Preparing Vegetables for Low Cholesterol Diet Plan

Try preparing vegetables with a small amount of vegetable oil, putting a bit water while cooking when required, or just take enough vegetable oil spray. Get one to two teaspoonfuls of oil is adequate for a box of cold vegetables that serves up for 4. Put in the frying pan with close cover, season lightly with salt , and cook on a really small fire until vegetables are ready.

Put spices and herbs to make vegetables even more tasteful. For instance, these mix add unique and delicate flavors:

• Dill and green beans
• Carrots with spinach
• Marjoram and Brussels sprouts,
• Basil and tomatoes
• Rosemary and peas,
• Cauliflower with squash
• Oregano and zucchini

Begin with a little amount (1/8 to 1/2 teaspoonful to a box of frozen vegetables), After that let your tongue and the family's taste perception be the guide. Shredded chives and parsley, sprinkle them right before serving, also improve the taste of most vegetables.

Many vegetable oils like safflower, sunflower, canola, soybean, or olive can frequently be employed rather than solid fats like lard , butter,or shortening. If you need to use margarine, try on the soft kinds. Use a small amount of liquid oil for:

• Pan-fry fish or poultry.
• Vegetables saute .
• Making cream sauces and soups with fat-free and low-fat milk.
• Put in scalloped or whipped potatoes with fat-free or low-fat milk.
• Prepare dehydrated potatoes and several kinds of prepared foods that require fat to be mixed.
• For making pancakes and waffles.