How To

How to Make Italian Dishes Healthier

By Saracatherine, eHow Editor
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Hearty Italian cuisine can be full of fat and calories but a few simple steps can keep your waistline from expanding while still maintaining that authentic taste.

Difficulty: Easy
Instructions

Things You'll Need:

  • Lots of vegetables
  • Tomato sauce
  • Whole wheat pizza crusts
  • Whole wheat pasta
  • Whole wheat bread crumbs
  • Boneless, skinless chicken breasts
  • Part skim mozzarella
  • Goat cheese
  • Parmesan cheese
  1. Step 1

    The quintessential Italian dish is pizza. Pizza is often loaded with fat, but with a few simple steps you can enjoy that same great taste without all the calories. Make it at home and use a whole wheat thin pizza crust. Load it with vegetables for added nutrients. Loading your pie with vegetables also makes so that there is not enough room for too much fatty cheese.

  2. Step 2

    Sprinkle with part skim mozzarella cheese and then a little bit of a naturally low fat goat cheese. Bake until bubbly.

  3. Step 3

    Another favorite, chicken Parmesan can also be modified into a fabulously healthy dish. Don't fry the chicken. Bread the chicken by seasoning each boneless, skinless chicken breast with salt and pepper and using one egg white in a bowl to coat the chicken with whole wheat bread crumbs. Bake until cooked through.

  4. Step 4

    Layer a large cooking dish with a good quality tomato sauce. For added nutrients add a few cups of sauteed vegetables like spinach, squash and zucchini to the sauce.

  5. Step 5

    Layer in the chicken and top with a moderate amount of part skim mozzarella and a small amount of a good quality Parmesan cheese.

Tips & Warnings
  • Always use whole wheat pasta because of the added nutrients, the fiber and the protein.
  • Use red sauces and stay away from cream sauces and vodka sauces.
  • Overload your plate with steamed vegetables and then place a small amount of a fattening Italian dish.
  • Watch your serving sauces and measure out cheese amounts.
Resources

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