• Choose meat with the least amount of fat on it when shopping.
• Trim off the fat you can see from meat and poultry. Also remove the skin from poultry.
• Chill soups or stews and remove the solid fat layer from the top.
• Drain off fat after browning ground meat. To remove even more fat, rinse the browned ground meat crumbles with hot (not boiling) water. Then blot with a paper towel.
• Eat meat in moderation. Add more grains, fruits and vegetables to your meal.
• Cook with little or no added fat. Use nonstick pans or spray them with cooking spray.
• Replace whole milk in recipes with low-fat or nonfat milk.
• Replace cream in recipes with evaporated milk.
• Use smaller amounts of full-fat cheese, such as cheddar, or use low-fat cheese, such as part skim mozzarella.
• Replace chocolate and nuts in recipes with raisins or chopped fresh fruits or canned fruits.
• Decrease the amount of oil in homemade salad dressings. Try using one part oil to two parts vinegar.
• Use butter, margarine, cream cheese, sour cream, mayonnaise, oil, bacon grease, salad dressing and tartar sauce sparingly.
