Thanks for your handy ideas. Being able to have good food readily available
is a good idea for many people and save them from grabbing something "fast"
but "fatty" or otherwise unhealthy. I really like my own food though and
usually cook in fairly large amounts, then portion it out and freeze it.
It's worht the extra work and before you know it, you have enough food to
keep you going for ages. It's also a great help when you have to cook for
others who do not share your idea of good food. You can just defrost your
own while you cook something the others would prefer. You'll often find that
doing this encourages others to try "our" kind of food just out of curiosity
and then find out that their tastes are becoming just like yours! I find it
easpecially good for the "staples" of a vegetarian-type diet; grains and
bean dishes especially. Who would want to cook rice or beans every time they
turn around, when you can cook a large batch, portion and freeze it and know
you donn't have to do it again for months and months! It's just too easy too
do it this way. I always keep lots of freezer bags and Mason jars around
(the Mason jars are wonderful and can be re-used forever. I love this list!
You folks are great! Thanks.
----- Original Message -----
> Date: Mon, 14 Aug 2000 09:14:25 -0400
> From: The O'Briens <obfam@xxxxxxxxxxxx>
> Subject: Fat free kitchens
> To: pat_hubley@xxxxxxxxxx
> Message-id: <184.108.40.206.20000814091425.007abd10@xxxxxxxxxxxxxxxxx>
> Hello there! I cook the most in my household, even though I'm the
> youngest, a senior in high school. I'm careful about what I put into my
> body, for obvious reasons I know you understand! My parents are good
> sports about some of my concoctions, and eat rather well too, even though
> I'm a bit more selective. ANYWAY, not to babble away here! ;> For
> stocking one's kitchen with great low-fat/fat-free items, I suggest the
> --Stock up with many of your favorite canned vegetables; its quick to
> a can when you're pressed for time. Stock your freezer with many frozen
> veggies--there's some great vegetable combos out there. (Asparagus stir
> fry, sugar snap pea stir fry, baby carrots and peas.... with the stir
> fries, there's no need to actually fix it that way if you don't want to,
> just heat it up!)
> --Don't know where you're located, but if your grocer carries canned
> Chinese foods, many of those are interesting and very low cal/fat. La
> is the brand here, and the Shrimp Lo Mein and Beef Lo Mein cans are great
> choices in my family---but only for those not vegetarian! Canned bamboo
> shoots, water chestnuts, and bean sprouts are great to add to things.
> --There's fun seasoning mixes you can try to spice up any dish. Try
> Chinese beef and broccoli seasonings, or honey mustard chicken
> etc.---you can just mix and pour over a big dish of cooked vegetables.
> ---Buy many fresh fruits and vegetables for great salads and snack foods.
> If the fruit starts to go bad, many can be thrown in the freezer for use
> --Jello is a good dessert, add a little FF whipped topping if you like it
> sweeter. The Jello sugar free puddings are favorites of mine, too.
> --Angel Food cake is a great dessert that can be used with many toppings.
> --If there's *meat-eaters* in your class, boneless, skinless chicken
> breasts are great--they can be broiled with FF cooking spray, a little
> lemon juice, spices, mushrooms, onions... very low fat dishes. (But I'd
> hate to post that one on the Fat free list! :p )
> Hope this helps a little! Good luck!
> Peace to you,
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