A simple fry-pan cooked mushroom -lowfat version for my New Years Resolution to lose some weight. Great served on toast with egg, serve on top of steak or chicken. For a gluten-free or lactose free then check your stock powder is suitable (I use Massel brand-GF, vegan, lactose free and all natural). For a creamier sauce use low-fat cream or evaporated milk in place of the water. I’ve noticed that the nutrition panel seems to be picking up on the extra olive oil-it’s optional and only needed if your mushrooms require. Instead of the extra oil you could use a little water.
Posted for Zaar World Tour 2005. Made this last night for dinner and was extremely pleased with the results. Very low fat, but I doubt anyone will notice. Herbs and sweet vegetables were wonderful. I used thyme instead of tarragon as I didn’t have any tarragon on hand. Very easy to make. Sprinkle with freshly grated parmesan, if desired. From a website featuring Australian recipes. It called for 20 cloves of garlic, but I figured that was a typo.
Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.
A simple, quick to make, low-fat and delicious anytime mushroom lovers’ snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine ‘Table: easy family food for every day of the week’. I am posting it for the 2005 Zaar World Tour.
This low GI recipe has been adapted from a recipe in Michelle Trute’s ‘cooking with conscience book 2’ which focuses on low-fat, low GI, easily prepared food. In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. Zaar would not allow me to include tzatziki as an ingredient, so I’ve included Greek yoghurt which is what I’d use if I had no tzatziki on hand. If you haven’t tried Greek yoghurt before, it’s much creamier than other yoghurts. And if you want a good recipe for tzatziki, I recommend Ravenseyes’ Recipe #306901 or Recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken.
