Ways to "Stretch out" the calories in traditional dishes

animemoon5

Recently I have been in this phase, where upon realizing just how many calories some of my favorite "Comfort foods" contain per serving, I am doing everything I can to stretch out the calories, adding or replacing ingredients here and there so I can still enjoy the taste without the extra calories.... It has turned out surprisingly well for me, and I thought I would not only share some of the things I've been doing, but ask if anyone else has ideas or things they've done and would like to share. I'm not much of a cook so I've been pretty limited...

Here are a couple of things I've tried so far

Macaroni and Cheese ~ I have managed to greatly cut calories by adding mashed potatoes!!!! I know mashed potatoes in mac n' cheese sounds crazy, but it totally worked for me! the potato taste was really subtle, and it really stretched things out.... I was able to push it even further by adding broccoli florets.....

Mashed potatoes ~ I have heard people using cauliflower in mashed potatoes to help cut the calories, and I tried this once, and it came out pretty well! I plan to do this again soon...... Also I recently made a broccoli/potato mash and enjoyed this as well...

Not much here I know, but I'm learning and if anyone has any tricks or ideas on how foods can be stretched out in a similar way I would absolutely love to hear them!!!

witchy_wife

If I make cottage pie I will add mashed carrot and swede to the mashed potato to put on top, or sometimes just use the carrot and swede mash only. Much lower in calories and carbs.

StefieLou

I stretch soups by adding water or fat free broth, and then more salt, pepper and garlic powder.

Hungry Girl has a lot of great tips and tricks like this. You should check out her website and cookbooks

Hbazzell

check out the poast for cauliflower pizza crust, I havet tried it but I looove pizza so it looks awesome.

BelindaDuvessa

I've added cooked a pureed butternut squash to macaroni and cheese. You can't really taste it. Even my brother didn't know it was there, and he hates veggies. Sweet potatoes would probably work, as well as carrots, if you are wanting to keep the color similar. Broccoli and macaroni are always a winner combo.

geebusuk

Leeks are 25 calories per 100g and pretty good for 'bulking out' stuff.

Shiritaki noodles are 0 calories if you get the right ones. Either add to noodle/pasta dishes, or entirely replace the noodles/pasta with them.

Artificial sweeteners are another obvious choice for cakes etc - just be aware they don't always recommend you entirely replace them - suggesting leave a 1/3rd sugar or something (as I only read AFTER, leaving my brownies tasting rather strange.)

89nunu

celeriac in potato mash.... yum

and one for the really hard ones, Mac and Cheese, without the mac but with tofu instead (also a bit less cream and cheddar but with parmesan instead) If you got a nice dry tofu it actually doesn't taste bad, and is a great source of looooads of protein, wwhile low carb.

cottage pie with lots of veggies in the mince, asp lentils (brown are best cause then you can't even see them)

lasagne without white sauce and parmesan on top.

trudijoy

i grate and add zucchini to a LOT of things. i also like using things like eggplant slices or portobello mushrooms to put pizza toppings, or spaghetti sauce and a little cheese on. yum yum.

FunnyBunnyHunny

Love sauteed mushrooms and onions, cut the fat by replacing lots of butter or oils with only a tablespoon of olive oil and using chicken broth instead.