Foods Cooking Lesson #2 Lower
Fat Version Page
The second step in reducing fat is to get the same flavorful and moist results without added fat (In this case butter and cheese). Note the dramatic difference in the nutrient numbers on the recipe page between the gourmet and the low fat versions of this recipe. Then test the differences for yourself. Many people find the low fat version just as appealing as the higher fat version. See demonstration frames below.
NUGGETS VERSION A Real Meat
Chop the chicken into bite-sized pieces: prepare as above.
|Pour melted butter and bread crumbs into separate dishes for dipping|
|Dip in butter|
|Coat with crumbs|
|Coat with crumbs all around|
|Spread extra crumbs on top|
||1. For the lower fat version omit the butter and use milk or water.||
2. Dip chicken pieces
|Cover with Foil if Chicken Begins to Brown too Much||
3. Coat with bread crumbs
4. Sprinkle with paprika for color
Parmesan Chicken Nuggets
Variation. Great for Children!
Click photos for full sized photo demo
MAIN DISHES includes
270 recipes and 140 menus at an average cost levels, 52 low budget
meals, and low fat meals average 20% fat (of calories) Covers the range
of all food groups with vegetarian alternatives. Data for exchanges,
calories, carbohydrate, protein, fat, and fiber. Recipes meet US
Dietary Guidelines without refined flour, sugar or hydrogenated fats.
Low fat/high fiber alternatives satisfy meat and potatoes appetites. 3rd
edition, 290 pages. ISBN 1-878272-13-6 $20