Low Fat Diets

All Low Fat Diets

Cabbage Slaw

Ingredients
2 cups Napa cabbage, thinly sliced
1 1/2 cups green cabbage, thinly sliced
1/2 cup red cabbage, thinly sliced
1 tablespoon fresh chives, chopped
2 tablespoons rice wine vinegar
3 tablespoons orange marmalade
1 teaspoon grated fresh ginger root
Instructions
In a large bowl, mix cabbage with chives.
In a small bowl, combine vinegar, marmalade and ginger then pour over cabbage. Toss and serve.

Sensational Five Star Fruit Salad

Nutrition Information:
Calories: 160
Protein: 2g
Carbs: 41 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 0 mg
Fiber: 6 g

Ingredients
1 sweet (fresh, frozen or canned) pineapple, peeled, cored, diced into small cubes
1 mango, peeled and sliced into think strips
3 green anjou pears, cored and diced into small cubes (leave the peel on for color and fiber)
1 large ruby red grapefruit, segmented
Seeds of 1 pomegranate

Dressing:
Juice of 5 limes
3 Tbsp honey
Instructions
Combine all fruit, or layer in a clear bowl.
Whisk lime juice and honey and combine with fruit.

Apple Cider

Ingredients
8 cups unsweetened apple cider
3 cinnamon sticks
¼ tsp whole cloves
¼ teaspoon ground allspice
zest of ½ an orange

Instructions
Pour cider into a crockpot and add spices and zest.
Heat and let steep for one hour to let flavors meld.

Apple Grape Salad

Ingredients
1 envelope unflavored gelatin (1 Tbsp)
1/4 cup, water
1-1/2 cups, apple juice
1 cup, apple, unpared, diced
1/2 cup red grapes, halved and seeded
1/4 cup, chopped celery

Instructions
Mix all ingredients and serve

Baked Acorn Squash

Ingredients
1 large acorn squash (approximately 32 oz)
2 tsp, ground cinnamon
1 cup, crushed pineapple, drained
1 tsp, ground nutmeg
1/2 tsp, ground allspice
1/2 tsp, ground ginger

Instructions
Preheat oven to 350ºF. Cut the squash in half and remove the seeds. Place each half, cut side down, in a baking dish.
Cover dish and bake for 45 to 60 minutes until squash is soft and tender. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger.
When squash is cooked, remove from oven. Let it cool for 10 minutes. Scoop out the pulp from both halves and combine with the pineapple mixture.
Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple mixture is hot and bubbly.