Member Comments for the Article:

10 Easy Ways to Lighten Up Any Recipe

Boost Nutrition and Cut Calories in the Kitchen


  • I believe the article is a good start, it could go on with a part 2 - 6/27/2015 2:28:25 AM
  • I'm a little surprised there was no mention of cutting out adding salt in cooking. Leave it out people! You won't miss it and your body will be so grateful. - 2/1/2015 10:08:42 AM
    This article is needs to be updated and is filled with bad health advice. Saturated fats are not heart unhealthy. Fat free is not healthy. - 12/18/2014 5:06:22 AM
  • This article is in SORE need of an update - 12/2/2014 2:33:46 PM
    Lately, the "experts" have found that chicken skin has something good in them, and they are not as bad for you as previously touted about.............the the stearic acid in beef that is good for the body, too.............. - 11/2/2014 1:15:55 PM
  • Artificially fat free products are horrible for your health. Please stop recommending these products! Healthy fats are a staple of any healthy diet and essential to satiety and well being! - 10/22/2014 9:20:50 PM
  • I make my own salad dressing by blending cottage cheese until its smooth, then adding some garlic powder and crumbled blue cheese. Once that's blended smooth, I add in more blue cheese crumbles and whisk just long enough to combine them. It's very thick - more like a dip - but it can be thinned with milk.

    The Hubs likes ranch dressing, so I make him a batch using a packet of ranch dressing mix.

    In its thicker form, the dip makes a great spread for wraps, too. - 7/2/2014 12:03:45 PM
  • Reduced fat and fat free products are terrible for you. They replace the fat with sugar and chemicals. - 6/21/2014 8:49:10 AM
  • Stop saying that saturated fat is bad. The tide is turning. What is unhealthy is the fat free half and half that you said to use. YUCK.. Stick with real cream and butter. - 4/9/2014 9:15:29 PM
  • good information - 3/24/2014 5:54:20 AM
    I learned something new today...and that is always a good way to start the day. Thanks! - 3/23/2014 11:49:18 AM
  • Many "low-fat" products have twice the sodium as regular. Better to reduce the amount of the higher calorie ingredient. Those of us with high blood pressure know this. - 1/27/2014 10:25:59 AM
    ALDEBARANIAN: When people talk about using broth to saute, they're referring to something other than poaching. You do this by spraying a pan lightly with Pam or brushing on a minimal amount of oil and then adding the food. When your ingredients are beginning to brown, add a splash of broth, just enough to sizzle and keep the food from burning or sticking but not enough to bring the pan temperature down.

    You have to have the pan fairly hot and you need to watch carefully so that you can continue to add the right amount of broth. It's more work than sauteing with just oil but getting a sauteed dish to come out right requires pretty close attention anyway. - 12/14/2013 7:29:49 AM
  • I use Laughing Cow wedges on stuff all the time! Such a good mayo/cheese alternative and I know exactly how much I'm eating! - 8/10/2013 10:26:51 PM
  • I often saute vegetables in broth. But, sauteeing them in olive oil is not a bad thing either. Some vitamins are fat soluble, so you need some healthy fat in your diet so your body can absorb them.

    Lightening up recipes doesn't just mean cutting calories, fat & sugar. You can lighten up the sodium content of recipes by cutting back on the salt and using more herbs and spices. Look for lower-sodium soups, broth, soy sauce, canned vegetables (or substitute fresh or frozen vegetables for canned).

    Also, remember that cottage cheese is actually high in sodium. Most brands have 400 mg sodium per 1/2 cup serving. Fat-free Greek yogurt is a good substitute in some recipes for cottage cheese. - 8/10/2013 3:15:43 PM

Comment Pages (3 total)

Leave a comment

  Log in to leave a comment.