17.06.2022

Homemade chicken sausages. Homemade Gluten and Dairy Free Chicken Sausages Homemade Chicken Sausages: Recipe

You will prepare homemade sausages according to our recipes without additives, using only natural ingredients: chicken, pork or beef.

Homemade sausages are a healthy and tasty alternative to store-bought ones. These sausages can be made from chicken or turkey fillet. Use cling film as a shell. If desired, you can add shelled pistachios, champignons, Bell pepper or greens, and replace the milk with cream. If you are preparing sausages for small children, then exclude garlic and ground black pepper from the recipe. Sausages can be prepared for future use - just freeze them.

Fillet chicken breast- 1 kg;
Milk 3.5% - 150 ml;
Large egg - 1 piece;
Butter - 50 grams;
Medium onion - 1 piece;
Garlic - 1-2 cloves;
Salt, ground black pepper.

Wash the chicken fillet, dry it and cut into pieces.

Mince the chicken fillet, peeled onion and garlic twice.

Add softened butter, warm milk, egg, salt and spices to the minced chicken.

Mix thoroughly.

Spread cling film on the table. Place 2 tablespoons of minced meat on the edge of the film. Form a sausage by wrapping the minced meat tightly in 2-3 layers of film. Cut off excess film. Tie one end of the film with a strong knot.

Tie the other end of the film into a knot, making sure that there is no air left inside the film with minced meat.

Sausages can be made in different sizes. Children will love the little sausages.

Place the sausages in boiling water and cook for 15 minutes.

Place the finished sausages in a colander and let the water drain. Remove the film. Be careful not to burn your fingers - there may be hot air inside the film.

From this amount of ingredients I get about 20 medium-sized sausages. If you make baby sausages for children, you will get twice as many of them.

Serve the chicken sausages hot.

As a side dish for homemade chicken sausages, serve porridge from any cereal, pasta, boiled or fresh vegetables, and herbs.

Recipe 2: Chicken sausages at home

Chicken breast - 1 piece
Chicken egg - 1 pc.
Carrots (medium) – 1 piece
Onion - 1 pc.
Garlic - 1 head
Spices
Pepper

Wash the chicken breast, remove the skin and remove the bones. Prepare minced meat from the cleaned fillet and add an egg to it.

To the minced meat add finely grated carrots, finely chopped onions and garlic.

Then add salt, pepper and spices to your taste. I use this chicken seasoning mix.

Dilute the resulting mixture with milk (or water) and mix thoroughly.

The next stage is preparing the sausages; for this you need to spread cling film and carefully place the minced meat on it. The more minced meat you put in, the thicker the sausage will be; I usually put out a couple of spoons.

We roll the film with minced meat into a tube several times.

We cut the film and fold the edges like a candy wrapper, you can tie it in a knot or tie it with thread.

These are the sausages you should get, from this amount of ingredients I got 12 small sausages.

The next step is to lower the finished sausages into boiling water and cook for 20 minutes.

Cool the finished sausages and remove the film. Ready! If you wish, you can also fry the sausages until golden brown, or it is very convenient to take them with you on a picnic, or you can freeze them for further storage. Tasty and healthy. Bon appetit!

Recipe 3, step by step: how to make homemade sausages

Making sausages at home is very easy. All you need is a pan, cling film and meat on hand. Everything turns out easy, fast and tasty. Sausages can be made for future use and stored in the freezer, if necessary fry in a frying pan - and you're done!

Chicken fillet - 500 grams
Egg - 1 piece
Butter - 50 grams
Milk - 100 Milliliters
Salt - To taste
Ground black pepper - 2 Pinches
Ground paprika - 0.5 teaspoons
Coriander - 0.5 teaspoons

Cut the meat into pieces and pass through a meat grinder or chopper. In the process, add a piece of butter and continue stirring the meat.

Add raw egg, paprika, ground black pepper, ground coriander, salt, milk. Mix thoroughly.

Place cling film on the table, add two tablespoons of minced meat and roll the film like candy.

Try to roll the sausages tightly to remove as much air as possible, then the products will turn out smooth and beautiful. Tie the edges with thread.

Pour cold water over the sausages and bring to a boil, simmer over low heat for 20 minutes.

Fry the finished sausages in a teaspoon of butter or vegetable oil until nicely browned. Serve hot with your favorite sauces!

Recipe 4: Homemade Turkey Sausages Wrapped in Film

A homemade sausage recipe is simple, quick, tasty and healthy. You will need a minimum set of products and very little time, and as a result you will get very tasty and healthy sausages, which you just need to boil in boiling water.

minced chicken or turkey – 600 g;
chicken egg – 1 pc.;
milk – 100 ml;
onions - 1 onion;
salt and pepper to taste

Peel the onions and cut them into large pieces, and then pass them through a meat grinder along with the minced chicken.

Then put the minced meat into a blender bowl, add milk, beat in the egg and beat.

Place in a bowl, add salt and pepper and mix thoroughly.

We will spread the minced meat onto the film using a special pastry syringe or a tablespoon. You can also use a regular milk carton for these purposes, after cutting off a corner from it.

We unwind the required amount of cling film (approximately 5-6 cm) and place our minced meat on it, distributing it evenly in the center.

Then carefully roll the film, forming a small sausage.

Carefully but gently press the film against the minced meat, this will avoid the appearance of air bubbles. Of course, they will not spoil the taste of the finished product, but appearance will suffer.

Then carefully compact the minced meat by pressing on it from different ends of the sausage. We twist the end of the film, tie it with cotton thread, tying it with several knots. We do the same with the other “tail”. The result is a neat sausage.

If you do not plan to cook the sausages right away, put them in the freezer.

That's all the wisdom! We made turkey sausage at home. Now all that remains is to boil them in boiling water for 5-7 minutes, and then you can serve them with any side dish.

During the cooking process, the color of the minced meat will change, which indicates the readiness of the product.

We take the finished homemade sausages out of the pan, carefully remove the casing, cutting off the “tail” of the film on one side.

Recipe 5: how to cook sausages in cling film

These sausages can be frozen for future use. You can add various seasonings, herbs, and cheese to the minced meat.

Minced chicken - 400 gr.
Semolina - 2 tbsp.
Onion - 1 pc.
Egg - 1 pc.
Garlic - 3 teeth.
Salt - ½ tsp.

Place the minced meat in a bowl, add the egg and mix.

Add semolina, mix.

Peel the onion and chop finely.

Add onion, salt, chopped garlic to the minced meat and mix.

Spread cling film and place 2 tbsp on its edge. prepared minced meat, shape into a sausage with wet hands.

Wrap the resulting sausage in cling film, like candy.

Tie knots at the ends. Boil in boiling water for 15 minutes.

Recipe 6, simple: chicken sausages (with photo)

chicken fillet – 400 gr
milk - 3.2% - 100 ml
salt - to taste
ground black pepper - to taste
chicken egg - 1 pc.

Wash the chicken fillet well. Let's remove the extra veins. Cut into small pieces.

Salt and add one raw egg. Grind with a blender (or any other food processor).

Pepper the resulting mass to taste and add milk. Add milk and mix well until smooth.

Place 1.5 tbsp on a small piece of cling film. tablespoons of the mixture and gradually wrap it in the sausage, compacting and releasing the air.

We tie it in a knot along the edges, I didn’t tie it and wrapped it well. They don’t fall apart when I cook them.

Cook for 5-7 minutes in boiling water like regular sausages.

To make the sausages look so cute and not boring, you need to fry them on both sides in butter. All! The children will be delighted!

Recipe 7: Beef sausages at home

beef fillet - 1600;
cream - 200 ml;
butter - 100 g;
beets - 1 piece;
salt - to taste;
nutmeg - 0.25 tsp;
dried dill - 2 tbsp;
dried garlic - 1.5 tbsp;
pork - 4 m;
chicken eggs - 2 pcs

So, cooking homemade beef sausages in detail. Take beef fillet. Take a good piece, there is no time to save money. Wash the meat thoroughly.

Cut the meat into pieces that will fit into a meat grinder to grind the minced meat. If there are veins, cut them out if possible.

Scroll the minced meat through a meat grinder 3 times. Yes, exactly 3, we don’t need less, we need a straight homogeneous sausage structure. If you make baths, then 1-2 times will do.

So, the meat after the 1st scroll:

After the 2nd:

After the 3rd:

It is often written that homemade sausages end up gray, bluish, or some unattractive brown color. I solved this issue very simply, with the help of beets. Natural dye that did not affect the taste in any way). So, wash the beets and clean them.

We cut into cubes that are suitable for rolling in a meat grinder.

Scroll the beets through a meat grinder with a fine nozzle.

So, here are our ingredients for sausage mince.

Let's make our dye. We fold ordinary gauze several times, put a couple of spoons of minced beetroot into it and squeeze the juice into the minced meat. I was a little embarrassed and only squeezed out the juice of half the beets; next time I’ll squeeze out the whole beets for an even more intense color, because a decent portion of the juice will be released into the water during cooking.

Add eggs, nutmeg,

dried garlic,

heavy cream,

Take butter at room temperature,

cut it into cubes and put it into minced meat.

Mix the minced meat thoroughly. He's ready! Place it in the refrigerator for at least 12 hours.

After 12 hours, prepare the ingredients for forming the sausages: sausage attachment, casings, twine.

Let's prepare the wombs. They come in a strong saline solution in a bag. We don’t take the entire volume at once, we cut off about half, I took 4 meters, it turned out just right. But I took it by eye.

We place a container in the sink so that the intestines do not leak out when rinsing. Pour some water into the container. Gently push the end of the intestine apart with your fingers; it stretches well.

We put one end of the intestine on the tap, turn on the water slightly, and rinse the intestines with running water.

To tie sausages we use cotton twine like this. But strong cotton threads will also work. We cut off pieces of 7 centimeters at once, several pieces.

We assemble the meat grinder by putting on a long sausage attachment instead of a meat grinder mesh.

Take the minced meat out of the refrigerator and mix it thoroughly again. This is the structure.

Carefully, like a stocking, we put the casings on the sausage attachment like this. We tie the end of the casings with twine.

We begin to pass the minced meat through a meat grinder. During the first scroll there will be a lot of air bubbles, because initially the sausage cone was empty. Therefore, we make the first sausage tentatively, compacting the meat with our hands. We tie the second end of the sausage, and after 3 centimeters we make the next knot with twine. Now we have no air in the cone, the process will go faster.

Carefully pass the minced meat through the meat grinder, holding the casings with your hand and regulating the process of filling and lowering the casings from the nozzle. There is no need to make it very tightly so that the sausages do not burst during cooking.

When the wombs are filled to the length of your palm, twist them several times, as in the photo. And we twist the next sausage. I made batches of 3-4 pieces to make it easier to cook the bunch without cutting it off before cooking. After forming 3-4 pieces, I cut off the casings, repeating the steps that I indicated after the first test sausage.

In the finished batch of twisting, I also tied it with twine and made a knot. If there are air bubbles, pierce them with a regular needle, releasing the air out. No minced meat will leak out during cooking because of this, and the casings, on the contrary, will adhere more tightly to the minced meat.

Now my sausages are ready to cook. I cook them in batches of 3-4 for children, it’s a little expensive for adults and the process is slow). A kilogram of such sausages cost me about 750-800 rubles due to the high cost of beef. These sausages can be frozen and stored in the freezer.

These sausages are easy to cook: place the sausages in boiling salted water, and after boiling, cook for 30-40 minutes.

The sausages will shrink in size as they cook. After cooking, remove the twine.

The main component of homemade chicken sausages, naturally, will be minced chicken. Therefore, make sure that the minced meat or chicken fillet is fresh. You can use ready-made store-bought minced chicken, or you can make it yourself.

Cut the chicken fillet into pieces and pass through the finest (so the minced meat will be more tender) grate in a meat grinder. If you only have a medium and large wire rack, turn the mince twice to mince the meat as much as possible.

Add a medium-sized chicken egg, soft butter, milk (fat content in principle does not really matter, I used 2.5%), salt, pepper and ground coriander on the tip of a knife to the minced meat.

If your family has small children, then make sure that their sausages have a minimum of spices. First add the egg, milk and salt to the minced meat, mix well and divide into two parts. Add black pepper, sweet paprika and coriander to the adult portion; if desired, you can also season with sweet paprika, and leave the children's portion untouched.

Now comes the fun part - shaping the sausages. Decide on the size: it will be thick sausages, long and thin, or very tiny for babies.
Place about 2 tablespoons of minced meat on cling film.

Roll it tightly, wrapping it several times so that the minced meat does not “run away”, forming a sausage of a certain size.

Wrap like candy, tying the edges tightly with a knot or tying with thread. To distinguish children's sausages from adults, tie the first ones with red or other colored thread, so you will definitely not confuse them. Try to roll and tie the film tightly, then there will be no excess air and after cooking the sausage will turn out smooth and dense, without pits.

Boil water in a saucepan. Boil the sausages for 15 minutes. All is ready.

Chicken sausages can be frozen for future use. There are two options:

Freeze raw in film, and then boil without defrosting.

Freeze ready-made (boiled) ones, and then, using any available method heat treatment(e.g. microwave or oven) give them the desired look.

Sausages are a familiar dish for many, but store-bought sausages can hardly be called healthy. However, this does not mean that you must avoid them; you can, for example, prepare natural diet sausages from chicken fillet, which will not only be made from guaranteed quality products, but will also help you lose weight.

PP chicken breast sausages

What are the benefits of chicken sausages?

Chicken breast sausages are much healthier than regular sausages. They are lower in calories, and by preparing them at home, you can be sure of the quality of the products.
As already mentioned in the corresponding article, chicken breast contains many useful substances, including the most important amino acids, protein and vitamin B. It has a beneficial effect on the nervous and cardiovascular systems, supports the immune system and improves emotional well-being. All these properties are preserved when preparing sausages.
Preparing the dish does not take much time, besides, sausages can be prepared in large quantities and they will last for a long time. Chicken breast sausages have a pleasant taste and are also healthy. In addition, there are a large number of recipes from which you can choose the one you like best.

Chicken breast sausage recipe

There are many recipes for making chicken breast sausages; below is the most simple and “basic” one, in which you can change anything to change the taste.

The fillets are washed, dried and pitted, cut into small pieces.
Mince is made from the breast using a meat grinder or blender.
Spices are added to the minced meat, for example, finely chopped onion, which can also be chopped using a blender. Add to the minced meat and mix.
If desired, you can add one or two eggs to the mixture, which will improve the taste and allow the sausages to better hold their shape.
Next, add cream - there is no need to replace it with milk, otherwise the sausages will turn out liquid and less pleasant to the taste. However, it is recommended to use milk together with cream. The cream should be of medium fat content, resulting in a consistency that is not too thick and not too runny.
You can add salt or pepper to taste.
The resulting mass is mixed very thoroughly.
Next you need to form the sausages themselves.

Chicken breast sausages

The easiest option is to use ordinary cling film as a film for sausages, which is twisted so that it is tightly tied at the bottom. The mixture is placed into the resulting shell and the film is twisted on top.

It is imperative to ensure that the shell is dense and tightly twisted.

Place a pan of water over high heat. Bring to a boil, then add sausages to it. Boil them for fifteen to twenty minutes, cool. After the sausages have cooled, they are ready to eat - you can remove the film from them and serve.

Calorie content per 100 g - 156 kcal, used - 27.3/4.5/0
Total weight of the finished dish: 560 g

Carb free! An ideal dish if you are cutting or on a low-carb diet! And for a proper lunch or dinner, complement the sausages with fresh or stewed vegetables 🍅🍆🌽

📑 INGREDIENTS:
✅ 530 g chicken fillet
✅ 80 grams of low-fat cheese ("Light" Brest-Litovsk, for example)
✅ 1 egg
✅ salt, pepper, spices, I have dry garlic

📝 RECIPE:
1) Make minced meat from the fillet, add egg, pepper, salt, and spices. Cut the cheese into pieces.
2) Place the minced meat on the foil (glossy side inward), leaving space around the edges. Cheese on top. Roll it up like a roll. For better baking, do not use many layers of foil. I got 4...

SUPER PROTEIN PP sausages

(per 100 grams 140 kcal BZHU 31/3/2🔥)
⠀
Ingredients:
🔹chicken fillet 750g
🔹milk 2.5% 200 ml
🔹garlic 2-3 cloves
🔹salt, pepper to taste

Thanks for the recipe to the healthy weight loss marathon Your Body ❤

Preparation:
🔸Cut the chicken fillet into pieces that are convenient for grinding, put it in a bowl, squeeze the garlic into it, fill it with milk and put it in the refrigerator for 1-2 hours (optimal, but not necessary)
🔸Pass the fillet (with milk) through a meat grinder or turn it into minced meat using a blender
Add salt and pepper to taste and mix thoroughly
🔸 Place minced meat on cling film and form sausages. We wrap them tightly with film, the edges can be tied with regular thread.
🔸 Throw sausages (in film) into boiling water and cook for 15-20 minutes over medium heat
🔸Enjoy)))

Homemade PP sausages with broccoli (you can also make them in cutlet form)

🔸per 100 grams - 126.37 kcal🔸Used - 18.37/5.43/1.26🔸

Ingredients:
chicken breast 150g
chicken thigh 150g
milk 30 g
broccoli 50g
Thanks to the Dietary Recipes group for the recipe.

Preparation:
We make minced meat from the breast and thigh, I did it with a blender. Next, add spices, salt, milk to the minced meat and mix. Next, blend the broccoli (I first scalded it with boiling water). Mix broccoli with minced meat. Next, we take cling film, mold sausages from our minced meat on it and wrap it in cling film, tying the ends of the film tightly with thread.
Store in the freezer. They cook for 15-20 minutes!

Bon appetit!

📑 INGREDIENTS (for 8 pcs):
✔ egg - 2 pcs
✔ cream 10% - 50 g

📝 RECIPE:
2) Prepare cling film in advance: you need 8 pieces in 2-3 layers. Place the minced meat on cling film (a layer 8-10 mm thick), leaving space around the edges. Cheese on top. We roll it up like a roll, tightly, wrap the edges (I fix it...

Chicken sausages

🔸per 100 grams - 96.29 kcal🔸Used - 16.81/1.98/1.7🔸

Ingredients:
450 grams chicken fillet
200 ml. milk
1 tsp. mustard
salt and pepper to taste

Preparation:
1. Trim all fat and films from the fillet, cut the fillet into pieces, pour chilled milk.
2. Let stand for 30-40 minutes. Place the fillet along with the milk in a blender and add the remaining ingredients.
3. Roll the resulting mass into sausages about 10 cm long.
4. Cut the cling film into pieces 30x10 cm, squeeze the minced meat onto them. Roll the film tightly, twist and tie one end.
5. Release any air that remains under the film, then roll and tie the other end of the sausage.
6. Cool the sausages in the refrigerator for 2...

????Solyanka soup????

Total per 100 grams - 105.18 kcal:???? Proteins - 2.88 ????Fats -6.79????Carbohydrates - 9.09 ????

INGREDIENTS:
● Sausages - 2 pcs.
● Onion - 1 pc.
● Carrots - 2 pcs.
● Potatoes -2 pcs.
● Gherkin cucumbers - 5 pcs.
● Olives - 1 jar
● Lemon - 4 slices

PREPARATION:

3. Grate the carrots. Cut the onion into medium size cubes. Place in a frying pan with vegetable oil. Onion and...

Homemade chicken sausages with cheese 😋😍👍

Calorie content per 100 g - 130 kcal (Used/F/U - 22.0/3.9/0.2)
Calorie content of 1 sausage - 207 kcal (used - 35.2/6.2/0.3)

📑 INGREDIENTS (for 8 pcs):
✔ minced chicken fillet - 1 kg
✔ egg - 2 pcs
✔ cream 10% - 50 g
✔ salt, pepper, paprika, spices, dried garlic - to taste
✔ low fat hard cheese - 120 g

📝 RECIPE:
1) Add an egg and 50 grams of cream to the minced chicken fillet to make the minced meat more tender. Next add pepper, salt, spices. We cut the cheese into strips.

Bon appetit 😊🍽

🔹Chicken sausages 🔹

for 100g-131kcal
Ingredients:
-500-700 g chicken fillet
-100 g milk
-30 g drain, oil
-1 egg
-1 large onion
-1 carrot
-Dill
-Salt
-Pepper

Preparations:
Take all the ingredients and mix them in a blender. Place a small amount of minced meat on cling film. Wrap the minced meat tightly in several layers of film to form a sausage, tie the edges into a knot. Place the sausages into boiling water and cook for 15 minutes. Next, remove, remove the film and fry in butter.

Bon appetit!

Send your PP recipes with high-quality photos and calculations of nutritional ingredients and calories to the proposed news. The most interesting and useful things will be published here!

Homemade chicken sausages with cheese 😋😍👍

Calorie content per 100 g - 130 kcal (Used/F/U - 22.0/3.9/0.2)
Calorie content of 1 sausage - 207 kcal (used - 35.2/6.2/0.3)

📑 INGREDIENTS (for 8 pcs):
✔ minced chicken fillet - 1 kg
✔ egg - 2 pcs
✔ cream 10% - 50 g
✔ salt, pepper, paprika, spices, dried garlic - to taste
✔ low fat hard cheese - 120 g

📝 RECIPE:
1) Add an egg and 50 grams of cream to the minced chicken fillet to make the minced meat more tender. Next add pepper, salt, spices. We cut the cheese into strips.
2) Prepare cling film in advance: you need 8 pieces in 2-3 layers. Place the minced meat on cling film (a layer 8-10 mm thick), leaving space around the edges. Cheese on top. Roll it up like a roll, tightly, wrap the edges (I secure the edges with thread). I got 8 large sausages. Sausages can be safely frozen and cooked for future use.
3) Cook in boiling water for 15-20 minutes or in a double boiler for 20-25 minutes.

Bon appetit 😊🍽

🔹Solyanka soup🔹

🔸Total per 100 grams - 105.18 kcal: 🔸 Proteins - 2.88 🔸 Fats - 6.79 🔸 Carbohydrates - 9.09 🔸

🔹INGREDIENTS:
● Sausages - 2 pcs.
● Onion - 1 pc.
● Carrots - 2 pcs.
● Potatoes -2 pcs.
● Gherkin cucumbers - 5 pcs.
● Olives - 1 jar
● Lemon - 4 slices
● Sunflower oil- 1 tbsp.
● Tomato paste - 2 tbsp. spoons

🔹PREPARATION:
1. Pour water into a saucepan and bring to a boil. Peel the potatoes, cut into cubes, throw into boiling water.
2. Cut the sausages into slices. Fry in vegetable oil. Then transfer the fried sausage slices into a pan with potatoes.
3. Grate the carrots. Cut the onion into medium size cubes. Place in a frying pan with vegetable oil. Fry onions and carrots for 10 minutes...

Solyanka ⛅🥘

Ingredients:

- olives
-carrot
-potato
- soy sausages
-asafoetida
-Bay leaf

Preparation:

Solyanka 🌾🌱

Ingredients:

Sprouted mung bean (or boiled)
- olives
-cauliflower -melted butter ghee
-carrot
-potato
- sausages (vegetarian)
-asafoetida
-Bay leaf

Preparation:

Soak the mung bean overnight (sprouted mung bean is more healthy than boiled one). During the night, the mung bean will swell enough for soup. No need to wait for sprouts.
Fry the asafoetida and bay leaves in oil, then add the carrots and sausages. Fry until golden brown and add tomato paste. Or tomato puree. Stir and place in a plate.
Now fry the potatoes cauliflower, add mung beans, olives, pour boiling water and salt. Cook for 5-7 minutes.
Add tomato sauce with carrots and sausages. Simmer on low heat for another 3-5 minutes.

Homemade chicken sausages with cheese 😋😍👍

Calorie content per 100 g - 130 kcal (Used/F/U - 22.0/3.9/0.2)
Calorie content of 1 sausage - 207 kcal (used - 35.2/6.2/0.3)

📑 INGREDIENTS (for 8 pcs):
✔ minced chicken fillet - 1 kg
✔ egg - 2 pcs
✔ cream 10% - 50 g
✔ salt, pepper, paprika, spices, dried garlic - to taste
✔ low fat hard cheese - 120 g

📝 RECIPE:
1) Add an egg and 50 grams of cream to the minced chicken fillet to make the minced meat more tender. Next add pepper, salt, spices. We cut the cheese into strips.
2) Prepare cling film in advance: you need 8 pieces in 2-3 layers. Place the minced meat on cling film (a layer 8-10 mm thick), leaving space around the edges. Cheese on top. We roll it up like a roll, tightly, wrap the edges (I fix the edges...

The principles of PP are:

In the evening metabolic processes...

Proper nutrition is the best choice for weight loss and a beautiful figure!

Only proper nutrition+sports will allow you to maintain the achieved results for life.
The principles of PP are:

Refusal of fatty/fried/unhealthy/high-calorie foods.
Fast food, sweet soda, mayonnaise, margarine, chips, sausages and other artificial products, confectionery and rich pastries are NOT food! These are empty harmful calories and trans fats!!! Also exclude fatty canned food, fatty varieties of cheese, cottage cheese and dairy products, lard, butter; limit sugar and salt.