Recipes for better eating plan......help please!!?!
Answers: Hi!! I just started a healthier eating plan, (not a DIET!!....lol) and I bake all the time. Reality is that I won't be eating the things I like to bake, so I need some substitutions for things like butter, oil, or just new fun recipes for my goodie fix without all the downsides. Thanks in advance and God bless!!
This stew/pot roast is to die for. it's from cooking light. for desert try the buttermilk chocolate cake.
I pressure cooked the stew and used whole wheat egg noodles
Beef Daube Proven?al
Ingredients
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)
Preparation
Preheat oven to 300°.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Yield
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Nutritional Information
CALORIES 367(31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); PROTEIN 29.1g; CHOLESTEROL 105mg; CALCIUM 76mg; SODIUM 776mg; FIBER 3.9g; IRON 4.3mg; CARBOHYDRATE 33.4g
Buttermilk-Chocolate CakeTry Cooking Light! Get 2 RISK-FREE ISSUES!Rating:
Chocolate Buttermilk Cake
Ingredients
1 cup sugar
1/4 cup butter or stick margarine, softened
1/2 teaspoon vanilla extract
2 large egg whites
1 large egg
1 1/2 cups sifted cake flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup water
1/4 teaspoon baking soda
Cooking spray
Chocolate Glaze
Preparation
Preheat oven to 350°.
Beat sugar, butter, and vanilla in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt in a small bowl, stirring well with a whisk. Combine buttermilk, water, and baking soda. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Spread glaze over cake.
Yield
9 servings
Nutritional Information
CALORIES 295(21% from fat); FAT 7g (sat 1.8g,mono 2.6g,poly 1.8g); PROTEIN 5.1g; CHOLESTEROL 25mg; CALCIUM 82mg; SODIUM 274mg; FIBER 0.0g; IRON 2.4mg; CARBOHYDRATE 53.6g
Instead of butter use something like I Can't Believe It's Not Butter Light, and if you need to use oil, use Olive oil (don't splurge on it though! It's healthier than other oils though).
There are some great recipes here:
http://allrecipes.com/Recipes/Healthy-Li...
Enjoy!!