Jan 23, 2011
@ 350 deg instead of frying them. Stir aft 20 min and watch carefully so they don't burn. Roast time was 40 min. Depending on bean size how long they have to roast. I can see endless possibilities and flavors. Soy beans are very low carb and would be great.
Jan 23, 2011
Dec 8, 2010
Instead of using canned cream of chicken (or any "cream of" soup),
a very easy roux is made from cornstarch, butter and milk. I use a soy free butter substitute and lactose free, fat milk due to lactose intolerance... no one has ever noticed these substitutions!
To make the roux: melt the butter in a medium size saucepan.
Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached.
To make a richer chicken flavor, use half milk and half chicken stock (I make my own and freeze it in 1 cup batches)
Nov 26, 2010
The butter recipe is finished. Thanks to all the people who helped me tweak it! Very successful. I made my last test batch last night, and it worked beautifully. The texture is perfect, and it is 1/2 the calories of regular butter, half the cost, too! So go check it out! BONNIE'S BLUE RIBBON BUTTER SPREAD -- 55 calories per tablespoon, and half the fat content!
Sep 22, 2010
I've done the weight watchers things quite successfully over the last 40 years -- but more off than on. It is the healthy way to lose weight because it simply requires you to eat right and teaches you how to do it. So, if you are looking for something that works that will teach you good stuff it's the way to go.
But, with all that under my belt (Belt schmelt! Can't remember the last time a belt went around me.), It's time to put hubby and me back on healthy eating so he doesn't so much resemble a beach ball on stilts and I keep my circumference less than my height.
We visited my disgustingly healthy brother and sister-in-law last week. I was reminded what healthy eating feels like. They are new to WW having never needed to do it before since they run for FUN. (What a concept! This body does not run.)
The two nights we were there, dinner started with a bowl of vegetable soup (different each night). This serves two purposes: it lessens your appetite for the rest of the meal and it adds to that important veggie servings count.
So, all this is a long winded build up to: I'm going to work on veggie soup recipes to share for us. We foodies ain't gonna eat just any bland veggie broth. I look at the list of familiar names over there in the membership list and realize we've got some real cooking talent and imagination to tackle this chore!
Heidi (Sept 22, 2010, 290 pounds -- aiming for the high 270s by the Nov 1.)
Sep 13, 2010
You can also change the ingredients to see what healthy changes you can make
Sep 11, 2010
Sep 10, 2010
Here are some easy and satisfying ways to tweak your recipes. These tips have been collected from the U.S. Food and Drug Administration, the American Cancer Society, the Ohio State University Extension Service, and the Purdue University School of Consumer and Family Sciences.
* Instead of one large egg, try two large egg whites. If baking, replace half of the eggs with egg whites. (For instance, instead of using two whole eggs, use one egg and two egg whites.) Desserts and breads baked with egg whites only tend to be tough. You can also use egg substitutes in recipes. Generally, ¼ cup of egg substitute is equal to one whole egg. If a recipe calls for two or more eggs, you can use one whole egg and use either egg whites or egg substitutes for the others.
* Go easy on the oil. If a recipe calls for a cup of oil, use 3/4 or 2/3 of a cup instead. If making a sweet bread such as banana bread, cut the oil in half and replace it with pureed plums or prunes, mashed banana, applesauce, or canned pumpkin. However, it's best not to skimp on oil when making yeast breads or pie crusts. (Eliminating the oil completely makes for a pretty "gummy" product.)
* When baking, use one cup of plain low-fat yogurt instead of one cup of sour cream. You'll hardly notice the difference, and you'll end up with 350 fewer calories, 44 fewer grams of total fat, and nearly 28 fewer grams of saturated fat.
* If you're baking something sweet, you can replace regular sour cream with nonfat sour cream. Don't try this in a savory casserole -- nonfat sour cream turns sweet when heated.
* Think skim. Skim or 1 percent milk makes a perfect stand-in for whole milk.
* Cut down on heavy cream. If making soup or a casserole, use evaporated skim milk instead. If baking, use light cream.
* Instead of evaporated whole milk, try evaporated skim milk.
* Switch to healthier fats. That means cutting out lard, butter, palm oil, coconut oil, and shortenings made with these oils. Instead, use healthy oils such as olive, canola, soybean, sunflower, safflower, sesame, peanut, and cottonseed.
* You can use low-fat or nonfat cheese in place of regular cheese. Since nonfat cheese doesn't melt, though, it's not a good choice for cooked meals. Another alternative is to decrease the portions while boosting the flavor. Instead of adding a cup of regular cheddar, use 3/4 cup of extra sharp cheddar. Likewise, 3/4 cup of freshly shredded Parmesan will add just as much zip as a cup of the grated stuff from the shaker.
* Low-fat cream cheese is a good alternative to regular cream cheese. Keep in mind that nonfat cream cheese will get very runny in cake frostings and dips.
* If you add nuts to a recipe, reduce the quantity and make sure to toast them. This helps bring out the flavor with fewer calories.
* When cooking with all-purpose flour, use half of the usual amount. Then complete the recipe with whole-wheat flour, an excellent source of fiber. (If the flavor seems a little strong, you can cut back a bit on the whole-wheat flour.)
* If you're on a low-sodium diet, you can reduce (or eliminate) the salt in many recipes without killing the flavor. Try adding herbs and spices instead of salt.