Tricks to Reduce Fat

You won’t believe this... but trust me, YUMMY.

Take 1 box devil's food cake mix and 1 can (15 oz) pumpkin. Mix them together (it's tough to mix) and bake in lined muffin tins at 400 degrees for about 20 minutes.

180 calories, 2.5 grams fat, 37 carbs, 2.5g fiber, 2.5g protein, 3 Weight Watchers points.

My kids LOVE these. They are really moist and really chocolaty. People can’t believe that they’re not so bad for you.

I got this recipe off www.hungrygirl.com. They have lots of other low fat/low cal/healthy recipes.

When I make a cake I get a box of cake mix and use a can of pie filling instead of the oil. It makes it soooo moist that I use cool whip instead of frosting. My fav is chocolate cake with a can of cherry pie filling. Then I like it cold with cool whip on top. Cuts a lot of fat out and still REALLY cures that chocolate craving! :)

I tried the applesauce substitution once in a cake and it really worked. Of course, it all depends on the recipe.

Also a great substitiute for butter is Smart Balance. It is about $4-5 a gallon, but worth it.

http://home.howstuffworks.com/low-fat-baking.htm

http://www.epicurious.com/bonappetit/health/applesauce

http://www.realsimple.com/realsimple/content/0,21770,###-...

We use applesauce in our pancakes, baking, etc. It works really well. Just substitue 1/4 cup instead of oil or add just a little oil in case of sticking. Same thing with cake recipes. Good Luck and healthy eating.

Anything with canned pumpkin in it will be super moist. You could use it in place of oil (like with the applesauce) if your family likes pumpkin. If you're not sure, don't knock it till you try it. Pumpkin is great in cookies, muffins, ect.
Also just a note about red meat - there are many cuts of beef that have fewer calories and lower cholesterolthan some cuts of chicken. Go to www.beef.com to find out more!

I gained so much weight when I was in college due to my diet, so I had to really work on what I cooked once I had a job and could actually afford to cook. I buy lowfat or nofat everything! I try not to make red meat very often because it's bad for you anyway. If you can grill or bake, you're already taking out a lot of fat. I still make casseroles, but that's the only time I ever used canned anything, and even then I get low sodium. Pay attention to the sodium you're taking in. Buy fresh or frozen as much as possible because it doesn't have near as much sodium. I steam and grill veggies a lot. And I never fry anything. If you can fry it, you usually can bake it. We still have fries, and they're always baked. We don't have them often though. I hope this helps a little. Oh, really be aware of canned and boxed foods. Those hamburger helpers sure are quick, but they'll pack on the pounds super fast.

I substitute Splenda for sugar...even the brown sugar in recipes (there's a splenda brown sugar blend) -- just follow the directions on splenda bag about how much to use to sub for real sugar.

I also use the I Can't Believe It's Not Butter SPRAY. It has virtually no calories and no fat. I use that in place of real butter if it calls for little butter. [i use smart balance or Can't Believe It's Not.Butter sticks for using more butter in recipes.]

I replace eggs in recipes with egg whites (you can buy Egg Beaters) in refrigerated section next to reg. eggs at store. This takes cholesterol and fat out...since the yolks of eggs are full of cholesterol! The Egg Beaters box tells you how much EggBeaters to use in place of one egg or 2 eggs, etc.

When a recipe calls for cheese...I use Fat Free Cheese (they have this in shredded and slice form now)....I use Fat Free Mayo....I also have Sugar Free Jelly (peach and strawberry preserves).

Also there's a "healthy choice" or "98% fat free" (or something like that) version of Cream of Mushroom soup. So when a recipe calls for those creamy soup cans...I buy the healthier versions of this.
When using pasta...I always use whole wheat pasta -- they have this in virtually all kinds of pasta now...spaghetti, spirals, wide noodles, penne, lasagna, etc! I even buy the Low-Fat Ragu sauce.

There's a natual peanut butter (that I've only been able to find at Walmart) called Naturally More. It's the best on all its numbers (fat, calories, sat. fat, etc) compared to other natural PB alternatives and it tastes GREAT! Use this to replace PB in recipes. Once you open the jar, you have to refrigerate it but when using it again...I just spoon out the amnt I need into a little bowl, and microwave it for 10 seconds to loosen it up. Works great! And it sooo healthy for you because it contains flaxseed and flaxseed oil!

If I need to grease a pan, or add oil to a hot pan to brown meat or onions...I use Pam non-fat cooking spray -- no oil or butter needed at all! If I need to grease/butter a pan for baking, I use Crisco or Pam spray for baking -- this is fat free too.

When I make chicken fajitas, quesadillas (w/my fat free cheese) or egg burritos (with southwestern EggBeaters and turkey bacon - Oscar Meyer turkey bacon is the best)....i use Carb Balance or the 94% Fat Free tortillas (they have these in white or wheat flour tortillas)...and they taste great. Especially after you warm/toast them a little in a small skillet (no oil/butter) on the stove.

Hi Becky,
I am not much of a baker, but I have been cooking a REALLY low fat diet while keeping the kids and hubby happy :-)

I have been blackening chicken, salmon, pork tenderloin with a little olive oil in an electric skillet, grilling avocado with salsa and monetary cheese (small amount), corn and squash.

Tonight due to the rain, I cooked Parmesan chicken tenders (with reduced fat Parmesan and shake and bake extra crispy), wild rice and broccoli and cheese. Even my 1 year old LOVED it. Please let me know if you need any recipes... I have a ton for salads and whatnot.

Good Luck!
E.