The recipes here can all be found in the Visual Recipe section of Cooks Online. Searching the libraries in Cooks under "low fat" or "healthy" will bring up numerous other recipes, without GIFs, that will entice you to cook in a whole new way--more flavorful, less fat, more fun.
ALL SEASON SALAD WITH MUSTARD VINAIGRETTE - Serves: 4
3/4 c. tomatoes, diced
3/4 c. yellow pepper, diced
3/4 c. cucumber, peeled and diced
1/3 c. red onion, diced
1 sm. head red cabbage
chopped chives of parsley for garnish
Vinaigrette:
3 Tbsp. Dijon mustard
4 Tbsp. tarragon white wine vinegar
1 Tbsp fresh lemon juice
1/4 tsp. cayenne pepper
1/4 tsp. sugar
1/2 c. extra virgin olive oil
Preparation:
1. In a stainless steel bowl, combine mustard, vinegar, lemon juice, cayenne pepper and sugar; whisk until thoroughly mixed.
2. Add olive oil, a little at a time, while continuing to whisk. Cover and set aside.
3. Wash and trim 4 cabbage leaves. Drain well and pat dry. Leave cabbage leaves whole to be used as a serving container for the salad.
4. Combine all diced vegetables and mix with vinaigrette. You may want to use only half the dressing if you want to save on calories.
5. Place one cabbage leaf on each plate. Spoon vegetables onto leaf and garnish with fresh parsley or chives.
BASIL TOMATO PASTA SALAD - Serves: 4 as a side dish or for lunch
1/3 c. extra virgin olive oil
1 clove garlic, minced
salt and freshly ground pepper
6-8 Tbsp. chopped fresh basil leaves
1/2 c. minced parsley
2 Tbsp. chopped green onions OR 1/4 med. red onion, sliced
2 tomatoes, diced
3/4 lb. fettucini or spaghetti
Tips: Do not make dressing too far in advance, or basil will discolor. For an added nutritional boost and a special taste treat, try using a whole wheat pasta for a change. Follow cooking instructions on the package.
Preparation:
1. Combine oil, salt, pepper, and garlic in a bowl, mix well.
2. Add basil, parsley, onions, and tomatoes. Set aside for 30 minutes at room temperature. for flavors to blend.
3. In boiling salted water, cook fettucine according to package directions or until al dente.
4. Toss with dressing. Serve immediately
HERB GRILLED CHICKEN - Serves: 4
2 2 1/2 lb. fryers, halved
1/2 c. fresh basil leaves
2 cloves garlic, minced
2 Tbsp soft margarine
1/4 tsp. hot pepper sauce or to taste
fresh cracked black pepper
For basting--
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. white wine
2 Tbsp. herb mixture from above
Preparation:
1. Cut off any excess fat in the tail area of the chicken. Loosen skin from meat and remove any excess fat from underneath.
2. Mix together basil, garlic, margarine, hot pepper sauce, and pepper.
3. Press all but 2 Tbsp. of the herb mixture under the chicken skin.
4. When charcoal or grill is ready, place chicken bone side up an grill for 12-15 minutes.
5. While chicken is cooking, add olive oil, lemon juice and white wine to the extra herb mixture. Brush on the bone side of the chicken that is up on the grill.
6. Turn chicken and grill 12-15 minutes longer. Continue baste, don't let chicken char.
7. Remove skin before eating.
HEALTHY SOUP WITH HEART - Serves: 4
Here's a slightly different way of cooking--you can obtain the ingredients listed in CAPITAL LETTERS through ADVENTURES IN FOOD, an online cook store. Just GO AIF, and you can order through the service.
16 oz. MAINE BEAN SOUP MIX--soaked overnight
6 c vegetable or chicken stock
1/4 c. white wine
1 med. onion, chopped
1 lg. carrot, sliced
2 cloves garlic, minced
2 stalks celery. cut into 1/4" pieces
1/2 oz. DRIED TOMATOES
1/4 c. PESTO SAUCE
4 CRUMPETS
Preparation:
1. Rinse soaked BEANS, add stock and wine. At medium heat, saute until lightly browned, vegetables with 1 Tbsp. oil from PESTO SAUCE and stir.
2. Brush each CRUMPET with PESTO SAUCE and saute until crisp. Using a HEART SHAPED CUTTER, cut a heart shaped form each CRUMPET. Top each heart with 1 DRIED TOMATO slice and 1/2 tsp. PESTO SAUCE. Place a heart on top of each soup serving and serve with remaining toasted CRUMPETS and CRUMPET PIECES.
