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Food in Weight Loss Programs - Tips on Cooking Light
One of the best ways to cook for weight loss is to remember certain basics. First, try to stay on a low fat diet. This also means cooking your food in healthier low fat ways. No more frying or basting with butter.
Low fat does not mean you can't have meat. You can have lean cuts of beef too. Especially good low fat meat is chicken. Choose cuts without any visible fat on them (or cut if off once home) and remove any skin. There is also sausage and bacon made out of chicken or turkey (another great low fat meat) that tastes just like the real thing with much few calories and fat grams.
How you cook also makes a difference in losing weight. Your best bet is to bake, broil or grill your meat. Pan frying or deep-frying any meat is going to add calories in and of itself not to mention the extra calories in the breading needed for tasty fried chicken.
Do not use butter to fry in. You can use a drop of good for you olive oil or spray you fry pan with a non-stick cooking spray. You can also add flavor to your meal through the use of spices and herbs. You can also use fat free chicken or beef broth to add flavor and no fat to you meals.
You can also make it a habit to reduce you calorie intake by using low-fat ingredients whenever you can. For example when you make a sandwich use low fat cheese or mayo instead of full fat. You will not even notice the difference.
As we said, it is best to bake, broil or grill your meat but another option is to use your microwave to prepare food. Steaming veggies in a microwave is quick and delicious. There are fewer nutrients lost than in boiling them. It is also fast and easy.
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Military Fat Burning Tips
Guaranteed To Banish Ugly Belly Fat Once & For All
And Get You In The Best Shape Of Your Life!
This dazzling fruit-studded baked-ham is one of the most popular recipes ever from the classic Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Delicious and relatively easy to prepare, it's a postcard-perfect centerpiece course that will be remembered for years. It serves 20, and any leftovers can be used to make Croque-Monsieur, Quiche Lorraine, or baked beans and ham.
Baked Ham With Glazed Apricots & Prunes:
Baste this frequently for a glistening baked ham, and slice the meat thinly for serving.
•1 ready-to-eat, bone-in ham (12 to 16 pounds)
•Whole cloves, to cover surface of the ham
•1/4 cup Dijon mustard
•1 cup dark-brown sugar
•3 cups apple juice
•1/2 pound dried apricots
•1 cup Madeira wine
•1/2 pound pitted prunes
1. Preheat the oven to 350°F.
2. Peel the skin from the ham and trim the fat, leaving about a 1/4-inch layer to protect the meat. With a sharp knife, score the fat in a diamond pattern.
3. Set the ham in a shallow roasting pan, insert a whole clove in the crossed point of each diamond and pat mustard evenly over the top and sides of the ham. Sprinkle the top with the brown sugar and pour apple juice into the bottom of the pan.
4. Bake the ham for 1 1/2 hours, basting frequently.
5. Combine the apricots and Madeira wine in a small saucepan. Bring to a boil, cover and remove from heat.
6. Thirty minutes prior to the end of baking, add apricots, cooking liquid and prunes to the roasting pan; continue to bake and baste.
7. Transfer the ham to a large platter. Decorate the top of the ham with apricots and prunes, attaching them with toothpicks. Skim the fat from the pan juices and discard. Pour the pan juices into a sauceboat. Serve the ham with the pan juices and your favorite mustards and chutneys.
Silver Palate's Best Potato Gratin:
This dish can be assembled ahead of time.
•2 cups heavy cream
•1 cup milk
•7 cloves of garlic, crushed
•2 sprigs fresh rosemary
•4 sprigs fresh thyme
•Salt and white pepper, to taste
•6 Idaho potatoes (about 3 pounds), peeled
•2 tablespoons butter
1. Preheat the oven to 375°F.
2. Bring the cream, milk, garlic, rosemary, thyme, salt and pepper to a low simmer; cook for 30 minutes. Strain into a bowl, discarding the herbs and garlic. Reserve.
3. While the mixture simmers, slice the potatoes 1/8-inch thick, rinse under cold water, drain and pat dry.
4. Grease a 9x13x2-inch gratin dish with 1 tablespoon butter. Arrange a layer of potatoes in rows, overlapping slightly; season with salt and pepper. Pour 1/2 cup of cream mixture over the potatoes. Repeat the process twice, then cover with remaining cream mixture. Dot with remaining butter; cover with foil.
5. Bake for 45 minutes; remove foil. Bake, uncovered, until golden brown, about 45 minutes more.
Wine suggestion:
From the Signature Series of the Gold Medal winning Tamayo Family Vineyards, Serve the rich and lively Celebration Rose 2006, or the luscious and fruity Bailey 2008 Viognier.
For more information click on: http://www.tamayofamilyvineyards.com/
© 2008 -Suzanne de Cornelia. All worldwide rights apply. This article may be reprinted on websites as long as the entire article, including website link and resource box below are included and unchanged. Suzanne de Cornelia is a freelance writer, and author of "French Heart." Contact Suzanne on Facebook, or Twitter @SuzanneDeC. And click-on her site now for a blogroll of free and fascinating resources: http://suzannedecornelia.com/
Article Source: http://EzineArticles.com/?expert=Suzanne_De_Cornelia
Recommended ReadingMilitary Fat Burning Tips
Guaranteed To Banish Ugly Belly Fat Once & For All
And Get You In The Best Shape Of Your Life!
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