If you want to cut some of the fat (and calories) without compromising taste, here are a couple suggestions:
- Add 1 cup of 2% milk to the grits when you would have added the half-and-half, and keep on low heat while you make everything else. Every few minutes as it thickens, add a little more lowfat milk, so you end up using 2 C lowfat milk instead of 2 C half-and-half. Add cheese per recipe.
- Chop up your bacon and cook it in the skillet/pan until browned, then remove with a slotted spoon. Add your sausages and brown them a little, and remove them with a slotted spoon. Then add your 1/4 C flour to the pan you cooked the meat in, whisking so that you have a thick roux. (If your bacon was really lean you might add 1 TBL of butter.) Cook and stir over med-low until it's medium brown, then increase heat to med-high & add all your vegetables into the roux, stirring for 5-8 minutes until they're soft. Add the chicken broth and Worcestershire, cooking veggies a few minutes while the sauce thickens and they cook a little more, then add back the sausage, bacon and the shrimp and cook until shrimp are done.
You will cut out 70 grams of fat and 475 calories by making these small changes, without compromising taste at all!
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If you want to cut some of the fat (and calories) without compromising taste, here are a...