I'm with THATWOMANCANADA ~ there's nothing wrong with healthy fats.
Eggs are great sources, too.
Since you're having oven issues, I second the notion of the slow cooker. Also, you can make some amazing meals with an electric frying pan, especially if it's a deeper one that will take some sauce.
Pork is a good alternative if you insist upon eliminating fat! It gets dry and can be sort of tasteless without the addition of lots of fatty sauces (sort of negates the effort of buying lean, doesn't it?), but if you use a method that doesn't promote the drying, pork is a pretty good choice. The slow cooker or electric frying pan with creamy sauces (ie, condensed cream soups) would be a good option.
Fitness Minutes: (0)
7 7/11/13 3:40 A
When you're thinking of eggs, don't forget quiche. A quiche is basically a savory (non-dessert) baked custard. To make it crustless, throw in a couple of extra eggs and use a greased, glass pie pan; healthier and easier to do too. To reduce the dairy fat (most recipes call for some level of cream far above whole milk) substitute whole milk and an extra egg or two. If your recipe calls for egg yolks...use whole eggs with both the yolk and the white when eliminating the crust and the dairy fat as the whites will help the quiche custard dry out; just be sure to mix well. For more information about this, read the information section in the old Joy of Coking cook book (generally from the 1970's) about custards. But, if you truly want to reduce the fat content, mix the amount of milk called for using dry, powdered, non-fat milk crystals to the reconstitution recipe on the milk container; then, add up to a double of the amount of dry, powdered, milk crystals (i.e. if you "should" need 1/3 cup of powder, use 2/3 cup instead.
The next thing that a quiche needs is flavor. This can come herbs or the added ingredients. The typical added ingredients are fatty, salty, and heavily seasoned like bacon, ham, and cheese. Reductions of these require additional veggie or herb flavorings. (To get dry herbs to mix and bind better, add them to the eggs before beating; mix them in while beating the eggs and before the milk is added.) The veggies added need to be as dry as possible. This may mean sautéing (the traditional mechanism) or by steaming/par-boiling then patting dry with a towel. Some veggies like broccoli are naturally drier than say a tomato or a mushroom.
...Remember, quiche was originally a French country dish - Translation: They had eggs and only scraps of other goodies. It is basically a baked farmer's omelet which is also based on having eggs and only scraps of other goodies.
Fitness Minutes: (3,019)
26 7/9/13 3:31 P
Don't worry so much about the 'lean' --that's based on some fictional nutrition advice that didn't stand up to the science.
Prawns and shrimp, mussels, oysters if you like them, clams and small fish (mackerel, herring, smolt, smelts, anchovy, etc.) are all super-healthy fats that are important anti-oxidants and essential for brain function.
There are also game meats, which are so lean you have to cook them with fat or they're inedible: buffalo, bison, emu, venison, elk, moose ... all super-healthy, all-protein foods.
Fitness Minutes: (45)
7/9/13 3:18 P
White fish like Talapia, catfish and salmon are very good for you. We like to cook the Talapia and catfish in aluminum with unsalted seasonibngs, like a Mrs. Dash product, dill and lemon and cook it on our Traeger. We also smoke the salmon on the Traeger, then cook it for 20 min-not longer than 30 unless it's wrapped in foil.We use onion, dill and lemon to season.
I hope this helps..
Fitness Minutes: (10,000)
7/9/13 5:42 A
Ostrich - it's just as lean as turkey and chicken, with more protein than beef!
sunflower and pumpkin seeds - snacks or a salad topping
Fitness Minutes: (9,223)
1,837 6/25/13 9:10 P
I'm into my 3rd week of SP & loving it. But... we have been having oven problems & have been living without one for about 1 1/2 weeks. And I am getting mighty tired of rotisserie chicken & turkey burgers on the grill. Any ideas out there?
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