Best Skinny Newfoundland Baked Beans Low Fat Recipes
MADDY'S NEWFOUNDLAND BAKED BEANS
From the place of my birth in Newfoundland Canada, this is an amazing baked bean recipe! These are the best baked beans I ever tasted.
Provided by Maddy HELEINE
Categories Other Side Dishes
Time 5h
Number Of Ingredients 11
Steps:
- 1. Soak beans in water and a little salt overnight. The following day, drain the water and cover with clean water. Cover pot, but leave lid partway open. Boil the beans on medium for 1 1/2 hours. When finished, drain and set aside.
- 2. Cut up the bacon into small pieces. Chop the onion and fry the onion and HALF the bacon together in the bottom of your oven cooking pot using a tablespoon of butter, until the bacon and onion are translucent. Stir occasionally while cooking. (About 10 minutes).
- 3. Add five cups of clean water to pot. Add the beans and all other remaining ingredients, except the reserved bacon and stir.
- 4. Place the remaining bacon on top of the pot. Cover and bake at 325 degrees for 3 1/2 to 4 hours. Half way through the baking, stir, and check the pot to make sure it has enough liquid. If not add a little more water and continue to bake the allotted time.
- 5. My husband likes to stir in extra brown sugar at the end to make it a little sweeter for his taste. I agree.
BAKED BEANS-LOW FAT, LOW SODIUM
These are very tasty baked beans and lower in sodium, sugar and fat, but you don't miss anything with the flavor!!!
Provided by Lynn Socko
Categories Other Side Dishes
Time 25m
Number Of Ingredients 8
Steps:
- 1. NOTE: If using Trivia brown sugar blend, use the guide on the package to determine how much to use.
- 2. Drain and thoroughly rinse pork & beans, (the juice is where most of the sodium is). Place in large pot.
- 3. Add one cup of no salt added ketsup, one cup of water, molasses, brown sugar, mustard, pepper & onion. Mix well, simmer on lowest heat for 20-30 min.
SKINNY CHICKEN, RICE, AND BEANS BAKE
91% less sat fat • 46% less cholesterol than the original recipe. Shave 20 grams of fat and a third of the calories and sodium by making a few simple adjustments, such as skinning the chicken pieces, that don't sacrifice flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
- In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
- Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 65 mg, Fat 1/2, Fiber 8 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 cups, Sodium 390 mg, Sugar 3 g, TransFat 0 g
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