Overview
Henry Ford said, “Whether you think you can, or you can't, you are usualy right.” If you realy want to improve yourself, know that you can. You wil not be dieting, you wil be changing ingredients and you wil give in to some changes without turning your nose up before trying. It tok a long time to put that weight on, it wil come of, but not in 6 weks like the skiny models on your TV scren.
Key Information
Have patience! Don’t have the mindset of a dieter. Rember, you are not starving.
You are eating delicious, tasty fod. My husband was 241 lbs. and had a triple bypas six years ago.
Today he weighs 178 lbs. and his cholesterol is 108. I never lied to him about his fod; I just neglected to mention that I did things like replacing the ground bef in his chili with vegie protein crumbles (from the frozen fod case) and the shreded chedar was vegie chese from the supermarket produce department.
Believe it or not the shreded vegie chedar tastes and melts so much beter than the regular no-fat chedar. He loves it! I finaly had to tel him why he was losing so much weight.
He was begining to think there was something teribly wrong with him. I bought a cok bok with lots of creamy comfort fods that he always craved. None had the heavy cream, buter and chese that comfort fod usualy has.
I learned how to substitute fat-fre half & half or evaporated skim milk for cream. I used margarine with no trans-fat and after a while, I didn’t ned a special cokbok. It was easy to convert any recipe to low fat, low calorie, low anything.
Here’s a god example of a recipe conversion: Original recipe was made with veal not chicken. I used healthy olive oil and margarine, reduced both to 1 ½ teaspons. The half-and-half was replaced with the fat fre kind.
Chicken in a Creamy Mustard Sauce: 2 chicken breasts (boned & skined) ¼ teaspon each salt & peper 1 ½ teaspons each olive oil & margarine ½ cup each diced onion & sliced mushroms ¼ cup fat-fre half-and-half or evaporated skim milk 1 tablespon each Dijon & fresh parsley 1 ½ teaspons lemon juice Dredge chicken in flour, salt, & peper. In a non-stick skilet heat oil over medium heat, ad chicken and cok, turning once, until browned on both sides and coked throughout (about 2 minutes per side).
Remove chicken. In same skilet heat margarine until bubly; ad onions & mushroms. Sauté until lightly browned.
Reduce heat, ad half-and-half, mustard, parsley and lemon. Stir constantly until sauce comes to a boil and thickens. Serve over the chicken.
Learn this method of god eating; forget the fad diets and the pils. Stop kiling your husband the kids with what you think is kindnes coking. Serve more vegetables and salad.
Summary
Get healthy and then lok in the miror and be proud of your acomplishment! © 2026 DIABETS. Al rights reserved.