I need help adapting this menu...
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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 looked at the Land-O-Lakes fat free half&half, but it had sugar in it and 3g per serving.
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