Do you cheat????

[lindrusso]

Okay, time for a new poll...

While I try to cook mostly from CL to control our diets, I find it very hard to stick to the recipe when it comes to things like cheese.

For instance when I make a CL pizza or the Summer Garden Tart, I just can't help myself and I almost always "exceed the limit". It just isn't pizza to me without the yummy, gooey cheese (with a few rare exceptions). Suddenly I'm putting a meal on the table that is no longer light.

So, I'm wondering how many more of you out there cheat too??? A little extra cheese here, a little regular coconut milk there. Confession is good for the soul.

[SandyDee]

I have to admit that I cheat, not necessarily with the amount of cheese that I use as much as that I use real cheese. I wish that they could come up with a low fat cheese that melts and tastes like the real thing. Believe me, I have tried to like the light version, but it just ain't the same!!!

[karen]

Lind Russo,

I always cheat; I just cannot help myself when it comes to flavor or taste. I cheat with butter (unsalted) and olive oil. And some times I will exchange an ingredient that I do not have or do not like.
Your not alone, Karen

[Beth Y]

I am guessing you will get lots of replys admitting to cheating. I am another one. I refuse to use low fat cheese or mayo, so I always sub that. I also find that they sometimes scrimp on certain ingredients, so I add more. My philosophy is that, at least I am using good sensible recipes to start with, rather than fat laden (add one stick of butter) recipes. But enjoying your food is the most important. If I have to cheat too much to make it taste good, I often won't use that recipe much, though.

Now, if you are asking if I cheat on my "low cal, low fat" diet.....welllllllllll..............

[Jeanne G]

I absolutely CHEAT on CHEESE. I love it! However, think about putting a stronger type of cheese on your pizza to help you not cheat too much. For example, if I use feta or gorgonzola on my pizzas, I feel like I don't need QUITE as much of the others, because the flavors of feta and gorgonzola go a long way. What do you think?

[Connie]

O.K., I admit, I also cheat on cheese. Part of me justifies that since I don't get a whole lot of protein in the rest of my diet (no red meat or pork, about once a week chicken, and one-two times a week fish). The other part of me just likes the taste of full-fat cheese. But I also try to increase the quantity of other tasty items in the recipe (such as kalamatas, roasted red peppers, fresh tomatoes, and herbs) to not need so much extra cheese.

While I'm confessing, I might as well admit that I also eat real ice cream. I've gotten pretty good at enjoying the one scoop from the pint that I allow myself. I eat the foods I like (in moderation if need be), and cook light the rest of the time.

[Ralph]

I'm not that big into measuring, so, yes, I guess I cheat. I tend to use the recipes as guidelines rather than precise formulas (except when it comes to baking), but I never go grossly overboard. I'm usually quite generous with the spices & seasonings (except salt), and virtually NEVER measure or weigh the meat, poultry, fish, etc., unless it's specifically pre-measured in the store. As for cheese, I just put in/on whatever I think is necessary. I agree w/Beth in regard to using good sensible recipes to start; the rest is just my own signature on the dish!

[KateH]

Oh yes. I cheat on dairy products, especially when it comes to butter!

Once my decision came back to haunt me. The first time I made Gail's artichoke dip (I think it was Gail's), I decided to change all the low-fat items to full-fat, especially as I have not found a tasty low-fat sour cream yet. Well, it was waaaay too rich. But when I used low-fat cream cheese and sour-cream, it was perfect.

[MrsReber]

Well, I guess I am guilty too. I do use part skim mozzerella to try to ease my conscious, but I put usually 3 or 4 different kinds of cheeses on my pizza. Alot of times I can't find the low fat versions in my supermarket and it is true that they don't have the same consistency. I may cheat a little with butter or olive oil, but only because things look too dry if you don't put enough in. I'm very generous with the spices, too. It's hard not to cheat with cheese since I love it so much! I try to eat very light sensible meals all day so that it is not so bad if I cheat when I eat my dinner.

[Mandy]

I always cheat! Probably the most with cheese. I can't stand the low fat cheese; so not only do I use the full fat kind, I always add more. I never measure oil, I just add what I think looks right. And I never eat the amount that CL says is a portion. (Can you really cut a pie into 16 slices?!) But I do watch what I eat, just to be healty, not because I want to loose weight.
-Mandy

[SueK]

I always, always cheat with cheese!! I am a cheese fanatic, so I like my dishes to be gooey with lots of melted cheese. I try to use low-fat if possible, but sometimes that type doesn't bake/melt well.

[MaryB]

I never use low-fat cheese or mayo. I have found one low-fat sour cream that I like (Breakstone's) but my grocery store does not always have it so I use full-fat sour cream then. I never measure oil so I'm sure I overdo it with that and I frequently double the dressing's in salad recipes.

I don't think this is necessarily bad. It's all a matter of balance. We try to eat lots of fruits and veggies so that the occassional overloaded pizza or high-fat dessert is not a problem.

[lorilei]

I wouldn't even consider my love for cheese and butter "cheating". It's my method for enjoying life and creating delicious meals.

Gooey cheese, mushrooms sauteed in butter... it's what makes life a joy!

Certainly, I ingest more fruits and vegetables to be healthy. Sure, I think about fat content occasionally. But overall, I'd rather enjoy my food and my life than burden my brain with poisonous thoughts about the foods I love...

[BarbaraL]

Yeah, me too. I frequently add extra cheese, and I usually get regular mayo and sour cream (although the lower fat Breakstone' sour cream is pretty good). I try to use less of the real stuff, but enjoy it when I have it. To me, the low-fat mayo tastes awful -- maybe it's one of those things you have to keep using and gradually get used to it.

[Leanne]

There's alot of foods that I hadn't had the real thing in so long, that the low-fat version tasted fine. (Breakstones low fat sour cream is my favorite too.)
I never go non-fat though, whatever the food - those all taste like plastic. & cream cheese is not good in the low-fat version - but I'll use it when making a casserole or something b/c then I can't tell.

[lindrusso]

I have to follow up by saying that I too feel there are times when I just want something that tastes really good and to heck with the fat and calories, especially when cooking for family at the holidays - no compromises then. But I try not to do this too often and try to cook healthy on a day-to-day basis.

Dessert is one area where I'm often not willing to compromise taste by going low-fat. There are a few wonderful CL recipes that save me in this department, but I haven't found a low-fat cookie yet. When doing cookies I have decided that I'd rather have the real thing less often and for me this means using butter, not margarine, and lots of it. But cookies are my downfall (meaning one batch lasts maybe 2 days) so I don't make them very often.

But I love CL - I know I can cook anything at all from it without having to worry. When I want something full-fat I seek out Martha Stewart or Epicurious or something from my other cookbooks!!

[CATHIEA]

I am far more likely to "cheat" by having a larger portion size than to add more fat to a lightened recipe. Although that being said, I will sometimes double the sauce portion of the recipe the second time I make it. I'm a big cheese fan (Wisconsin girl here), but I find most CL recipes do a good job on giving me the cheese flavor I crave. When I do use the richer, creamier and higher calorie cheeses I will use them for accent or as a topping.
CathieA

[CAROL ANN]

I also cheat when it comes to cheese. I do use part skim mozarella and skim milk ricotta but full fat in all other cheese.
I usually use more than the recipe calls for.
You can't have too much cheese.

[food girl]

Remember the segment in CL on using heavy cream in small quantities? I made the chicken over orzo(I put mine over other pasta). The recipe is great if you double the sauce, which probably triples the fat.

[Danielle]

Oh yes, I always cheat when it comes to cheese. I use the full-fat variety, and pile it on high. And I hardly ever buy ice cream, but when I do, I always buy the sinful kind. Life is too short to not indulge a little. As long as I enjoy the "sinful" stuff in moderation, I don't feel guilty.

[JeanneW]

I'm another one who cheats on the cheese. I always use the "real" stuff; no low-fat, reduced-fat, no-fat or cheese-like stuff for me. I like the idea of substituting stronger flavored cheese to be able to use less though. That's a great idea.

[Shelly]

I am also very liberal with cheese, although I do buy the reduced fat kind. I don't think the brand I buy is really lowfat; it's the Crackerbarrel 2% cheddar. The fat content is still a bit on the high side at 6 g per oz; I don't go for fat free cheese either. We really like it, and since it isn't full fat, I don't feel so bad adding extra. (Funny, I used to hate cheese, and now I can't live without it!) Asiago and Parmesan, two of my favorites, are strong enough that you really don't need lots of it. I also sometimes double sauces, depending on the recipe.
When it comes to olive oil, if the recipe calls for a tbsp or less I usually just eyeball it. And as for sour cream and cream cheese, I don't eat the stuff unless it is in a sauce, so lowfat isn't an issue for me. My fiance likes it on a few things, and fortunately he doesn't complain about the lowfat stuff. Again, I won't buy fat free because I can't imagine it tasting good, and you can't bake with no-fat unless the recipe is specifically created for that. I frequently try substituting lowfat sour cream or cream cheese in recipes, and most of the time I find that it turns out just fine. Maybe I wouldn't say that if I made the full-fat version the first time, but I think if it tastes good with reduced fat products, then why not? I'm not nearly so fanatic about fat as I used to be. I agree with MaryB: it's all a matter of balance..... http://www.cookinglight.com/bbs/biggrin.gif

[bijoux22]

I too am a cheater. I use whatever chicken broth I have, often the full fat sodium kind and never never use fat free cream cheese, mayo or sour cream. However, Land O Lakes does make a decent fat free half & half.