Pasta salad is not usually a low-fat side dish, though many people enjoy it anyway. Cooks who prefer to cook a bit healthier should try low fat pasta salad recipes like the ones below. There are some great ones, including versions that are not considered typical pasta salad like macaroni and fruit salad. Everyone will be coming back for seconds without any guilt.Low fat macaroni salad features fat-free mayonnaise, plain low-fat yogurt, and Dijon mustard rather than the fattier ingredients. Using 1/3 cup of yogurt and mayonnaise and 1 tablespoon of mustard results in a tangy salad that features just 1.2 grams of fat per serving. Cooks can even increase the amount of mayonnaise and yogurt to a half-cup each without significantly affecting the fat content.A very healthy and low fat macaroni salad mealEasy preparation is the great thing about pasta salad.
Try this recipe for a chicken pasta salad that is low fat, fast, and delicious:You will need:• 2 whole boneless, skinless chicken breasts• ½ bottle low or non-fat Italian salad dressing• Mrs. Dash seasoning• Dill weed• Basil• Black pepper• ½ pound rotini• 2 large carrots, diced• 1 large red pepper, diced• 3 celery stalks, diced• 1 medium white onion diced• 1 large tomato, diced• 1 large cucumber, diced• 20 black olives, slicedDelicious pasta salad with chickenStep 1: Sprinkle the chicken breasts with Mrs. Dash and bake them in a 350-degree oven until they are slightly browned. Remove them from the oven and chill.Step 2: Cook the pasta according to the box instructions, then chill it.Step 3: Mix together the vegetables and add basil, dill, and black pepper to taste. Add the pasta, chicken, and Italian dressing. Toss and chill, serving cold as a meal.Low fat macaroni salad recipeA delicious pasta and fruit salad is low fat and perfect for a summer picnic. Simply combine cooked pasta shells with your favorite cut fruit and add a mixture of ¼ cup low-sugar orange juice and eight ounces of low-fat vanilla yogurt. After tossing the fruit to coat it, cover and chill the salad for two hours before serving.Experiment with these and other low fat pasta salad recipes. You will be amazed at how many tasty meals and side dishes are available that are much healthier than a mayonnaise-laden traditional pasta salad. A low fat diet is better for the body and when combined with regular exercise, is part of a healthy lifestyle.
Many people enjoy chicken and they also like pasta, so the opportunity to combine these into a meal is something they cannot resist. Low fat chicken pasta recipes have the added benefit of being healthier than those that include lots of butter or a creamy sauce. Diners can enjoy chicken and pasta prepared in a way that does not add too much fat.Tuscan Chicken Pasta RecipesWhen we think of pasta, we imagine creamy Alfredo or vodka sauce or sugar-laden red sauce atop a mound of starch, with fattening meat accents like sausage or meatballs. This results in a full stomach that seems to last for days, which can be very uncomfortable. Shedding the pounds added by this meal requires a trip to the gym or a few laps around the track.By combining lean chicken, pasta, vegetables, and seasonings, diners can enjoy a meal that is just as tasty without the fat. Chicken breasts should be skinless, boneless, and never fried. Low fat pasta like shirataki noodles, made from an Asian root vegetable, can even be used to replace regular pasta.
These are low carb, low calorie, and made from 100 percent fiber. Homemade chicken pasta saladYou will need: • 3 cups pasta• 3 boneless, skinless chicken breast halves• 3 fresh mushrooms, sliced• ¼ onion, chopped• (1) 14.5-ounce can of diced tomatoes• 2 tablespoons Italian seasoning• 2 tablespoons grated parmesan cheeseStep 1: Bring a pot of water to a boil on the stove. Add the pasta and cook it until al dente or for 8 to 10 minutes, drain it, and set is aside.Step 2: Lightly grease a skillet with non-fat cooking spray. Add the chicken and cook on medium heat for 15 minutes or until cooked through. Remove the chicken from the pan, cool it, and dice it.Step 3: Combine the mushrooms, onion, tomatoes with juice, Italian seasoning, and some pepper to taste in a large, clean skillet. Cook on medium heat until the onions become translucent. Pour into a serving bowl, add the pasta and chicken, and mix the ingredients. Sprinkle the parmesan cheese on top prior to serving.Pasta Pesto with chicken recipesEach serving of this recipe has just 185 calories, 1.8 grams of fat, and 27 mg of cholesterol. Low fat chicken pasta recipes like this satisfy the stomach without seeming like “diet food.” Variations include garlic, basil, oregano, and sun-dried tomatoes. If leftovers seem dry, add some non-fat Italian salad dressing or a small amount of hot sauce.
This low fat pasta recipe is an ideal solution for someone looking for a light and easy meal. Whether it’s for lunch or dinner, this simple low fat recipe is easy to prepare and make. It should take no more than 15 minutes to prepare the recipe and have the dish ready on the table. Fettuccine with Broccoli and SpinachThe amount of fat for this recipe is roughly 9.6g per serving. Its low fat and low calorie content is extremely ideal for someone who is looking for a nutritious meal without the fat. People who is on diet can consider this low fat pasta recipe which is an excellent choice for lunch or dinner. Moreover, this low fat pasta recipe is an excellent dish for vegetarian or someone who has decided to take a break from diet loaded with meat.
It is nutritious and filling, and needs no accompaniment. Give it a try!Ingredients:Serves 42 heads broccoli450g/1lb fresh spinach, stalks removed nutmeg450g/1lb fresh or dried egg fettuccineAbout 45ml/3 tbsp extra virgin olive oilJuice of ½ lemon, or to tasteSalk and ground black pepperFreshly grated Parmesan cheese, to serveStep by Step Guides:1. First, put roughly one liter of clean water into a steamer. Turn to high heat until water boils. 2. When the water in the steamer is boiling, put the broccoli in the basket of the steamer. Cover the steamer and steam for roughly 7 to 8 minutes.3. After that, add the spinach to the broccoli, cover and steam for 3-4 minutes or until both are tender. 4. When both vegetables are done or are tender enough, you can add some freshly grated nutmeg on top of them. Besides, to add a bit taste of salty and spicy, you can sprinkle them with some salt and pepper. Just a little bit of them should be fine.5. When you feel that the taste of the vegetables is good enough, transfer them to a temporary plate or colander.6. Without throwing away the existing water in the steamer, add more water to it for cooking the pasta. Follow the instruction laid out on the packet of the pasta for the exact amount of water and boiling time.7. Add a bit of salt to the water in the steamer and only add the pasta to the pan when the water starts boiling. Cook the pasta according to the exact period on the packet. 8. Meanwhile, cut the cooked broccoli and spinach into pieces. They shouldn’t be cut too fine or else they will be too soft to eat.9. When the pasta is done in the pan, drain them and put them on a separate plate or colander. 10. On a clean pan, put roughly 45ml or 3tbsp of oil. Turn to medium heat and then add the pasta and the chopped vegetables. Toss the mixture frequently and evenly in the pan so that none of them gets over cooked.11. At the same time, sprinkle in the lemon juice and plenty of black pepper, then taste and add more lemon juice, oil, salt and nutmeg if you like.12. For 3 to 4 minutes of cooking, the mixture should be ready to serve. Finally, sprinkled liberally with freshly grated Parmesan and black pepper.Nutritional information per serving: Energy 504kcal/2130kj; Protein 22.2g; Carbohydrate 87.4g of which 7.3g is sugar; Fat 9.6g of which 1.4g is saturated fat; Cholesterol 0mg; Calcium 289mg; Fiber 8.9g; Sodium 171mg.
The Neapolitan method of making pizza is regarded as true pizza. The Associazione Verace Pizza Napoletana (the Association of True Neapolitan Pizza) insists that Neapolitan pizza dough be made using only flour, natural yeast, salt, and water. The dough must be kneaded by hand or using mixers that do not cause the dough to overheat, and it must be punched down and shaped by hand. In keeping with these traditions, this recipe does not employ a food processor.This pizza dough recipe makes two 14- to 16-inch (36 - 41 cm rounds)Italian flour is different from American all-purpose flour. Italian flour is milled from soft winter wheat, which contains less protein, resulting in a softer crust. To make an authentic
Neapolitan dough, it is recommended to use imported Italian flour or a combination of cake and all-purpose flour. (If using Italian flour, eliminate the all-purpose and cake flours from the recipe.)1 cup (235 ml) warm water, 110'F to 115'F (43'C-46'C)One 1 1/2-ounce (7 g) package active dry yeast2 cups (220 g) all-purpose flour1 cup (110 g) cake flour1 1/2 teaspoon (7,5 g) salt Olive oil for brushingPreparationCombine the water and yeast in a large mixing bowl, then stir to combine and dissolve yeast. Set aside until foamy, about 5 minutes. Combine the flours in a mixing bowl, and stir using a whisk. In a separate mixing bowl combine 2 cups (220 g) of the flour with the salt, and make a well in the center. Pour the yeast and water mixture into the well, and stir by pulling from the sides with a wooden spoon until the dough comes together. If the dough is too sticky to handle, incorporate an additional 1/2 cup (55 g) flour. Turn dough out onto a lightly-floured work surface and knead mixture in remaining 1/2 to 1 cup (55 to no g) of flour. Knead the dough until smooth, then shape the dough into a ball.Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides.Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size. Punch down the dough, divide into two equal portions, and use as directed.If not using the dough immediately, shape it into two separate balls, coat with oil. place in plastic wrap or airtight bags, and refrigerate overnight before letting the dough rise. When ready to use the dough, bring it to room temperature before letting it rise, then punch it down, divide in half, and proceed with recipe.The dough can also be frozen after the first kneading. Place in freezer bags or airtight containers, and freeze for up to three months. When ready to use, thaw at room temperature, allow to double in size, then punch down, divide in half, and use according to recipe.
This dough started out as a traditional recipe for fougasse, the French version of Italian focaccia bread, but after using it a few times, I realized it also works well for grilled pizza. The amount of flour used will vary depending on location, temperature, and humidity. Add any extra flour 1/2 cup (55 g) at a time to prevent the dough from becoming tough.Makes two 14- to 16-inch (36 – 41 cm) rounds.1 1/2 cups 355 mil warm water (11o’F to 115′F, 43′C-46′C)1 teaspoon (4 g) active dry yeast4 cups (440 g) all-purpose flour1/2 tablespoon (1 g) dried basil1/2 tablespoon (1 g) dried marjoram1/2 tablespoon (1 g) dried thyme1/2 tablespoon (1 g) dried rosemary1 tablespoon (18 g) kosher or sea salt1 teaspoon (5 g) sugar3 tablespoons (45 ml) olive oil2 tablespoons (116 g) cornmealPreparationCombine the water, yeast, and sugar in a large mixing bowl, then stir to combine and dissolve the yeast. Set aside until foamy on top, about 5 minutes. Add in 1 cup (110 g) flour, dried herbs, salt, and 2 tablespoons (30 ml) olive oil until well blended. Mix in 2 1/2 cups (275 g) more flour, 1/2 cup (55 g) at a lime, until dough is thick and somewhat sticky.
Turn (he dough out onto a lightly-floured work surface and knead the remaining 1/2 cup (55 g) flour into the dough until smooth and elastic. If the dough feels sticky to the touch, knead in additional flour. Coat a large mixing bowl with remaining olive oil, place the dough into the bowl, and turn to coat all sides.Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 hour. Punch down the dough, divide into two equal portions, shape into balls, wrap with plastic wrap, and refrigerate until ready to use.
All great pizzas are made with high quality crust, mozzarella cheese, sauce and toppings. You can increase or decrease any of them to suit your taste. Grated Parmesan or Romano cheese is often sprinkled on top of assembled thin crust and deep-dish pizzas before baking them.Use these cheeses sparingly. Start with about a tablespoon of either on your pizza. Increase or decrease the amount of these cheeses the next time based on your taste.The temperature to bake pizza is 450° F (220° C), but oven temperatures can vary from the settings Use an oven thermometer or experiment with your oven settings and baking times. Remember to preheat the unglazed quarry tiles for at least 50 minutes to achieve the best crust.
You can vary the crust thickness by increasing or decreasing the quantity of dough. For example, if you prefer the thin crust pizza with an even thinner crust, roll out the 14-inch pizza crust with 13 to 14 ounces of dough, rather than using 15 to 16 ounces of dough. The baking time is about the same.Most of the pizza recipes you’ll find use pepperoni, which is the most popular topping in the United States. Other toppings are frequently used in addition to, or instead of pepperoni, including combinations of toppings. All toppings are added to the pizza where these recipes call for adding the pepperoni.Italian sausage is another popular topping. If you use Italian sausage, buy hot Italian sausage rather than sweet Italian sausage. Remove the sausage from its casing and place individual mounds (the size of a grape) on the pizza. Flatten each mound of raw sausage with the ball of your thumb and/or fingers as if you were making very tiny hamburger patties. The patties will be about 3/4 inch in diameter by about 3/8 inch in thickness. This size assures thorough cooking.Other pizza toppings include anchovies, green olives, black olives, sweet green peppers, onions, and mushrooms. When adding crisp toppings such as onions or peppers, some people prefer to saute them first in olive oil to soften them. Others prefer to use them raw to retain some crunchiness. The toppings listed are traditional pizza toppings. Use whatever toppings you wish. If you want to try a spinach and Canadian bacon pizza, make one. It’s your pizza.
