Low Fat Casseroles

/Home/Low Fat & Low Carb Recipes/Low Fat & Low Carb Recipes - Breakfast/Low Fat & Low Carb Recipes - Casseroles

Low Fat Casseroles
Successful Diet


Low Fat Casseroles are healthy and easy to prepare. There exist many low fat casserole recipes. A lot of them are low fat by themselves.

A great example herefore are cabbage casseroles which are often low fat. Find here some delicious examples. Wonderful Dishes after your cabbage soup diet week...

Potato Stuffed Cabbage Casserole Recipe
1 head cabbage
5 lb potatoes -peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground

Directions Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).



Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.




Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necesfootery.




Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.




Cook at low heat for 4 to 5 hours.



Low Fat Casserole with Cabbage and Tomatoes
Cabbage with Tomatoes is a wonderful combination and a great example of low fat casseroles:
1 medium-size green cabbage, finely shredded
1 onion, diced
1 clove of garlic, minced
2 cups TVP
1-3/4 cup water
2 cups rice (I used white Basmati)
l-lb can tomato sauce
6-oz can tomate paste
3 cups water
herbs that you like, such as thyme,
marjoram, black pepper



1. Do this for old cabbage: sprinkle with 1 or 2 Tbsp coarse salt, mix well, let sit for 30 to 60 minutes. Drain in a colander, rinsing to remove the excess salt. For new cabbage, just shred it and use it immediately.




2. Boil 1-3/4 cups water in a small pan, add the TVP, and stir to reconstitute it. Take it off heat.




3. In a bowl, combine the tomato sauce, tomato paste, and 3 cups water. Stir well to dissolve the paste. Add herbs of your choice and stir again. If you salted the cabbage, don't add any more salt; otherwise, add in 1 tsp salt.




4. In a soup pot, layer the ingredients: first half of the cabbage, then half of the onions, garlic, TVP, and finally the rice. Pour half the tomato mixture over it. Then layer again as before, ending with the tomato sauce. If it seems dry, add another cup of water.




5. Cover and simmer over low heat for one hour. (The recipe that I stayed the closest to said 2 hours, but I didn't wait that long. Maybe she used brown rice.) Check it gently, not disturbing the layering too much, after the first 30 minutes and every half hour you let it cook, to see if it needs more water. It should neither wet nor dry but just moist.






NOTE: The amount of water I said to add to the tomato sauce is my approximation now, as I didn't measure it but kept adding more until it seemed right for cooking the rice. The cabbage provides some moisture too, but most of the rice cooking liquid will be the tomato liquid. The boiling water-to-TVP ratio is exact. This made a huge quantity.


--------------------------------------------------------------------------------


Special Tip: Use a Non-Stick Casserole
When making a low fat casserole recipe make sure to use a non-stick casserole. Nowadays you can use them not only in the oven but also for microwave, allowing to cook, serve and reheat. They can go in the freezer, and the dishwasher, yet they are attractive enough to bring to the table. Even when you bake cheesey casseroles, clean up is a snap thanks to a premium non-stick surface.