From gravies to biscuits to sweet potato pie, these healthy holiday cooking tips will help you stay on track this holiday season.
- Gravies or sauces: If you are making pan gravy, first skim the fat off the pan drippings. For cream or white sauces, use fat-free (skim) milk and soft-tub or liquid margarine.
- Dressings or stuffing: Add low-sodium broth or pan drippings with the fat skimmed off instead of lard or butter. Use herbs and spices and whole grain bread for added flavor.
- Biscuits: Use vegetable oil instead of lard or butter and use fat-free (skim) milk or 1 percent buttermilk instead of regular milk.
- Salads: Use skin-free smoked turkey, liquid smoke, fat-free bacon bits or low-fat bacon instead of fatty meats in the salads.
- Sweet potato pie: Mash sweet potatoes with orange juice concentrate, nutmeg, vanilla, cinnamon and only one egg. Leave out the butter.
- Cakes, cookies, quick breads and pancakes: Use egg whites or an egg substitute instead of whole eggs. Two egg whites can be substituted in many recipes for one whole egg. Use applesauce instead to reduce some of the fat.
- Meats and poultry (chicken and turkey): Trim away all of the visible fat from meats and poultry before cooking. Drain off any fat that appears during cooking.
- Broth: Chill meat and poultry broth until the fat becomes solid, and then skim off fat before using it.
- Breading: Skip or limit the breading on meat, poultry and fish. Breading adds fat and calories, and it will also cause