Low fat chicken/3 recipes

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

This scrumptious chicken dish is made with safflower oil, plain yogurt and a pinch of cayenne pepper.

Absolutely delicious! Roasted bell pepper, salted mushrooms, and spinach are an excellent combination, which works great with crispy phyllo pastry. Serve it as a main dish or an appetizer!

This classic favorite is perfect with a cup of tea or coffee. No need to spend $3 for a slice at Starbucks, it's much better to make it yourself.

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Delicious, if tofu can be cooked like this way, everyone will love it. We made the marinara sauce, it was thick and tasty, then we made this tofu steak with it, absolutely delicious and tasty! It is an enjoyable way to get protein from tofu!

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An easy and simply delicious salad.

The blackend chicken breast came out tender, juicy and flavorful, and the cajun sauce was delicious, really bound all the flavors together. It was reasonably quick and easy to make as well, an ideal supper for a busy weekday.

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Simply toss warm pasta, cooked broccoli, bell pepper and carrot with a tasty olive oil-lemon dressing and parmesan cheese. A delicious yet nutritious meal is ready to go.

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Next time make your own sauerkraut instead of store-bought, it's so easy to make, and there is no comparison between this two versions. Homemade one tastes a lot better, I just made my second bunch. I finished the first bunch within 3 days :-)

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!