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COUZCAT's Photo COUZCAT Posts: 4,362
11/5/12 1:53 P

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Thanks Becky!

KITT52's Photo KITT52 Posts: 62,365
11/2/12 6:35 A

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good tip thanks ....we love roasted veggies with any kind of meat

2014 Ruby-lite of the YEAR
In GOD WE TRUST...
MOTIVATION REALLY IS--- TAKING RESPONSIBILITY FOR CONSCIOUS ACTION
FOOD NEVER SOLVES ANY ISSUE EXCEPT HUNGER.



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DIETITIANBECKY's Photo DIETITIANBECKY Posts: 26,427
11/1/12 8:11 P

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Regarding the roasting.
If you plan to roast a larger piece of meat, like a 3 pound beef roast or whole chicken---it is going to take several hours. So start your oven on the 325 degreee temp for such meats. Your roasted veggies will only take the last 30 minutes or so. You could start them cooking at 325; then the last 15 or so minutes increase temp to 400 for browning. Watch the temp of your meat and remove as soon as it is done to the correct temp. Since it will only be at the higher temp for about 15 minutes or less---it should not be an issue. You could also remove the meat during that higher temp and let it rest for 15 minutes until carving---This is always recommended! Plus everything will still be ready to eat at the same time.

Becky

KITT52's Photo KITT52 Posts: 62,365
11/1/12 5:31 P

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I'll have to give it a try, I do use it in lasagna.....

2014 Ruby-lite of the YEAR
In GOD WE TRUST...
MOTIVATION REALLY IS--- TAKING RESPONSIBILITY FOR CONSCIOUS ACTION
FOOD NEVER SOLVES ANY ISSUE EXCEPT HUNGER.



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COUZCAT's Photo COUZCAT Posts: 4,362
11/1/12 1:40 P

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Kitt, I like using low fat ricotta instead of the cottage cheese. I find it has a fresher flavour and isn't as salty as cottage cheese.

COUZCAT's Photo COUZCAT Posts: 4,362
11/1/12 1:39 P

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Becky, yes I do want to roast meat & veggies at the same time.

KITT52's Photo KITT52 Posts: 62,365
10/31/12 5:23 P

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thanks for the sensible reply....I appreciate that.....



2014 Ruby-lite of the YEAR
In GOD WE TRUST...
MOTIVATION REALLY IS--- TAKING RESPONSIBILITY FOR CONSCIOUS ACTION
FOOD NEVER SOLVES ANY ISSUE EXCEPT HUNGER.



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DIETITIANBECKY's Photo DIETITIANBECKY Posts: 26,427
10/31/12 8:44 A

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Both yogurt and cottage cheese are very healthy choices and can easily fit into a weight loss eating plan.
You can look up both products and see the nutrition profile using the Sparkpeople nutrition tracker.
Perhaps you are having a higher sodium intake day; and therefore opt for the lower sodium yogurt.
Perhaps you are looking for a protein alternative for your meal; and opt for the cottage cheese.

There is no answer to your question regarding the ranking of these 2 foods. Look at your meal plan, your taste preference, etc...and "you" decide what best meets your needs and desire.

SP Registered Dietitian Becky

KITT52's Photo KITT52 Posts: 62,365
10/31/12 7:43 A

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no answer.... emoticon

2014 Ruby-lite of the YEAR
In GOD WE TRUST...
MOTIVATION REALLY IS--- TAKING RESPONSIBILITY FOR CONSCIOUS ACTION
FOOD NEVER SOLVES ANY ISSUE EXCEPT HUNGER.



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KITT52's Photo KITT52 Posts: 62,365
10/29/12 7:58 A

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my question is ...what is more nutritious yogurt or cottage cheese....I eat both
Greek yogurt for breakfast, low fat low sodium cottage cheese for my night time snack.....

2014 Ruby-lite of the YEAR
In GOD WE TRUST...
MOTIVATION REALLY IS--- TAKING RESPONSIBILITY FOR CONSCIOUS ACTION
FOOD NEVER SOLVES ANY ISSUE EXCEPT HUNGER.



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DIETITIANBECKY's Photo DIETITIANBECKY Posts: 26,427
10/28/12 5:13 P

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Are you wanting to do the meat and veggies at the same time in the oven??
Becky

COUZCAT's Photo COUZCAT Posts: 4,362
10/28/12 2:16 P

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A temperature question. I have recipes that roast the veggies at 400F to caramelize or build a nice crust. Roast meats of course are normally cooked at 325/250F. Is there a rule of thumb on how to adjust the Icooking time for the veggies at the lower temperature?

Thanks!
Catherine

JATKINSON0012's Photo JATKINSON0012 Posts: 67
8/5/12 5:15 P

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Becky,
Thank you!

Chick,
It is all about portion size! Correct portions for meals and small portions for snacks. Utilize this site as Becky has described. You are eating more often but smaller meals, this is better than eating 2-3 big meals. The myth about no snacks = weight loss is incorrect.
Healthy snacks and balanced meals and exercise= successful weight loss.


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DIETITIANBECKY's Photo DIETITIANBECKY Posts: 26,427
8/4/12 10:38 A

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Dear Chick--
Do you have the medical diagnosis of diabetes? If so, then you should be following the carbohydrate controlled eating plan that was provided by your doctor's office or diabetes educator. It will have your meals and snacks planned as well has the amount of carbohydrate to have at each.

If you do not have diabetes and are looking for meal plans to assist with weight loss, then check out the SP daily menus. You will see that you have a calorie range for weight loss, and these calories have been divided into 3 meals and 1-2 snacks daily. The portions of all foods are listed so you know exactly what to eat. If there is a food that you do not like, then make a substitution. There is also a SP food substitution list from which to choose OR you can make your own substitution. For example if you do not like the fruit selection, then select a fruit (similar portion size) that you do like. If you do not like the grain selection, then select a different one.

Hope this helps
SP Registered Dietitian Becky

CHICK8526's Photo CHICK8526 SparkPoints: (4,175)
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8/4/12 9:05 A

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what do you eat 6 times a day? like there's breakfast,snack,lunch,snack,dinner,then last snack is it like that? it seems like there a lot of eating i only (try) to eat a large breakfast around 8am,no snacks then lunch is noon or 1pm then sometimes a snack then dinner at 3pm or 5pm depends then snack about 2 hours before i go to bed there my whole day

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JATKINSON0012's Photo JATKINSON0012 Posts: 67
8/4/12 7:06 A

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Chick,
I completely sympathize with your plight. I also have the same problem. If I eat something that tastes good, I just want to keep eating it.

But, you are going to have to change the way you think about food. If you eat 6 meals a day you won't go hungry, I promise. But, it is all about portion size. To help with that, eat from a smaller plate or bowl. And if you are hungry before you go to bed. Eat about 1 oz of cheese (real cheese, no kraft singles.) This will keep your stomach from growling.
I hope this helps.
~Chef Jessica

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CHICK8526's Photo CHICK8526 SparkPoints: (4,175)
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8/3/12 4:07 P

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my worry about eating a lot is i'll gain weight. and i'm just scared of weight gain.

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JATKINSON0012's Photo JATKINSON0012 Posts: 67
8/3/12 1:10 A

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Chick,
First and foremost... Anything artificial is bad for your vs. natural ingredients. The only sweeteners to use if you want to go natural are; Honey, pure cane sugar, and stevia. All of these are from plants and are naturally occurring.

If you are having blood sugar problems and are afraid of getting diabetes- don't worry you can use sugar! It is all about the portion you consume of the finished product. To keep your insulin levels pretty steady through out the day, you need to consume 5-6 small meals timed through out the day. General rule, a small meal every 2-3 hours.

If you want to eat a piece of cake, eat a small piece if you are planning on having dessert everyday that week. 2 cookies, 1 brownie, etc (keep the small portions and you can treat yourself to real sugar treats.)

If you do have diabetes or if you are baking for someone that does, they shouldn't be eating baked goods everyday. They should trade up those for some fruit or a scoop of sugar free ice cream and berries.

I hoped this helped.
~Chef Jessica

Edited by: JATKINSON0012 at: 8/3/2012 (01:11)
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CHICK8526's Photo CHICK8526 SparkPoints: (4,175)
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7/31/12 2:17 P

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i want to stop using sugar the aldis kind just reg sugar i bake cake and stuff a lot and i always have to have sugar what can i use instead of sugar? like is there a healthy sugar out there and i heard that splenda is bad for you and all those artificial sugars are bad for you.

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JATKINSON0012's Photo JATKINSON0012 Posts: 67
7/20/12 7:49 A

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Nancy,
It all depends on what you are cooking.
Think of making "sauces" instead of "gravies"
If you saute' some chicken in a pan w/ minimum olive oil, you get pieces of chicken and flavor on the bottom. This is called FOND. After your chicken has reached ideal temperature 165 degrees, take it out! Your chicken will continue to cook while it is out of the pan. Now, you are left with the FOND. What you want to do is DEGLAZE the pan. If you are doing chicken, use White wine or White cooking wine. Any white wine with do though, I usually use what is in my pantry or fridge ( Moscato). On Med heat pour your wine according to how much sauce you want. With a whisk, loosen all the bits of flavor and let it simmer. You can add some chicken broth and continue to simmer. When you have reduced about 1/4, then add your Tablespoon of butter and blend it through with your whisk. Add your chicken back to coat and TAH DAH! You have an awesome sauce with natural thickening and great flavor.

The key of all this is the amount of oil you use in the beginning, a deglazer, and just a tad of butter at the end. AND REMEMBER TO REDUCE! REDUCING IS THE TRICK AND IT INTENSIFIES THE FLAVOR.

Hope this helps next time you give it a try.
~Chef Jessica

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NANCYHOME247's Photo NANCYHOME247 SparkPoints: (23,097)
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7/12/12 3:03 P

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New question. What's the healthiest way to thicken pan juices into gravy?

I do skim off accumulated fat, and if convenient, I'll chill the juices to solidify fats so they can easily be removed.

I've traditionally used cornstarch slurry, flour slurry, or beurre manie, depending on the type of gravy consistency/texture I want. I've even used flour mixed with olive oil on occasion. Tracking my food now, I've noticed that anything that mentions gravy seems to be very high in calories and sodium.

Now that I'm trying to modify recipes to make them lower cal, and more nutritious, how do you suggest pan juices be thickened for gravy or sauce?



Life is a Journey, not a Destination. Plan the trip wisely!
Central Floridian since 1989


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JATKINSON0012's Photo JATKINSON0012 Posts: 67
7/7/12 12:07 P

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Optimist-
Thanks for that question!
It is super hot outside and I have the same issue with pleasing everyone.

My advice would be take advantage of this heat... Right now the summer fruits and veggies are so low in cost at the supermarkets and at farmers' markets.
I have a recipe that is perfect, but getting your kids involved is key! If they help out with the process, they are most likely going to want to try it.
Check out my new website. www.southernego.net and then go to my blog on the left. I have a recipe for Island chicken w/ pineapple salsa. This recipe is packed full of flavor and fruit. It will help keep you cool and you can pair it with little grilled corn on the cobs.

Also you can sneek more fruit in around dessert time with cold or frozen treats. Make a fruit smoothie with your kids' favorite fruit. Just mix 1 4-6 ounces of similar flavored yogurt, the chopped fruit, and some orange juice. Blend together. Now, you can either use Popsicle molds or ice cube trays, just make sure you use toothpicks or Popsicle sticks. And FREEZE. This also makes a nice low calorie snack for your kids when it is hot and they can't seem to beat the heat.

I hope this helps. Also, check out my other recipes on my blog.
Visit www.southernego.net and go to blog!
~Chef Jessica

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OPTIMIST1948's Photo OPTIMIST1948 SparkPoints: (26,016)
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7/5/12 7:51 A

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Holy hotness Batman!

More of a general question really. What do you cook for dinner when its hot out? I am particularly interested in "kid friendly".

Thanks!

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JATKINSON0012's Photo JATKINSON0012 Posts: 67
5/19/12 1:29 P

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G-
I am assuming they are Hindu.
Eggs, to Hindus, are considered impure because of where they come from. Like you wouldn't eat human ovulation, would you? They are also dead flesh.

I read that using baking soda and white distilled vinegar works.
I think the Mandarin Oranges is a good idea. But to add a little sweetness, I would use the Mandarin Orange Juice instead of water or half and half. This adds depth to your cake and will level out your bitterness.
I love using juices instead of water in cake. It is just flavored water in a sense. It does the same thing as water. If you think it will be too over whelming, use the half/half ratio.

I hope this cake turns out delicious. :)

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GORIANA's Photo GORIANA Posts: 2,788
5/18/12 1:13 P

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J-
They don't eat eggs because of their religion. Though they aren't quite vegan; They do eat other dairy like butter and milk.

I tried the vinegar and soda alternative and found the cake to be a bit tackier and darker than usual. The flavor is a bit more caramelized and also a touch bitter.

I saw on another website that buttermilk might also be a good alternative. I think I might try that next.

BTW this cake calls for a can of drained mandarin oranges, and is quite moist, so I thought the vinegar might be the right choice because it would add fluffiness. It was in fact, airy, but I think even with only one egg, it adds a certain creaminess that the vinegar misses.

I'm looking forward to experimenting and any incite you might have on egg alternatives in cakes.


Edited by: GORIANA at: 5/18/2012 (13:16)
Goriana, So Cal, USA


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JATKINSON0012's Photo JATKINSON0012 Posts: 67
5/18/12 2:08 A

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Goriana-
Are you saying they are vegan? Or they just don't eat eggs because they don't like them??

Edited by: JATKINSON0012 at: 5/18/2012 (02:08)
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KEEPITSIMPLE_'s Photo KEEPITSIMPLE_ SparkPoints: (58,121)
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5/17/12 10:48 P

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Thank you very much for the tips on the rum cake. They make perfect sense! I look forward to experimenting. I appreciate you taking the time on this.

Have a great weekend.

Dear Lord, set my sights on You and Your great attributes. Help me to live in Your presence, dependent on Your guidance each day. In Jesus’ name, Amen.

♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥
Each new day is a blessing!
♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥



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GORIANA's Photo GORIANA Posts: 2,788
5/17/12 7:52 P

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Since you offered...I have several friends that don't eat eggs. I am a baker that likes to bake for others, but I'm uncertain about which of the egg alternatives I should try. The link in week 3 offered a few alternatives, but I'm not sure which will work best in a recipe.

How do determine which egg alternative is best for my baking needs?

Goriana, So Cal, USA


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JATKINSON0012's Photo JATKINSON0012 Posts: 67
5/17/12 12:44 A

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I can sympathize with this issue. Use a bundt cake pan, because that is what traditional rum cakes are made in. Don't put it back in the oven. Cook it just until the cake tester is clean. So, don't cook the full-time. Use it as a guideline. Check it 5-10 minutes before it is said to be done. Take out and let cool completely. Flip on to a plate. Don't put your glaze on when cake is hot. Since there is such a thing called "carry over cooking", your cake could be cooking rather than absorbing your glaze. Get some wooden skewers and poke several holes all around the cake, poke all the way to bottom or until you hit the plate. Use all your glaze. If this doesn't work, use a fork , and do the same process. It doesn't matter if there are holes are in your cake, your glaze will cover them. I hope this helps.
Happy Cooking!

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COUZCAT's Photo COUZCAT Posts: 4,362
5/14/12 10:08 A

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Thanks!

KEEPITSIMPLE_'s Photo KEEPITSIMPLE_ SparkPoints: (58,121)
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5/13/12 8:36 P

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I have question about rum cake. This is a special during the Holidays and I woul like to perfect it by then. My problem is not getting the liquid, "glaze" if you will. It's a clear mixture that soaks into the cake. It makes it nice and moist. I used to use a bundt cake pan, but no matter how many holes I poke, the middle is dry, and I do evenly distribute the glaze. I've tried smaller pans of all sorts and left them wrapped and set for a couple of days, which helps. I would like to achieve an even distribution through the cake. I've even tried extra glaze which only made it stronger in alcohol. Oh, and I have set it back in the oven which is supposed to help.

Thank you.

I'd appreciate any tips.

Dear Lord, set my sights on You and Your great attributes. Help me to live in Your presence, dependent on Your guidance each day. In Jesus’ name, Amen.

♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥
Each new day is a blessing!
♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥



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JATKINSON0012's Photo JATKINSON0012 Posts: 67
5/9/12 9:35 A

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Couzcat-
To make a diabetic friendly meringue for an 8 serving pie try this.
4 Egg White
1/4 teaspoon Cream Of Tartar
2 tablespoons Granulated Sugar Replacement

The cream of tartar will hold the meringue a lot better.

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KEEPITSIMPLE_'s Photo KEEPITSIMPLE_ SparkPoints: (58,121)
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5/8/12 12:30 P

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Good for you! Congrats!!

emoticon

Dear Lord, set my sights on You and Your great attributes. Help me to live in Your presence, dependent on Your guidance each day. In Jesus’ name, Amen.

♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥
Each new day is a blessing!
♥♥¸.•*´¨`*•. ¸♥¨`*•.¸♥.•*´¨`*•.¸♥



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COUZCAT's Photo COUZCAT Posts: 4,362
5/8/12 10:59 A

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Well done!

And here's a question. My dad is diabetic so I need to substitute for sugar. I have seen semifreddo recipes which are good but they all start with either a sugar syrup or use sugar to make the meringue. Is it possible to do this with a sugar subsitute like Splenda?

Thanks

JATKINSON0012's Photo JATKINSON0012 Posts: 67
5/8/12 7:39 A

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I have now graduated!!
Send me any questions you might have about substitutions, baking, new healthy recipes, or any question. I will be checking back everyday.
Questions are never too big or too small.
Happy Cooking!

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