Do we have a list anywhere that suggests what to change certain ingredients into?

I am a TOTAL cooking flop at the moment. I can use the microwave and boil water.. that's most of my talent in the Kitchen. With my WLS though, I really need to learn what the heck I'm doing in there. So I've been looking through all the recipes today (I have the LAWLS Cookbook too).

At any rate I was wondering if there are some solid substitutes that can be used to make regular recipes better for us. I get the obvious ones (like replacing Whole milk with FF or Cheese to reduced) but what else is there? I see cottage cheese in a lot of things.. what does this replace?

Any replacement standards or info would be greatly appreciated



Patti

yeah, it's me again, Fuzz... I think everybody else has a life : )
But I don't so much replace food items as just eliminate certain foods.
I don't eat stuff made from flour (breads, pasta) I don't eat white
potatoes. I don't eat stuff that has added sugars or that high fructose syrup
that has screwed with all of our systems so badly.
This isn't a diet now... this is a new way to eat and to think about food.
Kim was talking abut having taken a picnic to the zoo on a date.
She took sliced meats and cheeses and some chilled steamed veggies
with a bit of olive oil on them... some fresh strawberries... Her date didn't
comment that there was no bread.........
We're less concerned here about the natural fats, as you'd find in cheeses
and peanut-butter, or nuts than we are about keeping those empty calories
from carbs to a minimum. It's about maximizing protein and remembering
that our pouches are tiny li'l critters. Portion are really small! You'll be amazed at the
regular foods that serve your purposes quite well without substitution.
Notice the use of rich ingredients in the 5DPT recipes. I think you're in for a pleasant
surprise.

Fuzzy:

MickeeFinn's advice is right on. I, like you, was not a wizard in the kitchen prior to wls. However, since the surgery, I have become a cooking machine. While I can't eat much, I want to make sure that what I put in my mouth is like fireworks going off. Fortunately, between the Neighborhood Cookbook, Margaret Furtado's WLS Cookbook, the two Dana Carpender low carb cookbooks, and MOST especially our own Celadon, I have been setting the world on fire. Also, my Drs. office nutritionist just offered their first cooking class for wls patients. It was one night per week for four weeks. I learned a lot of alternate items to get protein in, as well as vegetable and fruit recipes that help.

Trust me, I'm only as good as the written recipe, but I have learned to recognize a recipe that seems easy to make and will taste good. Please don't be afraid to just dig in and start making what sounds good to you. I'll start you off with the "Secret" recipe for Wendy's chili. It tastes EXACTLY like Wendy's chili, so if that is something you like, please try it........

Bon Appetite.....

Wendy's chili

2 lbs. ground beef
one 29 oz. can tomato sauce
one 29 oz. can kidney beans (WITH liquid)
one 29 oz. can pinto beans (WITH liquid)
one cup diced onion (1 medium onion)
1/2 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 diced chili peppers (i forgot this when I typed it in. lol)
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-sized pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and
bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3
hours.

Makes about 12 servings. (I think it makes like 20-24 servings for us wls)

Tidbits: For spicier chilli, ad 1/2 teaspoon more black pepper. ( I did and it was perfect for me)
This freezes well and will keep for several months in the freezer.

I'm sorry this recipe did not come with the nutritional info, but I presume it is similar to Wendy's Chili info.......

Okay MF...you're memorizing my lunch menus? Impressive.

Fuzzy, the woman is correct. It's all about getting rid of the things that were the partial cause of your original obesity. Yes, there are some things that I substitute. Like Lactaid milk for regular milk and Splenda for sugar. That's really about it! The rest is just eliminating the bread and pasta.

Doug, that chili sounds super yummy!

BUSTED... sorry Kim.... It just sounded like a page from my book.
That's zakly how I eat and it suites me to a "T." a SIM-Pliss-i-T
But it did sound like I was stalking you! : )
Doug.. that's super. I've always loved chili and now I see it as a kind of Super-Food.
It's got all the good stuff, yes?
THANKS for this recipe!

Celedon substituted Panko (some Japanese stuff) for cracker crumbs in one of my recipes.

Doug, I bet Celedon will be on her w/ your nutritional stats in no time flat. She's good at doing that for us. I love chili. When meat, poultry or fish won't sit well for Lucille, she is always willing to accept a cup of chili. Chili & low fat cottage cheese...those are my staples.

Jeanie, you are right! Anyway, here is a post that I put in the guidelines section of the Community Kitchen a few weeks back. It should help when you are considering recipes that are too high in fats, sweets, or other ingredients that we don't eat anymore:

Guidelines for Recipe Makeovers