loli's cuisine

[Lolittta]

Vegetable Lasagna Recipe


250g instant lasagna sheets (or make your own - see 'accompaniments')
450g tomatoes, roughly chopped (either fresh or canned)
300g antipasto chargrilled capsicum, roughly chopped
400g creamy sundried tomato pesto
200g pine kernels
dash nutmeg
3/4 cup breadcrumbs
500g cottage or ricotta cheese
500g mozzarella cheese, shredded
200g fresh baby spinach leaves


Preheat oven to 180 degrees C (or 160 degrees C for fan forced ovens).
Combine tomatoes and capsicum in a bowl and set aside.
In a second bowl, combine half the pesto, baby spinach, breadcrumbs, ricotta/ cottage cheese and the nutmeg.
Spread remaining pesto on base of lasagne dish.
Layer the lasagne sheets to cover base of dish - you may need to trim the sheets to fit your dish.
Spoon in a layer of the tomato mixture.
Arrange another layer of lasagna sheets on top.
Spoon over spinach mixture and finish with layer of lasagna.
Pour over thickened cream.
Sprinkle grated mozzarella on top, then sprinkle on the pine kernels.
Cover with foil and bake for 30 minutes.
Remove foil, return to oven and bake for a further 15 minutes or until the cheese golden brown.
Remove from the oven and let your lasagna rest for 10 minutes before cutting and serving.

[Foxy]

should i go to madame wazane to eat healthy food for diet
or u will post some

[Lolittta]

loooooool foxy , okay nshalla, angelic started posting abt those effective diets too

[Lolittta]

Low-Fat Beef Stroganoff
(low fat & low calorie recipe)

8 ounces uncooked dry egg noodles
1/4 pound beef tenderloin, lean beef round, or sirloin (all visible fat removed)
1 teaspoon olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 can fat-free cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
2 teaspoons dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
1/2 cup non-fat sour cream


Cook egg noodles according to package directions; drain and return to pan to keep warm.

Cut meat into thin strips. In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sauté

until medium-rare; transfer onto a warm platter; cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sauté until soft. Stir in mushroom soup, mushrooms, tarragon,

Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream and the steak

strips; stir until well blended. Remove from heat and serve over cooked noodles.

4 servings.
Each Serving Totals - 9 Fat Grams, 378.7 calories

[Foxy]

what is tarragon and what is worsectershire
and what is the dry egg noodles :$

[Foxy]

if u can put the recepies in arabic

[Lolittta]

foxy Worcestershire is a type of sauce, just like soy n chili sauces, name comes n the bottle;
as to Tarragon, its arabic word is "tarkhoon" found at Herb-markets (l 3attaar)

and dry egg noodle is like fine spaghetti prepared with dry egg extracts (comes ready in packetts, Knorr has this product)


i'll try in the following recipies to add notes n meanings of products

[BilbOuL]

loli's cuisine i want to eat pizza bil 2raydis pls can u ?

[Lolittta]

Biloooooo i'll see if fi diet shrimps pizza LOOOL, am posting about low-fat n low-caloric diets here only

[Lolittta]

Grilled Flank Steak with Horseradish Sauce
(low fat & low calorie recipe)

1 pound beef flank steak*
3 tablespoons lemon juice
2 tablespoons mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)


Using a sharp knife, score the surface of the flank steak wit shallow diagonal cuts, making diamond shapes. Repeat on other side of steak.

In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally.

Preheat barbecue grill. Remove steak from marinade; discard marinade. Place steak onto hot grill. Cover barbecue with lid, open any vents and grill until steak is medium rare
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates and serve with Horseradish Sauce.

Makes 4 servings.

Horseradish Sauce:
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

In a small bowl, combine mayonnaise, sour cream, Dijon mustard, green onions, and horseradish; cover and refrigerate until ready to serve.

Each Serving Totals - 4.5 Fat Grams, 194.5 calories

[Lolittta]

Chocolate Brownies (low caloric)

brownies
1/2 cup low-calorie butter, melted
1 cup white sugar substitute (as canderel)
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips

frosting
2 1/2 tablespoons butter, softened
1 cup powdered sugar
2 1/2 cups unsweetened cocoa
1 tablespoon milk
3/4 teaspoon vanilla

brownies:.
Beat butter, sugar, and vanilla in a mixing bowl.
Add eggs, beating just until blended.
Add flour, cocoa, baking powder, and salt; stir until blended.
Fold in chocolate chips.
Spread in a greased square baking pan and bake 30 minutes (or until toothpick inserted near the center comes out clean) at 350 degrees.
Cool.

frosting:
Cut butter into powdered sugar/cocoa and add in vanilla.
Stir in enough milk to make frosting smooth.
Frost brownies and enjoy!

[Lolittta]

VANILLA-DATE SMOOTHIE

This quick and healthy shake is a great breakfast on-the-go.

ingredients
1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted dates
1/2 teaspoon vanilla extract
2 cups ice cubes

preparation
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve

[Lolittta]

Arroz Con Pollo
(low fat, low calorie, & low carbohydrate recipe)


2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup onions, chopped
1 can whole tomatoes, drained
1 jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely ground black pepper to taste

In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.

In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.

Makes 4 servings.

Per Serving - 5.6 Fat grams, 20.6 carbohydrate grams, 249 calories

[Lolittta]

Chocolate Sauce
low carbohydrate, low fat, and low calorie

1/2 cup skim milk (low-fat)
1 tablespoons strong brewed coffee*
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar

** If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of water.

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Remove from heat; set aside to cool.

Use when cool or cover and refrigerate for up to 2 days.

Makes 8 servings.

Each serving Totals - .4 Fat Grams, 4.3 carbohydrate grams, 20.6 calories

[Lolittta]

Sauce for Shrimps

1/2 cup chili sauce
2 tablespoons hot cream-style horseradish
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons fresh lemon juice
4 drops Tabasco
1/2 teaspoon Worcestershire Sauce
2 garlic cloves, minced

In a small bowl, mix ingredients together to taste, cover and chill until ready to serve and to develop flavor.

[Lolittta]

Fresh Strawberry Granita
(low fat & low calorie recipe)

Granitas are as cool and delicious as ice cream, but they're much light, more refreshing, and a lot easier to make.

fresh strawberries, rinsed and hulled
3 tablespoons sugar
1/2 cup water
1 teaspoon lemon juice


Place sliced strawberries in a large bowl. Toss the strawberries with the sugar; let stand for 2-4 hour at room temperature. The strawberries will be very juicy. Puree the strawberries and their juices with the water in a blender. Taste and add fresh lemon juice.

Pour mixture into a baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer.

Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry red crystals.



Recipe makes 6 servings.

Each Serving Totals - 0 Fat Grams, 34 calories

[Lolittta]

Cherry Pecan Meringues
Low Fat, Low Calorie

4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans

Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form.

Still beating, very gradually (1 tablespoons at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff pea