Here are some good sites for low fat recipes.I also have a bunch written down that I have tried that I will post soon

http://www.anitasrecipes.com/

http://www.mardiweb.com/lowfat/

http://www.low-fat-recipes.com/

http://www.allrecipes.com/directory/4247.asp

Low Fat Chicken Enchiladas: This one is really tasty!

1 pound boneless skinless chicken breast, or turkey, poached
2 14 oz. cans Campbell's Healthy Request Cream of Mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortilla
1 cup lowfat monterey jack cheese
Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with PAM. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 98
Percent Total Calories From: Fat 37%, Protein 46%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 67mg, Sodium 282mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 916 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units

Another one I tried that was good

Light Beef Stroganoff

2 tbs. fat free margarine
1 lb. ground chuck
1/2 tsp. salt
1/8 tsp. black pepper
2 tbs. flour
1 cup hot water
1 cup fat free sour cream
3 tbs. onion soup mix
1 pkg. eggless noodles

Preparation

Sauté ground chuck until browned & add salt & pepper. Sprinkle flour over meat & blend. Slowly add water & simmer, while stirring constantly, until thickened Remove from heat. Mix together sour cream & onion soup mix. Add meat mixture to sour cream mixture. Return to stove & simmer for 3 to 5 minutes. Prepare egg noodles according to pkg. directions. Serve meat mixture over cooked noodles.

Honey Macadamia Mahi-Mahi

RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper MACADAMIA NUTS:
1/4 cup toasted macadamia nuts. (Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.)

MAHI-MAHI:
2 8-ounce Mahi-Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey

TO PREPARE RELISH:In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.)

TO PREPARE MAHI-MAHI:
Prepare grill. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish. Preparation time:30 – 40 minutes.

IF YOU ARE A FISH LOVER, YOU WILL LOVE THIS DISH. I ELIMINATE THE OIL THOUGH, AND YOU WOULD NEVER EVEN BE ABLE TO TELL. MAKE SURE YOUR GRILL IS CLEAN THOUGH OR ELSE THE FISH STICKS LIKE CRAZY!!!!

Ingredients



3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
11/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup skim milk
2 egg whites
11/2 tablespoons vegetable oil
1/2 cup mashed ripe banana (the riper, the better)
1 teaspoon each grated fresh lemon peel and vanilla extract
Method


Preheat oven to 350°.

Lightly oil a 4 x 8-inch loaf pan or spray with a nonstick cooking spray.
In a large bowl, combine both types of flour, brown sugar, baking powder, and spices. Mix well.
In a small bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened.
Place mixture in prepared pan.
Bake 35 minutes, until a toothpick inserted in the center of the bread comes out clean.
Cool in pan on a wire rack 5 minutes, then turn out onto rack to finish cooling.
Makes 10 servings.

Each serving provides:

123 Calories
3 g Protein
3 g Total fat (0 g Sat. fat)

22 g Carbohydrate
94 mg Sodium
0 mg Cholesterol

Spaghetti Squash is a great alternative to pasta noodles. I buy a spaghetti squash to use as my noodles whenever I make spaghetti. I don't really like squash in particular, but I really love this! And I think squash is Atkins friendly (not sure though).

-Cut the squash in half and carefully remove the seeds. You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do).

-Turn upside down in a baking pan. Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for a 2.5 lb. sized squash).

-Let cool until the squash can be handled and then carefully remove the inside of the squash. They will come out in threads that look and act much like cooked spaghetti (thus, the name). There will be a much larger volume of strands than you think!

-Treat the spaghetti squash threads just like spaghetti. Use them in most any recipe where you have spaghetti. Covered with spaghetti sauce and cheese makes a nice diversion.
-Mix the threads with a cheese mixture and heat through for a different presentation.
-If you want to get creative with presentation, serve in the empty shells.
And, so forth; use your imagination...

I LOVE spaghetti squash! Yum!!! And Oscar, pass me a piece of banana bread, if you please...with a glass of skim milk to wash it down ;)