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W8WATCHERS SUPERB HEALTHY RECIPES

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  FORUM:   Goals and Challenges
TOPIC:   Top 10 Cooking Tips 


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TRICIA2250
TRICIA2250's Photo Posts: 6,778
10/18/07 12:32 P

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Thanks for the reminder that we can save fat and calories by changing a few of our cooking habits!!

Patricia
Remember the Geese!!

Unless we can hear each other singing and crying; unless we can comfort each other’s failures and cheer each other’s victories, we are missing out on the best that life has to offer. The only real action takes place on the bridge between people. -Anonymous


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SHERRYMER
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10/18/07 11:49 A

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Thanks for the tips

Sherry (Mama Hawk)
GO WHITE HAWKS

The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
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VEILEDIAMOND
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10/18/07 9:28 A

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Thanks for sharing

KeeKee






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LUVSTENNIS
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10/18/07 8:56 A

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great tips!


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JACKSLAW
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10/18/07 4:07 A

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Thanks


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CASHEWKITTY
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10/17/07 10:49 P

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Top 10 Cooking Tips

Article By: Jodie Shield, RD


Tip 1. Invest in a set of cookware that has a nonstick finish. This will enable you to prepare foods with little or no added fat. In addition, you'll want to pick up some cooking spray, so you can coat your cookware with it for even less sticking potential.

Tip 2. Prepare meat, poultry and fish using low-fat cooking methods such as broiling, grilling and stir-frying. And remember that both fresh and frozen vegetables taste great either steamed or cooked in a microwave oven.

Tip 3. Marinate meat, poultry and fish in low-fat marinades such as salsa, teriyaki sauce, orange juice or Dijon mustard. You'll get a burst of flavor without adding a lot of POINTS® values.

Tip 4. Season your foods with fresh or dried herbs instead of using oil or butter. Try adding dill to steamed carrots, saffron to brown rice, cilantro to baked fish and ginger to stir-fried chicken.

Tip 5. Remove the skin from chicken, turkey and Cornish hens before eating. The skin is mostly fat and will almost double the amount of POINTS value.

Tip 6. Skim and discard fat from hot soups, stews or chilies. Or chill the soup, stew or chili, and skim off the solid fat that forms at the top.

Tip 7. For most recipes, you can trim the amount of fat called for by 25 to 50 percent without affecting taste or quality. For example, if a recipe calls for adding 1 cup of chopped pecans, you could use only 1/2 cup. Also, you can omit some of the butter or oil in baked goods by using fruit purées like applesauce or puréed prunes. The concentration of their natural sweetness will help retain moisture during baking.

Tip 8. Scale down the amount of sugar in fruit sauces, beverages or other dishes that aren't baked by 25 percent. And add a pinch of cinnamon or nutmeg instead of sugar to help increase the sweetness.

Tip 9. Replace one-quarter to one-half of the ground meat or poultry in a casserole with cooked brown rice, or cooked and chopped dried beans. You'll cut back on fat and boost fiber.

Tip 10. Substitute lower fat ingredients for higher fat ingredients. Some key switches to make include:



Instead of... Use...
1 whole egg 2 egg whites or egg substitute
1 cup sour cream 1 cup fat-free plain yogurt
1 cup whole milk 1 cup low-fat or fat-free milk



 
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