Lighten your favorite winter soups, stews, and casseroles
Winter has arrived, along with our cravings for warm, wonderful soups,
stews, and casseroles. I don't know what we love more -- the fact that they are
warm and satisfying or that we throw them into one pot or dish for a convenient
meal. Either way, it's a "win, win."
Some of our favorite winter recipes can be naturally light in calories and
fat, like minestrone or chicken noodle soup. Other favorites though, can tip
the scales in the calorie and fat departments, like tuna noodle casserole or
chili. There is a way to keep some of our favorite winter warmers on our
winning weight-loss program though -- by making a few ingredient
Tips to Lighten Favorite Winter Soups, Stews, And Casseroles
- Add vegetables every chance you get to soups, stews, and casseroles. Try
adding the longer-cooking, sturdy vegetables (carrots, parsnips, cabbage,
mushrooms, celery, sweet potatoes, potatoes, corn, etc.) that won't go mushy on
you when you bake or stew them for an hour.
- Start with lean meat when making meat-containing casseroles and stews, and
remember to take off the skin and any other visible fat before using it.
- You can also turn down the meat in your dish and turn up the vegetables by
using less meat than the recipe calls for and adding in a vegetable or two.
Sausage and bacon can be replaced with lighter renditions. Hillshire Farms
reduced fat Turkey Polska Kielbasa or Jimmy Dean Light breakfast sausage work
just as well in our favorite recipes. And Louis Rich Turkey Bacon can be added
in place of regular bacon.
- Oftentimes, you don't have to add the butter or oil that many recipes call
for. The slow cooking or baking of stews and casseroles really help keep the
dish moist and bring out the natural flavors in the ingredients.
- Cut the cream in soups and casseroles by adding fat free half and half,
evaporated skim, or whole milk instead of regular half and half or liquid
whipping cream. Low-fat milk can be used as a substitute too, but you may need
to stir a little fat-free or light sour cream into the milk before you add it
to keep it creamy as it cooks.
- If a condensed canned cream soup is called for in a casserole, you can
choose the 98% fat free options now available. If you do use the regular cream
soups, just be sure to cut the fat and calories in the other ingredients in the
- Switch to reduced-fat cheese in your soup or casserole recipes and you can
cut the fat in half. There are some great reduced-fat cheese options now --
choose from the 2% Kraft cheeses, Sergento Light, and Cracker Barrel Light
Celebrate the winter season with these wonderfully warm and comforting