Yield: 1 servings
Keep it lean -- when using chicken or turkey, remove the skin. For even les fat, choose light meat more often than dark meat.
Think thin -- choose leaner cuts of meat (sirloin, top round or loin) and trim visible fat before slicing or cooking.
Depending upon your calorie needs, it is recommended that 6 to 11 servings of grains -- breads, cereals, rice and pasta be included each day. These foods are naturally low in fat and supply complex carbohydrates, an important source of energy. Whole grains such as brown rice and whole wheat bread are also good sources of fiber.
Cut back on fat -- use nonstick cooking sprays in place of oil when browning meats, stir-frying or when a recipe calls for a greased pan or dish.
Cook the low-fat way -- broil, roast on a rack, bake or steam poultry, meat or fish rather than frying to help reduce total fat.
Use lemon juice, garlic, herbs and spices to perk up the flavors of vegetables instead of rich sauces made with cream, butter or cheese.
Eat less fried foods and drain offf as much fat as possible after cooking.
Try using skim, 1% or 2% milk in place of whole milk.
Typed for you by Marjorie Scofield 12/4/95 Recipe By : Campbell's Soup Flyer via Taste of Home Dec/Jan 96 From: Marjorie Scofield Date: 12-10-95 (06:48) (160) Fido: Recipes