Recipe Substitutions – Meat/poultry/fish/eggs

This is number 2 of 5 in a series of guidelines/hints for recipe substitutions.

Meat/poultry/fish/eggs – when the recipe calls for:

  • 3 ounces of 80% cooked ground beef, try this – 3 ounces cooked 95% ground beef or 3 ounces 93% ground turkey or 3 ounces 99% cooked turkey breast or 3 ounces cooked ground chicken or 3 ounces cooked chicken breast
  • 2 slices regular bacon, try this – 2 slices turkey bacon or 2 ounces ham or 2 ounces Canadian bacon
  • 3 ounces roasted chicken, try this – 3 ounces roasted chicken breast without the skin
  • 5.5 ounces oil-packed tuna, try this – 5.5 ounces water-packed tuna
  • 1 whole egg, try this – 2 egg whites or 1/4 cup egg substitute (for baking, add 1 teaspoon vegetable oil) or 1 tablespoon flaxseed meal and 3 tablespoons water (for baking)

Keep your fork

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