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Low Fatrestaurant recipes Almost Snickers Recipe By : Mary Ann Housman (WW leader) Serving Size : 8 Preparation Time :0:00 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Low fat ice cream -- softened 1 cup Low fat Cool Whip 1/4 cup Crunchy peanut butter 1 package Sugar free Chocolate pudding 3 ounces Grape Nut cereal Mix together ice cream, Cool Whip, peanut butter and pudding. Fold in Grape Nuts. Spread in 8x8 inch pan and freeze. restaurant recipes Applebee's® Low-Fat Asian Chicken Salad As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads. 1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles 1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. 2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. 3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. 4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. 5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. 6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. 7. Place a 1/4 cup pile of shredded carrots in the center of each salad. Nutrition Facts Serving size – 1 salad Total servings – 4 Fat (per serving) – 12g Calories (per serving) – 575 restaurant recipes Applebee's® Low-Fat Blackened Chicken Salad Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal? Dressing 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree. restaurant recipes Arby's® Jamocha Shake Okay, wash out the blender; this one's been begging to be cloned for years now. Arby's famous Jamocha Shake was one of the first frozen coffee drinks to gain popularity, even before Starbucks pummeled us with Frappuccinos. This thick drink is actually more milk shake than coffee drink, but if you like the original, you'll love this easy-to-make clone that serves two. 1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup 1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. 2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 3. Pour drink into two 16-ounce glasses. Makes 2 large drinks. restaurant recipes Baskin-Robbins® Ice Cream Cake Traditional white birthday cakes are pretty boring by themselves. Scoop a little ice cream onto the plate and I'll perk up a bit. But, hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll be the first one in line with a plastic fork. This 4500-unit ice cream chain stacks several varieties of pre-made ice cream cakes in its freezer, but I've discovered the most popular version, over and over again, is the one made from white cake with pralines and cream ice cream on top. So that's got to be the version we clone here. But don't think you're locked into this formula - you can use any flavor of cake and ice cream you fancy for your homemade masterpiece. Just be sure the ice cream you choose comes in a box. It should be rectangular shape so that the ice cream layer stacks up right. Then you'll want to find a real sharp serrated knife to cut the ice cream in half while it's in the box. And check this out: That white stuff that coats the cake is actually softened ice cream spread on a thin layer like frosting, and then re-frozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits your festive occasion. Voilà! You've just made an ice cream cake at home that looks and tastes like those in the stores that costs around 35 buck each. Cake 1 box white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1/2-gallon box pralines and cream ice cream 4 cups (2 pints) vanilla ice cream 1 12-ounce container white frosting Optional colored frosting A sharp bread knife makes box slicing easy Ice cream on top of the cake, and all the trimming 1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to room temperature. 2. When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer. 3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the halves next to each other on the cake. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When the cake has been trimmed, place it into the freezer for an hour or two. 4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Sitr the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up. 5. When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time. 6. When you are ready to serve the cake, leave it out for 10 minutes before slicing. Cut the cake with a sharp knife that has been held under hot water. Makes 1 large cake (16 - 20 servings). Tidbits You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box. restaurant recipes El Pollo Loco Mexican Beans Recipe By : Greg Young of El Pollo Loco via LA Times Serving Size : 6 Preparation Time :0:30 Categories : Beans and Legumes California Mexican Side Dishes Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 whole serrano chile 1/4 teaspoon serrano chiles -- ground 1 28-oz. can pinto beans 1/3 cup water Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes. restaurant recipes Entenmann's Fat-Free Oatmeal Raisin Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Desserts Cookies Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 tablespoon Molasses 3 Raw egg whites 1 cup Dark raisins 1 1/2 teaspoons Vanilla 1 cup Light brown sugar -- packed 1 cup Granulated sugar 1/2 cup Non-fat dry milk powder 1/2 teaspoon Cinnamon 1 1/2 teaspoons Baking powder 2 1/2 cups Quaker brand quick-cooking -- rolled oats 1 cup All-purpose flour Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam just to keep cookies from sticking. Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing from cookie sheets carefully. restaurant recipes Famous Amos Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Cookies Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1/2 pound Butter or margarine 1 cup Light brown sugar -- packed 1 cup Sugar 3 Eggs 3 cups Bisquick 1 cup Cornstarch 1/2 cup Nonfat milk powder 2 tablespoons Sanka or coffee powder 1 tablespoon Unsweetened cocoa powder 1 tablespoon Vanilla 1 Package semi-sweet chocolate pieces -- (12 ounces) 4 ounces Pecans -- well-chopped With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months. restaurant recipes Kraft® Thousand Island Dressing Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers (such as the In-N-Out Double-Double clone) as a homemade "special sauce." It's easy, it's tasty, it's cheap and it can be made low fat simply by using low-fat mayo. Dig it. 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon white vinegar 2 teaspoons sugar 2 teaspoons sweet pickle relish 1 teaspoon finely minced white onion 1/8 teaspoon salt dash of black pepper 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend. Makes about 3/4 cup. restaurant recipes Lone Star Steakhouse® Chili When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames. 1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid 1 14.5-ounce can peeled diced tomatoes 1 8-ounce can tomato sauce 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf Garnish grated cheddar cheese diced onion canned whole jalapeno chili peppers Hot enough for you? 1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and sauté for about two minutes. 3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings. restaurant recipes McDonald's® Shakes All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nesquik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it! Vanilla Shake 2 cups vanilla ice cream 1 1/4 cups low fat milk 3 tablespoons sugar Chocolate Shake 2 cups vanilla ice cream 1 1/4 cups low fat milk 2 tablespoons chocolate flavor Nesquik mix Strawberry Shake 2 cups vanilla ice cream 1 1/4 cups low fat milk 3 tablespoons strawberry flavor Nesquik mix 1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients. 2. Pour into two 12-ounce cups. Serves 2. restaurant recipes McDonald's® Yogurt Parfait This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand of vanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy. 4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers of Yoplait) 2 10-ounce boxes sliced strawberries with sugar added, thawed 1/3 cup frozen blueberries, thawed 1/2 cup crunchy, sweet granola 1. Pour 1/2 cup of yogurt into a parfait cup or tall glass. 2. Add 1/2 cup of strawberries into the glass on top of the yogurt. 3. Add 1 tablespoon of blueberries to the glass. 4. Pour 1/2 cup of yogurt over the fruit. 5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings. Makes 4 servings. restaurant recipes Nabisco® SnackWell’s Banana Snack Bars In 1996, Nabisco built up its growing line of SnackWell’s baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and the chewy banana variety cloned here. The secret ingredients that help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you'll have 21 tasty little low-fat snack bars to get you through the week. 2 egg whites 1 cup plus 5 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons molasses 1 1/2 cups banana puree* 3 tablespoons shortening 1/4 cup whole milk 1/2 teaspoon vanilla butter nut extract 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1. Preheat oven to 350°. 2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this. 3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks. 4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition. 5. In a separate bowl, combine the remaining ingredients. 6. While beating the wet mixture, slowly add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar. 8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan. 9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container. *Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy. Nutrition Facts Serving size – 1 bar Servings – 21 Total fat (per serving) – 1.8g Calories (per serving) – 118 restaurant recipes RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Muffins Low-Cal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Minus 1 T flour 1 tb Plus 2 tsp baking powder 1/2 ts Baking soda 1 Pinch salt 3 tb Stick margarine, chilled 3/4 c Low fat (1.5%) buttermilk 1 1/2 oz Sharp cheddar cheese, grated 1/4 ts Garlic powder 1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray. 2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes. 3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside. 4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately. Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib. restaurant recipes Seven Seas® Free Viva Italian Fat-Free Dressing Seven Seas dressings were first introduced by Anderson Clayton Foods back in 1964, when the trend toward fat-free foods was in its infancy. Kraft Foods later picked up the brand, and Seven Seas today ranks number four in sales of salad dressings in the United States. Here's our special technique to creating a delicious clone of Seven Seas spice-filled fat-free Italian dressing straight out of the latest TSR low-fat cookbook, using a secret combination of water, cornstarch and gelatin where the fat used to be. 1 1/3 cups water 1 1/2 tablespoons granulated sugar 2 teaspoons cornstarch 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon dried minced garlic 1/2 teaspoon finely minced red bell pepper 1/2 teaspoon Italian seasoning 1/4 teaspoon gelatin 1/2 cup white vinegar 1 teaspoon dry nonfat buttermilk 1. Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat. 2. Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat. 3. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate-- preferably overnight--before serving. Makes 1 1/2 cups. Nutrition Facts Serving size – 2 tablespoons Total servings – 12 Fat (per serving) – 0g Calories (per serving) – 10 restaurant recipes Yonah Schimmel® Low-Fat New York City Knish Here's a recipe that comes from a challenge issued by the New York Daily News. They wanted to find out if a West Coast boy could duplicate the taste of an authentic New York City knish. But, mind you, not just any knish. This knish comes from one of the oldest knisheries in the Big Apple; a place which also takes pride in the low fat content of its knishes, versus the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever sampled), I realized that not only could a simple clone recipe be created, but that the fat gram count could come in even lower. The Daily News even went so far as to have a lab analyze the fat content of not only the original knish and the clone, but also the fat grams in a street vendor knish and a supermarket knish, just for comparison. The results are listed below. If you'd like to check out the original article that ran in the Daily News, click here. 6 medium russet potatoes 2 1/2 tablespoons low-fat butter 1/4 minced onion 3 tablespoons fat-free chicken (or vegetable) broth 1/2 teaspoon salt, or more to taste 1/8 teaspoon ground black pepper, or more to taste Seasoning blends, chives or pepper flakes to taste (optional) 6 sheets phyllo dough 1. Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl. 2. Sauté onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well. 3. Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees. 4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.) 5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown. Makes four knishes. sandwich recipes Fried Green Tomato Sandwiches 1 (8 ounce) package sliced bacon 1 large egg white 1/4 teaspoon salt 1/2 cup cornmeal 1/2 teaspoon coarsely ground black pepper 1 pound green tomatoes (3 medium), cut in 1/2-inch slices 1/4 cup low-fat mayonnaise dressing 1/4 cup low-fat plain yogurt 2 tablespoons chopped fresh chives 4 green-leaf lettuce leaves 8 slices firm whole-grain or white bread, toasted Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper. In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain. In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices. sandwich recipes Philly Cheese Meatball Sandwiches 2 teaspoons vegetable oil 1 green bell pepper, cut into strips 1 small onion, cut into thin wedges 1 (18 ounce) package frozen, fully cooked meatballs (about 35 meatballs) 6 hoagie rolls, split and warmed 3/4 cup low-fat pasteurized process cheese spread sauce, heated Heat oil in a large nonstick skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes. Add meatballs. Cover and cook 13 to 14 minutes, or until meatballs are heated through and vegetables are tender, stirring occasionally. Spoon meatball mixture into rolls and drizzle with cheese sauce. Makes 6 sandwiches. sandwich recipes DAGWOOD ITALIANO 1 Bell pepper, red 1 Bell pepper, green 1 1/2 ts Olive oil, divided 1 t Rosemary, fresh choped Or 1/4 ts Dried crushed 1 Garlic, clove, minced 1 tb Red wine or broth 12 oz Lamb, bonles,loin,sirloin 4 French Bread 5"length 1/2 c Mozzerela,low fat,grated 1/4 c Parmesan cheese Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or until skins are slightly charred and shriveled. Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes. Remove peppers from plastic, peel off skin remove seeds and cut into strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat remaining oil in large nonstick skillet. Add lamb and sear on all sides. Place lamb on rack in shallow roasting pan. Insert meat thermometer in center part of lamb ond roast in preheated 375*F. oven to internal temp of 140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes. To construct sandwiches thinly slice lamb and arrange on four of the bread halves, alternating with red and green pepper strips. Top with mazzarella and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn light brown. Add top halves of bread and serve | ||
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