• The alternatives for COOKING WITH BUTTER:
When the onions to brown or fry, hamburgers, etc., replace the butter, spray with pan spray or chicken or beef broth instead.
When cooking, use low-calorieMargarine instead of butter (but note that the textures are not always the same). Fat free margarines currently on the market do not tend to cook well.
Cut the butter in some of your recipes can cut a lot of calories, so diet-friendly option.
• FAT with applesauce Cut:
To reduce the fat in your baking recipes, apple juice, replace half the amount of vegetable oil called for in the recipe. With allApple juice produce a low-calorie, moist product.
• Calories CUT:
Schneider said calories for stews and stir-Frys that both meat and vegetables to reduce the amount of meat is 1 / 3 and increase the amount of vegetables is 1 / 3 contain.
• Right EQUIPMENT
Eating healthy does not need the sweet taste or bad. With the right equipment can make a world of difference in the healthy food you are preparing to do. For example, using asimple grill pan offers great flexibility in meals. You can grill everything from fruits and vegetables to meat, and fat drops away easily.
• Trim the fat from a recipe brownie
To cut a fat brownie recipe can be cut back to 8 tablespoons of butter. to 3 tablespoons. with 5 tbsp. For the fat-free sour cream in the dough the difference.
• Cutting oil from a cake mix RECIPE
When a cakefrom a cake mix, do not add half a cup of oil the recipe calls for. Instead, add ½ cup of unsweetened applesauce to the batter for a cake moist healthy.
• USE beaten eggs
Substitute egg beaters for eggs in the middle of most of the eggs (from 1 / 4 cup Egg Beaters substitute for egg).
• E 'OK with less
Use less oil or butter for frying, as the recipe calls for. With about a teaspoon. can of olive oil or canola oilsufficient in general. Use olive or canola oil instead of butter, butter or shortening the recipes for the most part is a healthier choice.
• USE rubs or marinades - GRILL flavor foods.
1. Rubs are blends of dried spices and usually include both salt and sugar. They are rubbed directly on and in the meat before cooking. Add a delicate flavor, but when you add the rub a day or two in advance taste of the spices penetrate the meat more.
2.Marinades are liquid and can be made from a variety of ingredients, but also something acidic (like lemon or lime juice, vinegar, yogurt or fruit such as papaya, pineapple or kiwi). This adds enzymes to the meat gently. Attention in the amount of time to avoid the meat marinade, the meat "mushy." A general rule for fish and seafood 15 minutes, 4-6 hours for thin cuts of meat and up to 12 hours for larger cuts.
3. Use aresealable plastic bag for marinating meat. Add the marinade and shake to combine the meat in the seal bag, and mash or together. Then you can sit in the fridge for the amount of time.
4. Never reuse marinades. If you make a sauce or gravy from the marinade the meat, boil the marinade has at least two minutes.
5. Brush the marinade over the meat before cooking for extra flavor. Use it as a barbecue sauce, but be sureleave kitchen
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