What healthy versions of ingredients do you use when cooking and not notice the difference?

Trying to make my cooking a LITTLE healthier without sacrificing taste.

At the moment, I use lite mayo, lite cream cheese, and lite sour cream (none fat-free, just lite) because I feel like they all taste the same as the regular versions.

I refuse to use anything less than full-fat cheese. The taste and consistency is never the same.

Any tips you use on "healthing-up" your cooking without sacrificing taste?

Re: What healthy versions of ingredients do you use when cooking and not notice the difference?

we don't really exclude anything from our diets.

when I cook I just make sure I use fresh ingredients and try not to go crazy with the fats.

I make my own salad dressings so I control the oil, I use VERY little mayo in our tuna and use vinegar based dressings for things like potato salad and cole slaw.

I also make sure that we have a larger amount of veggies, which I sautee with a bit of olive oil and garlic...or steam/boil them and toss them with a homemade dressing.

we are not the slimmest people out there mind you (especially me right now) but I blame that more on the AMOUNT I consume and not what I am eating.

Re: What healthy versions of ingredients do you use when cooking and not notice the difference?

Re: What healthy versions of ingredients do you use when cooking and not notice the difference?

We'll use the pam spray when putting veggies in the oven, or doing something in the frying pan instead of oil.

Also, we will use the 'I cant believe its not butter' spray/stick for butter. I'm not sure if its that good for you, its surely all chemicals, but its a lot less calories/fat.

Re: What healthy versions of ingredients do you use when cooking and not notice the difference?

I used Mrs Dash or a variety of spices instead of salt when I cook

I used avocado on my sandwiches instead of mayo

Re: What healthy versions of ingredients do you use when cooking and not notice the difference?

in cakes I always use applesauce instead of oil. oh, and I tried using canned pumpkin in chocolate cakes instead of the oil and it came out great.

also, I often use wine as a base for a sauce instead of oil....like cacciatore, I'll saute the peppers and chicken in red wine instead of oil, then just add the tomatoes and spices to it. Or with scampi, I'll use white wine as the base, with some garlic and a small quirt of oil.

It helps to use up open wine, and it's better for you.....

Re: What healthy versions of ingredients do you use when cooking and not notice the difference?

I use 93/7 ground turkey a lot, turkey bacon, Pam spray, fresh veggies, skim milk, lite mayo, olive oil- very little of it, fresh fruits, my newest find is the Martins whole wheat potato bread, I am not sure how good it is for you, but it has to be, it is whole wheat, I buy the leanest cuts of ground beef , or steak, when we do eat beef, which is rare, maybe 1-2 times a month, fresh fish.

Message edited 7/10/2008 4:11:10 PM.