aprincessmom
Huh?
- Joined
- Oct 12, 2000
My mandolin that is!
Is there some kitchen utensil or appliance that you just can't live without? Mine is my mandolin. It's a small cutting board utensil with a number of different blades that provides me with perfectly sliced fruits and vegetables. I can cut potatoes for french fries, juillienne carrots, make paper-thin onion slices, or cut tomatoes without the smooshing!
The one I have a is a Pampered Chef model but I have my eye on a more souped up stainless steel model at Kitchen, etc.
Another favorite of mine...my digital scale. For those of you on the Weight Watcher program or a similar program where you have to weigh your portions, it is tremendous! I started with a standard kitchen scale (spring based) then worked up to this one. It's digital, can do both ounces and kilograms, zeros out so you can put bowls, plates, etc. prior to weighing and not have to subtract for the plates. I discovered that I was cheating myself out of some foods and over serving others even when I was using the standard scale combined with measuring cups and spoons.
Now I know that I was cheating myself out of cheerios by measuring them in a cup (apparently all those holes do add up!) but I was overserving on my Special K. May not seem like much to you but those points start to add up.
Before I finish, here's a recipe I got from the WW site -- but I think it would work for the Atkins afficionados too -- just in time for those Mother's Day Breakfasts. Leave it taped to the fridge or stove so they have an idea of what you might like! I tried it and it was good. My daughter (6) loved it!
Scrambled eggs and cheese pizza
Prep Time | 15 min
Cook Time | 20 min
Level of Difficulty | Easy
1 Tbsp all-purpose flour
16 oz frozen pizza crust dough, thawed
1 1/2 cup fat-free egg substitute
1/2 cup fat-free milk
1/2 cup low-fat shredded cheddar cheese
2 oz ham, lean only, diced
Is there some kitchen utensil or appliance that you just can't live without? Mine is my mandolin. It's a small cutting board utensil with a number of different blades that provides me with perfectly sliced fruits and vegetables. I can cut potatoes for french fries, juillienne carrots, make paper-thin onion slices, or cut tomatoes without the smooshing!
The one I have a is a Pampered Chef model but I have my eye on a more souped up stainless steel model at Kitchen, etc.
Another favorite of mine...my digital scale. For those of you on the Weight Watcher program or a similar program where you have to weigh your portions, it is tremendous! I started with a standard kitchen scale (spring based) then worked up to this one. It's digital, can do both ounces and kilograms, zeros out so you can put bowls, plates, etc. prior to weighing and not have to subtract for the plates. I discovered that I was cheating myself out of some foods and over serving others even when I was using the standard scale combined with measuring cups and spoons.
Now I know that I was cheating myself out of cheerios by measuring them in a cup (apparently all those holes do add up!) but I was overserving on my Special K. May not seem like much to you but those points start to add up.
Before I finish, here's a recipe I got from the WW site -- but I think it would work for the Atkins afficionados too -- just in time for those Mother's Day Breakfasts. Leave it taped to the fridge or stove so they have an idea of what you might like! I tried it and it was good. My daughter (6) loved it!
Scrambled eggs and cheese pizza
Prep Time | 15 min
Cook Time | 20 min
Level of Difficulty | Easy
1 Tbsp all-purpose flour
16 oz frozen pizza crust dough, thawed
1 1/2 cup fat-free egg substitute
1/2 cup fat-free milk
1/2 cup low-fat shredded cheddar cheese
2 oz ham, lean only, diced
- Preheat oven to 375ºF
- Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13-inch circle; lay dough on a baking sheet or stone. Build up the edges to make a crust and then prick the dough generously with the tines of a fork; bake until light brown, about 15 minutes
- While crust is baking, coat a nonstick skillet with cooking spray and heat over medium heat. Beat egg substitute and milk together in a large bowl; pour into skillet and scramble
- Placed scrambled eggs on the pizza crust and sprinkle with cheese and ham; bake until the cheese melts, about 5 minutes. Slice into 8 pieces and serve.[/list=1]
POINTS
Serves | 8
POINTS per serving | 5
So how about it? What can't you live without in your kitchen? What makes your food prep easier? Is there a special gadget that's helped keep you on track with your new healthy lifestyle (besides the *$&@*%& scale
)? Please share -- we'd love to hear from you!
Have a great Mother's Day everyone.
Jeanne
where did you get your slicer, also! I like both your utensils and DG's too. I may just have to go get all three of those things! I'm going to check out your link for the scale in a minute. I've been looking for one... thanks!
