Some helpful recipies for fat reduction?!

Some helpful recipies for fat reduction?

I hope these help

Beef Steak with Brown Rice & Vegetables

1 (about 1 pound) boneless beef top sirloin steak, cut 3/4-inch thick
1/3 cup prepared non-creamy Caesar dressing
2 teaspoons lemon pepper
1 cup uncooked instant brown rice
2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots
2 tablespoons prepared non-creamy Caesar dressing
2 tablespoons freshly shredded Parmesan cheese (optional)
Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once.
Meanwhile cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in 2 tablespoons dressing. Serve with steaks. Sprinkle with Parmesan cheese, if desired.
Makes 4 servings.

Nutrition information per serving: 361 calories; 31 g protein; 31 g carbohydrate; 13 g fat; 709 mg sodium; 77 mg cholesterol; 5.1 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.7 mg iron; 5.9 mg zinc.

Light Chicken Stroganoff

1/2 cup (about 1 1/8 ounces) dried tomatoes
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch wide strips
Ground white pepper
1 1/2 to 2 tablespoons all-purpose flour
1 1/2 tablespoons vegetable oil (preferably canola)
1 medium-size onion, thinly sliced
8 ounces mushrooms, sliced
1/2 teaspoon grated fresh ginger
1/2 teaspoon dry thyme
4 teaspoons cornstarch blended with 2 tablespoons cold water
1/2 teaspoon sugar
1 cup plain low-fat yogurt
8 ounces dry eggless noodles
2 garlic cloves, minced
1/4 cup low-sodium chicken broth
3/4 cup dry white wine
2 tablespoons dry sherry
Chopped parsley
In a small bowl, soak tomatoes in boiling water to cover until very soft, about 30 minutes. Drain well, cut into strips, and set aside.
Sprinkle chicken with white pepper; dust with flour and shake off excess.
Heat 1 tablespoon of the oil in a wide nonstick frying pan over medium-high heat. Add chicken, about half at a time, and cook, lifting and turning often, until lightly browned, about 4 to 5 minutes. Remove from pan with a slotted spoon and set aside.
When all chicken has been cooked, heat remaining 1 1/2 tablespoons oil in pan. Add onion, mushrooms, ginger, and thyme; cook stirring often, until onion is soft and mushroom are lightly browned, about 10 to 12 minutes.
Meanwhile, stir cornstarch mixture and sugar into yogurt and set aside. Also, in a 5 to 6-quart pan, cook noodles in about 3-quarts boiling water until al dente (firm to the bite), about 7 to 9 minutes; or cook according to package directions. Drain, then arrange around edge of a deep platter; keep warm.
Stir garlic into mushroom mixture and cook for 1 minute. Then stir in broth, wine and sherry; bring to a boil, stirring. Add tomatoes, chicken and yogurt mixture; bring to a boil. Boil, uncovered, stirring often, until sauce is thickened. Spoon chicken mixture into center of platter and sprinkle with parsley.