I am always adapting the recipes and find the recipe calculator really helpful. The most useful adaptation I've made to reduce fat is to steam or poach rather than to sauté my veggies for pizza, casseroles and quiches. They are equally as good without the fat value! I just add lots of herbs to the liquid and love how aromatic the kitchen gets as I cook.
Every week, I make a few small changes. I read about how good steel cut oats are for you, and I'm eating them right now. Enjoying the specialness of small changes. http://www.sparkpeople.com/mypage_public _journal.asp?id=JSTETSER
I am also going to have one vegetarian day a week. I haven't used Tofu in years, but I think I'll get some this week and do a stir fry. I got some lovely orange and red peppers on sale this weekend and I think I can do something tasty with them.
Everything is permissible for me--but not everything is beneficial. Everything is permissible for me--but I will not be mastered by anything. 1 Corinthians 6:12
A couple of my friends are vegan, and while I could not cut out as much as they do I have been using some of their recipes and suggestions to make livable substitutions in my life. A new substitution I will be trying is adding tofu to stir-fries.
I remember reading on Spark somewhere, thinking maybe it was in a Spark Recipe, that a great way to lower the fat content of mince is to brown it, then drain the fat from it, which is what you've been doing, PAULAAUTUMN, but then to rinse the meat in a strainer under hot running water to remove even more fat. Admit I was sceptical at first, but gave it a try and contrary to what I'd imagined, once the mince was combined with the other ingredients, it was no different in flavour or texture to drained, unrinsed mince. Just a thought, which your post brought to mind.
I deserve to be healthy and happy, and no one can do that for me but myself!
I have been making changes to the way I cook foods to lessen the fat content. I have steamed onions and peppers before adding them to mince for bolognaise or pasta bake dishes. I cook off the mince in a hot frying pan and drain off the fat.
In a hot pan I add chopped mushrooms lower the heat and keep stirring to dry fry the mushrooms, that way the cook in their own juices and the flavour is far more intense.
DH likes cream with some desserts but had none, so as I was using low fat Ricotta cheese in the Yorkshire Curd Tart, I decided to serve it with Ricotta cheese beaten up with some honey. He likes that more than cream so result a sustitution he likes.
Scones are low fat but I wanted to reduce the sugar so I added a tablespoon of Sweetner and a dessert spoon of sugar, DH did not notice the difference I will slowly lessen the sugar.
Sauces for pasta tomato sauces in jars seem to have a rather high fat content so I decided to make my own. 1 can of chopped tomatoes or chop up a cheap can of whole tomatoes, add to a saucepan,steam some chopped onions and red peppers (bell pepper), crushed garlic and herbs add to the saucepan. Bring to the boil reduce the heat and simmer to reduce the liquid so you have a sauce. You can add chopped olives, mushrooms, garlic even some chili peppers to spice it up. I have added some tomato puree to intensify the flavour. You can blend it in a blender for a smooth sauce that can be used as a base for home made pizza. Fat content is far less than those in a jar, I have frozen some so I have it ready to use all I have to do defrost it.
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