Review: Low-Fat Living Cookbook

Low-Fat Living Cookbook by Leslie L. Cooper
From the cover:
Skillpower not willpower
Savor the fabulous foods that:
Boost metabolism
Increase longevity
Burn fat
Over 1.7 million copies sold

In addition to over 250 delicious recipes with
this book you'll learn how to:
Shop smart
cook lean
Modify your favorite recipes
Build active minutes into your day to help burn more fat
Master new habits that will last a lifetime

Every recipe is geared toward the home cook. The
ingredients are easy to find and cooking time is
kept to a minimum.
Included with each recipe are nutrional information,
 and hands on and unattended times so you can fit recipes
 into your schedule. Most dishes are fast, with less that
 20 minutes of hands-on time. Also included through out
the book are handy switch tips to make your dishes lower fat.

Here's a list of some of the delicious homestlye recipes
included in this book:
Whole-Wheat Buttermilk Pancakes
Ziti with Creamy Walnut Sauce
Chicken Parmesan Strips
Pan-Seared Crab Cakes
Crunchy Peanut Butter Cookies
Chocolate Marble Cheesecake
Cinniamon French Toast
Stuffed Pizza
Penne with Sausage and Broccoli
Chocolate Moca Bundt Cake

I was delighted with this wonderful thrift store find
at only $2.00 and am including the recipe for the delicious
chicken dish I made for dinner right after I got the book.

* Exported from MasterCook *

                     Buttermilk-Batter Baked Chicken

Recipe By     :Leslie L. Cooper
Serving Size  : 6     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  whole-wheat pastry flour or unbleached
                        flour
  1           teaspoon  onion powder
     1/2      teaspoon  salt
                        ground black pepper -- to taste
                        ground white pepper -- to taste
                        ground red pepper -- to taste
  1                cup  nonfat or low-fat buttermilk
  2        Tablespoons  olive oil
  6                     skinless, bone-in chicken breast halves -- 4
ounces each

Preheat oven to 375 Coat a jelly-roll pan with no stick spray.
In a small bowl, combine the flour, onion powder, and salt. Season with
the black peppers. Stir in the buttermilk and oil. Mix until smooth.
Dip the chicken in the batter to coat. Place on the prepared pan.
Lightly coat each breast with no-stick spray. Bake for 45 minutes, or until
the chicken is no longer pink in the center when tested with a sharp
knife. If the crust needs a little browning, run under the broiler for 2
minutes.

Source:
  "Low-Fat Living Cookbook"
Copyright:
  "1998"

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Per serving: 41 Calories (kcal); 5g Total Fat; (96% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

NOTES : From the book: Buttermilk and three kinds of ground pepper make
a savory batter for baked chicken. If you don't have white pepper, use
more black. Garlic Mashed potatoes )page 347) and steamed broccoli are
delicious accompaniments.

Hands on time: 5 minutes
Unattended Time: 45 minutes
Makes 6 servings
Per serving: 390 calories; 11 g fat; 56.9 g protein; 13.1 g
carbohydrates; 1.9 g. dietary fiber; 147 mg cholesterol; 347 mg sodium
using this info and dotties point finder comes to 8 points per serving

Switch Tip
If you buy poultry with the skin on, cook it that way to keep the meat
moist. Then remove the skin before eating. Removing the skin from
poultry can save up to 5 grams of fat per 3 0z serving.