Is there such a thing as healthy food (say, less than 30% of the calories from fat) that tastes good?
I know lower fat substitutions in recipes can change the food chemistry. One of my favorite substitutions is evaporated whole milk (never tried using evaporated skim, I have a bad feeling about that) for cream in recipes. Am I really reducing the amout of fat?
What's your feeling on: reduced fat mayo, cheeses, salad dressing?
Do you have any other suggestions for lower fat substitutions?
1 28 oz jar of Barilla Pasta sauce, you pick but it should be a red sauce
1 lb of ground beef (or turkey, or chicken but ground beef is the cheapest)
6-8 oz (1/2 bag) frozen chopped onions
8 oz (1/2 bag) frozen diced or sliced carrots
1 tsp chopped garlic from a jar
1 Tbs olive oil
Salt, pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)
1/2 tsp paprika
Instructions:
Brown the ground beef. Drain any fat from the pan. Season with salt, pepper and paprika. Move the meat to a plate or bowl.
Place the frozen onions and carrots in the pan and saute until the melt water is about gone. Add the olive oil and garlic and saute on medium heat until the onions are translucent.
Add the meat back into the pan. Add the jar of pasta sauce. Simmer for 30 mins.
Serve over spaghetti, spirals, or your favorite pasta shape.
Comments:
The sauce keeps but you should only cook as much pasta as you need for a meal.
You can easily double or triple the recipe but you may have to brown the meat in batches depending on the size of your pan. Same goes with the frozen veggies.
Frozen veggies are great since they keep. You can use whatever combination of frozen veggies that you like. Carrots and onions are classic for bolognese.
I love having a jar of chopped garlic in the fridge. It keeps so much better than fresh garlic and you don't have to do all the work to chop it.
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I know lower fat substitutions in recipes can change the food chemistry. One of my favorite substitutions is evaporated whole milk (never tried using evaporated skim, I have a bad feeling about that) for cream in recipes. Am I really reducing the amout of fat?
What's your feeling on: reduced fat mayo, cheeses, salad dressing?
Do you have any other suggestions for lower fat substitutions?
They also have the "salt cellar". Do a search for "condiment server". It's $12.99.
Ingredients:
1 28 oz jar of Barilla Pasta sauce, you pick but it should be a red sauce
1 lb of ground beef (or turkey, or chicken but ground beef is the cheapest)
6-8 oz (1/2 bag) frozen chopped onions
8 oz (1/2 bag) frozen diced or sliced carrots
1 tsp chopped garlic from a jar
1 Tbs olive oil
Salt, pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)
1/2 tsp paprika
Instructions:
Brown the ground beef. Drain any fat from the pan. Season with salt, pepper and paprika. Move the meat to a plate or bowl.
Place the frozen onions and carrots in the pan and saute until the melt water is about gone. Add the olive oil and garlic and saute on medium heat until the onions are translucent.
Add the meat back into the pan. Add the jar of pasta sauce. Simmer for 30 mins.
Serve over spaghetti, spirals, or your favorite pasta shape.
Comments:
The sauce keeps but you should only cook as much pasta as you need for a meal.
You can easily double or triple the recipe but you may have to brown the meat in batches depending on the size of your pan. Same goes with the frozen veggies.
Frozen veggies are great since they keep. You can use whatever combination of frozen veggies that you like. Carrots and onions are classic for bolognese.
I love having a jar of chopped garlic in the fridge. It keeps so much better than fresh garlic and you don't have to do all the work to chop it.