Delicious Low Fat Low Cholesterol Gourmet Recipes

Breakfast alternative to eggs:
Apple Fried Matzos
Prepare the apples by peeling and coring out one red apple then cutting it into apple pie type slivers then again in half into small bite size pieces.
Take one heaping tablespoon of imitation butter and place it into a non stick frying pan over medium heat, when melted add one tablespoon of lemon juice mixed into the melted butter then throw in the apples sprinkle with 1 imitation sugar packet and sprinkle with a little cinnamon and cook till softened and absorbed while preparing the fried Matzos.
Preparing the fried Matzos:
Take a breakfast bowl and add a little water covering the bottom of the bowl then take 2 sheets of matzos and crumble into small pieces into the bowl and let the water absorb and mix these with your fork or hands until all the matzos is soggy.
Then add egg beaters equivalent to one egg or take one large egg and add it while removing half the yolk to help lower the cholesterol. (since this will make 2 servings then a quarter of an eggs cholesterol is not gonna hurt anyone’s low cholesterol diet.)
By time you mix the egg into the soggy Matzos the apples should be soft and cooked so move them to the side of the frying pan while adding the egg soaked matzos to cook up until it scrambles like eggs do, then fold in the apples and finish cooking for a minute or so till the soak of the eggs are no longer runny and that they are fully cooked and dried. (Serves 2)

Appetizers:
Gefilte Fish
Today Gefilte fish in a jar is expensive and can run over $6. I can teach you how to make your own Gefilte Fish with little to no fat or cholesterol for a lot less money.
What you will need to make 8 Gefilte Fish :
  • 4 strips of whitefish or whiting fillet (whiting fillets are long narrow thin strips of fish which are very inexpesive: in my area it’s only $1.50-$1.75 in Walmart super stores)
  • Egg beaters equivalant to 4 eggs or use 4 whites of eggs with only 2 yokes of eggs (removing half the yokes used)
  • 4 hot dog rolls
  • Onion power
  • Salt and Pepper
  • if available dry dill
  • and for the garnish: beet juice horseradish (the red horseradish)
    Preparation instructions: preheat oven to 350 degrees & very lightly grease a pan with vegetable oil Take a mixing bowl and crumble the 4 hot dog rolls into medium to fine crumbles then take a fork or knife and scrape up the top white portion of the fish from it’s skin and fat layer (dark portion attached to the skin), place the shreaded fish scrapings into the bowl with the bread and use a fork to crumble the bread and fish together then add a sprinkle or dash of dill, a few dashes of onion power, a small amount of salt and a few dashes of pepper to slightly cover the mixture and continue to break up the crumbs and fish. Then add the egg beaters or egg to the crumbs and again mash and mix them and fold the eggs in. Take the mixture to the greased pan and form hot dog roll shape Gefilte Fish about 4 inches long and 2 inches wide but not high in size that it won’t cook thorough. place in the oven at 350 degrees and cook for about 15 minutes or until slightly brown and solidified. Let cool in the refridge and serve it cold with the horseradish on top of it.

    Montebello Mushroom Appetizer:
    Take one of those big Montebello mushrooms and place it upside down, then place silken style Tofu spread over the mushroom so it gets inside the grooves of the mushroom and the spread covers the whole mushroom.
    *(The Tofu replaces the use of Riccota cheese and becomes a high protein non dairy alternative.)
    Thinly sprinkle over the Tofu spread with onion powder and garlic powder and a little dash of mustard powder if available. Then place it on a George Forman grille or grille in a pan on the stove top or in the oven but it’s recommend it’s covered for even cooking. While the Mushroom is positioned on the grill then you can add imitation soy cheese or low fat skimed cheese mexican style blend to cover the top of the tofu spread. If using a Foreman grille: then before closing your grille place something in between the grille top and bottom from closing all the way to make sure the top of the grille doesn’t touch the cheese. It’s done when the cheese melts and the mushroom becomes browned or blackened and soft. This appetizer is so good you might want to eat the whole big mushroom for yourself.

    Salmon Mouse
    3/8 cup of clam juice
    1 envelope of unflavored gelatin
    1/2 can of red sockeye salmon (be careful to remove skin and bones)
    1 tablespoon of capers (usually in the pickle section tiny pickled green pea like bean)
    1/2 medium sized onion
    1/4 of a lemon 's juice or a 1/2 a shot glass splash of bottled lemon juice
    4 drops of tabasco sauce
    3/4 cup of no fat sour cream

    Put in a food processor or blender the salmon, capers, chopped onions, lemon juice, tabasco, grate and chop in the blender or processor. Seperately prepare the gelatin mix by Shaking the clam juice up before pouring into a small sauce pan over the stove to heat but don't boil, then disolve the packet of unflavored gelatin in the heated clam juice when fully disolved pour into the blender and begin to liquify the contents, lastly add the sour cream to mix and liquify some more. Grease a design making modling dish (like a Jello mold) or cookware baking dish and pour the contents of the blender into the mold and cover and refridge for a few hours to fully set and gelled. Great for on various crackers, cracker toasts, dip, or use circular shape cuts then garnish it for appetizers.
    *note: Salmon and sour cream can be replaced by Tuna and low fat mayo for tuna mold spreads for crackers, but for tuna I use less onions and add extra zip with cajun spices added.

    Garlic Soup- Makes 2 coffee cup size servings
    1 Table Spoon of Virgin Olive Oil into a small sauce pan medium heat then take one slice of onion (like you’d put on a hamburger) but chop it up into small pieces and throw it into the oiled sauce pan, then add choped garlic about one table spoon and heat until carmelized or just starting to brown. Then prepare one cup of water with enough 'powdered chicken buillon' added to make a flavorful stock for the soup. Add the stock to the saucepan and stir letting the ingredients come to a boil allowing some water to evaporate then add a handful of fresh choped parsley while mixing it into the soup, then add one large hamburger bun in bread crumb size bits and pieces to thicken the soup, once that obsorbs while stiring and letting the bread thicken the soup then finally the last step add a little over a 1/4 cup of soy milk to make it creamy and stir till fully heated and serve it in 2 coffee cups- crackers not necessary since the bread is used for the recipe.

    Main Dishes:

    Mustard Cream Salmon Fillet
    Ingredients:              
    Salmon Fillet
    Kraft fatfree sourcream and onion ranch dressing
    powdered mustard
    onion powder
    lemon juice
    Soy milk (no cholesterol imitation milk)
    Balsamic Vinegar
    Fine gravy flour to thicken the sauce
    mild virgin olive oil
    dry dill
    move over butter (or any imitation butter equivalent)
    Green Giant artificial cream low fat creamed spinach

    Directions:
    Marinate the Salmon fillet with olive oil and a little lemon juice and sprinkle the whole fillet with dry dill and very slight sprinkle of onion powder letting it sit covered in the fridge for at least 20 minutes before cooking.
    First heat up a grill, whether a George Forman low fat cooking grille or a skillet over the burner.
    While that is preheating, place the frozen spinach bag in a microwave dish in the microwave for 5-6 minutes (don't forget to puncture the bag to vent out air & to turn it over once in between helps make it heat evenly throughout the bag).
    While that is heating up you can Take the Marinated fillet and place skin down on the preheated George Forman Grill with a little imitation butter/margerine over the fillet. If using a skillet then grease the pan with Pam or margerine before placing the fillet in it.
    While the fillet is cooking for about 4-6 minutes you can then
    prepare the mustard cream sauce for the salmon by taking a sauce pan and placing equal amounts of the ranch dressing with the soy milk (only use a small portion since it's just sauce over the Salmon which does not need much to cover the fillet).
    Stir over a low heat, then add a pinch of onion powder, a half to 1 tablespoon of mustard powder depending on individual tastes and size of meal. Add a half a teaspoon of lemon juice and a half a teaspoon of the vinegar. Then if it needs thickening add a little bit of fine soup/gravy thickening flour.
    BY time your spinach is done and cooling down your fillet and cream should be ready.
    Take the Fillet off the grille and take your plain unsharp knife and carefully scrape or carve off the skin and fat (dark part of the fish) betwen the skin and the pink meat.
    Place the Dill side up on a plate served with a layer of the mustard cream sauce and side of artificial cream low fat creamed spinach.
    There you have a rich tasting but low fat low cholesterol meal. *NOTE* For another dish try replacing the Salmon with a Tuna Steak but instead of sprinkling dill try meat spices or rubs, the kind you find at Walgreens for only a dollar. You'll find that they add a great flavor to the tuna and with the mustard cream sauce poured on top the flavors will compliment each other. A good side dish would be sautéed mushrooms & rutabaga or asparagus.

    Side Dish Reduced Fat Sugarless Kugal- as good as any Deli Kugal
    Ingredients
    8 ounces broad eggless noodles
    8 ounces low fat cottage cheese
    6 ounces no fat sour cream
    1/2 cup soy milk
    1/4 cup move over butter (imitation butter), melted
    1/4 cup Splenda imitation sugar
    2 eggs, beaten if on a low cholesterol diet use egg beaters
    hand full of raisens and a handful of marachino cherries sliced in halves.
    Instructions
    Cook noodles in boiling water for 10 minutes. Drain and rinse with cold water.
    In a large bowl, mix the noodles with the cottage cheese, sour cream, soy milk, butter, imitation sugar and eggs then mix in the raisens and cherries.
    Pour into a greased 4x8 inch pan. Bake for about 1 hour at 350 degree Fahrenheit or until the top is brown.
    Kugal is great served hot or cold, as a side dish or even a dessert snack.

    Light Lunch or Dinner Idea:
  • Make a garden Burger Burrito by grilling one of those original garden burgers which have grain, rice, and mushroom in them, each patty makes 2 Large Burritos. Take a burrito shell and add lettuce and salsa and imitation or low fat mexican cheese and a half of a garden burger cut up in strips and it replaces the need for chicken or beef while all the ingredients have little to no fat content. Serve with carrot chips or twig type crackers instead of chips or fries.
  • Imitation Egg Salad Sandwich using Firm Tofu.
    take a piece of Firm style Tofu and chop it in a bowl with a fork, add chopped onion and chopped celery or celery seasoning just as you would making egg salad, then add a sprinkle of mustard powder and curry powder to give it a yellow tinge and more taste. No need for Mayo with this spread, just add it to light bread with lettuce and tomato and you have a low fat- low cholesterol mock egg salad sandwich.

    Desserts:

    Non Dairy Rice Pudding - Using Tofu
    When you make your low fat dinners that use rice as a side dish you usually cook more then enough and have some rice left over. Here’s a tip for that left over rice-use it for a rice pudding dessert which is easy to prepare in non dairy form using silken style Tofu.
    For each 1/2 cup of silken tofu add one teaspoon of vanilla extract and 2 packets of artificial sweetner while stiring the ingredients in take some leftover rice and add it to the imitation pudding and there you have a great source of protein without the fat and cholesterol of using dairy.

    Low fat no sugar Cheese Cake Mold
    8 oz of low fat cottage cheese
    (unless you find low fat cream cheese with lower calories/cholesterol/and fat then the cottage cheese)
    5 oz no fat sour cream
    1/2 cup of soy milk
    1/2 cup of Splenda imitation sugar
    1 packet of Knox’s Unflavored Gelatin
    Strawbeery, or crushed pineapple, or blueberry if desire a topping
    In a small sauce pan pour the 1/2 cup of soy milk and heat over a medium burner until heated but not boiling, While doing that pour in a blender place the half of a 16 oz low fat cottage cheese container =8oz and the 5oz of no fat sour cream in with the 1/2 cup of selectra but don’t blend yet.
    When the soy milk is warmed up place the packet of unflavored gelatin stired into the soy milk to dissolve (careful not to boil). Once dissolved into the soy milk the best it can pour into the blender and now mix and liquify the contents. Take a deep pie dish or cookware and grease it first, (if desired place low fat graham bits as the crust) then pour the blended mixture into the cookware cover and refridgerate for a few hours till fully gelled. The idea of a gelled mold is that you don’t need eggs or oven to prepare this form of dessert. You can use crushed pinnaple with selectra added as sweetner and thickner to make a pinapple toping or use strawberries or blueberries to top the cheese cake mold if desired.