Once upon a time low fat food was usually dull looking and bland tasting. Well, that isn’t the case anymore. Here a couple of low fat recipes to prove it.

Non-Fat Mexican Layer Dip

Ingredients:

1 16 oz. can fat-free refried beans
1 box crackers
1 package toasted pita chips
1 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1 package taco seasoning
2 cups green onions, chopped
2 4-oz. cans green chilies, chopped
2 cups tomatoes, chopped
8 oz. fat-free cheddar cheese
1 package fat-free tortilla chips

Directions:

Spread the beans on a large platter. Mix the sour cream, mayonnaise and taco seasoning together and spread over the beans. Layer the green onions over the sour cream, followed by the chilies and tomatoes. Spread the cheddar cheese on top. Refrigerate and serve at room temperature with fat-free tortilla chips, crackers or toasted pita chips.

This dip can also be used with large sliced vegetables or stuffed in celery.

Makes 12 servings. Has 0 grams of fat.

Low Fat 20-Minute Chicken Creole

Ingredients:

4 medium chicken breast halves, skinned, boned and cut into 1-inch strips
1 can (14 oz) tomatoes, cut up
1 1/2 cups green peppers, chopped (1 large)
1 1/2 cups celery, chopped
1/4 cup onion, chopped
2 cloves minced garlic
1 tablespooon fresh basil or 1 teaspoon dried
1 tablespoon fresh parsley or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Directions:
Spray the skillet with non-stick coating. Preheat pan over high heat. Cook chicken in hot skillet, for three to five minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice, low sodium chili sauce, celery, onion, garlic, basil, parsley, crushed red pepper and salt. Bring to a boil, reduce the heat and simmer. Cover for 10 minutes. Serve over hot cooked rice or whole wheat pasta.

Makes four servings. Has 3 grams of fat.

There are thousands of low-fat recipes on the Internet. These two just sounded like they might have a little more kick to them. Hope you enjoy them.