4.33 / 5 Stars | 285 Reviews
by Christine L.
“Best eaten at room temperature.”
Low-Fat Recipes: Baked Sweet Potato Sticks
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Category Archives: News
Low-Fat Recipes: Buffalo Chicken Fingers
4.25 / 5 Stars | 341 Reviews
by Bobbi Jo
“These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.”
Low-Fat Recipes: Lighter Banana Muffins
4.24 / 5 Stars | 412 Reviews
by Shelby Mendiguren
” There is no oil or butter in these muffins, but they are still rich and moist -with eggs and all that banana, how could they not be? So gobble them up with a clear conscience!”
Low-Fat Recipes: Spiced Sweet Roasted Red Pepper Hummus
4.67 / 5 Stars | 403 Reviews
by MARBALET
“We like spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.”
Low-Fat Recipes: Baked Zucchini Chips
4.2 / 5 Stars | 490 Reviews
by KRISRIZZIO
“Zucchini is breaded and baked until crispy and golden brown. A quick, healthy way to use some of that zucchini from your garden!”
Low-Fat Recipes: Pineapple Chicken Tenders
4.45 / 5 Stars | 452 Reviews
by HJR
“Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.”
Look! Pesto Guacamole
I’m a firm believer in not messing with a good thing. And guacamole is a very good thing. We’ve had such creamy, flavorful avocados lately that simply mashing them on toast (or even eating them plain) has been a common occurrence around here. But equally wonderful is fresh pesto, and after discovering this recipe that combines the two I’m a convert to the ‘mess with a good thing on occasion’ club.
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zucchini parmesan crisps
Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes. Why would you do that to me, internet?!), why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? So much stuff, people. But sometimes, the message is a little more pointed, such as the time a few weeks ago I was checking out a tres leches cake recipe for research on a likeminded popsicle and the sidebar suggested that maybe I might consider making zucchini crisps instead?
I was suspicious — ever-mushy and damp zucchini? as chips? without frying but only using a tiny bit of oil? — and so I clicked over. They looked beautiful. People seemed to universally rave about them. It was almost dinnertime and, as usual, fully prepared food had yet materialize on our table, the forces of the universe disappointing me yet again. And of course, because it was August, I had no fewer than four zucchinis withering away in my fridge, waiting to be called upon for a higher purpose.
… Read the rest of zucchini parmesan crisps on smittenkitchen.com
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permalink to zucchini parmesan crisps | 68 comments to date | see more: Photo, Side Dish, Snack, Summer, Summer Squash, Vegetarian, Zucchini
Low-Fat Recipes: Almost No Fat Banana Bread
4.41 / 5 Stars | 614 Reviews
by Allison
“Applesauce, not fat, provides the moisture in this tender banana bread.”
Co-Op Sauce: A Chicago Hot Sauce Company With a Great Mission — Maker Tour
Who: Mike Bancroft of Co-op Sauce
What: Hot sauce on a mission! Fifty percent of Co-op Sauce proceeds go to fund nonprofit arts and culinary education programs around Chicago.
Where: Chicago, Illinois
As someone who likes her chilaquiles soggy with salsa and needs more than cheese on my enchiladas, I was interested when Co-op Hot Sauce starting popping up all over Chicago. I first encountered the small red and green bottles as wedding favors and then in my neighborhood grocery store, The Dill Pickle. When I saw the Co-op Hot Sauce stand at the Logan Square Farmer’s Market, I had to know more. As it turns out, Co-Op Hot Sauce started as a way to raise money for local arts and culinary education programs in Chicago — and the story just gets better from there.
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