DEAR PEGGY: I've noticed many recipes cut calories by subbing lean ground turkey for some ground beef. How many calories can be saved by also incorporating TVP (textured vegetable protein)? Would we save a lot by adding TVP, or is it better for taste to stay with half turkey and half beef?
—L.H., Singers Glen, Virginia
We use lean ground turkey (skinless ground turkey) or extra-lean ground turkey (skinless breast meat) in ground beef dishes to save fat and calories. Using TVP is another way to cut calories, saturated fat and cholesterol. When I cook chili, I sometimes use lean ground beef and rehydrated TVP. I don't notice the texture, but my husband doesn't like it, so you'll have to try it to see what you think.
1/2 cup cooked lean ground beef (90% lean) equals: 178 calories, 9 g fat, 4 g saturated fat, 70 mg cholesterol, 22 g protein, $1.00 cost per serving
1/2 cup rehydrated TVP equals: 80 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 12 g protein, $0.23 Cost per serving