SCOOTER4263's Secrets of Success | SparkPeople
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Secrets of Success

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Please note these are member-submitted secrets and are not reviewed by SparkPeople's health experts for accuracy. If you feel a secret is inappropriate, please click the "Report Inappropriate Secret" on the secret's page and our staff will review it.

11

Members Were Sparked
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Pumpkin pie w/out the guilt (or the crust)

Make the filling the way you always do (I use low fat evaporated milk) but instead of cooking it in a pie shell, pour it into a glass pie pan, place that in a shallow bowl of water (an 11x13 works well) and have it as a custard instead of a pie. All the calories are in the crust - and this way you can have a dollop of low fat whipped cream on top!

- Submitted by SCOOTER4263 11/16/2013 in Healthy Eating | 0 Comments
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11

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better mayo

I just don't care for the taste or consistency of low cal/low fat/canola/fat free or whatever mayos. To satisfy mayo cravings, I have two suggestions:
- cut regular mayo 50/50 with fat free yogurt - immediate 50% savings and a snappier but perfectly "mayo-like" taste
- try fat free Miracle Whip. Since it doesn't taste like mayonnaise anyway, thre change in taste doesn't bother me.

- Submitted by SCOOTER4263 1/2/2012 in Cooking | 0 Comments
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22

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de-skunking dogs - forget the tomato juice and Listerine!

Mix together a quart of hydrogen peroxide, 1/4 cup baking soda and 1-2 tsp Dawn dishwashing detergent. Add warm water as needed to make enough solution to cover the whole dog. Rub it in well with a sponge and then rinse with warm water. Repeat if necessary.
Keep out of eyes (yours and dog's.)

- Submitted by SCOOTER4263 7/24/2010 in Everything Else | 6 Comments
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113

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Make 2 casseroles and freeze the second - but wait! There's more!

Line the 2nd casserole dish w/ heavy-duty foil, leaving enough to fold over the top, then fill, close up and freeze. When frozen, remove foil package - you get your dish back, and when you want to eat the frozen casserole, just put it back in the dish and bake. To clean up, just toss the foil!

- Submitted by SCOOTER4263 5/24/2010 in Cooking | 4 Comments
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38

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low sodium soups and sauces

There's a NO sodium bouillon - chicken and beef - by Herb Ox now. I use it for everything, any time I don't have my home-made broth (which is most of the time.) By the time I get all the rest of the flavors in the dish, I really can't tell the difference - and the sodium savings is huge.

- Submitted by SCOOTER4263 4/5/2010 in Cooking | 3 Comments
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9

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This Sparked Me!

Try fat-free evaporated milk!

I use it instead of coffee creamer because it has no strange chemical ingredients (as flavored creamers do) and no added sugars (like the fat free half and half - there's more in there than just milk and cream, I've discovered.) You can also use it to add richness to soups, smoothies, eggs, etc.

- Submitted by SCOOTER4263 4/4/2010 in Healthy Eating | 1 Comment
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