I bought a cook book with lots of creamy comfort foods that he always craved. None had the heavy cream, butter and cheese that comfort food usually has. I learned how to substitute fat-free half & half or evaporated skim milk for cream. I used margarine with no trans-fat and after a while, I didn’t need a special cookbook. It was easy to convert any recipe to low fat, low calorie, low anything.
Here’s a good example of a recipe conversion: Original recipe was made with veal not chicken. I used healthy olive oil and margarine, reduced both to 1 ½ teaspoons. The half-and-half was replaced with the fat free kind.
Chicken in a Creamy Mustard Sauce:
2 chicken breasts (boned & skinned)
1 ½ tablespoon flour
¼ teaspoon each salt & pepper
1 ½ teaspoons each olive oil & margarine
½ cup each diced onion & sliced mushrooms
¼ cup fat-free half-and-half or evaporated skim milk
1 tablespoon each Dijon & fresh parsley
1 ½ teaspoons lemon juice
Dredge chicken in flour, salt, & pepper. In a non-stick skillet heat oil over medium heat, add chicken and cook, turning once, until browned on both sides and cooked throughout (about 2 minutes per side). Remove chicken.
In same skillet heat margarine until bubbly; add onions & mushrooms. Sauté until lightly browned. Reduce heat, add half-and-half, mustard, parsley and lemon. Stir constantly until sauce comes to a boil and thickens. Serve over the chicken.
Learn this method of good eating; forget the fad diets and the pills. Stop killing your husband and the kids with what you think is kindness cooking. Serve more vegetables and salad. Get healthy and then look in the mirror and be proud of your accomplishment!
Visit Helen & Syd Robinson’s site at http://www.healthy-cooking.ideatreasury.com for more tips and recipes and to claim your copy of “6 Tips for A Healthy Dinner Out”. This special report features six easy to follow tips for having a healthy dinner at restaurants while still enjoying your meal.
