Notes:
 I used fat free chicken broth instead of the wine (more kid friendly), and added about a cup more then the recipe called for. The flour from the chicken thickened the broth, the mushrooms absorbed all of the wonderful citrus flavors, and I had a great flavorful sauce that I poured over the chicken and some brown rice. Wonderful!!!

Servings: 6

Ingredients:
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon paprika
6 boneless, skinless chicken breast halves
2 tablespoons Brummel and Brown Yogurt Spread (or your own margarine)
1/2 tablespoon minced garlic
1 large lemon, juiced
1 large lime, juiced
2 cups fresh sliced mushrooms
1 green onion, sliced
1/4 cup white wine, optional

Directions:
Mix flour, salt, pepper and paprika in plastic bag. Add chicken three pieces at a time and shake well to coat. Brown chicken in skillet in melted yogurt spread (or margarine). When browned, add garlic and juice. When juice is almost gone add mushrooms and saute for approximately 5 minutes. Add green onions and wine, if desired and cook approximately 15 minutes, until chicken is no longer pink and mushrooms have browned. Serve with rice or fresh vegetables.

calories: 165 / fat: 3 / Weight Watcher Points: 3

Submitted by:
Joshua

Notes:
LOW FAT, SUGARFREE DESSERT

Servings: 12

Ingredients:
1 BOX LEMON CAKE MIX
1 BOX SUGERFREE VANILLA PUDDING
2 SPOONS FATFREE SOURCREAM
12oz.CAN DIET SPRITE
1 FATFREE COOLWHIP

Directions:
POUR CAKE MIX IN BOWL, ADD SOURCREAM, AND MIX IN DIET SPRITE. MIX WELL WITH MIXER.. POUR INTO A SPRAYED 9 BY 13 PAN , BAKE TILL TOOTHPICK COMES OUT CLEAN. COOL.. IN A BOWL MIX PUDDING ACCORDING TO DIRECTIONS, PUNCH HOLES IN CAKE AND POUR PUDDING MIXTURE OVER CAKE AND REFRIGERATE FOR 30 MINUTES. TAKE OUT AND PUT COOLWHIP ALL OVER CAKE AND SERVE OR REFRIGERATE TILL READY TO SERVE..

Submitted by:
susan

Notes:
This is an incredibly easy pasta dish. Reduce the quantity of olive oil to make the dish less fatty. An almost unlimited number of variations, substitutions and additions are possible. Just use your imagination! Thanks again to the lovely cooks at AllRecipes.

• Calories: 134
• Total Fat: 2.8g
• Cholesterol: 0mg
• Sodium: 117mg
• Total Carbs: 22.6g
•  Dietary Fiber: 2.1g
• Protein: 4.4g

Servings: 6

Ingredients:
* 12 ounce rotini pasta
* 1 tablespoon vegetable oil
* 1 clove garlic, crushed
* 1 teaspoon dried basil (or 1 tablespoon fresh)
* 1 teaspoon Italian seasoning
* 1 onion, diced
* 2 red chile peppers, seeded and chopped
* 1 (14.5 ounce) can diced tomatoes
* 3 drops hot pepper sauce
* salt and ground black pepper to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes.
3. Stir in onion and chili; cook until onion is tender.
4. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through.
5. Toss with the cooked pasta, and season with salt and pepper if desired.

Submitted by:
Sarah

Notes:
Seriously, what would I do without AllRecipes? This is a delicious way to get more veggies, and a way to satisfy your urge for Italian food without loading up on pasta. You can cut the fat even further if you use less oil and/or cheese, or substitute light cheese for full-fat. Use homemade sauce if you have it, and this dish goes from tasty to phenomenal.

• Calories: 190
• Total Fat: 11g
• Cholesterol: 13mg
• Sodium: 479mg
• Total Carbs: 16.1g
•  Dietary Fiber: 3.8g
• Protein: 8g

Servings: 5

Ingredients:
* 2 large zucchini, thinly sliced
* 2 tablespoons olive oil
* 1 large onion, diced
* 2 cloves garlic, minced
* 1 (16 ounce) jar spaghetti sauce
* 1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Boil the zucchini until tender; drain.
3. In a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
4. Combine the zucchini, onion and garlic in a 9×12 inch casserole dish and mix well.
5. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your tastes and dietary concerns).
6. Bake for about 20 minutes, or until hot and bubbly.

Submitted by:
Sarah

Notes:
These are a great alternative to greasy fries. They’re incredibly easy (hardly even a “recipe” at all, really) and very flavorful. Many other spice/seasoning combinations work well, but the parmesan/basil combo is tasty and simple. Use less cheese to cut the fat even further, but it’s not all that high to begin with. Another AllRecipes find.

• Calories: 155
• Total Fat: 1.9g
• Cholesterol: 5mg
• Sodium: 128mg
• Total Carbs: 29.1g
• Dietary Fiber: 3.9g
• Protein: 5.9g

Servings: 4

Ingredients:
* russet potatoes
* cooking spray
* 1 teaspoon dried basil
* 1/4 cup grated Parmesan cheese
* salt and pepper to taste

Directions:
1. Preheat oven to 400 degrees. Spray a baking sheet or glass dish with nonstick spray.
2. Slice potatoes into steak-fry sized 1/4 inch strips.
3. Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
4. Bake 25 minutes in the preheated oven, or until golden brown.

Submitted by:
Sarah

Notes:
This is a very easy way to create a fat-free, sugar-free, tasty dessert.

I prefer regular Cherry Jell-O to the Black Cherry flavor, although either may be used.

I have substituted almond extract for the vanilla, and it also tastes delicious!

Servings: 4

Ingredients:
1 small package Sugar-Free Cherry Jell-O
3/4 Cup boiling water
2 packets Splenda sweetener
1 tsp. vanilla extract
1 Cup frozen dark sweet cherries, pitted (No Sugar Added) - do not thaw
1 Cup fat-free plain yogurt

Directions:
In blender, dissolve Jell-O and Splenda in boiling water. Add vanillla extract.
Blend on low until completely dissolved.
Dump in frozen cherries, then yogurt.
Blend on high to puree cherries and to whip air into the mixture.
Pour into four serving containers.
Refrigerate for 30 minutes or longer.
Enjoy!

Submitted by:
Jane

Notes:
This is a great low carb, sugar-free, diabetic safe recipe.  I’ve had this a while and I got it from another person on this site.  I modified this one by basically using an egg white and imitation vanilla.  I also recalculated the nutrition information to match what I put in this recipe.  It is really pretty good and I was so shocked.  I will be eating this again and again.

Servings: 1

Ingredients:
1 egg white
2 Tblsp. Whole Ricotta Cheese (or you can use cream cheese)
1 tsp. imitation vanilla extract
1 pkt. Splenda
Dash of cinnamon
Dash of nutmeg

Directions:
Mix all ingredients in a bowl. Whisk ingredients until well blended. Pour into a heated, greased skillet (or use griddle) and cook. Like pancakes, wait for first side to bubble in middle and then flip and cook other side. Serve with butter or sugar-free syrup.

Submitted by:
Samantha

Notes:
Garlic seasoned, pan fried chicken breasts.

Servings: 2-4

Ingredients:
2 tsp. garlic powder, 1 tsp. onion salt, 1 tsp. season salt, 1 Tbs. butter, margarine or bacon grease (it helps the seasoning stick to the chicken) 2-4 boneless, skinless chicken breasts.

Directions:
Melt butter, margarine or bacon grease in skillet on medium heat. Put trimmed chicken breasts in pan and sprinkle seasoning mixture over it. Flip and repeat every couple of minutes until well browned and seasoned to taste. Goes great with rice, mashed potatoes or any veggies.

Submitted by:
Beth

Notes:
Leek & Herb Fritatta

This is the Italian version of an omlet but with way more flavor.

Servings: 4-6

Ingredients:
4 cups Leeks (including green part)
2 tbls butter
6 eggs
1/2 cup fresh basil, parsley, and mint
1/4 cup Parmesan cheese
Salt and Pepper for seasoning

Directions:
Preheat Broiler.
Saute leeks and butter in 10 inch fry pan for 15 min or until leeks are very soft.
Meanwhile, wisk together eggs, Parmesan cheese, basil, parsley, mint, salt and pepper.
When leeks are fully cooked, add the egg mixture into the fry pan and make sure the leeks and egg mixture are completely combined. Let it cook until the eggs begin to puff on the sides then put the pan into the broiler for a couple of minutes or until the center is completely cooked. Take out, cut into sections and enjoy.

Submitted by:
Lindsey

Notes:
This recipe makes 16 large wonderfully moist and dense pumpkin muffins. The original recipe called for more oil, less pumpkin and regular eggs. Using more pumpkin allows the muffin to keep its moisture and to get rid of most of the fat.  I put in the weight watcher’s recipe builder and it is 3 points which works out to about 150 calories and 1 gram of fat per muffin.

Servings: 16

Ingredients:
1½ cups all-purpose flour
1 teaspoon baking powder
2-3 tbsp pumpkin-pie spice (depending on how spicey you like it)
1 ¼ cups sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 can solid-pack pumpkin ( 15-oz can)
2 Tbsp vegetable oil
1/2 cup fat free egg beaters

Directions:
Pre-heat oven to 350
measure and mix dry ingredients together in a large bowl, then add pumpkin, oil, and eggbeaters mix untill well blended, but do not overmix. spray muffin tin(s) or use paper cups, fill cups 2/3 full. Bake untill firm, about ten minutes.

Submitted by:
leah