Low Fat Potato Latkes.

You don't have to wait for Hanukkah to enjoy potato latkes. These low fat latkes are delicious any time. To make them crispy, be sure to squeeze out as much moisture as you can, and preheat the cookie sheet before placing the latkes on it. Enjoy these low fat potato latkes with fat-free sour cream and applesauce.
INGREDIENTS:
1 1/2 pounds Yukon Gold or Russet Potatoes
1 medium onion
1/4 cup flour
2 egg whites
Freshly ground black pepper
PREPARATION:
Preheat oven to 450 degrees. Peel, cut and shred potatoes and onion, using either a grater or a food processor.
Place a large cookie sheet in hot oven.
Empty shredded potatoes and onion into a colander and squeeze out as much excess moisture as you can. Transfer potato and onion mixture to a large bowl. Add flour, egg whites and black pepper, and combine well with a fork.
Remove cookie sheet from oven. Coat with nonstick cooking spray
Form 2-2 1/2-inch flattened rounds with the potato mixture and place on hot cookie sheet.
Return cookie sheet to oven and cook for 7-8 minutes each side, until crisp and golden.
Makes 12-15 latkes.
Serves 4-5
Per Serving: Calories 192, Calories from Fat 2, Total Fat 0.5g (sat 0g), Cholesterol 0mg, Sodium 39mg, Carbohydrate 41.1g, Fiber 3.8g, Protein 6.6g

Low Fat Brownies.

When you need that chocolate fix, these low-fat brownies should hit the spot. Although not as dense as full-fat brownies, they're still full of chocolatey goodness, with no odd aftertaste, which some low-fat brownies seem to have. These are perfect for kids' lunchboxes or as an after-school treat.
INGREDIENTS:
1/2 cup all-purpose flour
1/2 cup Dutch Process Cocoa
1/2 tsp baking powder
1/2 cup sugar
1/8 tsp salt
2 tbsp canola oil
4 ounces unsweetened applesauce
2 tsp vanilla extract
1 egg, lightly beaten
2 egg whites
PREPARATION:
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with cooking spray.
Whisk flour, cocoa, baking powder, sugar and salt in a small bowl. In a medium bowl, combine oil, applesauce, vanilla, egg and egg whites. Gradually stir in dry ingredients to wet ingredients until well combined. Pour into baking pan and bake for 20 minutes, until sides pull away from edge of pan. Cool in pan and cut into 16 squares.
Makes 16 brownies
Per brownie: Calories 74, Calories from Fat 21, total Fat 2.4g (sat 0.6g), Cholesterol 13mg, Sodium 45mg, Carbohydrate 11.6g Fiber 1g, Protein 1.7g

Turkey Soup.

This soup is an ideal way to use some of that leftover holiday turkey. Use rice or pasta here, and add more veggies if you like. Leeks, if you have them, are particularly good with this soup. This is just a basic recipe, which can easily be adapted.
INGREDIENTS:
6 cups fat free, low sodium chicken broth (or defatted turkey stock from the carcass)
1/2 cup pasta noodles or rice
1 large carrot, diced
1 celery stalk, sliced
1 cup cooked white-meat turkey
ground black pepper
PREPARATION:
Bring broth to a boil in a large saucepan, then reduce to a simmer. Add pasta or rice, followed by carrots and celery. Simmer for 20 minutes or until rice is cooked and vegetables are tender. Add cooked turkey and simmer for a further 5 minutes.

Season with pepper. Ladle into 6 bowls and serve.
Per serving: Calories 111, Calories from Fat 8, Total Fat 0.8g (sat 0.2g), Cholesterol 16mg, Sodium 100mg, Carbohydrate 16.2g, Fiber 1.1g, Protein 9.5g

Roasted Butternut Squash.

This is a naturally low fat fall side dish that would make a great accompaniment to a Thanksgiving dinner. Sometimes squash are hard to cut, but you can make this task easier by piercing it with a fork, then popping it in the microwave for 60 seconds before cutting into it.
INGREDIENTS:
1 small butternut squash (2 lbs)
1 tsp ground cinnamon
1/4 cup orange juice
1/4 cup maple syrup
PREPARATION:
Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.
Serves 4
Per Serving: Calories 166, Calories from Fat 5, Total Fat 0.5g (Sat 0.1g), Cholesterol 0mg, Sodium 11mg, Carbohydrate 35.3g, Fiber 3.8g, Protein 3.4g

Low Fat Shrimp Pasta Salad.

Enjoy this low fat shrimp pasta salad at lunch, on a picnic or for a light supper. It's a nice dish for a warm summer's day.
INGREDIENTS:
6-ounces rotini pasta
1 cup frozen peas
6 ounces green beans, cut into pieces
2 vine-ripe tomatoes, halved vertically, then thinly sliced
3/4 pound cooked shrimp

Dressing
1/4 cup fat-free mayonnaise
1/4 cup plain low fat yogurt
1 tbsp nonfat milk
1 tsp dried mixed herbs
Freshly ground black pepper
PREPARATION:
Cook pasta according to package instructions. Add peas to pasta water after two minutes of cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in a pot of boiling water. Drain, then plunge into a bowl of iced water to retain color and stop cooking process. Drain again.
Assemble salad in a large bowl. Make creamy low-fat dressing by combining mayonnaise, yogurt, herbs and black pepper. Pour over salad and toss well. Add another tablespoon of nonfat milk if you prefer a thinner dressing.
Serves 4
Per Serving: Calories 319, Calories from Fat 30, Total Fat 3.1g (sat 0.5g), Cholesterol 130mg, Sodium 306mg, Carbohydrate 45.7g, Fiber 5.4g, Protein 26.5g