Cooking up Recipes

Use skim or low-fat milk and cheese made from skim or low-fat milk
Cut back on the amount of fat you use in cooking
Use water-packed tuna instead of oil-packed
Choose lean cuts of meat
Trim visible fat from meat
Roast, bake, broil, or simmer meats and drain fat after cooking. Don’t fry
Remove the skin of cooked poultry
Use smaller amounts of meat and stretch it by serving in casseroles with grains and vegetables
In a dip or sandwich filling, replace all or part of the mayonnaise with yogurt
Serve Canadian bacon instead of regular bacon
Use vegetable or peanut oils instead of solid shortening and use margarine instead of butter or lard
Try substituting egg whites in recipes calling for whole eggs

When you don’t have that right measuring cup around this will help with that recipe.

1 tablespoon (tbsp) =      3 teaspoons (tsp)
1/4 cup =     4 tablespoons
1/2 cup =     8 tablespoons
3/4 cup =     12 tablespoons
1 cup =     16 tablespoons
8 fluid ounces (fl oz) =     1 cup
1 pint (pt) =     2 cups
1 quart (qt) =     2 pints
4 cups =     1 quart
1 gallon (gal) =     4 quarts
16 ounces (oz) =     1 pound (lb)