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.
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.
12/14/2013 7:29:49 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.
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 3:15:43 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.
Lot of good ideas here. I even took away a few I'll use in the future
The only bad one was to use fat free half and half. That stuff's full of garbage. Go ahead and use the same idea with regular half-n-half tho.
2/25/2013 1:06:54 PM
I use low fat evaporated milk in "cream" soups. It works well.
1/31/2013 7:13:42 PM
As much as I love all these tips and love spark people I am so confused why in most articles its says 5 servings of fruit and veggies a day. The recomendation is 9-13+ fruits and veggies per day. If you are following choosemyplate.gov it says half your plate should be fruits & vegetables at every meal. So if you only shooting for 5 either your only eating a super small amount per day or your really falling short of of health & wellness.
1/31/2013 6:05:18 PM
Why does Spark People say to avoid frankenfoods in one article, then recommend we use them in this article? I'm confused again.
About #1 - that's not sauteing, that's poaching in court bouillon, a wonderful cooking technique in it's own right. Many things can be cooked this way, for instance, fish, chicken, eggs, potatoes, dumplings, etc. IMO, it's best to keep clear about what cooking techniques we're using, avoids confusion.
I'm not sure this article passes muster as being informative and educational.
1/31/2013 4:22:09 PM
Fat free half & half ..???? it's full of corn syrup and other artificial ingredients. Is all that junk "better" for you ? There has to be a better solution
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