Four Awesome Low Fat Recipes -- Your Comfort Foods, Reimagined!

Macaroni and Cheese: Ingredients

• Elbow Macaroni, 8 ounces, Dry
• Fat-Free Cheddar Cheese, Shredded, 4 ounces
• Fat-Free Milk, 1 cup
• Fat-Free Cottage Cheese, Small Curd, 1 & 1/2 cups
• Reduced-Fat Parmesan Cheese, Grated, 3 teaspoons
• 3 tablespoons, Panko Bread-Crumb Flakes
• 2 teaspoons, Dried Mustard
• 1 tablespoon, All-Purpose Flour

Macaroni and Cheese: Method

1. Preheat oven to 375 degrees.
2. Spray a 2 quart baking dish with cooking spray.
3. Cook macaroni according to package, in large pot. Drain.
4. Whisk together flour and 2 tablespoons of the milk, in small bowl.
5. In large saucepan, heat remaining milk until steaming.
6. Whisk hot milk into flour/milk mixture bowl.
7. Pour mix into saucepan, stir over medium heat till boiling and thickening. Remove.
8. Stir in cheddar, mustard, salt and pepper to taste.
9. Puree cottage cheese in blender until smooth.
10. Stir cottage cheese puree into cheese sauce mixture.
11. Stir everything into the macaroni.
12. Spoon sauced macaroni into the baking dish (from step one).
13. Mix breadcrums and parmesan cheese. Sprinkle mixture over macaroni.
14. Bake 40-45 minutes till golden brown.

Pizza: Ingredients

• Pizza Dough, To Fit Pan
• 1 Large Red Tomato, Chopped
• Fat-Free Ricotta Cheese, 1/2 cup
• Fat-Free Shredded Mozzarella Cheese, 1/2 cup
• Fresh Basil, chopped, 2 tablespoons
• 1 Red Onion
• Reduced-Fat Parmesan Cheese, 1/4 cup
• 3 Red or Yellow Bell Peppers

Pizza: Method

1. Preheat oven to 425 degrees.
2. Cut peppers in half and remove seeds and membranes (white veins on the inside of the pepper).
3. Line baking sheet with foil, spray.
4. Place peppers, cut side down, and onions, on sheet.
5. Spray onions with cooking spray.
6. Bake onion/pepper sheet 10 minutes.
7. Remove onions and put aside.
8. Bake peppers 10 more minutes until bubbly and brown.
9. Wrap peppers in foil till cool enough to handle.
10. Rub skin off and cut peppers into 1 inch strips.
11. Spray another cooking sheet.
12. Spread dough on sheet, to fit.
13. Pat down dough, raising edges slightly for crust. Do not let rise.
14. Place dough in oven for 10 minutes/lightly browned. Let cool.
15. Mix ricotta with salt and pepper.
16. Spread seasoned ricotta on dough with spatula--make sure to cover entire surface.
17. Evenly spread out veggies.
18. Top with mozzarella and basil.
19. Spread parmesan over the top thinly.

Chicken Fingers: Ingredients

• Panko Bread Crumb Flakes, 1 & 1/2 cups
• Egg Whites, 1/2 Cup
• 4 Boneless Skinless Chicken Breasts, 4 ounces each
• Lawry's Seasoning Salt, 2 tablespoons
• Black Pepper, 1 tablespoon

Chicken Fingers: Method

1. Preheat oven to 450 degrees.
2. Cut breasts into strips (6 strips each, approx).
3. Put egg whites in a bowl. Beat lightly.
4. Put Panko breadcrumbs in separate bowl. Add seasoning salt and black pepper.
5. Dip strip in egg whites and coat thoroughly.
6. Dip coated strip in panko mixture.
7. Repeat 5 and 6 for each strip.
8. If panko mixture becomes too sticky, create entirely new batch of seasoned panko. Continue dipping subsequently.
9. Spray cookie sheet.
10. Place coated, breaded strips on cookie sheets.
11. Cook 8-10 minutes until golden brown.
12. Serve immediately.

French Fries: Ingredients

1. 6 Large Baking Potatoes
2. Lawry's Seasoning Salt, 3 tablespoons
3. Garlic Salt, 3 tablespoons
4. Black Pepper, 3 tablespoons

French Fries: Method

1. Preheat oven to 425 degrees.
2. Peel potatoes.
3. Cut peeled potatoes into long strips.
4. Rinse sliced potatoes in water. Drain.
5. Mix seasonings in separate bowl.
6. Mix seasoning mixture and potato slices in one bowl. Toss until well coated.
7. Spray cooking sheet.
8. Place potato strips on sheet, put in oven.
9. Cook for 15-25 minutes, till easily pierced, or till golden brown.
10. Serve hot.