MOUGHI's CalorieKing blog
Saturday, Feb 7 2009 - Making lunches and low fat mashed potatoes
View MOUGHI's food & exercise for this day
Tonight I made five meatloaf lunches/dinners that can be used for my husband to take to work or for use to have when I don't feel like cooking. Along with the the turkey stew I mad earlier this week, I have stocked my freezer with some meals for his lunch on the days I don't have any left overs of run out of money for sandwich funds. I am learning how to utilize leftovers to the max now. My hubby was thrilled when he learned that the meal he was eating was less than a eating a Big Mac ! He was going to make sure that the guys in the office knew that they could eat better and get more food if they started to do the same thing. ( I think he is just wanting to brag a little about his lunches now !
) I have come up with some new recipes that he really enjoys that reduce the fat and sugar of some old favorites and he is delighted. One I found in a Cooking Light Crock Pot cookbook that reduces the fat in mashed potatoes. Monday I will print the recipe if anyone is interested in it. I made them Dairy free by using soymilk and vegan sour cream instead of milk and low fat sour cream and they came out just as good as the regular recipe called for. The only difference was a few extra calories for the difference in sour cream between the vegan sour cream and the low fat sour cream. Anyway, these mashed potatoes are under 98 calories per serving ( 1/2 cup per serving ) and 1 gram of fat. They seemed a little dry, but it didn't matter too much to us because I mix my potatoes with my meatloaf. The flavor was good and didn't seem to suffer from not having a cup or any butter or margarine in them. Next, I will see how well these potatoes freeze as I put them in my freezer meals for next week. Let me know if you all want this recipe. I also lightened up a recipe that a friend of mine made over the Christmas holiday where she put cream cheese, sugar, black grapes, and whipping cream together for a desert. My hubby said this was an out of sight desert. I didn't try it, but said It was too much sugar and fat. I set out to make a lighter version that would have a cream cheese feeling and flavor, creamy taste, but less sugar and fat.
Here is what I came up with for a single serving :
3 oz of black grapes
1.5 oz of plain soy yogurt
2 tbs light cool whip
2 tbs. granular Splenda
cut the grapes up into small chunks, stir the splenda into the yogurt and cool whip, poor the mixture over the grapes and enjoy.
The soy yogurt has a tanginess to it that gives you the impression you are eating cream cheese and the cool whip leaves you feeling you have had some kind of whip cream. This will cure the sweet tooth.
Have a good week end.
) I have come up with some new recipes that he really enjoys that reduce the fat and sugar of some old favorites and he is delighted. One I found in a Cooking Light Crock Pot cookbook that reduces the fat in mashed potatoes. Monday I will print the recipe if anyone is interested in it. I made them Dairy free by using soymilk and vegan sour cream instead of milk and low fat sour cream and they came out just as good as the regular recipe called for. The only difference was a few extra calories for the difference in sour cream between the vegan sour cream and the low fat sour cream. Anyway, these mashed potatoes are under 98 calories per serving ( 1/2 cup per serving ) and 1 gram of fat. They seemed a little dry, but it didn't matter too much to us because I mix my potatoes with my meatloaf. The flavor was good and didn't seem to suffer from not having a cup or any butter or margarine in them. Next, I will see how well these potatoes freeze as I put them in my freezer meals for next week. Let me know if you all want this recipe. I also lightened up a recipe that a friend of mine made over the Christmas holiday where she put cream cheese, sugar, black grapes, and whipping cream together for a desert. My hubby said this was an out of sight desert. I didn't try it, but said It was too much sugar and fat. I set out to make a lighter version that would have a cream cheese feeling and flavor, creamy taste, but less sugar and fat.Here is what I came up with for a single serving :
3 oz of black grapes
1.5 oz of plain soy yogurt
2 tbs light cool whip
2 tbs. granular Splenda
cut the grapes up into small chunks, stir the splenda into the yogurt and cool whip, poor the mixture over the grapes and enjoy.
The soy yogurt has a tanginess to it that gives you the impression you are eating cream cheese and the cool whip leaves you feeling you have had some kind of whip cream. This will cure the sweet tooth.
Have a good week end.
4 comments so far.
4.
a decade ago
Wanna come and make my lunches too?
:) My mashed potatoes are just potatoes and low fat milk. The trick is to heat the milk. You'd never notice the lack of butter.
by MIRIAM
3.
a decade ago
I made Asian Cabbage Rolls yesterday for my lunches this week. I found the recipe in Body + Soul magazine at a doctor's office then searched for it online. It was SO good. I think I'll try it with soy meat next time. It's fun trying out new recipes like that, isn't it?
by MARJORIEO
2.
a decade ago
Thanks for your comment on my blog. You made me laugh. I probably do get beads of sweat on my forehead when I'm trying to avoid temptation, and I definitely am a foodie. I've been wanting to do a cooking session to freeze some meals, but I haven't had the energy. You're a good influence on your husband. He'll have all the people in his place of work eating like him.
by CATWALKER
1.
a decade ago
by BESS