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| Mon, 06-21-2004 - 3:21pm |
I make a wonderful Christmas breakfast every year that a lot of people come to. They all love it and talk about it all day which is very good for my ego. LOL anyway, I will make it this year, but want to start trying adapted versions of the recipes to make them more SBD friendly. I don't cook complicated recipes often so I don't know what ingredients substitute well for others so I'd love any advice. By this time of year I hope to be nearing my weightloss goal and the end of phase 2. Here are the ingredients:
Cream Cheese Scrambled Eggs
12 large eggs
1 cup half-and-half
8 oz cream cheese
¾ teaspoon salt
¼ teaspoon pepper
¼ cup butter or margarine
I'm going to try reduced fat cream cheese and light margarine. I don't know what to do about the half-and-half.
Sausage and Wile Rice Casserole
1 package Uncle Ben's Long-grain and wild rice mix
1 pound hot ground pork sausage
1 pound ground beef
1 large onion chopped
1 8oz pkg fresh mushrooms
½ cup fresh parsley chopped
3 T soy sauce
½ cup natural sliced almonds
This is where I really need help. I want to make this work with wild rice and brown rice from the health food store, but I'm not sure how to duplicate the flavoring the Uncle Ben's mix adds. I also wonder if I should learn how to make my own sausage or is there a brand I can buy in the store that is lean and sugar-free?
Ruby Pears
2 29oz cans pear halves, drained
2 cups ginger ale
¼ cup fresh orange juice
2 T fresh lemon juice
2 T butter or margarine
½ t ground cinnamon
1 12oz jar red currant jelly
homemade whipped cream on top
I'm going to try diet ginger ale, unprocessed orange juice, light margarine. I don't know what to do about the jelly. Maybe I'll just have to make this dish for everyone else and not have any for myself. I think I'll put a can of redi-whip on the table as an alternative to the homemade whipped cream.


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I'm going to try reduced fat cream cheese and light margarine.
Melissa
Change takes CHANGE!
Cream Cheese Scrambled Eggs
12 large eggs
1 cup half-and-half (fat free Land O Lakes half-and-half)
8 oz cream cheese
Thanks.
Here are my suggestions:
Cream Cheese Scrambled Eggs
12 large eggs
1 cup half-and-half (use FF)
8 oz cream cheese (use light, but NOT fat-free, which is yucky)
¾ teaspoon salt
¼ teaspoon pepper
¼ cup butter or margarine (is this for the pan? I'd spray the pan with canola oil and use 1/2 the quantity of butter for flavor)
Sausage and Wild Rice Casserole
1 package Uncle Ben's Long-grain and wild rice mix (I'd use it)
1 pound hot ground pork sausage (use hot italian turkey sausage)
1 pound ground beef (use lean)
1 large onion chopped
1 8oz pkg fresh mushrooms
½ cup fresh parsley chopped
3 T soy sauce (lite has less sodium, which is always a good thing)
½ cup natural sliced almonds
Ruby Pears
2 29oz cans pear halves, drained (use fresh pears, or pears canned in juice no sugar added -- this is the kind I buy for my kids. It's usually labeled "lite".)
2 cups ginger ale (use as is, unless you're sure guests like diet pop)
¼ cup fresh orange juice (use it. It a small quantity)
2 T fresh lemon juice
2 T butter or margarine
½ t ground cinnamon
1 12oz jar red currant jelly (use 100% fruit spread, sub raspberry if you need to)
homemade whipped cream on top (reddiwip, coolwhip, or homeade whipped cream -- you could make another version with splenda for yourself)
Just my 2 cents!
Leslie
Thanks, Leslie.
I agree on the cheese thing. I buy super sharp cheddar, and since it is so flavorful, I don't have to use very much for something like an omelette to taste super cheesy. Mmmmm.... and I looooove cheese. That's why I like SBD so much! It's all in the cheese. ;-)
And for what it's worth, I always use real butter (salted). Just a touch for the flavor, plus a little olive oil or canola for the non-stick value. I'd rather go without than use margerine.
Leslie
I would also use some chopped fresh parsley in the wild rice. And maybe some chicken stock.
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