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  #1 (permalink)  
Old 12-11-2006, 06:36 AM
elfinsnow's Avatar
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<TABLE height=921 cellSpacing=0 cellPadding=4 width=671 align=left border=1>
<T>
<TR>
<TD width=122 bgColor=#ffffff height=14>
<DIV align=center>RECIPE INGREDIENTS </TD>
<TD width=422 bgColor=#ffffff height=14>
<DIV align=center>SUBSTITUTIONS</TD>
<TD vAlign=top width=25 bgColor=#cc0033 height=895 rowSpan=29></TD></TR>
<TR>
<TD width=122 bgColor=#ffffff height=17>Whole egg</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=17>2 egg whites or 1/4 cup egg substitute</TD></TR>
<TR>
<TD align=left width=122 height=48>Oil, butter, margarine in baked goods</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=48>Applesauce (if oil is the only liquid, use 1/2 applesauce and 1/2 buttermilk), pureed prunes or baby prunes (if it's a chocolate baked good), or plain yogurt </TD></TR>
<TR>
<TD align=left width=122 height=37>Oil in salad dressing</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=37>Fruit juice or combination of fruit juice and fat-free chicken broth</TD></TR>
<TR>
<TD align=left width=122 height=23>Butter or margarine in frosting</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=23>Marshmallow creme</TD></TR>
<TR>
<TD align=left width=122 height=31>Whole milk</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=31>Fat free milk</TD></TR>
<TR>
<TD align=left width=122 height=26>Half &amp; Half</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=26>Fat-free Half and Half</TD></TR>
<TR>
<TD align=left width=122 height=29>Cream Evaporated skim milk</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=29>Fat-free whipping cream</TD></TR>
<TR>
<TD align=left width=122 height=28>Baking chocolate</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=28>Cocoa powder, 3 Tbsp for each ounce</TD></TR>
<TR>
<TD align=left width=122 height=25>Sour cream</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=25>Fat free sour cream</TD></TR>
<TR>
<TD align=left width=122 height=25>Cheese</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=25>Low fat or fat free cheese</TD></TR>
<TR>
<TD align=left width=122 height=30>Regular cheese</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=30>Low-fat cheese</TD></TR>
<TR>
<TD align=left width=122 height=26>Cottage cheese</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=26>Fat free cottage cheese</TD></TR>
<TR>
<TD align=left width=122 height=51>Ricotta cheese</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=51>1 cup fat-free ricotta cheese + 1 cup silken tofu + 2 tablespoons parmesan cheese blended together</TD></TR>
<TR>
<TD align=left width=122 height=37>Cream cheese</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=37>Fat free or light cream cheese. Silken tofu for half the amount on the recipe</TD></TR>
<TR>
<TD align=left width=122 height=36>Regular ground beef</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=36>Lean ground beef or vegetable crumbles</TD></TR>
<TR>
<TD align=left width=122 height=27>Fat for sautéing, frying</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=27>Non-stick vegetable spray, broth or wine</TD></TR>
<TR>
<TD align=left width=122 height=24>Salad dressing or mayonnaise</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=24>Fat free salad dressing or mayonnaise</TD></TR>
<TR>
<TD align=left width=122 height=32>Chicken with skin</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=32>Skinless chicken</TD></TR>
<TR>
<TD align=left width=122 height=35>Bacon</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=35>Canadian bacon, turkey bacon, dried beef, soy bacon, imitation bacon bits</TD></TR>
<TR>
<TD align=left width=122 height=25>1 cup all purpose white flour</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=25>3/4 cup white flour + 1/4 cup bran; 1/2 cup white flour + 1/2 cup whole wheat flour</TD></TR>
<TR>
<TD align=left width=122 height=27>White rice</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=27>Brown or wild rice</TD></TR>
<TR>
<TD align=left width=122 height=37>Pie crust </TD>
<TD vAlign=top width=422 bgColor=#ffffff height=37>Phyllo dough. Cut 3 sheet in half and layer spraying with no-stick spray between each layer</TD></TR>
<TR>
<TD align=left width=122 height=27>Cream soup</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=27>Low-fat cream soup</TD></TR>
<TR>
<TD align=left width=122 height=28>Ice cream</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=28>Sorbet, sherbet, low fat frozen yogurt or fat free frozen dessert</TD></TR>
<TR>
<TD align=left width=122 height=28>Luncheon meat</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=28>92% or more fat free luncheon meat</TD></TR>
<TR>
<TD align=left width=122 height=27>Salt</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=27>Omit</TD></TR>
<TR>
<TD align=left width=122 height=30>Nuts</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=30>Use 1/2 the amount recipe states</TD></TR>
<TR>
<TD align=left width=122 height=28>Coconut</TD>
<TD vAlign=top width=422 bgColor=#ffffff height=28>Use 1/2 the amount recipe states and add 1/2 tsp coconut extract</TD></TR></T></TABLE>

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  #2 (permalink)  
Old 12-11-2006, 10:56 AM
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This is very cool! I am going to print it out and put it with my recipe books. I have a lot of books that have recipes that could use a little tweaking to make them healthier.


Thanks!
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Old 12-11-2006, 03:49 PM
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Thanks for posting this list!


Some of them surprise me -- like subbing fruit juice for salad oils? Or subbing applesauce for oils, margarine or butter?


Someone try that and let me know how it turns out. [img]smileys/smiley1.gif[/img]
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Old 12-11-2006, 06:08 PM
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I've done the applesauce thing to substitue for oils - absolutely! I couldn't tell a difference in taste or moistness (talking about a cake here...lol).
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Old 12-12-2006, 05:37 AM
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I`ve used juice in salad dressings. One of my favorites is cranberry juice, balsamic vinegar, and a little honey for sweetness.


Terry
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Old 12-12-2006, 05:39 AM
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WOW look at that list! Very interesting. Thanks for sharing[img]smileys/smiley1.gif[/img]
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