1 / 22

Revitalizing Your Recipes

Revitalizing Your Recipes. The University of Georgia Cooperative Extension Service. Why Should We Eat Differently?. Epidemic of obesity in all age groups More and more people diagnosed with chronic diseases like diabetes, heart disease, high blood pressure

Angelica
Download Presentation

Revitalizing Your Recipes

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Revitalizing Your Recipes The University of Georgia Cooperative Extension Service

  2. Why Should We Eat Differently? • Epidemic of obesity in all age groups • More and more people diagnosed with chronic diseases like diabetes, heart disease, high blood pressure • Increased costs for medicine and treatment

  3. Nutrition is Food!

  4. Ways to Cut Fat and Cholesterol

  5. Cutting the fat and cholesterol • Use non-stick sprays and non-stick pans • Use oil instead of butter, solid margarine or shortening • In baked goods, use ¼ less fat than recipes lists

  6. Cutting Fat and Cholesterol • Choose non-fat and low fat dairy foods • Substitute evaporated skim milk for cream • Use 2 egg whites or ¼ cup egg sub for each egg

  7. Cutting Fat and Cholesterol • Trim fat from meat and remove skin from poultry • Rinse cooked ground beef in colander • Chill soups and stews and spoon off fat before reheating

  8. Cutting Fat and Cholesterol • Bake • Broil • Boil • Grill • Microwave • Rarely fry

  9. Cutting Fat and Cholesterol • Make gravy and sauces without fat – thicken with cornstarch • Cook vegetables in low fat, low sodium broth or bouillon

  10. Ways to Cut Sugar

  11. To cut sugar • Cut sugar by ¼ to 1/3 in recipes • Don’t cut sugar in cakes or yeast breads • Don’t add sugar when canning or freezing

  12. To cut sugar • Buy fruit canned in juice or unsweetened frozen fruit • Add vanilla or cinnamon to provide sweet taste

  13. Ways To Cut Salt

  14. To cut salt • Cut salt in recipes by ¼ to ½ • Choose low sodium products • Use herbs and spices • Add small amounts of wine

  15. Ways to Increase Fiber

  16. To increase fiber • Replace up to ½ of the white flour with whole wheat flour • Add crushed whole grain cereal to meatballs, meatloaf and as a casserole topping

  17. To increase fiber • Use brown rice, bulgur, oatmeal, whole cornmeal, whole wheat couscous and barley • Stretch entrees with vegetables, whole grains and fruits

  18. To increase fiber • Add fruit to muffins, pancakes, salads and desserts • Add vegetables to breads, egg dishes, casseroles, soups and salads

  19. Let’s modify a recipe – Hamburger Casserole • 1 pound ground beef • 1 onion, chopped • 1 clove garlic, minced • 1 can condensed mushroom soup • ½ teaspoon salt • 1 cup sour cream • 4 cups cooked white rice

  20. 1 large egg 1 cup all purpose flour ¾ cup whole milk 1 tablespoon sugar 2 tablespoons melted shortening 3 teaspoons baking powder ¼ teaspoon salt Shortening or margarine for greasing skillet Let’s modify - Pancakes

  21. In summary • Modified recipes can taste good • Be willing to experiment • Change only 1 or 2 ingredients at a time in each recipe • Look for cookbooks with modified recipes

  22. Developed by Connie Crawley, MS, RD, LD The University of Georgia Extension Service Nutrition and Health Specialist

More Related