Betty Crocker Rides Again

My kids were looking at my highschool yearbook one day and nearly collapsed in spasms of laughter when they saw that as a senior I’d received the Betty Crocker Home Economics Award.

I really couldn’t blame them. They’d been eating my cooking for a while.

It’s not that I can’t cook. It’s just that I have so little interest in creating something that’ll be gone in a blink, I’ve never seen the point in going crazy over the process. My theory of cooking has always been doing what can I do in the shortest possible time that will produce something my family will eat without too many complaints.

So I made use of lots of pre-packaged products. Then when we suspected one of the kids might have a food sensitivity, I slashed sugar, salt, yeast, wheat, dairy, and citrus from our diets trying to isolate anything that might be the problem. I went “Full Court Press Health-Food Wacko.” I baked cookies sweetened with juice. I scrambled tofu for them, for pity’s sake.

They rebelled in short order and my poor DH had nightmares of being chased around the house by giant rice cakes.

But if my mother is right and “Food is love,” I want to offer my family something they’ll enjoy and will help keep them healthy.

Hence my Personal Bucket List item #7. Cook a healthy meal the DH can’t tell is healthy. Now if I’ve learned anything from my time on the internet it’s that there are tons of people out there who are smarter than me. I’m looking for your best tasting healthy recipe today. But there are a few things we’re trying to avoid. The recipe can’t contain: salt, sugar, yeast, anything distilled or fermented (like vinegar or wine, alas!), or MSG (The DH claims I’d never need arsenic to get rid of him. A bottle of Accent would do the trick.)

Oh, and it has to be relatively low in calories. I’m open to any type of dish–meat lover or vegetarian–and would love to learn about some new spices to use in place of salt.

So please leave your recipes and I’ll let the DH make the choice as to which one I try first. Thanks for your help in my quest to see my inner Betty Crocker ride again!

11 thoughts on “Betty Crocker Rides Again

  1. Nynke says:

    Glad it sounds good to you :). Peanuts are the poor student#39;s cashews – that#39;s more or less how this came about ;).

  2. MiaMarlowe says:

    Oh, yummy, Nynke. That does sound lovely. The green apple sounds like a nice tart flavor up against the sweet corn. I#39;d never have thought of adding peanuts to a salad, though I often use slivered almonds or walnuts.

  3. Nynke says:

    Hi Mia,br /I use very little salt, but my favourite recipes still have some salt in them. Still, my favourite salad recipe has so much flavour in it that it#39;s probably still good without the salt. It#39;s a meal salad that fills a rather huge bowl or pot and serves 3 to 4. It#39;s chock full of proteins as well as fibers and vitamins, so it is rather filling – hope it#39;s healthy enough for you :).br /br /So here goes:br /1 can of tuna (185g)br /1 ball of mozarellabr /2-3 spoonfuls of (skimmed) sour creambr /1 head of iceberg lettucebr /1 green applebr /1 yellow/green bell pepperbr /1 small cup of sweet cornbr /pepperbr /peanuts to tastebr /br /Chop it all to pieces and mix it; finish off with the peanuts. I usually use salted ones so that#39;s where the salt comes in, but you can use non-salted ones or leave them out altogether.

  4. MiaMarlowe says:

    Saranna–I love fresh ground sea salt, but the problem we#39;re trying to avoid is water retention, so any salt is sort of bad news. Thanks for taking a look through your stuff for me.

  5. MiaMarlowe says:

    Hey Penelope! Glad you hear you#39;re taking good care of yourself. Your chicken and garbonzo beans sounds great. I#39;ll check out that website.

  6. Saranna DeWylde says:

    That should be too much. Geez. I had a good morning, so I#39;m a little over the moon right now. :)

  7. Saranna DeWylde says:

    We#39;ve slowly weened ourselves off of adding salt. A good alternative if you have to have it is sea salt. Much better for you.br /br /Mrs. Dash is evil. It#39;s highly processed. Try using natural, live seasonings. The flavor is a lot stronger. br /br /We are almost GMO free, I am gluten free and soy free. Soy is a bio-estrogen and if you have to much already… bad things ensue. br /br /I#39;ll go through my recipes here in a bit and see what I can find for you.

  8. Penelope says:

    Hi Mia! As you know, I had a heart attack in August. Needless to say, we are all about low-sodium, low-fat, healthy eating now at Penelope#39;s house! Here is a link to a great recipe….chicken and garbanzo bean soup. Everyone loved it. Use white meat (no dark meat), no-salt added low-fat chicken broth, and make sure to rinse the beans really well (get all the salt off). It#39;s delicious! Check out the rest of the awesome recipes on this site (heart healthy living)–they are great.br /br /http://my.hearthealthyonline.com/recipe/chicken/chicken-garbanzo-bean-soup/br /br /Good luck!br /Penny

  9. LJCohen says:

    Give it a try. :)br /br /We had this for dinner two nights ago and the flavors are really lovely, especially now with all the fresh veggies available.

  10. MiaMarlowe says:

    My mouth is watering, LJ. I wonder how it would be if I substituted quot;Mrs. Dashquot; for the salt…

  11. LJCohen says:

    Emily–I had to laugh at the giant rice cake monster. LOL. I went through a crazy health food craze with my family too and have mellowed out a bit. My bottom line: nothing with HFCS and nothing with ingredients I don#39;t recognize as #39;food#39; comes in our house. We#39;ve also shifted to eating mostly locally, as we now belong to a farm share for veggies and for meat. br /br /I have a ton of healthy recipes, but none as drastic as you are looking for. Most everything in our diet starts with olive oil, onions, garlic and a little coarse salt. I do have a wonderful chicken in a pot recipe, but I#39;m not sure how it would taste with no salt at all. You could certainly give it a try.br /br /It#39;s called quot;dimlyamaquot; and it was taught to me by our Kyrgyz exchange student.br /br /Oilbr /1 onion, halved and sliced thickly (¼ to 1/3 inch)br /6-8 boneless chicken tenderloins, or 3-4 boneless breasts, chunked (I#39;ve also used just a cut up chicken)br /4 large tomatoes, chunkedbr /3 peppers, quarteredbr /4-5 carrots, sliced thickly (½ to ¾ inch)br /4-5 potatoes, chunkedbr /a dozen cabbage leavesbr /salt and pepperbr /whole corianderbr /br /br /Cover bottom of a heavy pot with oilbr /layer sliced onion over oilbr /layer chicken over onionsbr /salt and pepper chicken, add a Tablespoon or so of whole corianderbr /layer tomatoes over the chickenbr /layer peppersbr /layer carrotsbr /layer potatoes, salt the potatoesbr /cover the food with layers of whole cabbage leavesbr /br /cover the pot, cook on high until it starts to cook vigorously, then turn down to medium high for a 35 min add#39;l cooking time (45 minutes for pieces with bones).br /br /This looks lovely on the plate served out on top of the cooked cabbage leaves.

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