Quote: 
OUnce for ounce cooked the cooked weight is the same....   all meat products should be weighted cooked.    But the nutritional value is probably higher.   I cant do fresh because Id have to freeze it any way kind of defeats the purpose.  the canned stuff is cooked right in the can no oil added...  No water added either....  when you open it up it smells mild not like canned tuna.  
 
Same goes for frozen veggies.   Fresh is best especially out of the garden.  in the grocery store they do their best to keep them fresh with refrigeration  but at best the veggies in the store are at least three or four days old from farm to packing plant to central wearhouse to just in time delivery to the store....    Frozen veggies are processed in the field and as long as they are kept frozen theoretically they will have as much nutritional content as fresh....  they are dependend on the quality of the freezer storage at their destination though.
 
I dont have the luxury of a large freezer....  its a bit bigger than the old tyme freezer above the refrigerator but its below and a drawer....  do not like it.   I have to freeze things flat then stick them down in the freezer like organizing books.   Even then stuff gets wadded down to the bottom and forgotten.
 
 
 
I had a beautiful upright freezer at home till my roommate ruined it...  Could have held a quarter beef....
 
 
The goal I have is if it doesnt taste good I wont eat it no matter how good it is for me....   Therefore I read the lables with a particular eye.    Low fat on a package may mean they added in sugar to make up for the flavor difference....   Peanut butter is a prime example....
 
But in actuality sugar is not evil....   Its a natural preservative...  flavor enhancer....   Lately the fresh fruit I have been getting is pretty tart....  acidic hard for me to eat.   But a teaspoon of sugar sprinkled on sliced fruit only adds one point to the dish.  the sugar macerates the fruit and it makes an excellent desert mixed with non fat greek yogurt.   and for calory counters one tsp of sugar is 9 calories.
 
My other tricks are to use flaverful oils for dressings.... Olive, Sesame...   But you dont have to use alot  I can make a decent dressing with Olive oil Lemon juice and Soy sauce....  All things I can request at a restaruant.
 
Apple sauce can be substituted for oil in cake recipes....   changes the flavor some but no one will notice.
 
Brownie mix mixed with a can of black beans not only cuts the amout of sugar in the brownies but increases the fiber content.   Again people will notice but not be able to identify the change.
 
from Allrecipes.com  
http://allrecipes.com/recipe/237100/brownie-mix-black-bean-brownies/
""Blend 
black beans and water together in a blender until smooth; pour into a bowl. Stir 
brownie mix into 
black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.""
 
I dont bake or this would be a redlight food for me.    Red light foods are where I have difficulty exercising self control....
 
deb