Anyhow I suggested we reprint the first cookbook that they did and the other ladies suggested that those recipes all need to be "lightened up"
What are your tricks for lightening up recipes?
I promised them all I'd teach a class in it and I'd sure like to learn a few new tricks myself.
Marie in Ocala FL
|One trick I like to use is; substitute an equal amount of applesauce for oil in cake recipies.|
|You can usually substitute egg whites for whole eggs and use skim milk for whole. A good resource to check out is www.cookinglight.com, they have a section devoted to this.|
|And just use 'light' of everything.
If the recipe calls for sour cream, use light (this has better consistency than non-fat, so I would recommend the light version).
Use skim milk instead of whole.
Use 92% lean ground beef instead of regular ground beef.
Trim off excess fat on meat.
Use cooking spray instead of oil or butter.
Use a lot of spices to make the food taste good instead of using fat.
Use skinless chicken, and use the breast instead of the thigh or other parts.
Anything cream colored usually means it is bad for you (alfredo, cream sauces, etc)
|Applesauce has already been mentioned. It doesn't work for me in all recipes. Instead I sub 50% of the butter/oil/shortening with unsweetened applesauce, mashed banana or prune puree depending on recipe.
Splenda is still a little too pricey for me to mess around with, so I can't be helpful there. So for sugar try up to 1/2 less but you'll need more flavoring such as vanilla, almond, cinnamon, etc. You have to experiment. Sugar is needed as a structure builder in some recipes.
I try to eliminate as much sodium as possible, but realize sometime it is necessary.....such as with yeast recipes. Even then I can usually cut back. When going for no sodium, jazz up recipe with herbs and spices. Look for the no salt herb mixes and learn to use them. You have to be a bit more generous.
Don't fry: grill, steam, braise or broil instead.
Don't baste with oil, butter, etc. Use low sodium or no sodium broth, veggie juices or fruit juices.
Change portion size. Reduce amount of meat and increase veggie portion.
Use whole grains whenever possible such as brown rice, whole wheat pasta. Nuts are healthy, but in moderation!!
When making salads, keep the dressing separate. Then when eating the salad, dip the fork tips into the dressing and then take a salad portion. Your taste buds get the dressing but in tiny amounts.
Sometimes you can sub drained low fat yogurt for sour cream or cream cheese in a recipe. Line strainer with cheese cloth, dump in low or no fat yogurt and let drain (refrigerated) over nite. The yogurt gets thick.
|I cant help....I cook with real butter, heavy cream and bacon grease...lol..Paula Dean is my hero .....my theory, just eat less of what you really like...and of course work out....|
|way to go Darcy LOl !!! I like Paula Deen too.
I cut cornors when ever I can, but I just eat less of some of my goodies.
small servings and stop before full
|I've been cooking like Paula Dean for 37 years and look like it. I'm sure arteries are clogged with butter and cream.|
|Sheepieboss...LAUGHING OUT LOUD AND MY TAIL OFF........at the same time....kisses to you, dont change! and I dont care, Paula Dean is awesome and anyone who cooks like her, has the right to look anyway they want, just dont stop cooking!!!!! Invite me over for dinner anytime!!|
|One thing to watch out for when making substitutions, is that the consistency of the finished product can be changed. For instance, ever make chocolate chip cookies (from scratch) and wonder why one batch turned out soft and gooey, and another firm and crispy, even though both were cooked exactly the saame way? It is because one batch used butter, and one margarine! Something as simple as changing fat sources can really alter the texture of your product, sometimes for good, sometimes for bad, even if the taste doesn't vary too much(which it can, obviously, depending on what you're substituting). Just something to watch out for and remember as you make substitutions in your recipes Good luck with your healthy cooking!!
My favorite healthy way to brighten up a boring meal- add a little lemon juice- it's amazing what a little bit of "acid" does to change the way a piece of meat or veggies tastes! You can also substitute a salsa for standard sauces- try a spicy salsa on your cut of beef, or a sweet fruit salsa on top of your pork! Heart healthy, tasty, and a tricky way to get your kids to eat their fruits and veggies
|okay, honestly, I do sometimes cook light and healthy. One of my favorites is to marinate chicken boneless and skinless breast in a zip lock bag with 1/4 evoo and 2 lemons squished....I use this chicken over salads, in pasta dishes and my favorite, chicken picata. Its light, but as karen said, lemon juice goes a long way to adding flavor....but, Paula Dean still rocks!!!|
|Didn't find exactly what you're looking for? Search again here:
Identifying Ticks info