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07.11.07
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HG,

I eat a lot of frozen meals -- ones from Lean Cuisine, Healthy Choice, Smart Ones and all that. But, one problem...THEY DON'T FILL ME UP!!! So then I snack, which pretty much defeats the purpose of eating these low-cal meals. What should I do?

Super-Snacker
Dear Super-Snacker,

I'm glad you wrote to me. I have been in exactly the same situation you're in now. I used to nuke frozen meals for lunch or dinner, eat them, not be satisfied, and then keep eating. Bad idea! First, please do NOT give up on Lean Cuisines or other frozen entrees (they're too good to abandon). All you need to do is find a way to bulk up those meals without adding crazy amounts of calories. Here are some ideas for you...

1. Add a bag of frozen low-calorie veggies to your entree. There's usually plenty of sauce to go around, and those vegetables will fill you up for sure!

2. Mix in a pouch of Tofu Shirataki noodles. They'll only tack 40 calories onto your meal, and you'll feel like you're pigging out on pasta.

3. Eat a big salad with lettuce, tomato, cucumber, peppers, carrots and light dressing before or with your frozen entree. More food -- yum!

4. Start the meal off with a cup of broth-based soup. You'll fill up faster.

By the way, I know you didn't ask, but some of my favorite frozen meals are Lean Cuisine Paninis, Amy's Tamale Pie, and Kashi's Sweet & Sour Chicken. Enjoy!


Dear Hungry Girl,

If you fry chicken plain (without any breading), and then eat it without the skin, would you still be consuming a lot of fat and calories? Also, does the same go for other foods? One last thing... if I pick the breading off of fried chicken, does it become diet-friendly food?

Fear of Frying
Dear Fear of Frying,

Eating chicken without breading or skin is a good idea. Both skin and coatings add tons of fat and calories to your poultry (in fact, more than half of the fat found in chicken is in the skin). And, when it comes to skin, your best bet is to take the stuff off BEFORE cooking. While you can peel off the top layer of skin (and breading) once the chicken is already cooked, the fat that was under the skin will have melted, and some of it will have been absorbed into the meat -- which will make it juicier, but also more fat & calorie packed. As for frying, even if you cook your chicken with no breading or skin, frying it in oil will add a significant amount of fat and calories (the same holds true for fish and other foods). Instead of oil, try cooking with things that won't add lots of calories and fat -- like non-stick cooking spray, chicken broth, etc. Believe it or not, I love cooking chicken on my George Foreman grill. The easy-to-use grill cooks the chicken and drains all the excess fat into a little fat-trapper thingee. If you are really trying to kill a craving for fried chicken, whip up a batch of our Fiber-Fried Chicken Strips. Those are CRAZY-low in fat and calories, but taste as good as fatty fried chicken. Mmmmmmmm!

 
CHEW ON THIS:
Tomorrow, July 12th, is National Blueberry Muffin Day. Sounds like the perfect day to swallow a 100-calorie BlueBran VitaTop. Yay!
 
 
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