Presentation is loading. Please wait.

Presentation is loading. Please wait.

Revitalizing Your Recipes The University of Georgia Cooperative Extension Service.

Similar presentations

Presentation on theme: "Revitalizing Your Recipes The University of Georgia Cooperative Extension Service."— Presentation transcript:

1 Revitalizing Your Recipes The University of Georgia Cooperative Extension Service

2 Why Should We Eat Differently? Epidemic of obesity in all age groups More and more people diagnosed with chronic diseases like diabetes, heart disease, high blood pressure Increased costs for medicine and treatment

3 Nutrition is Food!

4 Ways to Cut Fat and Cholesterol

5 Cutting the fat and cholesterol Use non-stick sprays and non-stick pans Use oil instead of butter, solid margarine or shortening In baked goods, use ¼ less fat than recipes lists

6 Cutting Fat and Cholesterol Choose non-fat and low fat dairy foods Substitute evaporated skim milk for cream Use 2 egg whites or ¼ cup egg sub for each egg

7 Cutting Fat and Cholesterol Trim fat from meat and remove skin from poultry Rinse cooked ground beef in colander Chill soups and stews and spoon off fat before reheating

8 Cutting Fat and Cholesterol Bake Broil Boil Grill Microwave Rarely fry

9 Cutting Fat and Cholesterol Make gravy and sauces without fat – thicken with cornstarch Cook vegetables in low fat, low sodium broth or bouillon

10 Ways to Cut Sugar

11 To cut sugar Cut sugar by ¼ to 1/3 in recipes Dont cut sugar in cakes or yeast breads Dont add sugar when canning or freezing

12 To cut sugar Buy fruit canned in juice or unsweetened frozen fruit Add vanilla or cinnamon to provide sweet taste

13 Ways To Cut Salt

14 To cut salt Cut salt in recipes by ¼ to ½ Choose low sodium products Use herbs and spices Add small amounts of wine

15 Ways to Increase Fiber

16 To increase fiber Replace up to ½ of the white flour with whole wheat flour Add crushed whole grain cereal to meatballs, meatloaf and as a casserole topping

17 To increase fiber Use brown rice, bulgur, oatmeal, whole cornmeal, whole wheat couscous and barley Stretch entrees with vegetables, whole grains and fruits

18 To increase fiber Add fruit to muffins, pancakes, salads and desserts Add vegetables to breads, egg dishes, casseroles, soups and salads

19 Lets modify a recipe – Hamburger Casserole 1 pound ground beef 1 onion, chopped 1 clove garlic, minced 1 can condensed mushroom soup ½ teaspoon salt 1 cup sour cream 4 cups cooked white rice

20 Lets modify - Pancakes 1 large egg 1 cup all purpose flour ¾ cup whole milk 1 tablespoon sugar 2 tablespoons melted shortening 3 teaspoons baking powder ¼ teaspoon salt Shortening or margarine for greasing skillet

21 In summary Modified recipes can taste good Be willing to experiment Change only 1 or 2 ingredients at a time in each recipe Look for cookbooks with modified recipes

22 Developed by Connie Crawley, MS, RD, LD The University of Georgia Extension Service Nutrition and Health Specialist

Download ppt "Revitalizing Your Recipes The University of Georgia Cooperative Extension Service."

Similar presentations

Ads by Google