Baking Recipe Makeovers

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baking makeover, baking substitutes, diet, diet desserts, dieting, diets, healthy eating, healthy swaps, recipe makeovers, recipes

These are some of the healthy baking swaps I’ve been working on incorporating into my old and trusted recipes. I’m trying to be more sensitive to my family & friend dieters.

Everyone has heard of using applesauce for a fat substitute. While most do not notice the subtle change, those with a sensitive pallet may not enjoy the swap. Instead puree your own favorite, mashed banana, canned pears, canned peaches, even fruit baby food.

*Add 1 c. of puree cannelloni beans to a box brownie mix and bake. This cuts down on fat and increase your protein intake.

If you add cinnamon, nutmeg, or cloves they enhance the natural sweetness of food, so you can use less sugar.

If you’re substituting for fats, bake about 25° cooler and check a few minutes earlier.

Leave out coconut or nuts from ingredients if not necessary, this can cut down on the fat.

When trying to reduce sugar, use half sugar, half Splenda when baking.

Crustless Quiche

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atkins diet, crustless quiche, dieting, diets, healthy eating, leftover ideas, leftover meals, low carb recipe, low-carb diet, quiche, recipe

First I want to apologize to the lack of pictures, I still cannot find the warranty for  my camera!

Hubster has decided to go on a diet. Every time he tries to slim down he attempts a low-carb diet.  It had worked for him once in the past… but he was also exercising a LOT! His more recent attempts weren’t so successful and yet he still seems to think this is the right approach.  Each time he starts, I try to be a good wife by providing low fat meals and even give him the calorie count and portion controlled meals. It’s up to him whether he decides for second or thirds. Being a carbohydrate lover, I make a side of pasta, rice, or potatoes for myself. I, personally, do not like the idea of a low-carb, high protein diet. I believe that making a permanent change is healthier than making a temporary change. Then again, I haven’t had the need to diet, therefore never feeling that food is the enemy. I try to listen to my body: If I crave ice-cream, then I must be needing calcium, if I crave spinach (and I do), then I must be needing iron. I try to be sensitive to his desires of a low-carb approach, yet try to keep the fats in control. I decided to start rethinking some of my favorite recipes and wanted to share this one with you.

Crustless Quiche
I first made a quiche 9 years ago, it was the recipe of a friend’s mother. I’ve been making it for years, tweaking it and making it my own. Then newest twist is for Hubster.

I don’t always measure ingredients, but I estimate my best.

I started out by preheating my oven to 350ºF and spraying non-stick spray into my 9″ glass pie dish. I chopped half a package of turkey bacon and added to the pie dish, sprinkled with 3 Tbs. of minced onions, and a handful of shredded cheddar cheese. I mixed fresh black paper, fresh ground sea salt, eight eggs (I like tall quiche, not thin, small quiche) and a splash of milk. I poured the egg mixture into the pie dish (checked to make sure the bacon and cheese was coated) and popped it in the oven for 35 minutes. The top was beautiful and it was just as delicious as a regular quiche. If you cut into 8 pieces, It’s only one egg per serving. Quiche reheats in the microwave really well, about one minute for a slice.

I made another one with 1 pkg. frozen spinach, 1 bell red pepper and cheddar cheese. I was able to use 6 eggs instead of 8 for this recipe.

I plan to make a broccoli, turkey ham and swiss one in the future.

Almost any combination of your favorite veggies, cooked meats and cheese can work. This is actually a great way to use up any leftover meats, veggies and cheese in the fridge.