Everyday Systems

My question is more about how to virtual plate pre-packaged food. For example, my normal lunch during the week is a full sandwich, a handful of raw veggies with half a condiment cup of fat free salad dressing for dip, a handful of berries, and a 3.9 oz. container of Mott's Healthy Harvest applesauce. Everything fits on my plate, but the Motts is still in its container. Is this okay, or do I need to imagine the applesauce spread out on my plate? It's only 50 calories, so I know it's not a huge deal, but I was just curious.
Thanks!

It's okay...the applesauce can be in the cup.

Too picky, be a bit more relaxed about it all and simply consider if it's a reasonable plate of food or excessive. Everything else is unnecessary complexity.

I would be fine with all that on one plate...except I would be enjoying real dressing as my dip - not the fat-free stuff!

Mimi

I agree -- the only problem I see with that meal is the fake salad dressing.

Justs popping in to agree with the No Fake Dressing crowd!

Me too... use real dressing unless you really like the fat free (does anyone?) Remember that if it fits on the plate it's good, but keep in mind that things with edges hold more (bowls) and pizza for example should be a single layer (no leaning towers of pizza). I tend to use my conscience the most... if I feel guilty about my plate or if someone else thinks it's too loaded, it probably is.

Thanks! I had a feeling the applesauce wouldn't be a big deal, but I thought I'd ask. As far as the salad dressing goes, I agree. The stuff I'm trying is nasty, so I'm using it up as quickly as possible, so I can go back to the real dressing. I've actually found, too, that I need the fat from the real dressing. Even though my lunch isn't bad and is healthy, I'm still getting hungry a few hours later, so that tells me my body isn't getting quite anough food.
I'm starting to get better at judging whether I'm taking a reasonable or an excessive amount of food. It's still a learning process, though.

You need the fat with the vegetables to help you absorb the fat-soluble vitamins they contain, if you need even more reason to eat it.

I didn't know that. That makes perfect sense. Thanks!

clarinetgal wrote:Thanks! I had a feeling the applesauce wouldn't be a big deal, but I thought I'd ask. As far as the salad dressing goes, I agree. The stuff I'm trying is nasty, so I'm using it up as quickly as possible, so I can go back to the real dressing. I've actually found, too, that I need the fat from the real dressing. Even though my lunch isn't bad and is healthy, I'm still getting hungry a few hours later, so that tells me my body isn't getting quite anough food.
I'm starting to get better at judging whether I'm taking a reasonable or an excessive amount of food. It's still a learning process, though.

I agree about the fat-free dressing, too. In addition to the fact that it helps with the absorption of fat-soluble vitamins, real dressing is "real" food -- fat-free isn't. If you really want some good stuff, make your own. Doesn't take much time (5 minutes, maybe?) and is so much better!

How do you make your own dressing? My husband and I actually want to do that, because it would be way healthier.

Dressing is really easy!

Vinaigrette:

One part vinegar or lemon juice
Three or four parts oil, or to taste
Any herbs or seasonings you wish to add -- minced shallot, red-pepper flakes, poppy seeds, the sky's the limit really.
Salt and pepper

Add the flavorings to the vinegar, then whisk in the oil ( a fork works great). Takes seconds to make. You can vary the flavors enormously with your choice of oils and acids -- walnut oil and lemon, olive oil and red wine vinegar, olive oil and champagne vinegar with chopped tarragon, sesame oil and rice wine vinegar ... you can also stir dijon mustard into this.

One typical ranch dressing (there are tons of variations):

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
1 dash hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper

I make my vinaigrette this way:
3 parts oil
2 parts vinegar or citrus juice (lemon and lime are both favorites)
1 part honey
1/3-1/2 part dijon mustard or soy sauce if desired
Minced garlic or shallot if desired
pinch of salt and a couple of grinds of pepper

I combine the ingredients in a jar and shake. I usually make rather small amounts and the "parts" are 1-2 tablespoons. In a pinch I've used soup spoons or serving spoons to measure the parts.

I make ranch dressing much the same as Thalia, but omit the hot sauce and white pepper.

As long as we are giving out recipes, I have one for a simple Ranch Dip (it really is yummy.)

1/2 c. sour cream
1/2 cup mayo
1/2 tsp salt (I use less)
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbsp parsley flakes

Combine and chill.

To change into a dressing, add buttermilk.

I have to add my homemade recipe for Balsamic Vinagrette. It only serves one.

2 t. EVOO
1 t. balsamic vinegar
1 t. yellow mustard
1 packet Splenda (can use sugar)
salt and pepper to taste

So easy, and delicious!

I have wondered why we don't have a recipe forum. We all obviously love food!

Wow, so many good recipes to try. Thanks!