- Joined
- Feb 15, 2003
- Messages
- 23,213
That Inside Out Eggroll sounds wonderful!
I consider healthy to be a lean protein prepared in a way that doesn't add lots of fat (no frying!), fresh veggies prepared with only minimal fat if needed (sauteed in olive oil, or steamed with no fat), and a small serving of whole grain starch if necessary. I do like to make sauces for our meat but I make it pretty low fat, using a lot of chicken broth and wine and herbs and serve it thin so it has minimal thickener.
We try to follow a South Beach approach--I use a lot of South Beach recipes for our entrees, but we do add in more starch than it would allow. I try to substitue beans for the starch when I can, but the family doesn't love them. I love sweet potatos (no sugar--just a little butter and salt) which are healthier than white, but I haven't got the family to switch. I did sneak Faux Mashed Potatos past DH (mashed cauliflower) and he agreed it wasn't bad. The kids weren't convinced though! They are pretty good eaters and love many veggies though so I don't worry to much.
I also prefer to avoid the artificial sweeteners and lo cal, low fat stuff. I would rather use the regular stuff in moderation than use yechy tasting chemicaly enhanced stuff. Prepared foods are not all that healthy either, but sometimes a Lean Cuisine is better than a fast food meal!
PP, ramen noodles are very high in sodium (and maybe fat? can't remember) so are really not all that healthy. We do use them but often without the seasoning pack that comes with it, or using only a small amount.
I always try to "overcook" so that I have leftovers. I don't really care for sandwiches and other typical lunch food. I would rather reheat something or use it to make another meal. One of my favorites is leftover grilled steak/beef on a salad, or making chicken salad with leftover chicken (minimal mayo, lots of veggies in a ww pita).
I consider healthy to be a lean protein prepared in a way that doesn't add lots of fat (no frying!), fresh veggies prepared with only minimal fat if needed (sauteed in olive oil, or steamed with no fat), and a small serving of whole grain starch if necessary. I do like to make sauces for our meat but I make it pretty low fat, using a lot of chicken broth and wine and herbs and serve it thin so it has minimal thickener.
We try to follow a South Beach approach--I use a lot of South Beach recipes for our entrees, but we do add in more starch than it would allow. I try to substitue beans for the starch when I can, but the family doesn't love them. I love sweet potatos (no sugar--just a little butter and salt) which are healthier than white, but I haven't got the family to switch. I did sneak Faux Mashed Potatos past DH (mashed cauliflower) and he agreed it wasn't bad. The kids weren't convinced though! They are pretty good eaters and love many veggies though so I don't worry to much.
I also prefer to avoid the artificial sweeteners and lo cal, low fat stuff. I would rather use the regular stuff in moderation than use yechy tasting chemicaly enhanced stuff. Prepared foods are not all that healthy either, but sometimes a Lean Cuisine is better than a fast food meal!
PP, ramen noodles are very high in sodium (and maybe fat? can't remember) so are really not all that healthy. We do use them but often without the seasoning pack that comes with it, or using only a small amount.
I always try to "overcook" so that I have leftovers. I don't really care for sandwiches and other typical lunch food. I would rather reheat something or use it to make another meal. One of my favorites is leftover grilled steak/beef on a salad, or making chicken salad with leftover chicken (minimal mayo, lots of veggies in a ww pita).