These 3 easy steps can save you anywhere from 100-200 calories.
- When making hamburgers just use half of the beef. Instead mix 1.5 cups finely chopped mushrooms with half a pound of lean ground beef and serve it in place an all-beef patty. This simple act will save you about 100 calories.
- If you think all soups are the same, think again. By trading the milky or creamy soups, like chowders, for a soup with a tomato base or clear broth, like vegetable soup, you can save yourself about 100-200 calories per 12 ounces.
- Trade in your wineglass. Instead of using the larger bowl shaped wine glasses try using a slimmer champagne flute to help with portion control when drinking. You will feel like you are drinking the same amount but you will be cutting 100 calories.
They may look little but can pack a big sized taste to your diet. The heat mellows out their bitterness and gives in a nice nutty flavor.
SALAD: Add Brussels sprouts to your salad by sautéing 24 sprouts. Toss them in 1 tbsp lemon juice. In a wok, add 2 peeled, diced Bartlett pears, 1/3 cup apple cider, 2 tsp cider vinegar, and a pinch of nutmeg. Cook until the liquid is almost gone. Add the sprouts and sprinkle with almond slivers.
SIDE: As a side dish you can sauté 4 ounces of diced pancetta in a saucepan. Add 1 tbsp olive oil, ½ cup julienned onion, the largest leaves from 40 sprouts, and ¼ cup chicken stock. Cover and reduce heat. Cook for 20 minutes or until leaves are tender. Transfer to a plate and serve with poached whitefish.
SOUP: To use Brussels sprouts in a soup simply sauté ½ cups of diced onion in ½ tbsp oil. Add 1 tbsp dry sherry and 1 ½ cups chicken broth. Bring to a boil. Mix in ½ lb quartered sprouts, a pinch of nutmeg, and 1 tbsp kosher salt. Cook for 30 minutes over low heat. Puree in a blender. Strain and serve.
1 cup of Brussels Sprouts pack 38 calories, 75 mg Vitamin C, 342 mg Potassium, and 54 mcg Folate.