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All Secrets submitted by SCOOTER4263
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Make the filling the way you always do (I use low fat evaporated milk) but instead of cooking it in a pie shell, pour it into a glass pie pan, place that in a shallow bowl of water (an 11x13 works well) and have it as a custard instead of a pie. All the calories are in the crust - and this way you can have a dollop of low fat whipped cream on top!
I just don't care for the taste or consistency of low cal/low fat/canola/fat free or whatever mayos. To satisfy mayo cravings, I have two suggestions:
Mix together a quart of hydrogen peroxide, 1/4 cup baking soda and 1-2 tsp Dawn dishwashing detergent. Add warm water as needed to make enough solution to cover the whole dog. Rub it in well with a sponge and then rinse with warm water. Repeat if necessary.
Line the 2nd casserole dish w/ heavy-duty foil, leaving enough to fold over the top, then fill, close up and freeze. When frozen, remove foil package - you get your dish back, and when you want to eat the frozen casserole, just put it back in the dish and bake. To clean up, just toss the foil!
There's a NO sodium bouillon - chicken and beef - by Herb Ox now. I use it for everything, any time I don't have my home-made broth (which is most of the time.) By the time I get all the rest of the flavors in the dish, I really can't tell the difference - and the sodium savings is huge.
I use it instead of coffee creamer because it has no strange chemical ingredients (as flavored creamers do) and no added sugars (like the fat free half and half - there's more in there than just milk and cream, I've discovered.) You can also use it to add richness to soups, smoothies, eggs, etc.
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