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Huh. Just scarfed my lunch down at 9.20 am (turkey and swiss wrap with tomato, mustard, and light mayo). Pretty hungry I guess.
Still need to go to the store, but that will be put off until at least tomorrow, maybe even Thursday. I've been kind of "afraid" to cook anyway because we have a new electric oven with a ceramic cooktop and I'm not sure if we have the right pots and pans to use on it.
Anyway, tonight will be pasta of some sort with jarred sauce........because that is all we have!!
Elston, you could try non-fat evaporated milk for your mashed potatoes. As odd as it may sound to some I have always used evaporated milk in my mashed potatoes. Something I learned as a child because we lived so far from a grocery store up in the hills my mother learned how to improvise. Everyone who eats my mashed potatoes loves them...they are so rich and good. Lacey mentioned how she used non-fat evaporated milk in a recipe and could not tell the difference. It's an idea!!
Elston, you could try non-fat evaporated milk for your mashed potatoes. As odd as it may sound to some I have always used evaporated milk in my mashed potatoes. Something I learned as a child because we lived so far from a grocery store up in the hills my mother learned how to improvise. Everyone who eats my mashed potatoes loves them...they are so rich and good. Lacey mentioned how she used non-fat evaporated milk in a recipe and could not tell the difference. It's an idea!!
My father used evaporated milk for mashed potatoes, his coffee creamer and in "corn chowdahs"....it really gives things a richness....I havent thought of using the low fat or non fat canned milk.....I assumed it would be watery....I will give it a try. thanks for the tip......now about the puddle of butter I like with my mashed potatoes.....
My father used evaporated milk for mashed potatoes, his coffee creamer and in "corn chowdahs"....it really gives things a richness....I havent thought of using the low fat or non fat canned milk.....I assumed it would be watery....I will give it a try. thanks for the tip......now about the puddle of butter I like with my mashed potatoes.....
I will have to get used to the smart balance....I bought some....but have not been really able to adapt to the no butter....we used a lot of real butter.....the smart balance doesnt seem to melt when spread on toast does it melt? I have been getting used to eating anything like bread without any spread or with non fat cottage cheese.
The beef barley vegetable soup is a hit around here even with the little kids and it has spinach in it.
Tonight I am doing the four hour chicken because it is easy and I am so busy this week. It is actually the first week since July that I am skipping WW. Just no time.
Although it has no trans fats, Smart Balance has the same amount of calories, I believe, as butter. Dr Oz, the heart surgeon, on Oprah said that "at least the body recognizes butter" as real food, unlike the fake, chemical laden, margerines. I still use a little butter when it's important, instead of mindlessly smearing other yellow stuff.
I will have to get used to the smart balance....I bought some....but have not been really able to adapt to the no butter....we used a lot of real butter.....the smart balance doesnt seem to melt when spread on toast does it melt? I have been getting used to eating anything like bread without any spread or with non fat cottage cheese.
We love love love Molly McButter to sprinkle on veggies or on anything warm and moist. I can't believe it's not butter is really good too - for the spreadable breads etc.
Also, I make my mashed potatoes with mayo and cream cheese only. You could substitute the fat free cream cheese with no difference in taste!
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thanks for the tip......now about the puddle of butter I like with my mashed potatoes.....
Smart balance
does it melt? I have been getting used to eating anything like bread without any spread or with non fat cottage cheese.
