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Healthy Eating


By making a few substitutions or alterations to existing recipes, you will hardly miss the calories, carbs and fats that are left out of these great tasting foods. And we know your body will appreciate the change.


12 in ‘12


Here are our top 12 ingredient substitutions in 2012. Making simple replacements to your food choices while cooking or eating out can help make every meal a healthy meal and still enjoyable and satisfying.


Using This:


Oils and butters Bacon


Whole milk or cream Salt


Rotisserie Chicken Cheddar Cheese Whole Eggs


Try This: Unsweetened apple sauce


Turkey bacon or Canadian bacon 2%, 1% or skim Lite salt


Boneless, skinless chicken breast Feta or Farmers Cheese


Creamy salad dressing Balsamic with a splash of olive oil and spices Ice cream Sugar Yogurt


Truvia White Pasta / Bread


Plain, Fat-free, unsweetened yogurt (sweeten with fresh fruit & Truvia) Whole wheat


Buffalo Chicken Dip


Submitted by: Carrie Lingo, Retired USA Women’s National Team #17 6-8 Boneless, skinless chicken breasts


¾package shredded part-skim cheese 16 oz. light cream cheese 1 cup yogurt ranch dressing To taste – Franks Hot Sauce Veggies


Pre-heat oven to 350 degrees. Boil chicken until cooked. Shred chicken (easiest to shred while still hot). Mix cream cheese, shredded cheese and ranch on low heat over the stove. Allow contents on the stove to melt and then add the shredded chicken. Mix in your desired amount of hot sauce. Place everything in a casserole dish, cover with tin foil and cook for 20 minutes. Take the tin foil off and allow to cook for 10 more minutes. Serve with carrots, celery, broccoli or any other veggie of your choice.


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Egg whites or part whole eggs and part egg whites Frozen yogurt


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