Low fat recipes for Christmas

Low-fat recipes for Christmas Rita Perez April 6, 2018 No Comments To avoid some gastrointestinal problems, you can choose this Christmas to cook dishes or choose dishes that are low in fat. When a dish is low in fat, it does not have too much juice in its preparation, the texture is not as silky on the palate and at first glance you cannot notice the shine that a dish with too much fat can give off. In general, a good way to prepare lean foods is by choosing lean cuts of meat, that is, ones that do not have too much white color visible. Another important tip is to change the type of fat, that is, choose to prepare foods with oils that have poly and monounsaturated fats such as: olive, canola, soy, avocado, sunflower. We show you some recipes that you can make at Christmas that meet the above characteristics. Recipes

1. Romeritos Ingredients: 1 kilo of romeritos 2 eggs 100g of ground whole wheat bread 50 g of shrimp powder Canola oil 250 g of mole paste 2 cups of chicken broth 2 potatoes cooked in cubes Preparation: Wash and cook the romeritos. Beat the egg whites until stiff and then add the yolks; Little by little, add the bread and shrimp powder to the mixture. Next, heat some oil in a saucepan, fry some of the shrimp mixture in it and cook until lightly browned. Finally, let everything drain on towels or kitchen cloths while you take the opportunity to heat the mole paste along with the broth and let everything boil until it reaches a thick consistency. Add the rosemary and potatoes and cook the whole thing until very hot and ready to serve.
2. Turkey rolls Ingredients: 4 flattened turkey breasts 2 grated carrots 8 asparagus boiled green beans 3 slices of pineapple in their juice 6 chopped walnuts Preparation: Grate the carrot, peel and chop the walnuts, cut the pineapple slices into small pieces and set them aside. Place the grated carrot on each of the breasts on one side, and two boiled asparagus per each flattened breast. Spread a few pieces of pineapple and chopped walnuts, carefully roll the breasts, put them in an oven preheated to 180C.
3. Salmon with spinach and cream of tartar Ingredients: 1 teaspoon vegetable oil 2 skinless salmon fillets 250 g spinach Juice of ½ lemon 2 tablespoons low-calorie cream cheese 1 teaspoon drained capers 2 tablespoons chopped parsley Lemon slices to serve Preparation: Heat the oil in a frying pan, brown the salmon on both sides for 4 minutes. Let it rest on a plate while the spinach cooks. Place the spinach leaves in a hot pan and let them wilt for 1 minute. Serve the spinach on a plate and place the salmon on top. Gently heat the cream cheese in the pan with a splash of lemon juice, capers and parsley. Season to taste and do not let it boil. Pour the sauce over the fish and serve with lemon wedges.