TWENTY WAYS TO MAKE FOOD TASTY WITHOUT PILING ON THE CALORIES

It’s all about taste, isn’t it? You could complain about eating foods that are good for you when they taste lousy. Well, there’s one more excuse you won’t be able to use any more. It’s amazing what a little bit of creativity can do to the taste of food. Try these favorites and see for yourself. Tastes needn’t rely on fat and sugar.
1 – Canned chilies: Add whole chilies to a grilled chicken sandwich or diced chilies to soups, scrambled eggs, pita sandwiches, or sprinkle on tortillas.
2 – Dried cranberries. Great in marinades for baked chicken. Add to quick bread, spinach salads, chicken salads, and rice dishes.
3 – Portobello mushrooms. Marinate and grill like a hamburger, slice grilled and add to salads or pasta dishes, or use instead of meat for sandwiches.
4 – Canned roasted red or yellow peppers. Add to a grilled cheese sandwich, blend them with some cayenne and drizzle over a creamed vegetable soup, egg dishes, pasta sauces, or add as a topping with cheese for crackers.
5 – Fresh cilantro. Add to fruit or tomato-based salsa to accompany fish or poultry. Add to curried chicken salads with celery, apples, and grapes. Add to a bean burrito, fruit or vegetable salads, vinaigrette dressings, black beans, or rice dishes.
6 – Red onions. Slice thin and add to salads, sandwiches, bean dips, or egg dishes.
7 – Honey. Drizzle over yogurt, warm brown rice and pistachios or sliced apples. Sweeten mashed sweet potatoes with honey. Mix with mustard, orange juice, balsamic vinegar, and herbs as a marinade for chicken.
8 – Fresh parsley. Mix with lemon and pepper and drizzled over grilled fish. Mix with minced garlic and whole wheat breadcrumbs or wheat germ for a savory crust for potato dishes or chicken. Mix with oil and garlic for a pesto sauce for mashed potatoes.
9 – Mint. Add to chopped tomatoes and cucumber, rice dishes, and beans.
10 – Sun dried tomatoes. Use in pasta salads, sandwich spreads, vegetable dips, or as an extra topping on pizza. Mix into sautéed zucchini or as an accompaniment to grilled eggplant. Blend with olives, garlic, and balsamic vinegar to make a spicy spread for grilled vegetable sandwiches.
11 – Fresh ginger. Combine with curry to flavor chicken, add to hot or iced tea, use to season steamed vegetables such as pea pods or carrots. Use as a topping along with green onions on roasted fish. Add to stir fries, tofu dishes, or salad dressings.
12 – Horseradish. Use in potato dishes, vegetable dips with dill, vegetable or chicken wraps with fat-free sour cream, spicy soup like gumbo, turkey burgers, cold potato salad, or cold green beans.
13 – Lemon. Add grated rind (called zest) to fruit salads. The juice can put a tangy taste in couscous, gazpacho, and dressings, and can be used as marinade for fish.
14 – Fresh herbs. Fresh always taste better than dried. Add fresh basil to pasta, tomatoes, or other vegetables, bread dough, or even mango slices. Fresh rosemary accents any meal, as well as pasta dishes, roasted vegetables, lima beans, peas, or squash. Fresh dill is an excellent flavor for fish, chicken, omelets and other egg dishes, salads, beets, cabbage, potatoes, or cucumbers. Fresh orégano is excellent in Italian, Greek, or Mexican dishes.
15 – Hoisin sauce. Use as a glaze with garlic, cilantro, and ginger for chicken. Add to steamed green beans.
16 – Pine nuts. Add a few to stuffing, pesto sauce, pilafs, and fillings for poultry or vegetables such as eggplant, or large zucchini.
17 – Crushed red pepper flakes or Tabasco. Sprinkle on pizza, pasta dishes, salads, or soups. Add to olive oil or sour cream dips, rice dishes, or bean salads. Mix into cornbread batter or bread dough.
18 – Tamarind. Add to mixed steamed vegetables, fresh orange juice, salad dressing, and sauces for fish.
19 – Salsa. Make your own by experimenting with grilled corn, vine-ripened tomatoes, garlic, red onions, and chilies. Or try fruit salsa made from mango, jicama, and black beans. Try adding rice wine, vinegar, fresh mint, lime juice, fresh herbs, avocado, or cilantro.
20 – Sherry. Add a tablespoon to soups, sauces, marinades, or fruit glazes.
As the recipes here show, you can make food deliciously flavorful by adding a number of low-calorie ingredients.

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