Sauteed Apples and Bacon

February 6, 2009

this is a vegetarian recipe group. Also it is for tried and true recipes that

you have made and enjoyed.

-

Kimberly

Friday, February 06, 2009 5:30 PM

Re: Sauteed Apples and Bacon

You do not have to put bacon in it if you do not want to that is your

provocative, though i thought id share this recipe with others who may

want to try it as is or sub the bacon for something else.. I also

understand that we are allowed to post other recipes that do not

necessarily have to be vegetarian only recipes. This recipe has a

fruit in it which most everyone eats including my children love

apples. Not everyone in this group i am sure is not totally vegetarian

i am not but i eat vegetables all the time alone or with some fruit or

with anything i think of ...The body needs some fat but i did not say

you have to consume so much fat that you will get sick or anything.I

was sharing a recipe a recipe i found that looked good thought id

share it. I also know there are substitutes for things you can replace

something that has to much fat..

Sorry to the moderators and owner of this group i did not mean to rant

on and on, i was expressing my thought on this comment as anyone can

just substitute a ingredient..

Kimberly

======================================

http://www.heartpoint.com/Chollowfatdiet.html

Avoid -- Butter

-- Lard

--Palm oil, coconut oil

-Use (These contain about 20%

saturated fat)

--Olive oil

--Use a vegetable oil

spray to brown or saute food.

--Canola, safflower,

-Avoid (These contain about 40% saturated fat)

sunflower, peanut, and corn oil.

Watch all fats, not just cholesterol

When we talked about high cholesterol in previous sections, we really

concentrated on the levels of total cholesterol, HDL cholesterol, and

LDL cholesterol. We're going to change our focus now that we're

talking about diet and consider ALL fats, particularly saturated fats,

in addition to cholesterol.

Total fats and saturated fats are important concepts to remember. It

is these items which will drive the metabolism of all fats including

cholesterol.

* Saturated fats are found in high quantities in foods of animal

origin. These are converted to cholesterol by the liver, and should

not be over-indulged in. These fats are solid at room temperature.

* " Polyunsaturated " fats are generally from non-meat sources, and

are better for you. However, while they do lower the bad cholesterol,

they also tend to lower the good cholesterol. These fats are liquid at

room temperature.

* " Monounsaturated " fats not only lower the bad cholesterol, but

tend to increase the good cholesterol.

Saturated fats are often high in foods that are high in cholesterol.

Foods that are low in cholesterol can be very high in saturated fats,

and therefore the label of " No Cholesterol " does not mean the food is

OK . . . check the saturated fat content.

The U.S. Departments of Agriculture, as well as Health and Human

Services has recommended the following for healthy Americans (Step 1

diet):

* Total fats: less than 30% of total calories

-Saturated fats: less than 10% of total calories

-Monounsaturated: less than 15% of total calories

-Polyunsaturated: less than 10% of total calories

* Cholesterol: less than 300 mg daily

For patients with problems with their cholesterol or who have manifest

arteriosclerosis, these recommendations

(Step 2 diet) become:

* Total fats: 25-30% of total calories

-Saturated fats: less than 7% of total calories

-Monounsaturated: less than 10% of total calories

-Polyunsaturated: less than 10% of total calories

* Cholesterol: less than 200 mg daily

This is not as hard as it may sound. For perspective, the current

average American diet is estimated to include 34% of calories from

fat, with 12% from saturated fat. Furthermore, the new food labels are

required to list the total calories and the calories of fat - you just

have to do a little math.

This doesn't mean every food you eat has to equal 25-30% fat. It just

means that your overall diet should equal this amount.

For those who are overweight, this reduction in fat intake will yield

another bonanza. Proteins and carbohydrates have only 4 calories per

gram. Fat has a whopping 9 calories per gram.

That sounds pretty complicated. How much fat can I eat?

It's not as difficult as it seems. Let's do a little math (you'll only

have to do it once, so let's try it).

First of all, you have to figure your calories to figure your fat

intake. Your daily caloric intake to maintain your weight, depending

on your activity, is:

* Sedentary or inactive: Your current weight in pounds multiplied

by 12.

* Moderately active. Weight in pounds multiplied by 14.

* Very active: Weight in pounds multiplied by 16 to 18

Don't reward yourself for being overweight if you are. Use your ideal

weight.

Let's say you weigh 150 pounds, are moderately active, and are on a

Step 1 diet. Your calorie intake should be 150 X 12 = 1800 calories.

You can have 30% of your calories as fat, or about 540 calories a day.

Each gram of fat contains 9 calories, so 540 divided by 9 = 60 grams

of fat. That's really quite a bit.

What foods are high in fat?

* Dairy foods (whole milk, ice cream, creams)

* Fatty red meats

* Butter is not only high in fat, but saturated fat as well

* Oils are fat, although some may have lower saturated fat.

* Egg yolks, which are particularly high in cholesterol.

* Cheese (sorry, there are some that are better than others, though)

* Processed meats (sausage, salami, hot dogs, bologna)

What are some foods that are low in fat and better to eat?

* Fruits

* Vegetables

* Fish and shellfish

* Cereals, rice

* Pasta

* Nuts and seeds

* Vegetable oils are preferable to butter (see below)

Some specifics of " how to do it "

* Make a shopping list

* Eat more vegetables, fruit and grains.

* You don't have to stop eating foods you enjoy that are high in

fat, just cut down on the amount of their servings. Use bigger

quantities of low-fat foods to accompany them.

* Instead of a steak that covers the whole plate, get a cut that

you really like of modest size. 4 ounces of beef is recommended -

that's a steak about the size of a deck of cards.

* Flavor your stew with meat in modest amounts, don't overpower it.

* Eat one egg instead of two.

* Eat fatty foods less often. You don't have to quit your favorite

foods completely. For example, you don't have to have meat every day.

* Trim the visible fat. Remove all of the skin from poultry.

* Limit organ meats (liver, kidney)

* Use lunch meats sparingly (salami, bologna, sausage)

* Make egg dishes with egg whites rather than egg yolks.

* Drink skim or 1% milk (if you drink milk)

* Watch the cheese (sorry!). Look for low-fat varieties,

especially for cooking.

* Don't add fat as you cook.

* Instead of frying--- Use these techniques (and use a rack to

allow the fat to drain if possible):

-Roasting (on a rack if possible so fat

drains away)

-Grilling

-Baking

* Don't settle for dull. A little imagination can go a long way in

keeping foods interesting:

-Try new spices

-Get a good low-fat cookbook with a

number of recipes and alternatives. Invest a little time in planning

some good alternatives.

-Come back and check out Bonnie's

recipes on HeartPoint!

* Cut down on added fats, such as salad dressing and butter. Try

and use those which are low in saturated fats, and in moderation!

Avoid -- Butter

-- Lard

--Palm oil, coconut oil

-Use (These contain about 20%

saturated fat)

--Olive oil

--Use a vegetable oil

spray to brown or saute food.

--Canola, safflower,

-Avoid (These contain about 40% saturated fat)

sunflower, peanut, and corn oil.

* Read the labels (follow the links). Unfortunately, you really

have to pay attention to some foods that say " Healthy " or " No

cholesterol " . They may still contain large amounts of fat and

saturated fat!

* Make some reasonable substitutions

* Use prudence when dining out

* KEEP ON TRYING ! !

, Gary Mattingly

<gsmattingly wrote:

>

> Bacon? Bacon fat?

> Vegetarian?

>

> Gary

>

> ________________________________

> Kimberly <kast

>

> Friday, February 6, 2009 3:07:25 PM

> Sauteed Apples and Bacon

>

> Sauteed Apples and Bacon

>

> This is a super breakfast dish!

>

> 6 to 8 slices bacon

> 6 to 8 tart cooking apples, peeled, cored, and

> cut into 1/2 inch cubes (should be about 4 cup)

> 3 tablespoons brown sugar

> Grating of fresh nutmeg

>

> Fry the bacon until crisp. Keep it warm in the oven while the apples

cook.

>

> Discard all but 2 tablespoons of the bacon fat. Saut the apples

> uncovered in the remaining bacon fat over high heat for 6 to 8

> minutes, until they become slightly translucent. Sprinkle with the

> sugar and nutmeg. Arrange the apples on a platter, surrounded by the

> bacon.

>

> Serves 4 to 6.

>

February 6, 2009

Hi,

No offense. Just thought you'd like to know.

option or choice actually might have been more

appropriate.

Gary

----------------------

proÂ·vocaÂ·tive(prÉ™ vÃ¤kâ€²É™ tiv, prÅ-)

adjective

provoking or tending to provoke, as to action, thought, feeling, etc.;

stimulating, erotic, irritating, etc.

Etymology: ME prouocatyue, aphrodisiac < LL provocativus < L provocare: see

provoke

noun

something that provokes

----------------------

preÂ·rogaÂ·tive(prÄ“ rÃ¤gâ€²É™ tiv, pri-)

noun

1. a prior or exclusive right or privilege, esp. one peculiar to a rank, class,

etc.

2. a distinctively superior advantage

3. Obsolete priority or precedence

________________________________

Kimberly <kast

Friday, February 6, 2009 3:30:56 PM