Are you wondering how to make your favorite foods less calor

tegla

I use greek yogurt in place of sour cream. Even in baking.. it's so yummy and moist!
.. sorry I had to toss that out there

Thank you for the topic.

chikachic817

Hot wings, french fries, yeungling

Hot wings. Let see. Problem is 1. they are usually dark meat (fattier) and contain butter in the sauce. This can be easily replaced by making almost "hot breasts" because its leaner, and I will find a way to make that sauce more calorific. Fries, I can honestly say, all oil is going to SIGNIFICANTLY ADD CALORIES. You are much better off baking them. I suggest par-boiling (boiling but not quite cooked) then baking them with whatever you choose to season them with. Just be mindful of the sodium. Alot of premade seasonings have a ton of sodium, when you can look at the ingredients and make it yourself. The secret to crispy frenchy fries is that they are TWICE fried. In restaurants, most places fry them once, and when an order comes in.... fries them again to order so you get that crunchy outside and mushy inside everyone enjoys. If you par-boil them, you are essentially cooking them once, then baking for the second CRUNCH factor, which is what every fry needs. I will play around with that to see how long the cooking time and what temperature needs to be. But thank you for your input because I'm sure alot of people want to know!

French fries are my favorite food, so I am really looking forward to what you find out for this. Loving the info on how to make them healthier, thanks!

jsteinberg87

french fries, caramel, noodles

Caramel. Thats a toughy. Its essentially sugar and fat. Which all contribute to calories. I honestly don't believe there is a way to make it low calorific, except for portion control. But this is a great challenge for me. I'd love to find a way to make it low calorie.

French fries, I posted above as a reply to someone else. However when I perfect the recipe, I will let you ALLLLL know.

Noodles. Aren't they great? I know I can make noodles low cal, but I need to know what kind of noodles are you referring to? Theres grain noodles like spaghetti, capellini, angel hair, - theres ways I can make noodles out of vegetables, and theres also Asian noodles like glass noodles or rice noodles. So I'm not sure which you are referring to. If you want, shoot me a message and I will try my best to make the BEST noodles for you that are calorie friendly

jsteinberg87

Yorkshire Pudding

Honestly, I have never made Yorkshire Pudding, so I will google it. I'll instantly know what makes it high in calories and see what I can do for you

jsteinberg87

Any thing with chocolate. I love Alfredo sauce. rolls or biscuits. mac and cheese. I love so many bad, high calorie things

Again, check out my replies to some of the people who posted before you I am going to work on chocolate recipes especially, because I myself am a total choco-holic. Alfredo sauce I think was adressed in one of the first posts. Rolls and biscuits, that is something I really can do, because recently I've been making many kinds of bread. So this I'd love to play around with. As for mac & cheese, I gave kind of a basic outline of what I would do but not a hard and fast recipe. So please give me some time to reseach, cook, experiment, and I shall come up with something that will satisfy your cravings, without the guilt!

jsteinberg87

poutine! frys, sauce and cheese YUMO!

You got it. Sauces, and cheeses are really big in America's repitoir of food. This is something I've tried to work on, so let me try my best and get back to you!

jsteinberg87

Creamy pastas...

Sauces, Sauces... Oh sauces. Really, Low cal versions are actually easy to make. Most creamy sauces involve a dairy (I'd use non fat milk) and some kind of thickener (a roux is what we cuilinary folks call it) But there are other things you can replace to make a sauce thicker such as CREAM OF TARTAR. You can find this in the spices section. Its a powder. It is great because it can thicken so many things without adding the butter and flour. The ratio of how much if it you need is something I can figure out. But thats kinda what I'm thinking along with an alfredo sauce, or a vodka sauce, something that usually involves dairy, and can thicken on its own. I don't want to get all into molecular gastronomy as thats really not gonna help us on MFP. We need stuff we can use everyday. Something practical. But I am going to take that upon myself to make that my job because I really want to help people.

jsteinberg87

Peach cobbler!

Again, not totally awesome at baking, but peaches are already awesome for you. Peach cobbler.... I've never made. So forgive me as it may take me some time to figure out. Great suggestion though!

Acg67

Aligot. i'd rather eat the full cal version, but curious as to what you'd sub to make aligot. chicken stock would negatively effect the texture and flavor imo

jsteinberg87

I use greek yogurt in place of sour cream. Even in baking.. it's so yummy and moist!
.. sorry I had to toss that out there

Thank you for the topic.

YES! I believe I referred to yogurt in place of something else in some of the replies I posted. GREEK YOGURT is what I would use. Not only is it totally healthy, low cal, but has TONS of probiotics which is totally awesome for our bodies. I know I can get it plain, which would help with things that don't need a hint of sourness like baking. I should have mentioned that I would use that as a replacement for a lot of things, but as recipes come, I will post that. Thank you for bringing it to everyone's attention.

YOU GUYS - GREEK YOGURT IS A GODSEND.YOU CAN MAKE IT SWEET OR SAVORY, MAKE THINKS MOIST, AND EVEN MARINATE PROTIEN IN IT (the yogurt and enzymes help to break down protien making it more tender!) SO REALLY CONSIDER THIS OPTION WHEN YOU GO GROCERY SHOPPING!

jsteinberg87

Aligot. i'd rather eat the full cal version, but curious as to what you'd sub to make aligot. chicken stock would negatively effect the texture and flavor imo

Forgive me, but please tell me what aligot is.... as I haven't heard of it (or maybe I've just had way too long of a day!)

jsteinberg87

Hot wings, french fries, yeungling

Hot wings. Let see. Problem is 1. they are usually dark meat (fattier) and contain butter in the sauce. This can be easily replaced by making almost "hot breasts" because its leaner, and I will find a way to make that sauce more calorific. Fries, I can honestly say, all oil is going to SIGNIFICANTLY ADD CALORIES. You are much better off baking them. I suggest par-boiling (boiling but not quite cooked) then baking them with whatever you choose to season them with. Just be mindful of the sodium. Alot of premade seasonings have a ton of sodium, when you can look at the ingredients and make it yourself. The secret to crispy frenchy fries is that they are TWICE fried. In restaurants, most places fry them once, and when an order comes in.... fries them again to order so you get that crunchy outside and mushy inside everyone enjoys. If you par-boil them, you are essentially cooking them once, then baking for the second CRUNCH factor, which is what every fry needs. I will play around with that to see how long the cooking time and what temperature needs to be. But thank you for your input because I'm sure alot of people want to know!

French fries are my favorite food, so I am really looking forward to what you find out for this. Loving the info on how to make them healthier, thanks!

You are so welcome, and I am so here for you Feel free to add me or ask me any questions. I will post the recipe as time goes on... I work a full time job at a middle school, however my passion is cooking and I love to share with others!

Acg67

Aligot. i'd rather eat the full cal version, but curious as to what you'd sub to make aligot. chicken stock would negatively effect the texture and flavor imo

Forgive me, but please tell me what aligot is.... as I haven't heard of it (or maybe I've just had way too long of a day!)

a french version of cheesy mashed potatoes, real aligot will stretch due to the cheese in it.

basically, heavy cream, butter, full fat milk, french melting cheeses, garlic, yukon potatoes. you'll see diff cheeses blended in though

bellawares

I would love a easy to make veggie pizza!

jsteinberg87

Aligot. i'd rather eat the full cal version, but curious as to what you'd sub to make aligot. chicken stock would negatively effect the texture and flavor imo

Forgive me, but please tell me what aligot is.... as I haven't heard of it (or maybe I've just had way too long of a day!)

a french version of cheesy mashed potatoes, real aligot will stretch due to the cheese in it.

basically, heavy cream, butter, full fat milk, french melting cheeses, garlic, yukon potatoes. you'll see diff cheeses blended in though

Interesting, Sounds really good though... I wonder if in the potatoes I could work the gluten more (which makes it more stretchy and glue-y), therefore being able to add a light melting cheese... I will google and try for sure! Thanks for the suggestion!

garebearsgirl

I love stuffed mushrooms, and I created a recipe that is low fat, yummy and easy. Hollow out 8 oz. mushrooms, set aside... brown 4 oz. ground turkey. Add to the pan 4 Tablespoons light cream cheese, garlic powder, salt pepper and any dried herbs you enjoy. Stir together until melted and blended. Put a teaspoon full in each mushroom and bake for 15 minutes at 375 degrees. Delish!

jsteinberg87

I would love a easy to make veggie pizza!

Oh my GOSH. I posted in the recipe section the BEST recipe for "doughless" pizza, and I know you know how to make it veggie! Everyone can tailor it to their specific toppings! I got the link for you below:

http://www.myfitnesspal.com/topics/show/372319-for-all-you-pizza-lovers-doughless-pizza-recipe

jsteinberg87

I love stuffed mushrooms, and I created a recipe that is low fat, yummy and easy. Hollow out 8 oz. mushrooms, set aside... brown 4 oz. ground turkey. Add to the pan 4 Tablespoons light cream cheese, garlic powder, salt pepper and any dried herbs you enjoy. Stir together until melted and blended. Put a teaspoon full in each mushroom and bake for 15 minutes at 375 degrees. Delish!

THANK YOU! I really appreciate others contributing to this post! I love stuffed mushrooms, and must try this. Mushrooms are mostly made of water and therefore very LOW CAL. For those of you reading this, try it! If you aren't a meat person, put a mixture of light cheeses in there. I suggest a light asiago, with parmesean, and light mozzerella for all you vegetarians! Thank you so much for this post!