SAVE and SHARE all of these great tips with your family and friends Replace whole eggs with egg substitute products. One egg is equivalent to 1/4 c. of egg substitute. ♦Use skim, 1%, or 2% milk in recipes in the place of whole milk. ♦Use cooking spray to coat pans instead of oil or butter. If food starts to stick, add a little water. ♦Replace heavy cream with 2 TBS of flour whisked into 2 cups of non-fat milk. ♦Sour cream can be replaced with plain, non-fat Greek yogurt or plain, non-fat yogurt. ♦Watch your labels—replace ‘regular’ with low-fat (cheese, milk, cream). Use tuna packed in water, not oil. ♦Not all oil is created equal. Olive oil can be substituted in many recipes and is a more “heart healthy” replacement. ♦Replace standard meats with the turkey variety, such as turkey ham, turkey bacon and ground turkey for ground beef. ♦Even if you replace half for half (replacing only half of the called for meat with a low fat alternative) your recipe will be lower in fat and still maintain most of it’s original flavor. Close up of spices on white background ♦Add a TBS of beef bullion to ground turkey or venison to smooth out the flavor. Be sure to cut back on salt if you do this. ♦For sautéing, check the amount of oil called for in the recipe. Most times this can be cut in half with the same results. ♦Bump up the spices. Not salt, spices. Sometimes when adjusting to lower fat recipes, the taste can fall a little flat. Add a kick of heat (crushed red pepper, Tabasco sauce, or fresh jalapenos) or a little bit of extra flavor (dry or prepared mustard, cooking wine, or fresh herbs) to add more depth to the dish ♥´¯`*•.¸¸✿Save✿´¯`*•.¸¸✿Share✿´¯`*•.¸¸✿Follow✿¯`*•.¸¸♥Friend Make sure you SHARE this to save and find on your wall later. For more great recipes, motivation and fun join our FREE group Crystals Health and Support Group
Posted on: Sat, 26 Oct 2013 05:10:06 +0000
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