Take The Fat Out of Your Cooking
It is easy to follow some new cooking habits to reduce the fat in your diet.
I Can’t Believe Its Not Butter can be used in baking, frying, and as a topping. Use it in recipes that have butter as an ingredient. Put it on baked potatoes, popcorn, and toast. It has 0 calories and it is fat-free for Heaven’s sake! I Can’t Believe Its Not Butter comes in a spray bottle, but just remove the sprayer, and you can pour the contents on whatever you like.
- You can saute vegetables with water instead of oil. To prevent sticking, stir during the cooking process.
- Skim milk is great to use for making mashed potatoes.
- Wine, fruit juice, broth, and vegetable broth can be used for basting instead of those fatty drippings.
- Always use non-stick frying pans.
- Use sugar-free jams instead of butter on muffins and toast. Smucker’s has wide variety of jams from which to choose. You can make your own spread by pureeing f ruits.
- Use nonfat yogurt to make sauces and dressings instead of sour cream.
- Chicken breasts taste great when wrapped in foil with your favorite herbs. Add a little wine too before you wrap the chicken.
- Poultry and meat should have all visible fat removed before cooking.
- Place roasts, turkeys, pork chops, and chicken on an elevated rack while cooking. That nasty fat will drip into the pan under the rack.
- High temperatures seal in fat. Cook meats at lower temperatures (340-350 degrees).
- Vegetable sprays are great for stir-frying. Butter-flavored sprays are available too.
- If you are making gravy, just chill the drippings in the refrigerator and the fat rise to the top. Just scrape it off and you will a healthy gravy instead of the fatty one.
- Forget about breading or flouring meat. The flour seals in the fat.
- If you must use oil, make sure it is extra virgin or virgin olive oil. Don’t use the “pure” stuff.