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| Excellent idea or I would use I can't believe it's not butter spray love the taste but not everyone does.
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MALEFICENT1964
10/4/08 9:45 A
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Thanks for the tips! one of my favorits is chicken breast smothered in onions garlic and mushrooms. then i pour over a melted stick of margarine .25 cup soy sauce with pepper and rosemarry. so so good. i need to cut out the margarine got a solution of that one.
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Use chicken stock instead of the margarine... and you're good to go - and just reduce it a little bit to thicken it.. If you need that margarine flavor - adding in 1 tsp at the very end - will give yuo the flavor but not much calorie extra.
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| Thank you all. but to be honest with my self i need to learn a whole new way of cooking and eating slow and sure i am hopeing to learn the right things to cook and eat.
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SOMEWHERE2
9/28/08 7:40 P
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Janet & Greta Podleski have a series of fun cookbooks.
They take the traditional recipes and make them much healthier while keeping the full flavors.
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When I have bread I use sara lee delightfuls 45 cal each. But when I have a roll like for a sub sandwich or a big hamburger bun I scoop out the middle so I can save calories too. If I take as much as I can and still leave the crust it saves about 1/3 the calories.
But in the case of the hamburger bun I finally switched to one that is just 110 cal for the bun. They are kinda hard to scoop.
I don't know if that would help with the soda bread or not the way you make it but thought I would share.
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I think all of the ideas mentioned are wonderful and valuable. As I get more and more into this lifestyle change, I find that since using the nutrition tracker, making most of my meals from raw ingredients, and avoiding processed foods as much as is possible, I seem to naturally make substitutions to my old, favorite recipes. Seeing calorie, fat, protein, and carb totals in front of me makes me pause and rethink what I'm eating. The butter or oil called for in a recipe means a whole bowl of watermelon or honeydew for dessert. I'd rather have the fruit and cut out (or reduce) the fats in a recipe. The same with higher fat whole eggs. I'll sub egg-beaters.
However, there are some recipes that just don't work well with subs. My Mom's Soda bread recipe just isn't the same with subs. When I make that, I use the original recipe. I've run into that issue several times. When that happens, I follow the original and watch how much I eat of it. I also tend to send guests away with huge doggie-bags to keep me from binging on these treats when everyone has gone home! lol.
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For my baked items, I will substitute applesauce for all or a portion of the oil. yesterday I made pumpkin bars and it called for 1 c oil! I used 2/3 applesauce, filled the rest with oil.I decreased the sugar by 1/4 c. of the 2 c called for. I used 1 whole egg and 2 egg whites. I add in some whole wheat flour for a what is part of the flour required. It tastes so good you can't tell you've healthed it up!
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Well I would have to give it a try to know exact amounts but this is what I would try.
In a non stick fry pan spray with pam and cook your chicken breasts onions and mushrooms.
The chicken separately if necessary.
But I would roast the garlic in the oven. If you have never done it just cut the top off a bulb of garlic so it exposes the bulbs. No need to peel. Place in a piece of foil and spray with cooking spray and salt and pepper it. Fold it up and roast in a 375 degree oven for 45 min. It will make your whole house smell like garlic but well worth it.
When roasted it has an amazing taste. When done open the foil so it can cool enough to handle. 10 min or so.
Then for a sauce that is similar kinda, Take out your chicken and veggies from the pan and in it place 1 cup chicken stock and 1 Tbls corn starch. Make sure that you get the bits of food from the bottom of the pan. That is where a lot of your flavor will come from. Here is where I am unsure of the amount of cornstarch without trying it.
You may need more. If that is enough to get the desired consistancy then take your soy sauce and add it as well as 1 Tbls I can't believe it's not butter spray. Not calorie free but has a much stronger butter flavor. Lastly your pepper and rosemarry.
Serve as you normally would.
One thing to remember, if you need more cornstarch you always want to add it to cold liquid stir and then add to whatever you are cooking or it will just gum up. So if you need to add more just put a bit in the soy sauce or in a little water like 1/4 cup.
Also if you want a bit more flavor try chicken granules. It is like chicken bullion somewhat salty but very flavorful.
For the other recipe you can get fat free russian dressing and I found smuckers has sugar free apricot preserves with almost no calories. I don't remember the exact amount but I want to say it is like 5 per tsp. And the onion soup mix you could try 1/2 pkg and add a couple Tbls of dried onion flakes.
I can't think of anything different for the russian dressing. You might be able to cut back on how much but if you are making a lot of chicken it might not be too much to use.
I don't know if I am going the wrong way with the recipe but maybe to use a little chicken stock with the cornstarch and some crushed pineapple and cut back on the russian dressing.
Or what about using orange juice and letting it simmer to thicken slightly for a portion of the russian dressing?
Just a thought.
Hope that helps.
If you end up trying any of it let me know how it worked. The first recipe really sounded good. I might have to try that one myself.
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Thanks for the tips! one of my favorits is chicken breast smothered in onions garlic and mushrooms. then i pour over a melted stick of margarine .25 cup soy sauce with pepper and rosemarry. so so good. i need to cut out the margarine got a solution of that one.
another is to cover chicken with a mixture of one whole container of russian dressing and 1/2 jar apricot preservees and a package of onion soup. server over rice. my family loves loves this recipe
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This is something I love to do. I take my old family recipes and change them up to be way less fat and calories.
A lot of the issue is going to taste. It takes or it took my palate about 2 weeks to get past the change in taste. So if things don't taste right in the beginning give it time.
Now I don't like the taste of full fat stuff so much.
But for things like frying I instead bake but use some cooking spray and parchment paper.
For example if you want french fries go ahead and cleand and cut them up. Place them on a parchment lined cookie sheet that has been sprayed with pam or whatever cooking spray that you like. Then spray the potatoes and season them the way you like.
Then cook at 425 to 450 degrees for about 20-30 min. Depends on how thick you cut them. I get 8 wedges per potato and it takes about 25 min.
They are excellent and you can do the exact same thing with any vegetable and it completely changes the flavor and makes it richer. My favorites include asparagus, green beans, eggplant even brussel sprouts are good. On each of these you will have a different cooking time from 15 min to 25 min.
Oh and broccoli works great like this and then when finished add a pinch of parmesan cheese. Really adds a great flavor and very few calories.
Back to the original question.
I use a fat free sour cream when things call for yogurt because I don't like yogurt so much.
For a salad dressing I like to use 1 Tbls regular creamy dressing of your choice and 2 Tbls of fat free sour cream. It works beautifully.
For my pasta salads I use mostly fat free kraft zesty italian dressing and a touch of the regular full fat version. And way more veggies than pasta.
Use whole wheat pasta rather than regular. It is really good. I was very skeptical but it is true. The only one I didn't like was the lasagna noodles.
I can't think of any other ways off the top of my head especially not knowing the types of recipes you are thinking of.
If you want to post one or so I would be glad to tell you how I would change it up.
Good luck...
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| i have a recipies i have been using for years how can i learn to make them heathier?
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