The MakeMeThinner Support Forum

[Janae]

I have read of several recipes using cheese.....

I am looking for some advice about what kind of allowable cheese is best tasting and which ones are good to cook with?

I do know cheese, but just the full fat variety of my few favorites. I have never purchased fat free cheese after one package of American FF cheese...that had the consistency of some form of plastic.

Also, Parmesan cheese has been mentioned in recipes. Is that regular grated Parmeasan...like in the green can? Or a FF version? Or......? I am just confused; but, I love cheese and if it is allowable, I'd like to try some!

Thanks in advance for any help you might have.

[falisamarie]

I do know that fat free cheese is allowed. I found a fat free mozzarella that taste just like the real thing and it melts! It is the shredded kind. I stay away from any other cheese than FF cause I am scared to slow my weight loss at all.

Lisa

[BoPeep1]

For me, it was a taste test thing. Different brands taste different. I always seem to come back to Kraft though.

[just_julie]

I like "Cabot 50% Light" white cheddar. I buy a big block of it at Sam's. We're allowed 1/2 to 1 cup I believe, but I don't really understand how to measure that (I think it's grated). I mostly go by calories though. I usually cube up to 3 oz if I'm counting it as my whole lean portion of my L & G because that equals 210 calories. I do this occasionally - especially when I don't feel like cooking. I haven't noticed any slow downs in weight loss. It's more fat than other leans, but fat won't hurt ketosis.

Cooking with cheese gets trickier in figuring the amounts. Just don't forget that our L & Gs are supposed to be about 300 calories.

My 2 cents...

[Mike]

According to the quick start guide, cheese and cottage cheese can be used instead of your beef or chicken or fish. 1 cup is allowed as the complete substitute. From there, what I do is use percentages to figure out how much cheese to use with the meats. I tend to have chicken or fish, so if I use 1/2 C of cheese I have about 3 1/2 - 4 oz chicken; 1/4 C cheese and about 5 oz chicken, etc.
As for what to use... I use lowfat and nonfat. I find Kraft lowfat cheddar and Mont. Jack is good. Part Skim Mozzarella is good. FF Philly Cream Cheese. lowfat Cottage cheese.
Anyhow, this is what we use. Use your best judgement.

[Diana]

Not ANY cheese, mind you

The Quick Start Guide says low fat.

[Janae]

Thank you all for your help...

I am trying to be cheese-smart....I think cheese was my "undoing" on Atkins. I appreciate your help. I'm off to the store...

[JKSRN]

Hi, you might want to check this out. Cabot also makes a "75% light Vermont Cheese" as well as the '50% Light. It is very good, nice and sharp, works great as a sole protein on a salad for the Lean & Green meal. I also use it to make up ounces of protein when I am short on another protein such as chicken or beef, etc.. Hope this helps! Joan

[just_julie]

Where do you buy the 75% Light Cabot?

[ascicles]

I have been desperately trying to find some fat free mozzarella...but I can't find it anywhere.

All I can seem to track down is slices of american and shredded cheddar.

[Sarya]

kraft makes a fat free mozzarella but it only comes shredded.

[JKSRN]

Hi Julie,

I found the Cabot 75% Light in Publix. It is in the section where Cracker Barrel stick cheeses and the like, are. I have also seen it in Sweetbay.

Joan

[just_julie]

Darn! Two stores we don't have here in Dallas...

Anyone seen this cheese in Alberston's, Kroger, Tom Thumb, or Brookshire's?

[JKSRN]

Julie, I just checked and neither Publix or Sweetbay has listings in Texas.

I was looking for the new Reynold's Crockpot Liners at a local large grocery chain and they didn't have them. So, I wrote the company online, and asked if they would be stocking them in that particular store. And, now they do. You might try that, with the cheese, at whatever large grocery chain is in your area. Hope this helps. I hope you are able to find the cheese--I think that it is worth the effort to track it down.

Joan

[Dayna]

Okay, but what I want to know is where's the program-approved brie, and where do I find the program-approved sourdough rounds (fried in butter, of course) to put it on. I've already got the program-approved roasted garlic, I just need those other ingredients!