HEALTHIER SUBSTITUTES! ***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. ♦Add a TBS of beef boullion 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
Posted on: Fri, 13 Sep 2013 06:33:59 +0000
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