_fall?sssdmh=dm17.759136&utm_source=EWDNL&esrc=nwewd091514

Vegetarian Shepherd’s Pies

It's almost the first day of Fall and what better recipe than one for a Vegetarian Shepherd’s Pies! There was several I came across but this one from Eating Well just stood out. I left the link to the Eating Well web site which is full of delicious and healthy recipes and ideas.

These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.

Vegetarian Shepherd’s Pies

4 servings, about 2 cups each

INGREDIENTS
1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 tablespoon butter
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 large onion, finely diced
1/2 cup finely diced carrot
1 tablespoon water
3/4 cup frozen corn kernels, thawed
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons all-purpose flour
1 14-ounce can vegetable broth
1 1/2 cups cooked or canned (rinsed) lentils

PREPARATION
Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash with a potato masher until mostly smooth.
While the potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.
Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.
Divide the hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.

NUTRITION
Per serving: 326 calories; 8 g fat ( 3 g sat , 4 g mono ); 9 mg cholesterol; 55 g carbohydrates; 0 g added sugars; 12 g protein; 10 g fiber; 679 mg sodium; 842 mg potassium.

Nutrition Bonus: Vitamin A (65% daily value), Folate (45% dv), Vitamin C (25% dv), Potassium (24% dv), Iron (20% dv), Magnesium (16% dv).

http://www.eatingwell.com/recipes/vegetarian_shepherds_pie.html