Cook chicken and turkey with the skin on to keep it moister and more flavorful. Remove the skin after cooking.
When a recipe directs you to sauté meat in butter or oil, use wine instead. Or, cook the meat in broth or tomato juice.
Replace stuffings and breaded toppings or coatings with herbs and spices.
When broiling, roasting or baking meat or a meatloaf, use a rack to catch the fat drainage so the meat doesn't sit in fat..
Baste meats with juice, wine or broth instead of butter or other fats.
If possible, cook stews and soups in advance then refrigerate and skim the fat off the top before reheating.
Replace a portion of the meat in a recipe with beans, grains, or vegetables.
More ideas and alternatives
Use low-fat 1 or 2% milk when a recipe calls for milk.
Try low-fat or nonfat sour cream, yogurts, cream cheese, and cottage cheese in recipes calling for them.
If a recipe calls for cream, try replacing all or part of it with evaporated skim milk or a milk alternative.
Combine low-fat grated cheeses with wheat germ or whole-wheat bread crumbs as toppings for casseroles.
Experiment with reduced-fat cheeses.
Use fat-free or reduced-fat cream cheese or a fruit spread on your toast instead of butter.
Use egg whites or egg substitutes in place of whole eggs.
Try butter substitutes on your vegetables instead of butter or margarine. Try various butter-flavored sprays until you find one you like.
Use yogurt cheese in recipes calling for cream cheese.
Featured Low Fat Recipes
Recipes for desserts, chicken dishes, pork tenderloin, beans, sauces, and more.
