chiliHere are a few low fat recipes that will turn your old eating habits to nutritious good tasting, life style changing habits. With these recipes you will be on the right track to a trimmer, thinner looking body. There are a variety of healthy foods to choose from such as, salads, soups, breads, low fat entrees and more. Cooking has never been easier and you will soon see that healthy cooking is the only way to go.

·Cheese Bread
·Chicken Souffle
·Cajun Grouper
·Corn Salad
·Chili Soup
·Strawberry Rhubarb Cobbler

Cheese Bread
Ingredients:
1 package dry yeast
2 teaspoons sugar
1 cup warm water
3 cups flour
2 teaspoons mustard
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sharp cheddar cheese, shredded
Cooking spray

In a large bowl dissolve yeast and sugar in warm water. Let stand 5 minutes. Add 1 cup flour, mustard, oil, salt, and pepper to the yeast mixture and stir until smooth. Then add 1 3/4 cups flour and cheese. Stir to form soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Coat large bowl with some cooking spray and then place dough in bowl. Flip dough to coat with spray. Cover and let rise in a warm place for 1 hour or until doubled in bulk. Punch dough down and turn out onto a lightly floured surface. Roll dough into a 14×7-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets and pinch ends to seal. Place roll seam side down in a 9×5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk. Preheat oven to 375º. Uncover dough and bake at 375º for 35 minutes. Remove from pan immediately and cool on wire rack.

Chicken Soufflé

Ingredients:
2 cup chicken breast strips, cooked and cubed
1 1/2 cup long-grain white rice, cooked
3 whole hard-boiled eggs, chopped
1/2 cup onions, chopped
1/4 tsp salt
10 3/4 ounces low-fat cream of mushroom soup
3/4 cup fat-free mayonnaise
1 cup Rice Krispies cereal

First, preheat the oven to 375 degrees. Then, spray a 2-quart casserole dish with non-stick cooking spray and set aside. Combine chicken, rice, eggs, onions, and salt in a medium mixing bowl very well. Fold in mushroom soup and mayonnaise. Spoon and spread mixture evenly into prepared dish. Sprinkle Rice Krispies over top and bake for 45 minutes.

Cajun Grouper

Ingredients:
1 garlic clove, or garlic powder to taste
1 tbsp. olive oil
1 large onion, chopped
1 large bell pepper, chopped
1 8 oz. can tomato sauce
2-3 tbsp. Creole seasoning
4 fairly large size grouper fillets

Preheat the oven to 350° F. Then, sauté garlic, onions and bell pepper in olive oil until tender. Add tomato sauce, Creole seasoning, and garlic. Simmer uncovered for 20 minutes. Spray pan with non-stick cooking spray. Bake grouper fillets in a non-stick pan at 350° F until half done, about 10 minutes. Pour sauce over fillets and bake for 10 more minutes.

Corn Salad

Ingredients:
4 cups barley, cooked
1 cup frozen corn, thawed
1 cup green onion, sliced
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
½ lime peel, grated
2 tbs. lime juice
½ cup balsamic vinegar
3 tbs. vegetable oil
1 ½ tsp dill weed
½ tsp salt

Prepare barley according to package directions. Then, let cool. Combine barley, corn, onion and peppers together in a large bowl. To prepare dressing, combine lime peel, juice, vinegar, oil, salt and dill in a small bowl. Whisk to blend. Pour dressing over corn mixture. Toss well. Cover and refrigerate.

Chili Soup

Ingredients:
1 Tbs. olive oil
1 onion, chopped
2 green bell peppers, seeded and chopped
2 Tbs. chili powder
1 cup water
2 15 oz canned pinto beans, drained
2 15 oz stewed tomatoes, Mexican style
3 cups fat-free Monterey Jack cheese, shredded

Over medium high heat, pour oil into ovenproof skillet. Sauté onion and bell peppers until lightly browned, stirring occasionally. Add chili powder and cook another minute. Then, pour drained beans, tomatoes, and water into the skillet. Bring mixture to a boil over high heat. Simmer on medium heat until thickened, approximately 20 minutes. Sprinkle chili with cheese and broil in the oven until cheese is melted, about 2 minutes.

Strawberry Rhubarb Cobbler

Ingredients:
1 pkg. (8oz.) Fresh Strawberries
3 stalks Strawberry Rhubarb
1/2 cup brown sugar
1/2 cup water
2 tsps. lemon juice
1 1/2 cups (low fat) bisquick
1/2 cup skim milk
1 (8 oz.) container cool whip – Lite

Clean and hull strawberries. Cut them into 1/2-inch pieces. Then, wash rhubarb and cut them into 1/2 inch pieces. Place slices, water, brown sugar and lemon juice in a large pan with a tight fitting cover, heat on medium just until it begins to boil. In the meantime mix the bisquick and milk with a fork until soft dough forms. Gradually add the bisquick dough to the boiling fruit, in the shape of small balls, Cook on medium for 10 minutes uncovered. Cover and cook for an additional 10 minutes. Pour into a large serving dish all at once, cool, cover with cool whip and a few whole strawberries for added color.