Low fat recipes

[Guest guest]

Barb & Everyone -

Well, this is the way I try to cook. I hope something strikes your

fancy and

maybe you'll want to get creative in the kitchen too. When my husband

and I

first started going to 's in 1989, well, we needed help. We got

it. I

have always loved to cook so I got creative. What follows are some of

my recipes - I hope I can be clear - if not, please do not hesitate to

contact me.

Anyway, here goes -

Always make your oatmeal with water. Believe it or not you get used to

it.

In order to eliminate the desire for butter/margarine on vegies, I boil

(that's right, I don't steam them) them in chicken boullion (non-fat).

Kids who don't eat their vegies at home eat them at my house because of

the chicken boullion. The flavor that is infused (sp) eliminates the

need/desire for marg/butter, etc.

I also always add an onion even if you don't eat it, it helps with the

flavor.

Chicken w/ Herbs

Get your favorite fresh herbs, mine are chives, dill and, oh my god,

I'm totally drawing a blank, basil, that's the one. Okay, use the

whole package of each. Two onions, and 2-4 cans of chicken broth

(non-fat). You also need boneless, skinless chicken breasts.

Slice the onions, place them in the bottom of a pot. Place the chicken

breasts on top of the onions, place the herbs on top of the chicken

breasts. Pour the broth over it all. Cover and bring to boil, reduce

to simmer (about 20 minutes, check for doneness - cook more as needed)

After the chicken is pretty much cooked through, season to your taste.

Be careful with this one as the chicken can dry out - best to use

fresh chicken, frozen seems to be more dry. Serve this with some rice

and big salad.

Chicken Picatta.

Boneless, skinless chicken breasts

Pam cooking spray

Lemon Juice (one lemon) or to taste

Capers

White Wine if you want

White Pepper if you like, regular will do just fine (white is merely

for looks)

You need a big non-stick skillet. Heat skillet, spray with Pam and add

skinless, boneless chicken breasts. Cook through, make sure they are

browned and remove. Keep skillet on heat, deglaze pan with white wine

or the liquid from the capers or both. This should take about 1-2

minutes. Add the capers, lemon juice and pepper, return chicken

breasts to pan, heat through, turning over a few times. Place the

chicken on plate, top with sauce and serve. I love this with french

green beans if you can get them. Big salad, as usual.

As I think of more, I'll send them on. Unfortunately, my recipes are

in my head and sometimes I'm not clear. If this holds true, let me

know, I'll clarify.

Jonni B